shoulders of Lamb into moderate-sized squares, and put them in a stewpan with three small onions, one carrot, a bunch of parsley, and a piece of butter ; season with salt and pepper, put the stewpan on the fire, and fry the meat till half cooked and nicely browned, then put in ill), of bacon cut in squares, and 1 h pints of green peas✪ Stewed Shoulders of Lamb with Green Peas ; put the lid on the stewpan with some live embers on the top and let the peas and meat cook gently till tender. When ready to serve, take out the parsley, thicken the stew with a little kneaded butter, pour all on to a hot dish, and serve. See Fig. 1026. Lamb’s Brains. — It may be conjectured that of all animal’s brains used in the kitchen none are reckoned so delicately flavoured as those of the Lamb. They are very tender and marrow-like and well suited for invalid diet. They require careful cleaning, as described under Brains, and are especially adapted to the following dishes : Lamb's Brains Pilau. — Take the brains out of two or three cooked Lamb’s heads, put them in a basin and beat together with sufficient broth to make a thick cream ; put 3 pints of broth into a saucepan with five or six pieces of gum mastic and 4oz. of butter, seasoning with pepper, salt, and ground cinnamon. Put the saucepan over the fire until the liquor commences to boil, then put in 1 jib. of rice✪ Lamb's Brains Pilau that has been washed in plenty of water, move it to the side, and let it simmer until dry. When cooked, move the rice right to the back of the stove, leave it for fifteen minutes, then turn it in a dome shape on to a hot dish, mask it over with the brain mixture, and serve while very hot. Stewed Lamb’s Brains a l’ltalienne. — Select some large Lamb’s Brains, skin them without altering their shape, clean well, and blanch. Make sufficient mirepoix to cook the brains mixing some wine with it, and stew them gently till done. Make a border-shaped paste crou- stade and bake it till nicely browned ; prepare sufficient forcemeat to fill the case, and poach it. Cut some pickled tongue into the shape of cocks’ combs, and prepare a puree of artichoke-bottoms. Turn the case on to a hot dish, fill it with the forcemeat, arrange the brains on it, alternating them with the pieces of tongue, first brushing them over with melted glaze; put the puree of artichoke- bottoms in the middle of the dish, and serve with a saucebcatful of veloute sauce✪ Stewed Lamb’s Brains a l’italienne. Lamb’s Bars. — These are very crisp and tender when fried. They should be scalded after being cut off the head, and skinned by rubbing in a cloth whilst still hot. Fried Lamb’s Ears.— Singe the ears, scald in boiling water, put them in a saucepan with sufficient stock broth to cover, and boil them. When cooked, remove the ears from the fire and leave them in their cooking-liquor till cool. Make some quenelle forcemeat and mix with it some chopped fine herbs. Drain the ears, trim them to a round shape, hollow out the insides with a column- tube, and stuff' them with the prepared forcemeat, also the exterior part of the ’ears ; roll them in grated breadcrumb, dip in beaten eggs, then roll again in breadcrumbs. Put a good-sized lump of lard or butter in a frying-pan, make it hot, then put in the ears and fry. When nicely browned, drain the ears, and arrange them in a group on a folded napkin or an ornamental dish-paper spread over a hot dish, and serve.

AI-modernized reading of the original text

shoulders of Lamb into moderate-sized squares, and put them in a stewpan with three small onions, one carrot, a bunch of parsley, and a piece of butter ; season with salt and pepper, put the stewpan on the fire, and fry the meat till half cooked and nicely browned, then put in ill), of bacon cut in squares, and 1 h pints of green peas ; put the lid on the stewpan with some live embers on the top and let the peas and meat cook gently till tender. When ready to serve, take out the parsley, thicken the stew with a little kneaded butter, pour all on to a hot dish, and serve. See Fig. 1026. Lamb’s Brains. — It may be conjectured that of all animal’s brains used in the kitchen none are reckoned so delicately flavoured as those of the Lamb. They are very tender and marrow-like and well suited for invalid diet. They require careful cleaning, as described under Brains, and are especially adapted to the following dishes : Lamb's Brains Pilau. — Take the brains out of two or three cooked Lamb’s heads, put them in a basin and beat together with sufficient broth to make a thick cream ; put 3 pints of broth into a saucepan with five or six pieces of gum mastic and 4oz. of butter, seasoning with pepper, salt, and ground cinnamon. Put the saucepan over the fire until the liquor commences to boil, then put in 1 jib. of rice that has been washed in plenty of water, move it to the side, and let it simmer until dry. When cooked, move the rice right to the back of the stove, leave it for fifteen minutes, then turn it in a dome shape on to a hot dish, mask it over with the brain mixture, and serve while very hot. Stewed Lamb’s Brains a l’ltalienne. — Select some large Lamb’s Brains, skin them without altering their shape, clean well, and blanch. Make sufficient mirepoix to cook the brains mixing some wine with it, and stew them gently till done. Make a border-shaped paste croustade and bake it till nicely browned ; prepare sufficient forcemeat to fill the case, and poach it. Cut some pickled tongue into the shape of cocks’ combs, and prepare a puree of artichoke-bottoms. Turn the case on to a hot dish, fill it with the forcemeat, arrange the brains on it, alternating them with the pieces of tongue, first brushing them over with melted glaze; put the puree of artichokebottoms in the middle of the dish, and serve with a sauceboatful of veloute sauce. Lamb’s Bars. — These are very crisp and tender when fried. They should be scalded after being cut off the head, and skinned by rubbing in a cloth whilst still hot. Fried Lamb’s Ears.— Singe the ears, scald in boiling water, put them in a saucepan with sufficient stock broth to cover, and boil them. When cooked, remove the ears from the fire and leave them in their cooking-liquor till cool. Make some quenelle forcemeat and mix with it some chopped fine herbs. Drain the ears, trim them to a round shape, hollow out the insides with a columntube, and stuff' them with the prepared forcemeat, also the exterior part of the ’ears ; roll them in grated breadcrumb, dip in beaten eggs, then roll again in breadcrumbs. Put a good-sized lump of lard or butter in a frying-pan, make it hot, then put in the ears and fry. When nicely browned, drain the ears, and arrange them in a group on a folded napkin or an ornamental dish-paper spread over a hot dish, and serve.

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Stewed Shoulders of Lamb with Green PeasLamb's Brains PilauStewed Lamb’s Brains a l’italienne

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