The "A1" cookery book

Breast of Lamb and Mushrooms. — Cut out the bones from the lamb, melt a little butter in a stew-pan, put in the meat and turn it about till it is equally browned all over, sprinkle with pepper, salt, and a teaspoon of chopped parsley, and the mushrooms. Just cover the meat with water or stock and simmer very gently for an hour. Ten minutes before the meat is taken up add a few drops of lemon juice to the gravy. Put the lamb on a hot dish, place the mushrooms round it, and strain the gravy over it. The gravy should be thickened with a little flour and butter, and flavoured with white wine. To Stew a Breast of Lamb with Peas. — Breast of lamb, pepper and salt to taste, sufficient stock to cover it, thickening of flour and butter, i£ pints green peas. Skin the lamb and cut into pieces, and season with pepper and salt ; lay these in a stew-pan with sufficient stock or gravy to cover them and | pint of peas, and stew gently for an hour and a half. Just before serving thicken the gravy with a little flour, give one boil and pour it over the meat. Have ready the rest of the peas boiled, and put with the gravy over the meat. Stewed mushrooms are also an addition to this dish, or they can be used instead of the peas. Lamb Cutlets. — Cut and trim 8 cutlets from the best end of the neck, flatten them, brush over with beaten egg, and dip them into a mixture of fine bread-crumbs, minced parsley, pepper and salt. Fry them a golden brown in boiling fat. Put them before the fire on a sieve to drain. Have ready a puree of spinach in an entree dish, and place the cutlets neatly round it. Serve with brown sauce. Brown Sauce. — Mix 4 oz. butter and 4 oz. of browned flour in a small saucepan. When quite smooth and hot add 1 a pint of good stock well seasoned. Serve in a sauceboat. Lamb’s Fry. — Partly boil the sweetbreads; throw them into cold water, and when cold trim them. Flour all the pieces and fry in the frying-pan in some bacon fat. When nicely browned pour a little water into the frying-pan and thicken with a little brown flour. Throw in some chopped parsley and season with pepper and salt. Serve fried bacon with this dish. Lamb (to Roast a Fore-quarter). — Roast in the usual way according to directions given. The meat must be thoroughly cooked. Mint sauce should be served with it. A cut lemon, a small piece of butter, and a little cayenne should be placed on the table, so that when the shoulder is cut off they can be put between the shoulder and breast. To Roast a Breast of Mutton. — 4 or 5 lbs. breast of mutton. Boil gently for an hour, take out of the saucepan and remove the bones and skin with a sharp knife. Sprinkle with pepper and bread-crumbs on the outside, roll into shape and skewer firmly, place a few small pieces of dripping on the meat. Put the meat in a brisk oven and bake for f of an hour. The bones need not be removed, but the meat should always be sprinkled with pepper and bread-crumbs before being put in the oven.