Secure a piece of the leg, quantity according to the number of
people to be served; trim it well free from fat and cut it in large
square pieces, size about five inches around. Wash it in cold
water and put it in a jar; to three pounds put a cup and a half of
tomato juice and about a half cup of sherry wine if such is at hand.
Leave the meat to soak in this for about three hours, and when
ready to cook take it from the juice; place it on a broiler to drain.
Put two large tablespoons of butter in a frying pan on the stove;
lay the meat in the butter, tossing it around [take care that it does
not get dry or burned]. When it gets even golden brown color all
around put it in a stewing pot and add the liquid that meat has
122 MRS. ERICSSON HAMMOND’S COOK BOOK
been pickled in; if three pounds add to it two quarts of boiling hot
water, three whole onions that first have been peeled, a carrot cut in
large pieces, pepper and salt to taste. Let it come to a boil, then
simmer slowly until it is cooked and tender, time according to the
age of the lamb. When it is cooked remove the onions and carrots,
dissolve two tablespoonfuls of flour✪ Lamb a la Navarin in a cup of water; strain this
to the meat; shake the pan so it will be smooth and free from
lumps; color it a trifle with some kitchen bouquet, the shade of it
must be dark amber. [It must not be thick and gluey; the gravy
should be simmery and glossy.] When it is prepared and ready to
serve, dish it up on a platter, and all around garnish the dish with
small cooked white onions. This dish is served as a main course
for lunch or dinner. Mutton may be used in place of lamb.
How to Cook the Onions. Peel onions all even size; put them
in water with a little salt and cook quickly until done. When done
put the onions in a frying pan with some butter and add a little
beef extract; shake the pan over the fire until the onions are evenly
light brown.
Boned Stuffed Leg of Lamb a la Ericsson Hammond
Gigot desosse iarci a 1’ Ericsson Hammond
Secure a small young leg of lamb; remove the bone, wash it, and
put it in sufficient hot water to cover it, onions, pepper, salt,
carrots, and let it cook until it is tender. Leave in the juice until
it begins to cool, then put it in a press and press it. In the
meantime prepare a thick heavy chicken forcemeat; add to three
cups of the forcemeat one cup of finely cooked mashed onions
and three tablespoonfuls of grated cheese✪ Boned Stuffed Leg of Lamb a la Ericsson Hammond; cover the meat with this
mousse; make it evenly smooth. Put it in the oven to bake well,
covered, until the lamb is hot through; glaze it with a brown glaze.
Place it on a platter and garnish all around with asparagus tips,
green peas, or string beans. This is served with a rich brown
mushroom sauce as a joint for dinner.
Cutlet of Smoked Tongue au Gratin
Cdtelette de Langue fumee au Gratin
Put a smoked tongue in cold water over the fire and let it come
to a boil; reduce the fire and let it cook very slowly from three to
three and a half hours. When cooked leave in the juice until it be¬
gins to get cold; then skin the tongue and cut it in thick slices on a
bias starting at the head part of the tongue. A large tongue
ought to make ten good cutlets; trim them around and make them
all in uniform size. In the meantime, put a cup and a half of rice✪ Cutlet of Smoked Tongue au Gratin
Copyright, 1924, by Mrs. EricssonHammond
Page 93 · 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
Secure a piece of the leg, quantity according to the number of people to be served; trim it well free from fat and cut it in large square pieces, size about five inches around. Wash it in cold water and put it in a jar; to three pounds put a cup and a half of tomato juice and about a half cup of sherry wine if such is at hand. Leave the meat to soak in this for about three hours, and when ready to cook take it from the juice; place it on a broiler to drain. Put two large tablespoons of butter in a frying pan on the stove; lay the meat in the butter, tossing it around [take care that it does not get dry or burned]. When it gets even golden brown color all around put it in a stewing pot and add the liquid that meat has
been pickled in; if three pounds add to it two quarts of boiling hot water, three whole onions that first have been peeled, a carrot cut in large pieces, pepper and salt to taste. Let it come to a boil, then simmer slowly until it is cooked and tender, time according to the age of the lamb. When it is cooked remove the onions and carrots, dissolve two tablespoonfuls of flour in a cup of water; strain this to the meat; shake the pan so it will be smooth and free from lumps; color it a trifle with some kitchen bouquet, the shade of it must be dark amber. [It must not be thick and gluey; the gravy should be simmery and glossy.] When it is prepared and ready to serve, dish it up on a platter, and all around garnish the dish with small cooked white onions. This dish is served as a main course for lunch or dinner. Mutton may be used in place of lamb.
How to Cook the Onions. Peel onions all even size; put them in water with a little salt and cook quickly until done. When done put the onions in a frying pan with some butter and add a little beef extract; shake the pan over the fire until the onions are evenly light brown.
Boned Stuffed Leg of Lamb a la Ericsson Hammond
Gigot désossé farci a l'Ericsson Hammond
Secure a small young leg of lamb; remove the bone, wash it, and put it in sufficient hot water to cover it, onions, pepper, salt, carrots, and let it cook until it is tender. Leave in the juice until it begins to cool, then put it in a press and press it. In the meantime prepare a thick heavy chicken forcemeat; add to three cups of the forcemeat one cup of finely cooked mashed onions and three tablespoonfuls of grated cheese; cover the meat with this mousse; make it evenly smooth. Put it in the oven to bake well, covered, until the lamb is hot through; glaze it with a brown glaze. Place it on a platter and garnish all around with asparagus tips, green peas, or string beans. This is served with a rich brown mushroom sauce as a joint for dinner.
Cutlet of Smoked Tongue au Gratin
Côtelette de Langue fumée au Gratin
Put a smoked tongue in cold water over the fire and let it come to a boil; reduce the fire and let it cook very slowly from three to three and a half hours. When cooked leave in the juice until it be¬ gins to get cold; then skin the tongue and cut it in thick slices on a bias starting at the head part of the tongue. A large tongue ought to make ten good cutlets; trim them around and make them all in uniform size. In the meantime, put a cup and a half of rice
Copyright, 1924, by Mrs. EricssonHammond
Records on this page
Lamb a la NavarinBoned Stuffed Leg of Lamb a la Ericsson HammondCutlet of Smoked Tongue au Gratin