bread-crumbs seasoned with chopped parsley✪ Grilled Lamb • put in dfipping-pan
and place in oven until brown ; serve hot with melted butter and
lemon pickle, or tomato sauce, or cold with the sauce. A breast
may be done same, and Orillea Mutton is also prepared in same
manner.
Boast LrnnHb. — ^The loin, forequarter and leg are all veiy nice
roasted. Prepare and roast as directed in Roasted Meats, a medium
sized forequarter requiring about two hours. Lamb must be basted
constantly and thoroughly cooked without being dried up. Some
brush clarified butter over the joint, then sprinkle* with bread-crumbs
seasoned with pepper, salt and a little minced parsley, and cover
with slices of bacon, neld in place by skewers. When nearly done
remove bacon and baste with oeaten yolk of e^ mixed with gjravy.
sprinkle /)ver more crumbs and let brown. If liked, squeeze juice of
a lemon over and serve with mint sauce. For a nice Roast Lea of
Lamb^ run a sharp, thin-bladed knife between the skin and flesh
where the leg is thickest in such a manner as to form a pouch, and
into this put the flesh of a small red herring, and a small clove of
garlic, highly seasoned with pepper and pounded to a paste, forcing
it as far as possible under the skin, then roast as in general directions <
Or the bone may be removed and the cavity filled with a common
veal stuffing or any bread dressing or force-meat liked. Tomatoei
are sometimes baked in the pan with lamb and served with it. A
Moast Saddle of Lamb is a very dainty dish for a small party. Put
in dripping-pan, with a few small pieces of butter on the meat, and
baste occasionally with tried-out lamb-fat; season with salt and pep'
per and dredge a little flour over it a few minutes before taking from
the oven. Serve with currant jelly, and send to table with early
vegetables. A mild mint sauce mav oe served with the joint. Pota«
to Dalls, seasoned with nutmeg and chopped parsley, single-breaded
and fried, make a nice garnish for the roast, surrounding with them*
with a drawn butter sauce poured over the meat. Pease, spinach ana
cauliflower are served witn roast lamb✪ Roast Lamb, also fresh salads. Another
nice roast is called CarhonaSle of Lamb. For this select a loin
weighing three pounds or more and have butcher skin and take out
hope, keeping bone for use in pan or to boil for broth. Makee*
force-meat of a slice of bread soaked in cold water and squeezed dryf
level teaspoon any powdered sweet herb, thyme, marjoram or sum-
mer savory, saltspoon salt, pinch of pepper, tablespoon butter, of
raw e^g, and a little chopped onion it Uked ; mix well together and
place m bone cavity and sew up. Roast in Dutch oven or bake in
ordinary oven. When brown on one side turn to brown the other,
then season, dredge with dry flour and baste every^ tenor fifteen
minutes. For gravy, mix a tablespoon flour with drippings in pan,
let brown and turn in slowly a pint water, seasoning to taste. Some
cooks serve roast lamb rather rare, or well done on the outside and
pink within ; it should be served steaming hot with a caper, pickle,
r"
• MEATS. 421
Page 357 · 2 recipe records on this page
Presented as published in 1890. 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
bread-crumbs seasoned with chopped parsley; put in dripping-pan and place in oven until brown ; serve hot with melted butter and lemon pickle, or tomato sauce, or cold with the sauce. A breast may be done same, and Grilled Mutton is also prepared in same manner.
Roast Lamb. — The loin, forequarter and leg are all veiy nice roasted. Prepare and roast as directed in Roasted Meats, a medium sized forequarter requiring about two hours. Lamb must be basted constantly and thoroughly cooked without being dried up. Some brush clarified butter over the joint, then sprinkle with bread-crumbs seasoned with pepper, salt and a little minced parsley, and cover with slices of bacon, neld in place by skewers. When nearly done remove bacon and baste with beaten yolk of egg mixed with gravy. sprinkle /)ver more crumbs and let brown. If liked, squeeze juice of a lemon over and serve with mint sauce. For a nice Roast Leg of Lamb, run a sharp, thin-bladed knife between the skin and flesh where the leg is thickest in such a manner as to form a pouch, and into this put the flesh of a small red herring, and a small clove of garlic, highly seasoned with pepper and pounded to a paste, forcing it as far as possible under the skin, then roast as in general directions. Or the bone may be removed and the cavity filled with a common veal stuffing or any bread dressing or force-meat liked. Tomatoei are sometimes baked in the pan with lamb and served with it. A Roast Saddle of Lamb is a very dainty dish for a small party. Put in dripping-pan, with a few small pieces of butter on the meat, and baste occasionally with tried-out lamb-fat; season with salt and pepper and dredge a little flour over it a few minutes before taking from the oven. Serve with currant jelly, and send to table with early vegetables. A mild mint sauce mav oe served with the joint. Potato Balls, seasoned with nutmeg and chopped parsley, single-breaded and fried, make a nice garnish for the roast, surrounding with them with a drawn butter sauce poured over the meat. Pease, spinach ana cauliflower are served witn roast lamb, also fresh salads. Another nice roast is called Carbonade of Lamb. For this select a loin weighing three pounds or more and have butcher skin and take out bone, keeping bone for use in pan or to boil for broth. Make force-meat of a slice of bread soaked in cold water and squeezed dry, level teaspoon any powdered sweet herb, thyme, marjoram or summer savory, saltspoon salt, pinch of pepper, tablespoon butter, one raw egg, and a little chopped onion if liked ; mix well together and place m bone cavity and sew up. Roast in Dutch oven or bake in ordinary oven. When brown on one side turn to brown the other, then season, dredge with dry flour and baste every ten or fifteen minutes. For gravy, mix a tablespoon flour with drippings in pan, let brown and turn in slowly a pint water, seasoning to taste. Some cooks serve roast lamb rather rare, or well done on the outside and pink within ; it should be served steaming hot with a caper, pickle,
r"
• MEATS. 421
Records on this page
Grilled LambRoast Lamb