666. Saddle of Mutton, Currant Jelly.— Same as directed for No. 664
serving with half a pint of hot jelly sauce (No. 884), or with a little cur-
rant jelly, separately.
667. Saddle of Mutton, Sauce Poivrade.— Proceed the same as for
No. 664, serving with half a pint of poivrade sauce, separately (No. 194).
668. Saddle of Mutton, Londonderry Sauce. — The same as for
No. 664, serving with half a pint of hot Londonderry sauce (No. 880).
669. Saddle of Mutton a la Sevi^ne— Exactly the same as for No.
664, only serving with six bouchees a la Sevigne (No. 588).
670. Saddle of Mutton a la Duchesse.— Proceed as for No. 664,
serving with six potatoes Duchesse (No. 1006).
MUTTON— LAMB. 25!
671. Saddle of Mutton with Potatoes. — Served exactly the same as
for No. 664, only adding one pint of potatoes chateau (No. 1009).
672. Lamb Fries a la Diable. — Skin well six medium-sized lamb fries;
cut each into three slices and put them into a bowl. Season with a table-
spoonful of salt, a very little cayenne pepper, the juice of half a lemon,
one tablespoonful of sweet oil, and a teaspoonful of ground mustard
diluted in a tablespoonful of Parisian sauce. Mix all well together, roll
them in flour, and broil five minutes on each side. Arrange them on a
hot dish garnished with six slices of lemon, and serve with a hot sauce a
la Diable (No. 198), separately.
Lamb chops can be prepared the same way. Lamb fries, as above pre-
pared, should be immediately served as soon as cooked.
673. Lainb Fries, Tomato Sauce. — Same as for No. 672, only dipping
the slices in beaten egg instead of mustard, and then in rasped bread-crust.
Fry them in hot fat for six minutes, and serve on a hot dish on a folded
napkin, with half a pint of hot tomato sauce (No. 205), separately.
Lamb fries with Tartare sauce are prepared the same way, only serving
with half a pint of Tartare sauce (No. 207), in a separate bowl.
674. Brochette of Lamb a la Dumas. — Take a raw leg of lamb weigh-
ing about three pounds; remove the bone and pare off the skin. Then cut
into six square pieces of equal size. Put them in a vessel with two very
finely chopped shallots, one teaspoonful of chopped chives, one teaspoon-
ful of parsley, and a crushed clove of garlic. Add the juice of half a
lemon, a tablespoonful of salt✪ Lamb Fries a la Diable, a teaspoonful of pepper, and half a tea-
spoonful of nutmeg. Let them steep for about two hours, stirring at
times; then take the pieces out, run a skewer through the centre of the
six pieces, interlarding them with pieces of salt pork; dip them in bread-
crumbs and broil for four minutes on each side. Serve with half a pint of
hot Colbert sauce (No. 190), poured on the serving-dish, and place the
brochettes over, arranging them nicely.
The table
1889Page 191 · 3 recipe records on this page
Presented as published in 1889. 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
666. Saddle of Mutton, Currant Jelly.— Same as directed for No. 664 serving with half a pint of hot jelly sauce (No. 884), or with a little currant jelly, separately.
667. Saddle of Mutton, Sauce Poivrade.— Proceed the same as for No. 664, serving with half a pint of poivrade sauce, separately (No. 194).
668. Saddle of Mutton, Londonderry Sauce. — The same as for No. 664, serving with half a pint of hot Londonderry sauce (No. 880).
669. Saddle of Mutton a la Sevigne— Exactly the same as for No. 664, only serving with six bouchees a la Sevigne (No. 588).
670. Saddle of Mutton a la Duchesse.— Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006).
MUTTON— LAMB. 25!
671. Saddle of Mutton with Potatoes. — Served exactly the same as for No. 664, only adding one pint of potatoes chateau (No. 1009).
672. Lamb Fries a la Diable. — Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a tablespoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce a la Diable (No. 198), separately.
Lamb chops can be prepared the same way. Lamb fries, as above prepared, should be immediately served as soon as cooked.
673. Lamb Fries, Tomato Sauce. — Same as for No. 672, only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with half a pint of hot tomato sauce (No. 205), separately.
Lamb fries with Tartare sauce are prepared the same way, only serving with half a pint of Tartare sauce (No. 207), in a separate bowl.
674. Brochette of Lamb a la Dumas. — Take a raw leg of lamb weighing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, one teaspoonful of chopped chives, one teaspoonful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Let them steep for about two hours, stirring at times; then take the pieces out, run a skewer through the centre of the six pieces, interlarding them with pieces of salt pork; dip them in breadcrumbs and broil for four minutes on each side. Serve with half a pint of hot Colbert sauce (No. 190), poured on the serving-dish, and place the brochettes over, arranging them nicely.
Records on this page
Lamb Fries a la DiableLamb Fries, Tomato SauceBrochette of Lamb a la Dumas