Beat the
yolks of two eggs, mix tiiem with a table-spoon-
fiil of sour cream, and stir gently into the
.sauee, first taking out the meat and placing it
on one side. Pick the stems from two or three
handfuls of sorrel-leaves✪ Lamb Ragout with Sorrel ; wash and drain them,
and put them into a closely-covered stewpan
with two ounces of butter, and let them steam i
until soft; mix them with the sauce. When
ready to serve, heat all together gently over the
fire ; the sauce must not be allowed to boil after
the eggs are added. Time, altogether, an hour
and a half. Probable cost of lamb, 9d. per
pound. Sufficient for three persons.
Lamb, Roll of.— Take three pounds of
lean lamb, and mince it very finely with a
pound of fat bacon. Mix with it a tea-spoonful
of white pepper, the grated rind of a lemon, the
eighth of a nutmeg, grated, a finely-minced
shallot, half a tea-spoonful of powdered thyme,
and salt according to taste✪ Lamb Roll. The quantity of
siilt will depend upon the condition of " the
bacon. When thoroughly mixed, roll the
seasoned meat into a neat shape, something like
a roly-poly pudding ; cover it with a thick fold
of buttered paper, and place over this a coarse
crust made of flour and water. Put it in a
moderate oven, and when cooked enough,
remove the paste and paper, and serve the roll
of lamb on a hot dish, with tomato or cucimiber
sauce round it, and green peas, spinach, or
asparagus as an accompaniment. Time, two
hours to bake. Probable cost, 3s. 6d. Sufficient
for five or six persons.
Lamb, Saddle of.— A saddle of lamb is
an elegant and excellent joint for a small party.
Cover it with buttered papei', and lay it down
to a clear fire. Baste it well, and when nearly
cooked enough, remove the paper, di'edge a
little flour over it, and baste it again until it is
nicely browned. Mint sauce should be sent to
table with it, and green peas, spinach, cauli-
flowers, or potatoes are very suitable as accom-
panime✪ Lamb Saddlents. Time to roast, about two hours — a
quarter of an hour per pound. Sufficient for
eight or nine persons. Probable cost. Is. per
pound.
Lamb, Saddle of (a la Venison). — This
may be cooked in the way already described
for leg of lamb {see Lamb, Leg of, a la Veni-
son).
Lamb, Saddle of. Boned, Rolled,
and Braised. — Take all the bones from a
middle of lamb — if possible, without injuring
the upper part of the skin. Lay the meat on
the table, skin dowTiwards, and spread over it a
pound of good veal forcemeat. EoU it roimd and
round, bind it securely, with plenty of tape,
skewer slices of fat bacon over it, and put it into
a braising-pan, with a pint and a half of white
stock, three carrots, two onions, a bunch of
sweet herbs, two or three sticks of celery, and
a dozen peppercorns. Simmer gently for an
hour and a half. Take out the meat, drain it,
and, without remo^-ing the tape, place it between
two dishes ; put a heavy weight upon the top,
and let it remain until it is quite cold and firm.
Cover it with a coating of white sauce ; let this
stiffen, then brush the roll over with beaten
egg, and cover it with light bread-raspings
mixed with a tea-spoonful of grated Parmesan.
Put the saddle in a moderate oven half an hour
before it is wanted, that it may be heated
through, and serve it on a hot dish. Garnish
with dressed vegetables.
Page 804 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat the yolks of two eggs, mix tiiem with a table-spoonfiil of sour cream, and stir gently into the .sauee, first taking out the meat and placing it on one side. Pick the stems from two or three handfuls of sorrel-leaves ; wash and drain them, and put them into a closely-covered stewpan with two ounces of butter, and let them steam i
until soft; mix them with the sauce. When ready to serve, heat all together gently over the fire ; the sauce must not be allowed to boil after the eggs are added. Time, altogether, an hour and a half. Probable cost of lamb, 9d. per pound. Sufficient for three persons.
Lamb, Roll of.— Take three pounds of lean lamb, and mince it very finely with a pound of fat bacon. Mix with it a tea-spoonful of white pepper, the grated rind of a lemon, the eighth of a nutmeg, grated, a finely-minced shallot, half a tea-spoonful of powdered thyme, and salt according to taste. The quantity of siilt will depend upon the condition of " the bacon. When thoroughly mixed, roll the seasoned meat into a neat shape, something like a roly-poly pudding ; cover it with a thick fold of buttered paper, and place over this a coarse crust made of flour and water. Put it in a moderate oven, and when cooked enough, remove the paste and paper, and serve the roll of lamb on a hot dish, with tomato or cucumber sauce round it, and green peas, spinach, or asparagus as an accompaniment. Time, two hours to bake. Probable cost, 3s. 6d. Sufficient for five or six persons.
Lamb, Saddle of.— A saddle of lamb is an elegant and excellent joint for a small party. Cover it with buttered paper, and lay it down to a clear fire. Baste it well, and when nearly cooked enough, remove the paper, dredge a little flour over it, and baste it again until it is nicely browned. Mint sauce should be sent to table with it, and green peas, spinach, cauliflowers, or potatoes are very suitable as accompaniments. Time to roast, about two hours — a quarter of an hour per pound. Sufficient for eight or nine persons. Probable cost. Is. per pound.
Lamb, Saddle of (a la Venison). — This may be cooked in the way already described for leg of lamb {see Lamb, Leg of, a la Venison).
Lamb, Saddle of. Boned, Rolled,
and Braised. — Take all the bones from a middle of lamb — if possible, without injuring the upper part of the skin. Lay the meat on the table, skin dowTiwards, and spread over it a pound of good veal forcemeat. EoU it round and round, bind it securely, with plenty of tape, skewer slices of fat bacon over it, and put it into a braising-pan, with a pint and a half of white stock, three carrots, two onions, a bunch of sweet herbs, two or three sticks of celery, and a dozen peppercorns. Simmer gently for an hour and a half. Take out the meat, drain it, and, without removing the tape, place it between two dishes ; put a heavy weight upon the top, and let it remain until it is quite cold and firm. Cover it with a coating of white sauce ; let this stiffen, then brush the roll over with beaten egg, and cover it with light bread-raspings mixed with a tea-spoonful of grated Parmesan. Put the saddle in a moderate oven half an hour before it is wanted, that it may be heated through, and serve it on a hot dish. Garnish with dressed vegetables.
Records on this page
Lamb Ragout with SorrelLamb RollLamb Saddle