Lamb Steaks, To Dress Brown

Ingredients

• Dip them into the yolk of egg
• chopped parsley
• grated lemon peel
• nutmeg
• pepper
• thicken some good gravy with butter
• and flour
• add a spoonful of port wine
• a dozen oysters

Method

1. 1

   Dip lamb steaks in egg yolk and parsley, season, and fry over a quick fire.

2. 2

   Thicken gravy with butter and flour, add port and oysters, boil, and serve.

As published

This recipe was extracted from Recipes for the million (1891), page 124. The excerpt below is the record exactly as published.

nutmeg, mace, pepper, and salt, mixed with the yolks of two or three eggs. Fill the skin as tightly as possible with the stuffing, sew it up, and roast. LAMB (LEG OF), To Roast. — Put the joint into a saucepan, cover it with water, bring it gently to a boil, then draw it back and let it simmer till it is about half cooked. Directly it is taken out of the water hang it at a distance from the fire, and let it roast gradually, bringing it by degrees closer to the fire. For a leg of five pounds allow an hour and a quarter ; for one of six pounds an hour and a half. LAMB PIE. — Cut some leg of lamb into pieces and season lightly with pepper, salt, cloves, nutmeg, and mace. Line a dish with puff paste, put in the meat with a few sweetbreads, oysters, forcemeat balls, and yolks of hard-boiled eggs. Scatter some lumps of butter over the pie, put on the crust, and bake in a quick oven for an hour and a half. Put into a sauce- pan a pint of gravy, the liquor from the oysters, a glass of port, the yolks of two eggs well beaten, and a little nutmeg. Stir in one direction till it boils, then raise the crust and pour the gravy into the pie. LAMB (QUARTER OF), To Carve. — If sent to table whole, it is there divided into joints and sent to opposite ends. First lay the knife flat and cut off the shoulder. A moment's glance will indicate where to insert the knife. Squeeze a little lemon juice over the divided part, sprinkle with cayenne pepper, and transfer to another dish. Then separate the brisket, or short bones, by cutting lengthways along the breast, and serve from either part as desired. LAMB’S FRY (FRIED). — Put into a dish and pour boiling water over, let stand for a moment, then soak for an hour in vinegar, pepper, and salt, with a shalot and a little parsley ; dip in thick batter, fry to a good colour, and serve with fried parsley. LAMBS FRY (RAGOUT). — Put them into a light braise with a shalot, thin slices of fat ham, sweet herbs, thyme, a bay leaf, pepper, salt, .sufficient broth, and a glass of sherry. Serve with sippets of toast and mint sauce. LAMB’S FRY (FRICASSEE). — Remove the marrow from the small bladders, and mix a little flour, egg, pounded chestnut, rasped lemon, sugar, and cream. Put the fry into paste cases and place them in the oven for a moment or two. Boil the cream mixture a moment beiore filling the bladders with it, and baste them over with eggs and cream. ”3 LAMB’S HEAD AND PLUCK, To Dress. — Wash well, remove the black part from the eyes and the gall from the liver. Take out the brains and blanch them by themselves. Put the head and pluck into warm water, and let it boil for fifteen minutes, then take it up, and when cool take out the tongue ; trim and score the head, smear with egg and bread crumbs, and brown it in an oven. Cut the liver, tongue, lights, and heart, into small dice, fry them in some good second stock to a nice light brown with a little chopped parsley and shalot ; season with lemon, cayenne pepper, and salt ; serve on the dish with the head, and garnish with the brains, egg, and fried bread crumbs. , LAMB’S PLUCK A LA PASCALINE.— Take the head, trotters, liver, lights, &c., bone the head and trotters, set them to disgorge, and blanch them. Cut into small dice one pound of suet and the same weight of bacon, and put them into a stew-pan with half a pound of butter, the juice of a lemon, one or two onions, a bunch of parsley, a little thyme, cloves, mace, allspice, two bay leaves, salt and pepper ; add sufficient water to cover the whole, the head, &c., included, and boil for one hour ; then put in the head, lights, &c. When thoroughly done drain, and cover with white Italian sauce thickened with the whites of eggs. LAMB (SHOULDER OF), Roast. — This is best cooked with the fore-quarter ; but if roasted by itself it will take about an hour to do. LAMB (SHOULDER OF), To Braise. — Take out the bone and fill up the gap with forcemeat ; braise it over a slow fire for two hours, then take it up and glaze it. Serve with sorrel sauce under the joint. LAMB’S TAIL SOUP. — Cut four lambs’ tails into joints, boil them till they are quite tender. Sweat down a small slice of raw ham and veal, a few mushrooms, an onion, a little parsley, and a blade of mace; dry all well up with flour, and strain through a tammy ; season with cayenne pepper, salt, and lemon ; add a spoonful or two of cream, a glassiul of white wine, and the lambs’ tails, then stir the whole over the fire. LAMB STEAKS, To Dress Brown. —Dip them into the yolk of egg, and then into chopped parsley, seasom-d with grated lemon peel, nut- meg, pepper, and salt, and fry them over a quick fire ; then thicken some good gravy with butter and flour, add a spoonful of port wine and a dozen oysters

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