Cassell's dictionary of cookery

It should be turned over when it is half done, and will require from half an hour to three-quarters of an hour longer than if the broth, &c., were added. Probable cost. Is. per pound. Sufficient for five or six persons. Lamb, Neck of. Boiled..— Plunge a neck of lamb into as much boiling water as will barely cover it. Let it boil for five LAM ( 359 ) LAM minutes, then pour in an additional pint of cold water, bring it once more to a boil, remove the scum as it rises, and simmer very gently for one hour. Put the lamb on a hot dish, pour over it half a pint of parsley sauce, and serve as hot as possible. Turnips and carrots should be sent to table with it. Probable cost, 9d. per pound. Sufficient for three persons. Lamb Pie. — A lamb pie may be made either of the neck, breast, or loin of lamb, and of these the breast will be found to be much the best. Take about two pounds of meat, cut it up into neat pieces, and sprinkle over these a dessert-spoonful of salt, a tea-spoonful of white pepper, and a tea-spoonful of finelyminced parsley. Put them in a pie-dish, take out some of the bones to stew down for gravy, and pour over them half a quarter gf a pint of cold water. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. When the pie is sufficiently cooked, pour in a little good stock or meat jelly. Lamb pie is usually eaten cold. Time to bake, an hour and a half. Probable cost, 2s. 6d. Sufficient for four or five persons. Lamb Pudding. — ^Line a shallow, thickrimmed basin with pastry about haK an inch in thickness, and leave it half an inch over the edge. Take the large bones out of two pounds of a breast of lamb, cut it into convenient-sized pieces; season these lightly with pepper and salt, place them in layers in the pudding, and strew a table-spoonful of loose veal stuffing over each layer. Pour half a pint of water or mutton-broth over the whole, lay a pastrycover on the top, moisten the edge, and draw it over carefully. Dip a pudding-cloth into boiling water, dredge a little flom- over, tie the basin rather loosely in it, plunge it into boiling water, and boil for an hour and a half. Let it stand two or three minutes before being turned out. Place it on a hot dish, pour hali a pint of parsley sauce over it, and serve at once. Probable cost, 2s. Sufficient for four or five persons. Lamb Ragout, with Sorrel (a German recipe). — Take two poimds of the breast of lamb, put it into a saucepan with as much cold water as will cover it, and let it simmer gently for a few minutes. Take it up, drain it, and cut it into small pieces about two inches square. Slice an onion, and put it into a stewpan with two ounces of butter, a carrot, a stick of celery, a sprig of parsley, another of basil, and two cloves. Let these steam softly for five or six minutes ; dredge a table-spoonful of flour over them, and add half a pint of boiling mutton gravy, a tea-spoonful of salt, and half a teaspoonful of pepper, and simmer until the sauce is as thick and smooth as cream. Put the pieces of lamb, into another stewpan, strain the sauce over them, and let them remain over a gentle fire until the meat is quite tender.