Lamb Fries à l'Allemande
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 206. The excerpt below is the record exactly as published.
. Melt 1 ounce butter in a small saucepan, add 1 table- spoonful flour, stir 3 minutes, and add it to the stew. Gut with a small spoon dumplings from the paste, and drop them into the stew, cover and boil 5 minutes ; remove to side of stove, where it will stop boiling. When ready to serve, add 1 tablespoonful fine- chopped parsley. BagoAt of Lamb. — Out the meat from a shoulder of lamb into 1-inch sized pieces, season them with 1 tablespoonful aeasoning J LAMB, 807 salt ; melt 2 ounces butter in a saucepan, add 2 fine-chopped onions, cook 3 minutes ; add the lamb, stir a few minutes ; cover, and let it cook slowly 20 minutes, then dust oyer 2 tablespoonfuls flour, stir 3 minutes; add 1 quart of meat broth or boiling water, stir again; then draw the saucepan to side of stove, and let it cook slowly till done. Serve on a hot dish with cooked vegetables in season. Haricot do Mouton, — Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds, season with 1 tablespoonful seasoning salt, mix seasoning and meat well together. Place a saucepan over the fire, with 2 fine-chopped onions, 1 ounce butter, 1 clove of bruised garlic, stir and cook 3 minutes; then add the meat, stir for a few minutes, cover, and let cook slowly 30 minutes. In the meantime melt 2 ounces butter in a small saucepan, add 2 toblespoonf uls flour, stir and cook 2 minutes ; add 1 quart of broth or boiling water, with a little beef extract, add a bouquet and 6 small onions, cook 5 minutes ; then add it to the meat, cook until done. Shortly before serving, remove the bouquet and every par- ticle of fat. Dress the haricot on a hot dish, and garnish with cooked Lima beans and carrot balls. Lamb k la Hilanaise.— Procure 2Vs pounds lamb from the shoulder, cut into 2-inch pieces, wash in cold water, and season virith 1 tablespoonful salt, 1 teaspoonf ul pepper ; rub the meat and seasoning well together. Place a saucepan with 1 tablespoonful butter over the fire, add Y, cupful fine-chopped onions and 1 bruised clove of garlic, cook 5 minutes; then put in the meat, stir fre- quently, and cook 15 minutes; add y^ pint of canned tomatoes, cover, and cook slowly Vj hour. Melt Y^ tablespoonful butter in a saucepan, add Ys tablespoonful fiour, stir and cook 2 minutes ; add Yg pint broth or boiling water, cook 3 minutes ; add it to the meat, cook 15 minutes, and serve with boiled rice. Lamb Fries^ Broiled.-~-Bemove the skin from 4 lamb fries, cut each one into 3 slices, season with 1 teaspoonful seasoning salt, mix 2 tablespoonfuls olive oil with Yt teaspoonful English mixed 303 MEATS. mustard, 1 tablespoonful lemon juice, pour this over the slices ; mix well together ; dip each slice into fresh grated bread crumbs, lay on a hot broiler, and broil oyer a clear fire 10 minutes, turning fre- quently. Serve on a warm dish, garnish with cut lemon, and serve with following sauce : Melt Y^ ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion, cook 5 minutes; add Y^ table- spoonful flour, cook 3 minutes; then add 1 cup boiling water, Ys even teaspoonful salt, a little white pepper, and a small bou- quet, cook 6 minutes. Strain, add 1 teaspoonful beef extract, Yi teaspoonful English mixed mustard, a little Cayenne pepper, and serve. Lamb Fries & rAllemande.— Bemove the skin from 6 Iamb fries, cut each one into 3 slices, season with 1 even tablespoonf al seasoning salt, lay in a covered dish with 1 tablespoonful oil and the juice of 1 lemon, cover, and set aside 1 hour. Bemove, dry on a towel, and dust with flour ; dip each slice in beaten egg, and cover with fine grated bread crumbs. Melt Ys ounce butter and Ys ounce pure lard
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