Chicory Puree for Breast of Lamb

Ingredients

• six heads of chicory
• half a table-spoonful of butter
• half a table-spoonful of flour
• half a pint of the broth of the lamb
• half a salt-spoonful of pepper
• two raw eggs
• three table-spoonfuls of raw cream

Method

1. 1

   Remove coarse leaves and stems from chicory, wash and cook in salted boiling water for twenty minutes.

2. 2

   Drain, cool in cold water, and squeeze out water.

3. 3

   In a saucepan, melt butter and flour, cook for three minutes, add chicory and broth, and cook for ten minutes.

4. 4

   Beat eggs with cream and add to chicory, mixing well.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 257. The excerpt below is the record exactly as published.

half a table-spoonful of butter in a small saucepan, and cook the onions in it four minutes. Peel the potatoes, chop them fine, add the onions and 1 lb. of sausage meat seasoned with half a table- spoonful of salt and one salt-spoonful of black pepper. Mix everything well ; fill up the inside of the shoulder very full. Stitch it, place it in a roasting- pan with one gill of broth, 229 Braised Lamb MUTTON Lamb Cutlets roast it for an hour, then add the remaining stuffing in the roast-pan all around the meat. Cook forty-five minutes longer. After the first thirty minutes, baste every fifteen minutes. Serve the stuffing around it. Braised Lamb. — Wipe a hind-quar- ter with a damp towel ; slice one carrot, one onion, and one turnip in the bottom of a braising-pan ; add a stalk of celery, a bunch of sweet herbs, a sprig of parsley, and six whole cloves. Lay the lamb quarter on top of the vegetables, pour over a pint of stock, and dredge with salt. Put on the lid of the pan, set in a hot oven, and let cook ten minutes to every pound of meat. When done, take up on a heated dish ; strain the gravy, and season it with a table- spoonful each of Worcestershire sauce and mushroom catsup. Pour around the dish, and serve with currant jelly. Breast of Lamb, Broiled. — Put two breasts of lamb, weighing about I lbs. each, in a soup -kettle together with three quarts of cold water. Put on the fire and watch for the boiling- point, to skim well. Season afterwards with one teaspoonful of salt, one salt- spoonful of black pepper, one large, red onion with two cloves stuck in it, two medium -sized carrots, one white turnip, a bouquet of two leeks, three sprigs of parsley, one white branch of celery, one small bay-leaf. Cook for two hours. Lift the meat from the kettle, take the bones out, and trim the meat neatly all around. Sprinkle on both sides half a teaspoonful of salt, half a salt -spoonful of pepper. Melt in a cup two table-spoonfuls of butter, rub the breasts over with the butter, and afterwards sprinkle all over with fine, white bread - crumbs ; place over the broiler and broil for eight minutes on each side. Serve on a hot platter. A good soup could be served from the broth of the lamb. Cut all the vegetables in small pieces ; add one pint of raw potatoes, also cut small, and cook thirty minutes longer. Chicory Puree for Breast of Lamb. — Remove the coarse leaves and stems of six heads of chicory; cut the centre of it ; reserve the heart part and put it in cold water, to use it as a salad with French dressing. Wash well the other parts and put them in a large kettle with plenty of salted boiling water, and cook twenty minutes. Drain in a colander, then plunge in cold water to cool thoroughly. This makes all green vegetables much sweeter. Drain again — squeeze all the water off. Put in a clean saucepan half a table- spoonful of butter, half a table-spoon- ful of flour ; cook for three minutes while stirring; do not brown. Add the chicory, and mix well. Pour slowly over this half a pint of the broth of the lamb and half a salt- spoonful of pepper ; cook slowly for ten minutes, remove from the fire ; beat the yolks of two raw eggs with three table - spoonfuls of raw cre

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