Braised Leg of Lamb h la Polonaise

Ingredients

• a nice leg of lamb
• 2 ounces butter
• 1 quart of beer
• 3 onions
• 2 bay leaves
• 2 blades of mace
• 1/2 dozen whole peppers
• 1 carrot
• a little celery
• 1/2 tablespoonful cornstarch
• 1/2 gill of cold water
• 1/2 pint small mushrooms

Method

1. 1

   Remove fat from the lamb, wash and dry.

2. 2

   Heat butter, add lamb, season, and brown.

3. 3

   Add beer, onions, bay leaves, mace, peppers, carrot, and celery.

4. 4

   Cover and stew until done.

5. 5

   Serve with gravy made from strained broth, cornstarch, and mushrooms.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 202. The excerpt below is the record exactly as published.

1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, cook a few minutes on top the stove ; add sufficient boiling water to make a creamy sauce, cook 5 minutes, then strain. Pour 1 gill of sauce over the meat, and serve with stewed green peas and carrots, also boiled potatoes. Brussels sprouts or Savoy cabbage A la cr^me may be served in place of peas and carrots. Braised Leg of Lamb h la Polonaise. — ^Remove the fat of a nice leg of lamb, wash, and wipe it dry ; place a saucepan with 2 ounces butter over the fire ; when hot put in the meat, season with salt, turn several times around so that the butter touches every part ; then add 1 quart of beer, 3 onions, 2 bay leaves, 2 blades of mace, V, dozen whole peppers, 1 carrot, and a little celery, cover tightly and let stew till done. When ready to serve lay the meat on a hot dish, remove the fat from gravy, mix V, tablespoonf ul cornstarch with V, gill of cold water, add it to the gravy, cook a few minutes, then strain ; add y^ pint small mushrooms which have been stewed in butter, and season with lemon juice. Lamb Boiled with Pork.— Put ly, pound of lean salt pork covered with cold water in a kettle over the fire ; when it boils add a leg of lamb, and boil the two together until tender. When done re- 302 MEATS. more the kettle from fire, leave the meat in the liquor nntil nearly cold; then take it out; serve it cold cut up in slices; arrange alternately a slice of pork and a slice of lamb on a dish, and send mustard and pickles to table with it. Boast Lamb^ Plain. — Select a nice leg of lamb ; do not wash it, but wipe off with a damp towel ; season with 1 tablespoonf ul seasoning salt, place in a roasting pan and roast 10 minutes ; then add 1 cupful boiling water, continue to roast, basting frequently, till done, which will take about ly^ hour. When done transfer the lamb to a hot dish, remove all the fat from gravy ; mix 1 even tablespoonf ul cornstarch with 1 gill of cold water,

Cook this with the app: pantry check, scaling, and the assistant.