693. Shoulder of Lamb a PAMcaine.— Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pep- per, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown for six minutes. Moisten with one pint of broth (No. 99), and a pint of Espagnole sauce (No. 151). Let cook for forty-five minutes. Skim all the fat from the gravy, and remove the shoulder to a hot dish and untie it. Garnish the dish with three stuffed egg-plants (No. 909), and half a pint of cooked gumbo (No. 1030). Strain the gravy over the shoulder, and serve. 694. Shoulder of Lamb, Puree Normande. — Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing. 695. Shoulder of Lamb, with Stuffed Tomatoes.— The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving. 696. Shoulder of Lamb, Jardiniere. — Proceed as directed in No. 693, only serving with one pint of hot Jardiniere (No. 1033). 697. Shoulder of Lamb, Stuffed a la Macedoine.— Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macedoine (No. 1032). 698. Shoulder of Lamb a la Bonennalse. — Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a tea- spoonful of powdered sugar✪ Shoulder of Lamb a la Bonennalse on top. Place it in the oven, and leave it in until they become thoroughly brown, tossing the pan frequently to pre- vent burning. Pour the gravy from the meat over the turnips, dish up the shoulder, arrange the turnips around and serve. M U T TON— LA MB. 255 699. Shoulder of Lamb a la Flamande.— The same as for No. 693, serving for garnishing half a pint of cooked carrots, half a pint of cooked turnips, and half a pint of cooked red cabbage, nicely arranged in clusters around the dish. 700. Hashed Lamb a la Polonaise. — Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Moisten with half a pint of broth, and cook for ten minutes. Place the hash on a hot dish, and arrange six poached eggs✪ Hashed Lamb a la Polonaise (No. 404) on top. Serve with chopped parsley sprinkled over. 701. Haricot or Ragout of Lamb a la Providence. — Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, and when browned, after about ten minutes, dredge in three tablespoonfuls of flour, stirring well for two minutes. Moisten with three pints of water or white broth ; stir well, adding two pinches of salt, one pinch of pepper, two crushed cloves of sound garlic, and a bouquet✪ Haricot or Ragout of Lamb a la Providence (No. 254). Let cook for forty-five minutes. Two minutes after it begins to boil, thoroughly skim off the scum on the surface. Remove the bouquet and pour the ragout on a hot dish.

AI-modernized reading of the original text

693. Shoulder of Lamb a PAMcaine.— Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pepper, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown for six minutes. Moisten with one pint of broth (No. 99), and a pint of Espagnole sauce (No. 151). Let cook for forty-five minutes. Skim all the fat from the gravy, and remove the shoulder to a hot dish and untie it. Garnish the dish with three stuffed egg-plants (No. 909), and half a pint of cooked gumbo (No. 1030). Strain the gravy over the shoulder, and serve. 694. Shoulder of Lamb, Puree Normande. — Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing. 695. Shoulder of Lamb, with Stuffed Tomatoes.— The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving. 696. Shoulder of Lamb, Jardiniere. — Proceed as directed in No. 693, only serving with one pint of hot Jardiniere (No. 1033). 697. Shoulder of Lamb, Stuffed a la Macedoine.— Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macedoine (No. 1032). 698. Shoulder of Lamb a la Bonannaise. — Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a teaspoonful of powdered sugar on top. Place it in the oven, and leave it in until they become thoroughly brown, tossing the pan frequently to prevent burning. Pour the gravy from the meat over the turnips, dish up the shoulder, arrange the turnips around and serve. M U T TON— LA MB. 255 699. Shoulder of Lamb a la Flamande.— The same as for No. 693, serving for garnishing half a pint of cooked carrots, half a pint of cooked turnips, and half a pint of cooked red cabbage, nicely arranged in clusters around the dish. 700. Hashed Lamb a la Polonaise. — Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Moisten with half a pint of broth, and cook for ten minutes. Place the hash on a hot dish, and arrange six poached eggs (No. 404) on top. Serve with chopped parsley sprinkled over. 701. Haricot or Ragout of Lamb a la Providence. — Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, and when browned, after about ten minutes, dredge in three tablespoonfuls of flour, stirring well for two minutes. Moisten with three pints of water or white broth ; stir well, adding two pinches of salt, one pinch of pepper, two crushed cloves of sound garlic, and a bouquet (No. 254). Let cook for forty-five minutes. Two minutes after it begins to boil, thoroughly skim off the scum on the surface. Remove the bouquet and pour the ragout on a hot dish.

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Shoulder of Lamb a la BonennalseHashed Lamb a la PolonaiseHaricot or Ragout of Lamb a la ProvidenceStewed Lamb a la Francaise

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