Cassell's dictionary of cookery

Lamb, Fore Quarter of. To Roast. — This joint can scarcely be too fresh when dressed. Remove the scrag, the shankbone, and the chinebone ; and crack the ribs half-way between the edge of the breast and the spine. Lay the meat down to a quick fire, and baste plentifully from the time of its being warmed through to that when it is ready for the table. Like all young meat, lamb should be very thoroughly cooked. About ten minutes before it is taken 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. This separation is sometimes effected before the joint is sent to table, but, of course, this must depend upon the wish of the carver. 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 dish. Time, a fore-quarter of lamb, weighing ten pounds, will require from two hours to two hours and a half. The weather and the LAM ( 3o7 ) LAM strength of the fire often cause a difference. Probable cost, Ud. per pound. Sufficient for eight or nine persons. Lamb, Fore Quarter of. To Roast (another way). — Prepare the joint as in the last recipe. Skewer three or four slices of bacon securely to the outer side, brush three ounces of clarified butter over the inner part, and strew upon it a thick covering of finelygrated bread-crumbs, seasoned with pepper and salt, and a little finely-minced parsley. Cover FORE QUARTER OF LAMB. the whole with a large sheet of buttered paper, and lay the lamb down to a clear even fire. When nearly done, remove the paper and bacon, baste the meat with yolk of egg mixed with the gravy, throw some more bread-crumbs over it, and let it remain until nicely browned. Squeeze the juice of a lemon over it before serving, and send mint sauce to table with it. Time, from two hours to two hours and a half. Probable cost, lid. per pound. Sufficient for eight or nine persons. Lamb, Fricandeau of.— Take a breast of lamb, and lard it in the usual way (see Lard, To), ^^^th three strips of fat bacon. Put it into a stewpan with two bunches of parsley, a small bunch of thyme and marjoram, a small bunch of green onions, six or eight peppercorns, a bay-leaf, one or two slices of fat bacon, and as much boiling water as will barely cover the meat. Simmer gently for half an hour ; then take it out, and boil the gravy quickly until it is reduced to one half. Put the meat back again, skim the fat carefully from the liquid, and simmer gently once more until a glaze is seen on the top of the meat. Drain it upon a dish, and keep it hot until the sauce is reduced to a glaze. Brush the lamb over with two or three coats of this, and serve it upon dressed vegetables, such as sorrel, spinach, or green peas. Time, from three to four hours. Probable cost, lOd. per pound. Sufficient for three or four persons.