The hindquarter, haunch, and
leg should be hung by the flaps, the knuckles hanging down, the loins
and saddles also by the flaps, giving them a horizontal position. It
should not be soaked in water for the purpose of thawing (as some
suppose), but hung in the larder, or other dry, draughty place, and
wiped occasionally with a dry cloth in damp weather. Flour should
not be used, as it is apt to turn sour. When put down for cooking, the
chump part of the leg or loin should be exposed to the fire, or hottest
part of the oven for a few minutes, to toast the part cut, and so seal it
up, thus keeping the gravy in the joint.
LAMB.
Note. — A shoulder of lamb requires rather more than 1 hour to
roast. A small saddle, 1J hours ; a larger saddle, 2 hours, or longer.
A loin of lamb, 1£ to H hours. Ribs of lamb, from 1 to hours.
Breast of Lamb, and Peas. — Remove the skin from a breast
of lamb, cut away part of the fat, and divide into neat pieces. Dredge
with a little flour, put into a stewpan with an ounce of butter, and
MEATS : JOINTS, STEAKS, CHOPS, ENTRIES, ETC.
69
lightly brown ; then pour over them warm water to cover ; add a bunch
of parsley and a small onion, and simmer gently until the meat is
three-parts cooked. Slum, take out the onion and parsley ; mince the
parsley. Return it to the gravy with 1J pints of green peas✪ Breast of Lamb, and Peas. Season
and simmer till the peas are tender. Serve on a dish as hot as
possible.
Lamb Cutlets, Fricasseed.— Cut thin cutlets from a leg of lamb,
across the grain, and place in a stewpan. Make sufficient good stock
from shank, etc., to cover the cutlets ; put into the stewpan, and cover
it with a bundle of sweet herbs, an onion, some clove and mace tied in
a muslin bag, and stew gently for 10 minutes. Take out the cutlets,
skim off the fat, and take out the herbs and mace. Thicken it with
butter rolled in flour, and season ; add a few tinned or fresh mush-
rooms, some forcemeat balls, the yolks of 3 eggs beat up in 1 pint of
cream or condensed milk, and some grated nutmeg✪ Lamb Cutlets, Fricasseed ; keep stirring the
same way till it is thick and smooth, and then put in the cutlets.
Give them a toss up, take them out with a fork, lay on a dish, and pour
the sauce over them ; garnish with beetroot and lemon.
Lamb Chops, Broiled. — Place the chops on a hot gridiron over a
clear fire, and let them remain until brightly browned on both sides.
Season with pepper and salt, and serve hot. Garnish with parsley✪ Lamb Chops, Broiled.
Mashed potatoes, asparagus, green peas, or spinach, are usually served.
Time, 8 or 9 minutes to broil.
Roast Forequarter of Lamb. — Lay the meat down to a quick
fire, and baste continually. About 10 minutes before taking up, dredge
a little flour over it, and froth and brown it nicely. A slice of fresh
butter, a cut lemon, and a little cayenne should be sent to table, so that
when the shoulder is separated from the ribs, they may be ready for
being laid between the two. Serve the lamb with a cut-paper ruffle
on the shankbone, and send a little gravy made from the roast under it.
Mint sauce and salad generally accompany this disli. A forequarter of
lamb, weighing 10 pounds✪ Roast Forequarter of Lamb, will require from 2 to 2tt hours.
Page 54 · 4 recipe records on this page
Presented as published in 1890. 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
The hindquarter, haunch, and leg should be hung by the flaps, the knuckles hanging down, the loins and saddles also by the flaps, giving them a horizontal position. It should not be soaked in water for the purpose of thawing (as some suppose), but hung in the larder, or other dry, draughty place, and wiped occasionally with a dry cloth in damp weather. Flour should not be used, as it is apt to turn sour. When put down for cooking, the chump part of the leg or loin should be exposed to the fire, or hottest part of the oven for a few minutes, to toast the part cut, and so seal it up, thus keeping the gravy in the joint.
LAMB.
Note. — A shoulder of lamb requires rather more than 1 hour to roast. A small saddle, 1J hours ; a larger saddle, 2 hours, or longer. A loin of lamb, 1£ to H hours. Ribs of lamb, from 1 to hours.
Breast of Lamb, and Peas. — Remove the skin from a breast of lamb, cut away part of the fat, and divide into neat pieces. Dredge with a little flour, put into a stewpan with an ounce of butter, and
MEATS : JOINTS, STEAKS, CHOPS, ENTRIES, ETC.
lightly brown ; then pour over them warm water to cover ; add a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Slum, take out the onion and parsley ; mince the parsley. Return it to the gravy with 1J pints of green peas. Season and simmer till the peas are tender. Serve on a dish as hot as possible.
Lamb Cutlets, Fricasseed.— Cut thin cutlets from a leg of lamb, across the grain, and place in a stewpan. Make sufficient good stock from shank, etc., to cover the cutlets ; put into the stewpan, and cover it with a bundle of sweet herbs, an onion, some clove and mace tied in a muslin bag, and stew gently for 10 minutes. Take out the cutlets, skim off the fat, and take out the herbs and mace. Thicken it with butter rolled in flour, and season ; add a few tinned or fresh mushrooms, some forcemeat balls, the yolks of 3 eggs beat up in 1 pint of cream or condensed milk, and some grated nutmeg ; keep stirring the same way till it is thick and smooth, and then put in the cutlets. Give them a toss up, take them out with a fork, lay on a dish, and pour the sauce over them ; garnish with beetroot and lemon.
Lamb Chops, Broiled. — Place the chops on a hot gridiron over a clear fire, and let them remain until brightly browned on both sides. Season with pepper and salt, and serve hot. Garnish with parsley. Mashed potatoes, asparagus, green peas, or spinach, are usually served. Time, 8 or 9 minutes to broil.
Roast Forequarter of Lamb. — Lay the meat down to a quick fire, and baste continually. About 10 minutes before taking up, dredge a little flour over it, and froth and brown it nicely. A slice of fresh butter, a cut lemon, and a little cayenne should be sent to table, so that when the shoulder is separated from the ribs, they may be ready for being laid between the two. Serve the lamb with a cut-paper ruffle on the shankbone, and send a little gravy made from the roast under it. Mint sauce and salad generally accompany this disli. A forequarter of lamb, weighing 10 pounds, will require from 2 to 2tt hours.
Records on this page
Breast of Lamb, and PeasLamb Cutlets, FricasseedLamb Chops, BroiledRoast Forequarter of Lamb