The encyclopaedia of practical cookery

Lamb Soup. — Cut a shoulder of Lamb into moderately large pieces, and put them in a stewpan with a sliced onion and a little butter ; fry them till nicely browned, then dredge in 1 table-spoonful each of flour and curry powder, stir all over the fire for two or three minutes, then pour in 3qts. of broth, some trimmings of raw ham, and a bunch of parsley. When the liquor boils, move the stewpan to the side of the fire and continue simmering till the meat is cooked. When done, take the pieces of Lamb out, pass the cooking-liquor through a fine hair sieve or strainer into another stewpan, put in with it Jib. of boiled rice, and continue boiling gently for ten minutes. Bone the meat and put it in a soup-tureen ; thicken the soup with the yolks of three eggs beaten together with a little cream, then strain it through a fine colander over the meat, and serve while hot, with sippets of toast or small dice of fried bread in a separate vessel, such as a dish or plate. Minced Lamb. — Finely chop two onions and fry in a saucepan with 2oz. of butter for five minutes ; add 2 table-spoonfuls of flour, stirring well for two minutes, moisten with 1 pint of broth and 2 table- spoonfuls of Worcestershire sauce, add a bouquet of sweet herbs, and season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and § teaspoonful of nutmeg. Stir until it comes to the boil; then cut 21b. of cooked Lamb in small pieces (either from the shoulder or leg), mince finely, and add it to the sauce. Cook for twenty-five minutes, and serve with chopped parsley sprinkled over. Minced Lamb with Poached Eggs. — Take some cold roasted Lamb, trim, chop it very fine, and season with a little pepper, salt, and finely-chopped mint. Make some gravy very hot in a saucepan, thicken it with browned Fig. 1022. Minced Lamb with Poached Eggs. flour, stir in the seasoned mince, and let it get thoroughly hot, but after the mince is added to the gravy do not let it boil. Make some triangles of buttered toast, lay a poached egg on each, pour the mince on to a flat dish, and garnish with the toast and poached eggs (see Fig. 1022). Pilau of Lamb. — Cut the meat off a leg of Lamb into small pieces, and make a little broth with the bones. Cut Jib. of streaky bacon in squares, and fry it in a stewpan with one chopped onion ; put the pieces of Lamb in with it, sprinkle a little salt over, and fry over a brisk fire for ten or twelve minutes. Cover the Lamb with the broth that has been prepared from the bones. Skin and chop two ripe tomatoes after picking out the seeds, and put them in with the Lamb, adding- two pimentoes, a bunch of fine herbs, a sprig or two of parsley, and a pinch of saffron ; when the broth has boiled for five or six minutes, throw in some rice (lib. of rice to 41b. of meat), having well washed and drained it ; put the lid on the stewpan, move it to the side of the fire, and let the contents stew for twenty minutes or until the rice is quite tender. When ready to serve, turn the pilau out on a hot dish. Ragout of Lamb. — (1) Take a fine breast or a shoulder of Lamb, weighing about 31b., cut it into equal-sized square pieces, and fry them in a saucepan with loz. of butter or For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Lamb — continued.