Lamb's Pry (a German recipe). — Soak
the fry in cold water for haK an hour. Drain
it, put it into a saucepan with as much cold
water as will cover it, and add two or thi-ee
green onions, a carrot, a bunch of parsley, and
a small sprig of thyme✪ Lamb with Cucumber. Simmer very gently
for an hour and a half, then pour both gravy
and fry into a bowl, and let all get cold together.
Drain and dry the meat, cut it into neat slices,
di]) half of these into beaten egg, and afterwards
into bread-crumbs, and, a few minutes before
serving, fry them in hot butter until they are
lightly browned on both sides. Strain the gravy,
put it into a saucepan, with an ounce of fresh
butter rolled in flour, a finely-minced shallot,
three table- spoonfuls of finely-grated bread-
crumbs, a tea- spoonful of chopped parsley, half
a tea-spoonful of salt, and a pinch of pepper.
Simmer for half an hour. Stir in all the meat
which is not intended to be fried first, cutting
it as small as possible, and, while it is heating,
fry the sHces of liver, &c., in fat. Put these in
a hot dish, squeeze the juice of a lemon over
them, jDour the sauce into the centre, and serve
as hot as possible. Garnish with thin rashers of
fried bacon. Probable cost, Is. 6d. Sufficient
for four persons.
Lamb's Head and Mince.— Scald,
scrape, and wash the head thoroughly, and put
both it and the fry into a stewpan, with a large
onion stuck with three cloves, two bunches of
parsley, a bunch of thyme, a carrot, a turnip, a
bay-leaf, half a dozen peppercorns, a table-
spoonful of salt, and two quarts of cold water.
Let them boil up quickly, remove the scum as
it rises, and simmer gently for an hour. Divide
the head, take out the tongue and brains, and
fold the two halves in a cloth to dry. Mince
the heai-t, liver, half of the lights, the brains,
and the tongue (first taking off the skin), very
finely. Season with a tea-spoonful of salt, half a
tea-spoonful of pepper, and three or four grates
of a nutmeg; put the meat into a saucepan
with three-quarters of a pint of the strained
gravj' thickened with thi-ee ounces of butter
rolled in flour, and add a table-spoonful of
mushroom ketchup. Cover the saucepan closely
and simmer gently for half an hour ; stir every
now and then, to prevent the contents sticking.
Brush the head over with beaten egg, sprinkle
finely-grated bread-crumbs over it, and bake
in a moderate oven, or place it before the fire,
and let it remain until lightly browned, basting
liberally with good dripping. Place the head
in the middle of a hot dish, put the mince
round, and garnish with parsley. As a varia-
tion, the brains may be made into cakes, instead
of being mixed with the mince, and the liver
fried with a few slices of bacon. The two may
then be placed alternately round the dish. The
juice of a lemon should" be squeezed over the
head at the last moment. Time, two hours.
Probable cost, 3s. Sufficient for half a dozen
persons.
Lamb's Head, To Prepare Brains
for. — Wash and clean the brains thoroughly, ,
✪ Lamb's Head, To Prepare Brains for
Page 811 · 5 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
Lamb's Pry (a German recipe). — Soak the fry in cold water for half an hour. Drain it, put it into a saucepan with as much cold water as will cover it, and add two or three green onions, a carrot, a bunch of parsley, and a small sprig of thyme. Simmer very gently for an hour and a half, then pour both gravy and fry into a bowl, and let all get cold together. Drain and dry the meat, cut it into neat slices, di]) half of these into beaten egg, and afterwards into bread-crumbs, and, a few minutes before serving, fry them in hot butter until they are lightly browned on both sides. Strain the gravy, put it into a saucepan, with an ounce of fresh butter rolled in flour, a finely-minced shallot, three table- spoonfuls of finely-grated breadcrumbs, a tea- spoonful of chopped parsley, half a tea-spoonful of salt, and a pinch of pepper. Simmer for half an hour. Stir in all the meat which is not intended to be fried first, cutting it as small as possible, and, while it is heating, fry the slices of liver, &c., in fat. Put these in a hot dish, squeeze the juice of a lemon over them, pour the sauce into the centre, and serve as hot as possible. Garnish with thin rashers of fried bacon. Probable cost, Is. 6d. Sufficient for four persons.
Lamb's Head and Mince.— Scald,
scrape, and wash the head thoroughly, and put both it and the fry into a stewpan, with a large onion stuck with three cloves, two bunches of parsley, a bunch of thyme, a carrot, a turnip, a bay-leaf, half a dozen peppercorns, a tablespoonful of salt, and two quarts of cold water. Let them boil up quickly, remove the scum as it rises, and simmer gently for an hour. Divide the head, take out the tongue and brains, and fold the two halves in a cloth to dry. Mince the heart, liver, half of the lights, the brains, and the tongue (first taking off the skin), very finely. Season with a tea-spoonful of salt, half a tea-spoonful of pepper, and three or four grates of a nutmeg; put the meat into a saucepan with three-quarters of a pint of the strained gravj' thickened with three ounces of butter rolled in flour, and add a table-spoonful of mushroom ketchup. Cover the saucepan closely and simmer gently for half an hour ; stir every now and then, to prevent the contents sticking. Brush the head over with beaten egg, sprinkle finely-grated bread-crumbs over it, and bake in a moderate oven, or place it before the fire, and let it remain until lightly browned, basting liberally with good dripping. Place the head in the middle of a hot dish, put the mince round, and garnish with parsley. As a variation, the brains may be made into cakes, instead of being mixed with the mince, and the liver fried with a few slices of bacon. The two may then be placed alternately round the dish. The juice of a lemon should be squeezed over the head at the last moment. Time, two hours. Probable cost, 3s. Sufficient for half a dozen persons.
Lamb's Head, To Prepare Brains for. — Wash and clean the brains thoroughly, ,
Records on this page
Lamb with CucumberLamb's FeetLamb's FryLamb's Head, To Prepare Brains forLamb's Head and Mince