Lamb Cutlets and Asparagus Peas

Ingredients

• Lamb
• Asparagus
• an ounce of butter
• a pinch of sugar
• a little pepper
• a little salt
• a tablespoonful of white sauce

Method

1. 1

   Prepare your cutlets as in the foregoing recipe.

2. 2

   Cut the green part of your asparagus into small pieces the shape of peas.

3. 3

   Boil them carefully, drain them free from all moisture, and add butter, pepper, salt, sugar, and white sauce.

4. 4

   Stir gently over the fire till the butter is melted.

5. 5

   Garnish your cutlets with the asparagus peas, and serve.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 117. The excerpt below is the record exactly as published.

a little salt and pepper. 4. Mix these thoroughly together. After about a quarter of an hour, when the fat begins to melt freely, (5) sprinkle the mixture uniformly over the surface. When done, (6) skim the fat from the gravy. 7. Strain over the joint. Garnish with watercresses, and serve with hot mint sauce in a boat. A lemon is often sent up with roast lamb. Precautions. — A clear uniform fire and basting are essential for all roast meat. LAMB CUTLETS AND ASPARAGUS PEAS. Ingredients. Lamb. Asparagus. Butter. Sugar. Oil, or Egg and Bread-crumb. White Sauce. 1. Prepare your cutlets as in the foregoing recipe. 2. Cut the green part of your asparagus into small pieces the shape of peas. 3. Boil them carefully. 4. Drain them free from all moisture. 5. Add an ounce 266 Buckmaster s Cookery. of butter, a little pepper and salt, a pinch of sugar, and a tablespoonful of white sauce, see page 210. 6. Stir the contents of the saucepan gently over the fire till the butter is melted. 7. Garnish your cutlets with the asparagus peas, and serve. ROAST PARTRIDGE. Ingredients. Partridge. Bacon. Watercresses. 1. Draw, wipe, and singe a partridge. 2. Tie round the breast a rasher of fat bacon. 3. Put it before a clear good fire, and in eighteen or twenty minutes the bird is ready. 4. Remove the bacon, and serve with gravy and garnish with watercresses ; or (5) take a round of toast without crust, moisten it in hot water or stock, press it lightly, butter it,' and soak it in the dripping-pan, and serve each partridge on a piece of toast. Some prefer the toasted bread slightly moistened with lemon-juice. Precautions. — In selecting a partridge, grouse, or pheasant, see that the spurs are small ; look at the under feathers of the wings — if pointed, the bird is young ) if round, old. Try the pinions and breast. ROAST GROUSE. Ingredients. Grouse. 1. Take a grouse, draw, singe, and truss it. 2. Tie a thin rasher of fat bacon over the breast. 3. Put it to roast before a good fire. When ready serve on a piece of toasted bread, or same as for partridge. Roast Pheasants. 267 Blackcock may be roasted in the same way, but garnish with watercresses. ROAST PHEASANTS. Ingredients. Pheasant^ Bacon. Proceed as above, to draw, wipe and singe * pheasant. 1. Truss it. 2. Tie over the breast a rasher of fat bacon. 3. Put it before a clear fire, and in thirty or forty minutes it is ready. 4. Remove the bacon, garnish with watercresses, and serve up with gravy made either from lean beef or from game. The latter is the better. The pheasant should be kept just long enough to bring out the flavour. Guinea fowls and pea fozc/ls are cooked and served like pheasants. Precautions. — Young birds are to be preferred. SALMIS OF PHEASANT. Ingredients. Roast Pheasant. Mushrooms or Truffle. Stock. Chablis. Butter. 1. Roast a pheasant as above. 2. Cut it up at the joints. 3. Remove all the skin. 4. Arrange the pieces on a dish, and keep them hot. 5. You will have some trimmings from the pheasant. Chop these up with four small mushrooms, and, if convenient, a truffle. 6. Put into a stewpan one ounce of butter

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