When a leg of lamb has been used for a previous dinner, this is a
nice way of fixing it over if it is not wanted for cold meat. Cut the
lamb in thick slices, supply one slice for each portion; put it in a
saucepan with water sufficient to cover it, pepper, salt, uncut
onions, and large pieces of carrots; let it simmer slowly until it is
well done. In the meantime, cut vegetables such as carrots, onions,
turnips, green pepper, string beans, tomatoes, and mushrooms in
small dices [Macedoine style]; cook the vegetables in separate
pans and cook the green vegetables very green. When the lamb
is cooked strain one and a half cups of the juice in a saucepan;
thicken it with two tablespoonfuls of flour dissolved in a cup of
cold stock; strain this to the hot broth and stir it slowly until it
comes to a boil; season to taste, if sherry wine is at hand add two
spoons of it; color it with kitchen bouquet✪ Lamb a la Casserole; add part of the differ¬
ent vegetables to the sauce. Put it in a casserole, trim the
slices of meat even size in the shape of a cutlet if possible, if many
MRS. ERICSSON HAMMOND’S COOK BOOK 121
slices put one row and then another row opposite the first one
with the wide part down and the point of the meat up; glaze them
with part of the sauce without vegetables and put in the oven to
cook for about fifteen to twenty minutes uncovered. Take out
of the oven and decorate it on the top with all the different vege¬
tables, matching the colors according to taste; put a toothpick paper
frill in each of the cutlets. Put the casserole on a platter
that holds a paper doily, raise the cover against it with a bunch
of parsley at the side. Serve as an entree or as a main course for
lunch or dinner.
Lamb Chops in Ramequin Cups a la Europeenne
Cdtelettes d’Agneau en mottles a ramSquin a VEuropeenne
Select even-sized thick lamb chops; trim them, cut away part
of the bone, cut the rib bone off, leaving it about two inches in
length from the chop. Put them in stock sufficient to cover them,
with onions, carrots, pepper, and salt and let them cook until very
tender on a low fire, time about an hour; when they are cooked,
strain one cup of the juice from the pan, thicken it with a large
tablespoonful of flour dissolved in a half cup of cold broth; color
it with kitchen bouquet and season it to taste; add to it two cups
of cooked mushrooms✪ Lamb Chops in Ramequin Cups a la Europeenne cut in small dices. Put a tablespoonful of
the mushrooms in each ramequin cup and place one of the cutlets
in each; fill them with the rest of the mushrooms; put the
cups in a pan of hot water in the oven for about eight minutes.
Arrange them in the form of a ring on a platter that holds a paper
doily and garnish each chop with a paper frill and in the center
with parsley. Roast lamb, dark meat of chicken, and any kind of
other meat can be used up in similar way in place of lamb chops.
Lamb a la Navarin
Agneau a la Navarin ✪ Lamb a la Navarin
Page 92 · 3 recipe records on this page
Presented as published in 1924. 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
When a leg of lamb has been used for a previous dinner, this is a nice way of fixing it over if it is not wanted for cold meat. Cut the lamb in thick slices, supply one slice for each portion; put it in a saucepan with water sufficient to cover it, pepper, salt, uncut onions, and large pieces of carrots; let it simmer slowly until it is well done. In the meantime, cut vegetables such as carrots, onions, turnips, green pepper, string beans, tomatoes, and mushrooms in small dices [Macedoine style]; cook the vegetables in separate pans and cook the green vegetables very green. When the lamb is cooked strain one and a half cups of the juice in a saucepan; thicken it with two tablespoonfuls of flour dissolved in a cup of cold stock; strain this to the hot broth and stir it slowly until it comes to a boil; season to taste, if sherry wine is at hand add two spoons of it; color it with kitchen bouquet; add part of the differ¬ ent vegetables to the sauce. Put it in a casserole, trim the slices of meat even size in the shape of a cutlet if possible, if many
slices put one row and then another row opposite the first one with the wide part down and the point of the meat up; glaze them with part of the sauce without vegetables and put in the oven to cook for about fifteen to twenty minutes uncovered. Take out of the oven and decorate it on the top with all the different vege¬ tables, matching the colors according to taste; put a toothpick paper frill in each of the cutlets. Put the casserole on a platter that holds a paper doily, raise the cover against it with a bunch of parsley at the side. Serve as an entree or as a main course for lunch or dinner.
Lamb Chops in Ramequin Cups a la Europeenne
Côtelettes d'Agneau en moules a ramequin a l'Europeenne
Select even-sized thick lamb chops; trim them, cut away part of the bone, cut the rib bone off, leaving it about two inches in length from the chop. Put them in stock sufficient to cover them, with onions, carrots, pepper, and salt and let them cook until very tender on a low fire, time about an hour; when they are cooked, strain one cup of the juice from the pan, thicken it with a large tablespoonful of flour dissolved in a half cup of cold broth; color it with kitchen bouquet and season it to taste; add to it two cups of cooked mushrooms cut in small dices. Put a tablespoonful of the mushrooms in each ramequin cup and place one of the cutlets in each; fill them with the rest of the mushrooms; put the cups in a pan of hot water in the oven for about eight minutes. Arrange them in the form of a ring on a platter that holds a paper doily and garnish each chop with a paper frill and in the center with parsley. Roast lamb, dark meat of chicken, and any kind of other meat can be used up in similar way in place of lamb chops.
Lamb a la Navarin
Agneau a la Navarin
Records on this page
Lamb a la CasseroleLamb Chops in Ramequin Cups a la EuropeenneLamb a la Navarin