Cassell's dictionary of cookery

Instead of being egged and bread-crumbed, the saddle may, aiter pressing, be heated in a little of the stock LAM ( 360 ) LAM in which it was cooked, and served with dressed vegetables and allemande sauee. Probable cost, Is. per pound. Sufficient for nine or ten persons. Lamb, Sauee for. — Mint sauce is usually served with lamb. To make it : — Strip the leaves from some fresh young mint, wash and dry them well, and chop them as finely as possible. Put them into a tureen, and cover them with powdered sugar in the proportion of a table-spoonful of sugar to one and a half of mint. Let these remain for half an hour, then pour over them three table-spoonfuls of vinegar. If after a trial this sauce is found to be too sweet, a less proportion of sugar can be used; but it has been very generally approved when prepared as above. The vinegar is sometimes strained from the mint-leaves before being sent to table. Time, a few minutes to prepare. Probable cost, 3d. Sufficient for three or four persons. Lamb, Shoulder of. — Put a shoulder of lamb down to a clear tire, and baste it liberally while roasting. A quarter of an hour before it is taken up dredge a little flour over it, sprinkle a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send a spoonful or two of the gravy made from the joint in the dish with it, and the rest in a tureen. Mint sauce and green peas, salad, or potatoes generally accompany this dish. Time to roast, eighteen minutes for every pound. Probable cost, lOd. or Is. per pound. Sufficient for four or five persons. Lamb, Shoulder of (a la Venison).— The same method is to be followed as for leg of lamb {see Lamb, Leg of, a la Venison). Lamb, Shovilder of, Grilled.— Take a shoulder of lamb, plunge it into, boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour. Take it up, score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle bread-crumbs upon it which have been seasoned with a tea-spoonful of salt and half a tea-spoonful of pepper, and flavoured with a table-spoonful of dried herbs, of which two parts should be parsley, one thyme, and one marjoram. Broil the meat over a clear fire until it is lightly browned, and send the following sauce to table with it : — Mix half a salt-spoonful of cayenne with four ounces of pounded sugar. Add half a pint of white vinegar, and simmer over the fire until the sugar is dissolved. Add a glass of claret, and simmer again for a quarter of an hour. Serve very hot in a tureen. Probable cost, lOd. per pound. Sufficient for four or five persons. Lamb, Shoulder of, Stuffed and Braised. — Take a shoulder of lamb, remove the bladebone without injuring the outer skin, but leave in the shankbone. Fill the cavity from which the bones have been removed with good veal forcemeat. Sprinkle the inner surface with a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the lamb into a braising-pan with slices of fat