Lamb, Leg of, Stewed, with Bechamel, or White Sauce

Ingredients

• a leg of lamb
• two or three veal-bones
• two large carrots
• two bunches of parsley
• one bunch of thyme
• half a dozen peppercorns
• half a pint of the gravy
• half a pint of good cream
• a table-spoonful of flour
• a dozen small mushrooms
• a tea-spoonful of salt

Method

1. 1

   Cover the lamb with hot water in a stewpan and bring to a boil, skimming off the scum.

2. 2

   Add the vegetables and simmer gently for an hour and a half.

3. 3

   Mix half a pint of gravy with cream and flour, add mushrooms and salt, and boil softly for an hour.

4. 4

   Strain the sauce over the lamb and garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 801. The excerpt below is the record exactly as published.

Lamb, Leg of. Stewed, with Bechamel, or White Sauce.— Put a leg of lamb into a convenient-sized stewpan, and with it two or three veal-bones. Cover it with hot water, bring it gradually to the boil, and remove the scum carefully as it rises. Add two large carrots, two bunches of pai-sley, one bunch of thyme, and half a dozen peppercorns, and simmer vcr\' gently for an hour and a half. Take half a pint of the gravy, and mix it with half a pint of good cream. Add a table-spoonful of flour smoothly mixed with a little water, a bunch of parsley, a dozen small mushrooms, and a tea-spoonful of salt, and boil softly for an hoirr. Put the lamb on a hot dish, strain the bechamel over it, and garnish with slices of lemon and parsley. Boiled cauliflower or carrots are an excellent accompaniment to this dish. Probable cost. Is. per pound. Sufficient for five persons. Lamb, Liver of. To Pry.— Soak the liver in cold water for haK an hour. Cut it into thin slices, and boil these for ten minutes. Place them in a dry cloth to drain off the water, strew a little pepper on them, dredge flour over them, and fry in hot fat until they are brightly browned. If the flavour is Kked, an onion finely minced may be fried with them, or a few rashers of bacon. Garnish with parsley, and send good brown gravy to table -mth. the meat. Time, ten minutes to boil, eight minutes to fry. Probable cost, 8d. per pound. Sufficient, one pound for two or three persons. Lamb, Loin of. Braised.— Take a loin of lamb, skewer down the flap, and cover it all over with slices of fat bacon. Put it into a braising-pan, or, failing this, a saucepan, as nearly as possible its own size, with a closely- fitting lid, and pour over it a pint of good stock. Add half a dozen young carrots, a bunch of young onions, a blade of mace, two bunches of parsley

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