Fricassee of Lamb

Ingredients

• a breast of lamb
• season with a little pepper
• season with a little salt
• an onion stuck with four cloves
• a sprig of basil
• two bay-leaves
• three ounces of fresh butter
• a pint of boiling water
• a tablespoonful of flour
• three dessert-spoonfuls of chopped capers

Method

1. 1

   Cut lamb into small pieces, season, and cook with onion, basil, bay leaves, and butter.

2. 2

   Steam for half an hour, then add boiling water and simmer for an hour.

3. 3

   Strain sauce, thicken with flour and capers, boil briefly, and serve garnished with parsley and lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 799. The excerpt below is the record exactly as published.

a breast of lamb, and lard it in the usual way (see Lard, To), ^^^th three strips of fat bacon. Put it into a stewpan with two bunches of parsley, a small bunch of thyme and marjoram, a small bunch of green onions, six or eight pepper- corns, a bay-leaf, one or two slices of fat bacon, and as much boiling water as will barely cover the meat. Simmer gently for half an hour ; then take it out, and boil the grav^' quickly until it is reduced to one half. Put the meat back again, skim the fat carefully from the liquid, and simmer gently once more until a glaze is seen on the top of the meat. Drain it upon a dish, and keep it hot until the sauce is reduced to a glaze. Brush the lamb over with two or three coats of this, and serve it upon dressed vege- tables, such as sorrel, spinach, or green peas. Time, from three to four hours. Probable cost, lOd. per pound. Sufficient for three or four persons. Lam.b, Fricassee of. — Take a breast of lamb, cut it into small pieces about an inch and a haK square, season these with a little pepper and salt, and put them into a stewpan with an onion stuck with four cloves, a sprig of basil, two baA'-leaves, and three ounces of fresh butter. Cover the saucepan closely, and lot it steam gently for half an hour, shaking it occasionally to prevent sticking. Pour over it a pint of boiling water, cover closely once more, and simmer for an hour. At the end of that time strain the sauce, and thicken it with a table- spoonful of flour, mixed smoothly with a little water; stir into it three dessert-spoonfuls of chopped capers ; boil all two or three minutes ■ longer, and serve on a hot dish. Garnish witb parsley and slices of lemon. Time to stew, about an hour and a haK. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Hind Quarter of.— Take a hind-quarter of lamb, saw off the knuckle- bone, and wrap the joint in oiled or buttered paper. Put the roasting hook through the shank end, and place the joint before a clear fire. Baste it frequently with good dripping. Twenty minutes before it is taken down dredge - a little flour over it, brown it nicely, and place- it on a hot dish, with two -or three table- spoonfuls of good gravy with it, and the rest in a tureen. Mint sauce should always accom- pany roast lamb. A cut lemon should be sent to table with this joint, and an empty dish upon which the carver may place the leg when it is severed from the loin. Time, two hours and a half, or a quarter of an hour for each, pound, counting from the time when the joint begins to roast. Probable cost, lid. per pound. Sufficient for eight or ten persons. Lamb, Larded. — Lard the surface of a leg of lamb with thin slices of fat bacon {see Lard, To), cover it with buttered paper, and put it dowTi to an even fire. Half an hour before it is done enough take off the paper, and sprinkle finely-grated bread-crumbs, seasoned with a little sa

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