Lamb's-Tail Soup

Ingredients

• a small piece of uncooked ham
• a small piece of veal
• an onion
• a sprig of parsley
• half a blade of mace
• 1 table-spoonful of flour
• h teacupful of cream
• 1 wineglassful of sherry
• the strained juice of a lemon

Method

1. 1

   Cut the tails at the joints, and boil them until tender in sufficient water to make the soup.

2. 2

   Stew ham, veal, mushrooms, onion, parsley, and mace for an hour in a small quantity of water, then strain the liquor in with the tails.

3. 3

   Mix flour smoothly with cream and sherry, stir into the soup, season with salt, pepper, cayenne, and lemon juice, and stir over the fire until boiling.

4. 4

   Serve with sippets of toast or croûtons.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 250. The excerpt below is the record exactly as published.

a small piece of mace ; season to taste until salt and pepper. Knead loz. of butter with flour, put it in until the sweetbreads, and let them simmer at the side of the fire for half-an-hour. Beat the yolks of two eggs together with h teacupful of cream and 1 table-spoonful For details respecting Culinary Processes, Utensils , Sauces, dec. , referred to, see under their special heads. 824 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — continued. of finely- chopped parsley, and stir them in with the sweet- breads. Grate in a small quantity of nutmeg, and stir the sauce at the side of the fire for a few minutes but do not let it boil again or the eggs will curdle. When ready, put the sweetbreads on a hot dish, pour the sauce over, and serve. Stewed larded Lamb’s Sweetbreads. — Clean the sweet- breads, steep them in cold water for one hour, then partially boil them. Drain and leave them till cold ; out of some fat bacon cut some lardoons, and lard the sweetbreads down the middle with them ; lard them down each side with strips of lemon-peel and at each end with a small piece of pickled cucumber. Put 1 table-spoonful of flour and the same quantity of mushroom powder in a saucepan, and pour in gradually 1 pint of veal gravy; stir it over the fire till thickened and boiling, then put in the sweet- breads, season with a little lemon-juice and 1 pinch of cayenne pepper, and stew them gently for twenty minutes. When cooked, put the sweetbreads on a hot dish, pour the gravy over them, garnish with cut lemons, and serve. Timbale of Lamb's Sweetbreads. — Take a timbale-mould, line it with short-paste, having previously buttered it, and put a layer of forcemeat mixed with chives and a little finely-chopped lean raw ham inside. Blanch a score of Lamb’s Sweetbreads, and fry them over a clear fire in bacon- fat till nicely browned. Sprinkle salt and pepper over, take them off the fire, and let them cool. Put them in layers in the timbale-mould, alternating each layer with forcemeat. Put a layer of forcemeat on the top, cover the mould with a round of paste, fixing it carefully to the sides, put the timbale in a moderate oven, and bake for one hour. When cooked turn the timbale out of the mould on to a hot dish, make a hole in the top, pour in a little thickened Fig. 1037. Timbale of Lamb’s Sweetbreads. gravy, put back the round that has been removed, garnish with mushrooms and parsley, and serve at once. See Fig. 1037. Lamb’s Tails. — As it is usual to leave these attached to the saddle, haunch, or hind-quarters, they are not usually met with in sufficient quantities to make a dish. Should there be enough at hand, they must first be skinned, and can then be prepared as follow : Lamb's-Tail Soup. — Cut the tails at the joints, and boil them until tender in sufficient water to make the soup. Put a small piece each of uncooked ham and veal into a stewpan with some mushrooms, an onion, a sprig of ; parsley, and half a blade of mace ; stew the whole for an hour in a small quantity of water, then strain the liquor in with the tails. Mix 1 table-spoonful of flour smoothly together with h teacupful of cream and 1 wineglassful of sherry, and stir it into the soup. Season to taste with salt, pepper, and a small quantity of cayenne, add the strained juice of a lemon, and stir the whole over the fire until boiling. Turn the soup into a soup-tureen and serve it witli a plate of sippets of toast or crofitons of bread that have been fried a delicate brown in butter. Stewed Lamb's Tails. — Trim the tails ; line a stewpan with a layer of slices of bacon and some sliced carrots and onions. Put in the tails with a clove of garlic, also a sprig of thyme, two sprigs of parsley

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