Cassell's dictionary of cookery

Lam.b, Fricassee of. — Take a breast of lamb, cut it into small pieces about an inch and a half square, season these with a little pepper and salt, and put them into a stewpan with an onion stuck with four cloves, a sprig of basil, two bay-leaves, and three ounces of fresh butter. Cover the saucepan closely, and lot it steam gently for half an hour, shaking it occasionally to prevent sticking. Pour over it a pint of boiling water, cover closely once more, and simmer for an hour. At the end of that time strain the sauce, and thicken it with a tablespoonful of flour, mixed smoothly with a little water; stir into it three dessert-spoonfuls of chopped capers ; boil all two or three minutes ■ longer, and serve on a hot dish. Garnish witb parsley and slices of lemon. Time to stew, about an hour and a half. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Hind Quarter of.— Take a hind-quarter of lamb, saw off the knucklebone, and wrap the joint in oiled or buttered paper. Put the roasting hook through the shank end, and place the joint before a clear fire. Baste it frequently with good dripping. Twenty minutes before it is taken down dredge - a little flour over it, brown it nicely, and place it on a hot dish, with two -or three tablespoonfuls of good gravy with it, and the rest in a tureen. Mint sauce should always accompany roast lamb. A cut lemon should be sent to table with this joint, and an empty dish upon which the carver may place the leg when it is severed from the loin. Time, two hours and a half, or a quarter of an hour for each, pound, counting from the time when the joint begins to roast. Probable cost, lid. per pound. Sufficient for eight or ten persons. Lamb, Larded. — Lard the surface of a leg of lamb with thin slices of fat bacon {see Lard, To), cover it with buttered paper, and put it dowTi to an even fire. Half an hour before it is done enough take off the paper, and sprinkle finely-grated bread-crumbs, seasoned with a little salt, pepper, and pounded mace over it, and let it remain until it is brightly browned. Squeeze the juice of a lemon over it before serving, and send mint sauce to table. Time to roast, about an hour and a half, or a quarter of an hour to the pound. Sufficient for four or five persons. Probable cost. Is. perpound. Lamb, Leg of (a la Venison). A German recipe. — Take six cloves, six juniper-berries, and a small tea-spoonful of pepper. Poimd these ingiedients to a fine powder, then mix with them the following herbs, finely minced : — Four leaves of tarragon, a sprig of gi-een; rosemarj', and a sprig of marjoram ; add four shallots, and rub the whole into a well-hung leg of lamb weighing about five povmds. Lay the meat in a deep dish, pour over it foiir tablespoonfuls of claret mixed with four table-spoonfuls of vinegar. Let it lie in this pickle for three days, and turn it every day. At the end. of that time wipe it with a dry cloth to free it from the herbs, sprinkle some salt over it, and bake in a moderate oven. Baste the meat liberally, while cooking, with the liquid in which it was soaked, boiled up with half a pint of good stock. Unless this is attended to> it will be very dry.