LAMB STEAKS.— Fry them
of a beautiful brown ; when served,
throw over them a good quantity oi'
crumbs of bread fried, and crimped
parsley.
Mutton or lamb steaks, seasoned and
broiled in buttered capers, either with
crumbs and herbs, or without, are a
genteel dish, and eat well.
LAMB STEAKS, to Dress
White. — Stew them in milk and
water till very tender, with a bit of
lemon-peel, a little sailt, pepper, and
LAM
230
LAN
mace. Have ready some veal gravy ;
put the steaks into it ; mix some mush-
room-powder, a cup of cream, and a
bit of dour ; shake the steaks in this
liquor, stir, and get hot. Just before
taking it up, put in a few white mush-
rooms.
LAMB STEAKS, to Dress
Brown. — Season with pepper, salt,
nutmeg, grated lemon-peel, and chop-
ped parsley ; but dip them first into
egg : fry them quick. Thicken some
good gravy with a bit of flour✪ Stewed Lamb Steaks (White) and but-
ter ; and add to it a spoonful of port
wine, and some oysters ; boil it up, and
then put in the steaks warm : let them
heat up, and serve. You may add
palates, balls, or eggs, if you like.
LAMB STONES, Fricasseed.
Skin and wash, then dry and flour
them ; fry brown in hog’s lard. Lay
them on a sieve before the fire till you
make the sauce : thicken half a pint of
veal gravy with a little flour and butter,
adding a slice of lemon, a large spoon-
ful of mushroom ketchup, a tea-spoon-
ful of lemon pickle, a grate of nutmeg,
and the yolk of an egg beaten in two
large spoonfuls of thick cream✪ Fricassee of Lamb Stones. Put
this over the fire, and stir till it is hot,
and looks white ; but don't let it boil,
or it will curdle. Then put in the fry,
and shake it about near the fire for a
minute or two. Serve in a hot dish
and cover.
LAMB-STONES and Sweet-
breads.— Blanch some lamb stones,
parboil, and slice. Flour two or three
sweetbreads ; if very thick, cut them in
two. Fry all together with a few
oysters, of a fine brown. Pour the
butter off ; and add a pint of good
.gravy, some asparagus-tops, a little
nutmeg, pepper, and salt, two shalots
shred fine, and a glass of white wine.
Simmer ten minutes ; then put a little
of the gravy to the yolks of three eggs✪ Lamb Stones and Sweetbreads
well beaten, and by degrees mix the
whole. Turn the gravy back into the
pan, and stir it till of a fine thickness
without boiling. Garnish with lemon.
LAMB’S SWEETBREADS.
— Blanch them, and put a short time
Into cold water. Put them into a stew-
pan with a cupful of broth, pepper, salt,
a bunch of small onions, and a blade of
mace ; stir in it a bit of butter and flour,
and stew half an hour. Have ready
two or three eggs well beaten in cream,
and a little minced parsley and nutmeg.
Put in some boiled asparagus-tops.
Do not boil after the cream is in ; but
make it hot, and stir all the while.
Take great care it does not curdle.
Young French beans or peas✪ Lamb's Sweetbreads may be
added, first boiled of a beautiful colour.
LAMB’S HEAD and
PLUCK. — Wash clean; take the
black part from the eyes, and the gall
from the liver. Put into warm water,
boil the heart, liver, &c. ; serve,
Consult me
1902Page 283 · 7 recipe records on this page
Presented as published in 1902. 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
LAMB STEAKS.— Fry them of a beautiful brown ; when served, throw over them a good quantity oi' crumbs of bread fried, and crimped parsley.
Mutton or lamb steaks, seasoned and broiled in buttered capers, either with crumbs and herbs, or without, are a genteel dish, and eat well.
LAMB STEAKS, to Dress White. — Stew them in milk and water till very tender, with a bit of lemon-peel, a little sailt, pepper, and
LAM
LAN
mace. Have ready some veal gravy; put the steaks into it; mix some mushroom-powder, a cup of cream, and a bit of flour; shake the steaks in this liquor, stir, and get hot. Just before taking it up, put in a few white mushrooms.
LAMB STEAKS, to Dress Brown. — Season with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley ; but dip them first into egg : fry them quick. Thicken some good gravy with a bit of flour and butter ; and add to it a spoonful of port wine, and some oysters ; boil it up, and then put in the steaks warm : let them heat up, and serve. You may add palates, balls, or eggs, if you like.
LAMB STONES, Fricasseed. Skin and wash, then dry and flour them ; fry brown in hog’s lard. Lay them on a sieve before the fire till you make the sauce : thicken half a pint of veal gravy with a little flour and butter, adding a slice of lemon, a large spoonful of mushroom ketchup, a tea-spoonful of lemon pickle, a grate of nutmeg, and the yolk of an egg beaten in two large spoonfuls of thick cream. Put this over the fire, and stir till it is hot, and looks white ; but don't let it boil, or it will curdle. Then put in the fry, and shake it about near the fire for a minute or two. Serve in a hot dish and cover.
LAMB-STONES and Sweetbreads.— Blanch some lamb stones, parboil, and slice. Flour two or three sweetbreads ; if very thick, cut them in two. Fry all together with a few oysters, of a fine brown. Pour the butter off ; and add a pint of good .gravy, some asparagus-tops, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer ten minutes ; then put a little of the gravy to the yolks of three eggs well beaten, and by degrees mix the whole. Turn the gravy back into the pan, and stir it till of a fine thickness without boiling. Garnish with lemon.
LAMB’S SWEETBREADS. — Blanch them, and put a short time Into cold water. Put them into a stewpan with a cupful of broth, pepper, salt, a bunch of small onions, and a blade of mace ; stir in it a bit of butter and flour,
and stew half an hour. Have ready two or three eggs well beaten in cream, and a little minced parsley and nutmeg. Put in some boiled asparagus-tops. Do not boil after the cream is in ; but make it hot, and stir all the while. Take great care it does not curdle. Young French beans or peas may be added, first boiled of a beautiful colour.
LAMB’S HEAD and PLUCK. — Wash clean; take the black part from the eyes, and the gall from the liver. Put into warm water, boil the heart, liver, &c. ; serve,
Records on this page
Stewed Lamb Steaks (Brown)Stewed Lamb Steaks (White)Stewed LampreysFried Lamb SteaksFricassee of Lamb StonesLamb Stones and SweetbreadsLamb's Sweetbreads