Braised Saddle of Lamb (Normandy)

Ingredients

• a saddle of lamb
• 1/2 pound of chopped veal
• 1 pint of white stock
• 2 onions
• 1 carrot
• some celery
• parsley
• thyme
• butter
• egg

Method

1. 1

   Bone a saddle of lamb and fill it with a force-meat of bread-crumbs, onion, herbs, butter, egg, and 1/2 pound of chopped veal.

2. 2

   Roll it, tie it, and lard the upper side with thin strips of pork.

3. 3

   Put it in a pan with 1 pint of white stock, 2 onions, 1 carrot, some celery, parsley, and thyme.

4. 4

   Cover with a tight lid and let it cook in the oven for 1 1/2 hours.

5. 5

   Let it cool in the sauce, remove the fat from the latter, and reduce it by re-boiling.

6. 6

   Dip the meat in some of the sauce and then in bread-crumbs, and brown it in the oven.

7. 7

   Pour the sauce around, after straining it, and arrange a border of stuffed tomatoes or spinach or baked onions or potatoes, whichever is most convenient.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

carrot; add I gill of white stock, a spoonful of butter, 64 With a Saucepan over the Sea 12 roasted and shelled chestnuts, and 2 sausages, sliced. Stir and cook 20 minutes, add salt, pepper, and a spoonful of sherry. Pour over the 10 fried eggs, with the vegetables around. SPANISH OMELETTE. Beat the whites and yolks of 6 eggs separately, and add salt, pepper, j4 tablespoonful of flour mixed with as much milk; pour into a buttered pan and cook till firm. Before folding it on a plate pour between the following sauce, i bay- leaf, I onion, some parsley, i green pepper, free from seeds, 4 fresh mushrooms, a tablespoonful of ham, all chopped fine, and i lamb's kidney, sliced. Fry these in butter or olive oil, add 3 tomatoes, skinned, and i cup of consomme. Cook these j4 an hour before pouring in the omelette. FRENCH OMELETTE. Beat the whites of 5 eggs very stiflT and set aside in a cool place. Beat the yolks well with salt, pepper, butter the size of a walnut, 2 table- spoonfuls of cream, a little nutmeg, }4 spoonful of onion juice, and i spoonful of chopped parsley. Add these lightly to the whites and cook in a hot, Buttered pan. This makes a very tender, delicate omelette. 5 6s With a Saucepan over the Sea CRUMB OMELETTE. (A German recipe.) Beat the whites and yolks of 6 eggs separately, adding to the yolks i cup of cream blended with a tablespoonful of cornstarch and a cup of bread- crumbs. Stir, season with salt, pepper, and parsley and a little chopped onion, pour into a buttered pan and cook until it is brown before folding. Can be served with a puree of spinach or any vegetable made into a cream, or it can be made as an ordinary omelette, the bread being cut into dice and fried before adding, in the centre. 66 Chapter Three — Meats and Entrees ROAST LAMB (as cooked in Brittany). Bone and stuff a fine leg of lamb, with a mixture of bread-crumbs, parsley, sweet maijoram, onion, and yolk of an egg. Cook it for i J^ hours, prick- ing the skin first and rubbing it with garlic. Baste often with the drippings and one cup of stock added. Make a puree of i pint of boiled Lima beans, mashed with butter, seasoning, and white stock, pressed through a sieve. Put this on the dish, place the meat over it and pour the gravy, reduced and skimmed of fat, over all. BRAISED SADDLE OP LAMB. (Normandy.) Bone a saddle of lamb and fill it with a force- meat of bread-crumbs, onion, herbs, butter, egg, and ^ pound of chopped veal. Roll it, tie it, and lard the upper side with thin strips of pork. Put it in a pan with i pint of white stock, 2 onions, I carrot, some celery, parsley, and thyme

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