Lamb Haslet Braised

Ingredients

• 1 onion
• 1 tablespoonful seasoning salt
• 4 ounces larding pork
• 6 incisions in the liver
• 1 quart of stock
• 1 ounce butter
• 1 tablespoonful flour
• the juice of 1 lemon
• the yolks of 2 eggs
• 0.5 cupful cream

Method

1. 1

   Chop onion finely, mix with seasoning salt; cut pork into strips, roll in seasoning.

2. 2

   Make incisions in liver and heart, insert pork strips.

3. 3

   Rub remaining seasoning on liver and heart.

4. 4

   In a saucepan, place pork trimmings, onions, carrot, lay liver and heart on top, add stock, cover with buttered paper and lid; cook slowly for 1 hour.

5. 5

   Remove liver and heart, strain broth, pour over them in a baking pan, roast in a hot oven for 30 minutes, basting frequently.

6. 6

   Prepare sauce with butter, flour, and broth, add lemon juice and egg yolks mixed with cream.

7. 7

   Serve sauce over liver and heart.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 208. The excerpt below is the record exactly as published.

amb Haslet^ Braised.— Chop 1 onion exceedingly fine, mix it with 1 tablespoonf ul seasoning salt ; cut 4 ounces larding pork into strips half a finger thick, roll the slices of pork in the seasoning ; make 6 incisions in the liver and 3 in the heart with a small pointed knife, put 1 strip of pork into each incision ; cut the pork even with the liver, rub the remaining seasoning all over the liver and heart Put a few slices of pork or the trimmings in a saucepan, add 2 sliced onions, 1 small carrot, lay the heart and liver on top of this, add 1 quart of stock, cover first with buttered paper, then put on the lid ; cook slowly 1 hour ; then take the heart and liver out, lay in a baking pan ; strain the broth, free it from fat, and pour over the liver and heart ; set the pan in a hot oven, roast Vs hour, basting frequently. Shortly before serving lay the haslet on a warm dish, melt 1 ounce butter in a small saucepan, add Y^ tablespoonful flour, cook 2 minutes ; add the gravy from pan, cook 5 minutes ; add the juice of Y^ lemon, a pinch of sugar, and a little 310 MEATS. beef e^ctraot, pour a little sauce over the lirer and heart, and Berre the remainder in a Bauce bowl ; garnish with potato patrioia and carrot balls. Lamb Trotters^ Boiled.— Dip 1 dozen lambs^ feet into boil- ing water, scrape clean, split them underneath, remove the pointed hoof bones, leaving the foot whole. Mix 1 tablespoonful flour with Ys pint of cold water, add 3 pints boiling water, 1 onion, 1 small clove of garlic, 1 tablespoonful salt, a bouquet, and 12 whole peppers; cover and cook slowly 4 hours. When done, drain, and serve with any kind of sauce desired. Lamb Tongue h, I'AUemande.— Place 12 lambs' tongues in a saucepan, cover with boiling water. Cook 3 minutes, then drain, and put them for a few minutes in cold water ; return the tongues to saucepan, add sufficient boiling water to cover, 1 onion, 1 small carrot, a bouquet, 1 tablespoonful salt, and 12 whole peppers, cook until tender ; when done, take the tongues out, remove the white skin, and set in a warm place. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add IVb cup- ful white broth, % cupful mushroom liquor, 1 even teaspoonf ul salt, Vi teaspoonf ul white pepper, and a small bouquet, cook 6 minutes ; then strain, add the juice of Ys lemon ; mix the yolks of 2 eggs

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