LAMB’S FRY (FRICASSEE). — Remove the marrow from the
small bladders, and mix a little flour, egg, pounded chestnut, rasped lemon,
sugar, and cream. Put the fry into paste cases and place them in the oven
for a moment or two. Boil the cream mixture a moment beiore filling the
bladders with it, and baste them over with eggs and cream.
”3
LAMB’S HEAD AND PLUCK, To Dress. — Wash well, remove
the black part from the eyes and the gall from the liver. Take out the
brains and blanch them by themselves. Put the head and pluck into warm
water, and let it boil for fifteen minutes, then take it up, and when cool
take out the tongue ; trim and score the head, smear with egg and bread
crumbs, and brown it in an oven. Cut the liver, tongue, lights, and heart,
into small dice, fry them in some good second stock to a nice light brown
with a little chopped parsley and shalot ; season with lemon, cayenne pepper,
and salt ; serve on the dish with the head, and garnish with the brains, egg,
and fried bread crumbs. ,
LAMB’S PLUCK A LA PASCALINE.— Take the head,
trotters, liver, lights, &c., bone the head and trotters, set them to disgorge,
and blanch them. Cut into small dice one pound of suet and the same
weight of bacon, and put them into a stew-pan with half a pound of butter,
the juice of a lemon, one or two onions, a bunch of parsley, a little thyme,
cloves, mace, allspice, two bay leaves, salt and pepper ; add sufficient water
to cover the whole, the head, &c., included, and boil for one hour ; then
put in the head, lights, &c. When thoroughly done drain, and cover with
white Italian sauce thickened with the whites of eggs.
LAMB (SHOULDER OF), Roast. — This is best cooked with the
fore-quarter ; but if roasted by itself it will take about an hour to do.
LAMB (SHOULDER OF), To Braise. — Take out the bone and
fill up the gap with forcemeat ; braise it over a slow fire for two hours, then
take it up and glaze it. Serve with sorrel sauce under the joint.
LAMB’S TAIL SOUP. — Cut four lambs’ tails into joints, boil
them till they are quite tender. Sweat down a small slice of raw ham and
veal, a few mushrooms, an onion, a little parsley, and a blade of mace; dry
all well up with flour, and strain through a tammy ; season with cayenne
pepper, salt, and lemon ; add a spoonful or two of cream, a glassiul of
white wine, and the lambs’ tails, then stir the whole over the fire.
LAMB STEAKS, To Dress Brown. —Dip them into the yolk of
egg, and then into chopped parsley, seasom-d with grated lemon peel, nut-
meg, pepper, and salt, and fry them over a quick fire ; then thicken some
good gravy with butter and flour, add a spoonful of port wine and a dozen
oysters✪ Lamb Steaks, To Dress Brown ; boil the gravy up, and when hot serve.
LAMB STEAKS, To Dress White. — Put them into equal
quantities of milk and water with a little dried lemon peel, mace, pepper,
and salt ; stew until very tender. Afterwards put the steaks into veal gravy,
with a cupful of cream and a little flour✪ Lamb Steaks, To Dress White ; stir together till nice and hot, and
just before dishing up put in a few white mushrooms.
Page 125 · 5 recipe records on this page
Presented as published in 1891. 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’S FRY (FRICASSEE). — Remove the marrow from the small bladders, and mix a little flour, egg, pounded chestnut, rasped lemon, sugar, and cream. Put the fry into paste cases and place them in the oven for a moment or two. Boil the cream mixture a moment before filling the bladders with it, and baste them over with eggs and cream.
”3
LAMB’S HEAD AND PLUCK, To Dress. — Wash well, remove the black part from the eyes and the gall from the liver. Take out the brains and blanch them by themselves. Put the head and pluck into warm water, and let it boil for fifteen minutes, then take it up, and when cool take out the tongue ; trim and score the head, smear with egg and bread crumbs, and brown it in an oven. Cut the liver, tongue, lights, and heart, into small dice, fry them in some good second stock to a nice light brown with a little chopped parsley and shalot ; season with lemon, cayenne pepper, and salt ; serve on the dish with the head, and garnish with the brains, egg, and fried bread crumbs. ,
LAMB’S PLUCK A LA PASCALINE.— Take the head, trotters, liver, lights, &c., bone the head and trotters, set them to disgorge, and blanch them. Cut into small dice one pound of suet and the same weight of bacon, and put them into a stew-pan with half a pound of butter, the juice of a lemon, one or two onions, a bunch of parsley, a little thyme, cloves, mace, allspice, two bay leaves, salt and pepper ; add sufficient water to cover the whole, the head, &c., included, and boil for one hour ; then put in the head, lights, &c. When thoroughly done drain, and cover with white Italian sauce thickened with the whites of eggs.
LAMB (SHOULDER OF), Roast. — This is best cooked with the fore-quarter ; but if roasted by itself it will take about an hour to do.
LAMB (SHOULDER OF), To Braise. — Take out the bone and fill up the gap with forcemeat ; braise it over a slow fire for two hours, then take it up and glaze it. Serve with sorrel sauce under the joint.
LAMB’S TAIL SOUP. — Cut four lambs’ tails into joints, boil them till they are quite tender. Sweat down a small slice of raw ham and veal, a few mushrooms, an onion, a little parsley, and a blade of mace; dry all well up with flour, and strain through a tammy ; season with cayenne pepper, salt, and lemon ; add a spoonful or two of cream, a glassiul of white wine, and the lambs’ tails, then stir the whole over the fire.
LAMB STEAKS, To Dress Brown. —Dip them into the yolk of egg, and then into chopped parsley, seasom-d with grated lemon peel, nutmeg, pepper, and salt, and fry them over a quick fire ; then thicken some good gravy with butter and flour, add a spoonful of port wine and a dozen oysters ; boil the gravy up, and when hot serve.
LAMB STEAKS, To Dress White. — Put them into equal quantities of milk and water with a little dried lemon peel, mace, pepper, and salt ; stew until very tender. Afterwards put the steaks into veal gravy, with a cupful of cream and a little flour ; stir together till nice and hot, and just before dishing up put in a few white mushrooms.
Records on this page
Lamb Steaks, To Dress BrownLamb's Head and Pluck, To DressLamb's Pluck a la PascalineLamb's Tail SoupLamb Steaks, To Dress White