This is an exceedingly nice joint for a small party. It should be
roasted at a brisk fire, and kept constantly basted with its own
dripping✪ Saddle of Lamb : it will require from an hour and three quarters to two
hours roasting. Send it to table with mint sauce, brown cucumber
sauce, and a salad.
1 f to 2 hours.
Obs. — The following will be found an excellent receipt for mint
sauce : — With three heaped tablespoonsful of finely-chopped young
mint, mix two of pounded and sifted sugar, and six of the best
vinegar : stir it until the sugar is dissolved.
ROAST LOIN OF LAMB✪ Roast Loin of Lamb
Place it at a moderate distance from a clear fire, baste it frequently,
froth it when nearly done, and serve it with the same sauces as
the preceding joints. A loin of lamb may be boiled and sent to table
with white cucumber, mushroom, common white sauce, or parsley
and butter.
1 to hour.
STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTREE.)*
Choose a small plump leg of lamb, not much exceeding five pounds
in weight ; put it into a vessel nearly of its size, with a few trimmings
or a bone or two of undressed veal if at hand ; cover it with warm
water, bring it slowly to a boil, clear off the scum with great care
when it is first thrown to the surface, and when it has all been
skimmed off, add a faggot of thyme and parsley, and two carrots of
moderate size✪ Stewed Leg of Lamb with White Sauce. Let the lamb simmer only, but without ceasing, for
an hour and a quarter; serve it covered with bechamel , or rich
English white sauce, and send a boiled tongue to table with it, and
some of the sauce in a tureen
1 i hour.
* This may be served as a remove in a small unceremonious dinner,
246
MODERN COOKERY,
[chap. xif.
LOIN OF LAMB STEWED IN BUTTER. (ENTREE.)
Wash the joint, and wipe it very dry ; skewer down the flap, and
lay it into a close-shutting and thick stewpan or saucepan, in which
three ounces of good butter✪ Loin of Lamb Stewed in Butter have been just dissolved, but not allowed
to boil ; let it simmer slowly over a very gentle fire for two hours
and a quarter, and turn it when it is rather more than half done.
Lift it out, skim and pour the gravy over it ; send asparagus, cucum-
ber, or soubise sauce to table with it ; or brown gravy, mint sauce,
and a salad.
2 1 hours.
LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTREE.)
The best end of two necks of either will be required for a hand-
some dish. Cut them thin with one bone to each ; trim off the fat
and all the skin, scrape the bones very clean that they may look
white, and season the cutlets with salt and white pepper ; brush them
with egg, dip them into very fine bread-crumbs, then into clarified
butter✪ Lamb or Mutton Cutlets with Soubise Sauce, and again into the bread-crumbs, which should be flattened
evenly upon them, and broil them over a very clear and brisk file,
or fry them in a little good butter of a fine clear brown ; press them
in two sheets of white blotting paper to extract the grease, and dish
them in a circle, and pour into the centre a soubise sauce, or a puree
of cucumbers. Brown cucumber sauce or a rich gravy, may be sub-
stituted for either of these in serving a quite simple dinner. Cutlets
of the loin may be dressed in the same way after being dipped into
crumbs of bread mixed with a full seasoning of minced herbs, and
with a small quantity of eschalot when its flavour is liked. The
small flat bone at the end of the cutlets should be taken off, to give
them a good appearance.
LAMB CUTLETS IN THEIR OWN GRAVY. ✪ Lamb Cutlets in Their Own Gravy
Page 232 · 6 recipe records on this page
Presented as published in 1884. 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
This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping : it will require from an hour and three quarters to two hours roasting. Send it to table with mint sauce, brown cucumber sauce, and a salad.
1 f to 2 hours.
Obs. — The following will be found an excellent receipt for mint sauce : — With three heaped tablespoonsful of finely-chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar : stir it until the sugar is dissolved.
ROAST LOIN OF LAMB
Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter.
1 to hour.
STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTREE.)*
Choose a small plump leg of lamb, not much exceeding five pounds in weight ; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand ; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size. Let the lamb simmer only, but without ceasing, for an hour and a quarter; serve it covered with bechamel , or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen
1 i hour.
* This may be served as a remove in a small unceremonious dinner,
[chap. xif.
LOIN OF LAMB STEWED IN BUTTER. (ENTREE.)
Wash the joint, and wipe it very dry ; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil ; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim and pour the gravy over it ; send asparagus, cucumber, or soubise sauce to table with it ; or brown gravy, mint sauce, and a salad.
2 1 hours.
LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTREE.)
The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each ; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper ; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk file, or fry them in a little good butter of a fine clear brown ; press them in two sheets of white blotting paper to extract the grease, and dish them in a circle, and pour into the centre a soubise sauce, or a puree of cucumbers. Brown cucumber sauce or a rich gravy, may be substituted for either of these in serving a quite simple dinner. Cutlets of the loin may be dressed in the same way after being dipped into crumbs of bread mixed with a full seasoning of minced herbs, and with a small quantity of eschalot when its flavour is liked. The small flat bone at the end of the cutlets should be taken off, to give them a good appearance.
LAMB CUTLETS IN THEIR OWN GRAVY.
Records on this page
Saddle of LambRoast Loin of LambStewed Leg of Lamb with White SauceLoin of Lamb Stewed in ButterLamb or Mutton Cutlets with Soubise SauceLamb Cutlets in Their Own Gravy