European and American cuisine

Lamb Hakel-Lummels. — Place a lamb's head and haslet in a saucepan, cover with boiling water, add 1 tablespoonful salt, 1 teaspoonful pepper, 2 onions, 1 small carrot, and a bouquet ; cover and cook slowly til tender. When done take it from the saucepan, remove all the meat from the head, cut it into small pieces, and the haslet into 1-inch pieces. Melt 2 ounces butter in a saucepan, add 1 fine-chopped onion, cook 5 minutes without browning ; add 1 tablespoonful flour, stir 2 minutes; add 2 cupfuls broth from the haslet, 1 cup white vinegar, 2 tablespoonfuls sugar, boil a few minutes ; add the fine-cut meat, cook 5 minutes ; then taste if necessary, add salt and pepper, and serve with potatoes or farina dumplings. Lamb Haslet^ Braised.— Chop 1 onion exceedingly fine, mix it with 1 tablespoonful seasoning salt ; cut 4 ounces larding pork into strips half a finger thick, roll the slices of pork in the seasoning ; make 6 incisions in the liver and 3 in the heart with a small pointed knife, put 1 strip of pork into each incision ; cut the pork even with the liver, rub the remaining seasoning all over the liver and heart Put a few slices of pork or the trimmings in a saucepan, add 2 sliced onions, 1 small carrot, lay the heart and liver on top of this, add 1 quart of stock, cover first with buttered paper, then put on the lid ; cook slowly 1 hour ; then take the heart and liver out, lay in a baking pan ; strain the broth, free it from fat, and pour over the liver and heart ; set the pan in a hot oven, roast Vs hour, basting frequently. Shortly before serving lay the haslet on a warm dish, melt 1 ounce butter in a small saucepan, add Y^ tablespoonful flour, cook 2 minutes ; add the gravy from pan, cook 5 minutes ; add the juice of Y^ lemon, a pinch of sugar, and a little beef extract, pour a little sauce over the liver and heart, and serve the remainder in a sauce bowl ; garnish with potato patrioia and carrot balls. Lamb Trotters, Boiled.— Dip 1 dozen lambs' feet into boiling water, scrape clean, split them underneath, remove the pointed hoof bones, leaving the foot whole. Mix 1 tablespoonful flour with Ys pint of cold water, add 3 pints boiling water, 1 onion, 1 small clove of garlic, 1 tablespoonful salt, a bouquet, and 12 whole peppers; cover and cook slowly 4 hours. When done, drain, and serve with any kind of sauce desired. Lamb Tongue à l'Allemande.— Place 12 lambs' tongues in a saucepan, cover with boiling water. Cook 3 minutes, then drain, and put them for a few minutes in cold water ; return the tongues to saucepan, add sufficient boiling water to cover, 1 onion, 1 small carrot, a bouquet, 1 tablespoonful salt, and 12 whole peppers, cook until tender ; when done, take the tongues out, remove the white skin, and set in a warm place. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add IVb cupful white broth, % cupful mushroom liquor, 1 even teaspoonful salt, Vi teaspoonful white pepper, and a small bouquet, cook 6 minutes ; then strain, add the juice of Ys lemon ; mix the yolks of 2 eggs with Ys cupful cream, add gradually to the sauce. Place the tongue on a hot dish, pour over the sauce, garnish with 6 rice timbales, and serve.