(2) Clean and blanch very white two or three plucks ; line
a stewpan with thin slices of bacon, put in the plucks, with
a large onion stuck with four cloves, a bunch of sweet herbs,
and a few sprigs of parsley, season with salt✪ Curried Lamb’s Pluck and pepper,
and pour in white wine to three-parts the height of the
plucks, covering them with slices of bacon. Place the
stewpan over the fire until the wine begins to bubble,
then move it to the side and cook the contents very
gently for four hours. Put the plucks on a sieve to drain,
place them on a dish, and keep hot. Skim the fat ort'
their cooking-liquor, strain it through a fine hair sieve
into a smaller saucepan, mix with it an equal quantity
of rich gravy, put in it a small piece of butter that has
been kneaded with curry powder, stir it over the fire
until thickened and on the point of boiling, then pour it
over the plucks, and serve.
Lamb’s Pluck a l’Anglaise. — Trim the sweetbreads to a
nice shape, put them in a saucepan with an onion and
some clear broth, and boil gently for fifteen minutes. Take
the sweetbreads out and put the brains in the liquor and
boil fast till hard, then take them out and leave till cold.
Cut the heart into slices and put them with the milt
into the saucepan, and stew gently till tender ; cut the
brains into slices, dip them in beaten egg and bread-
crumbs, and fry them and the sweetbreads in butter.
Dust some flour over the slices of heart, the milt, and
liver, and fry till brown ; then cut the kidney into slices
and fry them gently for a minute or two. When all the
above articles are cooked and browned, arrange them in
the middle of a hot dish. Dredge a small quantity of flour
into the pan in which they were fried, and stir about till
it begins to brown, then pour in gradually the cooking-
liquor of the sweetbreads, &c., and stir it over the fire till
boiling,- seasoning to taste. Pour the gravy over the fry,
garnish with fried parsley✪ Lamb’s Pluck a l’Anglaise, and serve.
Lamb’s-Pluck Pie. — Clean the pluck, put it in a saucepan
of boiling water, and boil for ten minutes, then drain, and cut
it into small square-shaped pieces. Clean the heart and
liver, and cut them into pieces the same size as the pluck.
Put some scraped fat bacon in a stewpan, place the pan
over the fire till the bacon has dissolved, then put in the
meats and toss them about over the fire for a few minutes.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
822
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — continued.
Finely chop an onion, two or three shallots and mush-
rooms, and put them in with the meat ; dust in salt and
pepper, and fry for five minutes longer. Make about
4lb. of good short-paste, roll it out and trim to a round
shape. Lay the round of paste on a baking-sheet, and
cover it with a layer of veal forcemeat, leaving a border
of the paste all round, about ljin. wide ; put the
meat on the forcemeat, piling it in a dome, then spread
another layer of forcemeat over. Roll out a piece of puff
paste✪ Lamb’s-Pluck Pie at five-and-a-half turns to Jin. in thickness, then
cut a strip out of it about 1 Jin. wide. Gather up the
remainder of the paste and roll it out to a thin round
fiat, place it over the meats bringing the edges down to
meet the border of the bottom fiat of paste ; fix the strip
of paste like an upright wall all round, fastening the two
ends together, and us
Page 245 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Clean and blanch very white two or three plucks ; line a stewpan with thin slices of bacon, put in the plucks, with a large onion stuck with four cloves, a bunch of sweet herbs, and a few sprigs of parsley, season with salt and pepper, and pour in white wine to three-parts the height of the plucks, covering them with slices of bacon. Place the stewpan over the fire until the wine begins to bubble, then move it to the side and cook the contents very gently for four hours. Put the plucks on a sieve to drain, place them on a dish, and keep hot. Skim the fat off their cooking-liquor, strain it through a fine hair sieve into a smaller saucepan, mix with it an equal quantity of rich gravy, put in it a small piece of butter that has been kneaded with curry powder, stir it over the fire until thickened and on the point of boiling, then pour it over the plucks, and serve.
Lamb’s Pluck a l’Anglaise. — Trim the sweetbreads to a nice shape, put them in a saucepan with an onion and some clear broth, and boil gently for fifteen minutes. Take the sweetbreads out and put the brains in the liquor and boil fast till hard, then take them out and leave till cold. Cut the heart into slices and put them with the milt into the saucepan, and stew gently till tender ; cut the brains into slices, dip them in beaten egg and breadcrumbs, and fry them and the sweetbreads in butter. Dust some flour over the slices of heart, the milt, and liver, and fry till brown ; then cut the kidney into slices and fry them gently for a minute or two. When all the above articles are cooked and browned, arrange them in the middle of a hot dish. Dredge a small quantity of flour into the pan in which they were fried, and stir about till it begins to brown, then pour in gradually the cookingliquor of the sweetbreads, &c., and stir it over the fire till boiling, seasoning to taste. Pour the gravy over the fry, garnish with fried parsley, and serve.
Lamb’s-Pluck Pie. — Clean the pluck, put it in a saucepan of boiling water, and boil for ten minutes, then drain, and cut it into small square-shaped pieces. Clean the heart and liver, and cut them into pieces the same size as the pluck. Put some scraped fat bacon in a stewpan, place the pan over the fire till the bacon has dissolved, then put in the meats and toss them about over the fire for a few minutes.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Lamb — continued.
Finely chop an onion, two or three shallots and mushrooms, and put them in with the meat ; dust in salt and pepper, and fry for five minutes longer. Make about 4lb. of good short-paste, roll it out and trim to a round shape. Lay the round of paste on a baking-sheet, and cover it with a layer of veal forcemeat, leaving a border of the paste all round, about ljin. wide ; put the meat on the forcemeat, piling it in a dome, then spread another layer of forcemeat over. Roll out a piece of puff paste at five-and-a-half turns to Jin. in thickness, then cut a strip out of it about 1 Jin. wide. Gather up the remainder of the paste and roll it out to a thin round fiat, place it over the meats bringing the edges down to meet the border of the bottom fiat of paste ; fix the strip of paste like an upright wall all round, fastening the two ends together, and us
Records on this page
Curried Lamb’s PluckLamb’s Pluck a l’AnglaiseLamb’s-Pluck PiePuff Paste Pie