The encyclopaedia of practical cookery

fat. Add six small peeled onions, and when browned (it should take about ten minutes) dredge in about 3 tablespoonfuls of flour, stir well for two minutes, moisten with 3 pints of water or white broth, continue stirring, and add 2 pinches of salt, 1 pinch of pepper, two crushed cloves of garlic, and a bouquet garni. Cook for forty-five minutes. Two minutes after it begins to boil, thoroughly skim it, remove the bouquet, and pour the ragout on a hot dish. Garnish with flageolets, cooked Lima beans, or any other vegetable garnish. (2) Trim off all the skin and remove the knuckle-bone of a fore-quarter of Lamb ; lard the meat with thin strips of bacon, put it in a stewpan with one lump of lard, and fry until nicely browned. Next put it into a clean saucepan with a bunch of sweet herbs, half a blade of mace, and sufficient clear gravy to cover ; season to taste with salt and pepper, put the lid on the saucepan, keep the whole boiling gently for half-an-hour, then place the Lamb on a hot dish and keep it hot. Skim all the fat off the cooking-liquor, and mix with it 1 wineglassful of port wine, loz. of butter that has been kneaded with £ table-spoonful of flour, half-a-dozen mushrooms, and several oysters that have been blanched in their own liquor and bearded. Stir the sauce over the fire until boiling, then mix in the strained juice of half a lemon, pour it over the mutton, and serve. Roasted Fore-quarter of Lamb. — (1) Cover a fore-quarter of Lamb with slices of bacon, and wrap it up in sheets of buttered paper. Boast in front of a clear fire or in the oven, and when' sufficiently cooked, raise the shoulder from the neck with a knife, fill the cavity with maitre-d’hotel butter, and serve with its own gravy. (2) Stuffed. — Mix with the meat of two or three sausages an equal quantity of chopped bacon, 2 table-spoonfuls of cream, 1 teacupful of breadcrumbs, and a sprinkling of chopped mixed herbs ; mix all well together, and moisten with the beaten yolks of eggs. Have ready a fore-quarter of Lamb, raise the shoulder with a knife without cutting the skin, stuff it with the stuffing, sew it up with a trussing-needlc and string, fix a sheet of buttered paper round it, and roast in front of a clear fire ; take the buttered paper off five minutes before dishing, to brown it. When the Lamb is cooked, put it on a hot dish, and serve with Spanish sauce. Roasted Haunch of Lamb. — Trim the shank-bone of a haunch of Lamb, fold the loin underneath, fastening it with skewers, wrap some thickly-buttered paper round, fix it on the spit, and roast in front of a clear fire, basting continually with butter. When nearly cooked, take the buttered paper off the Lamb, sprinkle some stale breadcrumbs and a little salt over, baste with butter, and let the joint brown. Put the haunch on a hot dish, tie a ruffle round the bone, make a rich gravy, and serve it with the meat, also some mint sauce, both separately, in sauceboats. Roasted Hind-quarter of Lamb. — (1) Select a hind-quarter of Lamb (see Fig. 1023), trim the bone, fix the Lamb on an Fig. 1023. Hind-quauter of Lamb. iron spit, and roast it in front of a clear fire, basting occasionally with butter ; when nearly done, sprinkle with breadcrumbs, continue basting, let them brown, and sprinkle salt over. When the Lamb is cooked, put it on a hot dish, surround with a little rich gravy, and serve with mint sauce.