Cassell's dictionary of cookery

Lamb, Stewed, with Mushrooms.— Take the bones from a breast of lamb, season the meat with a little pepper and salt, and fry it in hot fat until it is lightly browned on both sides. Take it up, drain it from the fat, and put it into a stewpan with three or four thin slices of fat bacon, and as much white stock as will barely cover it. Add a poimd of buttonmushrooms, a dessert-spoonful of finely-minced parsley, five or six chives, a tea-spoonful of salt, and six peppercorns. Let the liquid boil up, then draw the pan to the side of the fire, and stew gently for an hour and a half. Take the lamb up, place it on a hot dish, squeeze the juice of a lemon over it, and strain the sauce to serve with it, first taking out the mushrooms to place round the meat. If preferred, half a dozen black truffles cut into slices may be substituted for the mushrooms. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb Stewed with Peas.— Take a breast or loin of lamb, weighing about two pounds. Cut it into neat chops, season them with a tea-spoonful of salt, and half a teaspoonful of white pepper, and dredge a little flour over them. Put a piece of butter, the size of a walnut, into a frying-pan. Let it dissolve, then put in the chops, and let them remain until lightly browned on both sides. Pour away the fat, add three-quarters of a pint of unseasoned boiling stock, a cos lettuce cut in long strips, a leaf of tarragon, two shallots finely minced, a tea-spoonful of sifted sugar, half a salt-spoonful of salt, and the eighth of a small nutmeg, grated. Cover the pan closely, and simmer gently for a quarter of an hour. Put a pint of green peas freshly shelled into the saucepan, and simmer again until they are tender, which, if they are yoimg, will be in a quarter of an hour. Serve the peas on the dish with the lamb. Time, eight minutes to fiy the chops. Probable cost, 3s. Sufficient for four or five persons. Lamb Stones and Sweetbread, To Fricassee. — Soak three sweetbreads in cold water for three or four hours, and change the water once or twice during that time. Wash and skin some lamb stones, put both them and the sweetbreads into boiling water, and let them boil for ten or fifteen minutes. Throw them into cold water. Cut the lamb stones into sUces, press the sweetbreads into shape ; if large, they may be divided into halves. Dry them well, dredge a little flour over them, and fry them in boiling fat until they are brightly browned on both sides. A dozen large oysters may be fried with them. Pour off the fat, and add a pint of boiling gravy, half a hundred asparagus-tops cut into small pieces, a saltspoonful of salt, haK a salt-spoonful of pepper, the eighth of a nutmeg, grated, and fom- tablespoonfuls of light wine. Simmer very gently for a few minutes. Beat the yolks of three eggs. Draw the gravy to the side of the fire, let it cool for two or three minutes, mix it very gradually with the eggs, pour it back into the saucepan, and stir it until it thickens. It must not boil after the eggs are put in. Serve as hot as possible, and garnish with slices of lemon. Probable cost, imcertain — it varies greatly with the season., Sufficient for six or seven persons.