Breast of Lamb

Ingredients

• 2 breasts of lamb
• 1 tablespoonfol seasoning salt

Method

1. 1

   Season the breasts of lamb with seasoning salt and roast as in the foregoing recipe.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 204. The excerpt below is the record exactly as published.

Breast of Lamb. — Procure 2 breasts of Iamb, season them with 1 tablespoonfol seasoning salt, and roast as in foregoing recipe. Grown of Lamb. — Season a nice crown of lamb with pepper and salt ; set it in a roasting pan ; pour over 2 ounces melted butter; put 1 onion in center of meat ; place in a medium hot oven ; roast 30 minutes, then add 1 cupful stock or boiling water; baste fre- quently and roast till done, which takes about 2 hours. Shortly before serving lay the meat on a hot dish ; free the gravy from fat; mix 1 tablespoonf ul cornstarch with 1 gill cold water ; add it to the gravy ; cook a few minutes ; add sufficient boiling water to make a creamy sauce; cook a few minutes, and strain; pour some sauce over the meat and garnish with green peas, carrots, and potato balls, small white onion. Serve the sauce in a bowl with it Shoulder of Lamb^ Stuffed.— Remove the bones from a shoulder of lamb except the leg bone, which must be left on. Spread the shoulder open, season with salt and pepper, fill with veal or sausage forcemeat, sew it up, rub 1 even teaspoonful season- ing salt over the meat. Put 1 pound of salt pork in a saucepan, add 2 onions, 1 carrot, a bouquet, and 12 whole peppers ; lay the shoulder on top of this, add sufficient boiling water or broth to nearly cover the meat ; put over it buttered paper, then the lid, set over a moderate fire, and boil slowly iVs hour ; then take out the meat, lay it in a roasting pan ; strain the broth, remove all the fat • pour the broth over the meat, set in a hot oven, roast 20 minutes, basting frequently; dress the meat on a hot dish, remove the threads, cut the pork into thin slices, and garnish the shoulder alternately with the sliced pork and boiled cabbage rolls (see Cab- bage). Melt 1 ounce butter in a saucepan, add 1 tablespoonf al of flour, stir a few minutes ; add the broth from the meat ; if too thick dilute it with boiling water, if too thin reduce it by boiling to 1 pint of sauce. Pour a little sauce over the meat and cabbage, and serve the remainder in a sauce bowl. LAMB. 305 Boiled Leg of Lamb. — Place a leg of lamb in a large eance- pan, add 2 pounds of lean salt pork, 2 onions, 7s carrot, coyer and boil till done. When ready to serve lay the meat on a hot dish, also the pork, and serve with mushroom sauce; cauliflower or Lima beans, and boiled potatoes may be served with this or any kind of vegetables in season. In place of mushroom sauce a caper, tomato, allemande, horseradish, onion, or a bechamel sauce may be served with it. Lamb 8tew. — Procure 27^ pounds lamb from the forequarter, cut into 2-inch pieces ; place in a covered saucepan, cover with boil- ing water, add 2 even tablespoonfuls salt, 1 even teaspoonful pepper, 2 fine-cut onions, and cook 40 minutes ; then add 1 quart peeled potatoes ; when nearly done melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook a few minutes, add it to the stew, and cook till done ; serve on a warm dish. Lamb Stew i PAUemande. — Cut 2Ys pounds lamb off the fore- quarter into 2-inch pieces, place the meat in a saucepan, cover with boiling water, let it remain 2 minute^ ; then drain the meat on a sieve and plunge it instantly into cold water ; return the meat to the sauce- pan, cover with fresh boiling water, add 2 even tablespoonfuls salt, 1 even tablespoonful pepper, 12 small white (or 4 medium-sized) onions, cover and cook 1 hqur. Melt 2 ounces butter in a saucepan, add 2 heaping tablespoonfuls flour, stir 3 minutes ; add 1 quart of the strained broth, cook 5 minutes ; mix the yolks of 2 eggs with Y^ cup- ful cream, add it to the sauce ; remove from the fire ; add the juice of Y, lemon and a little nutmeg, arrange the meat on a hot dish, pour the sauce over and garnish with 6 nudle timbales, then serve. In place of nudle, spaghetti or rice timbales may be used as a garnish, or a border of either of them may be put around the stew. Lamb Fricassee with Farina Dnmplings.— Dip 2 breasts of lamb

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