Cassell's dictionary of cookery

tongue from the head after it has been boiled, and put it into a saucepan with as much cold water as will cover it. "Wash the brains in lukewarm water, pick the fibres from them, and tie them in a piece of muslin, with a dessert-spoonful of finely-minced parsley, and boil all together for a quarter of an hour. Take out the brains, chop them small, season them with a little pepper and salt, and put them into a saucepan with a quarter of a pint of cream, and half an ounce of fresh butter rolled in flour. Stir them over the fire, and let them boil a minute or two, then skin the tongue, place it on a hot dish, and serve the brains round it. Probable cost, lOd. Sufficient for one person. Lamb, Braised. — Bone a shoulder of lamb, fill up the opening with forcemeat, skewer it securely, and braise it for two hours over a slow fire. Serve on spinach or sorrel prepared in the usual way. Probable cost, about Is. Sufficient for four or five persons. Lamb, Breast of, and Peas. ~ Remove the skin from a breast of lamb, cut away part of the fat, and divide into neat pieces. Dredge a little flour over these, put them into a stewpan with an ounce of fresh hutter, and let them remain until they are lightly browned on both sides, then pour over them as much warm water as will cover them ; add a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Skim oflE the fat, take out the onion and parsley, and mince the latter finely. Return it to the gravy with a pint and a half of green peas. Add a little pepper and salt, and simmer again until the peas are tender. Place the meat on a hot dish, pour the gravy and peas over it, and serve as hot as possible. Time, an hour and a half. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of, Braised (sometimes called Lamb a la ]\lilanaisc). — Take the skin from a breast of lamb, and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices, lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising-pan, pour over it half a pint of nicely-flavoured stock, and let it simmer very gently until done enough. Have ready half a pound of boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy. The appearance of the dish will be very much improved if the lamb is glazed. If preferred, the macaroni may be omitted, and spinach served with the lamb. Time to simmer, until tender, from an hour and a half to two hours. Probable cost, lOd. per pound. Sufficient for three or four persons.