Lamb with Cucumber

Ingredients

• breast, loin, or neck of lamb
• two or three fresh young cucumbers
• salt
• pepper
• hot butter
• an onion
• a bunch of parsley
• thyme
• three or four mushrooms
• a blade of mace
• a slice of lean ham

Method

1. 1

   Stew the lamb until tender, drain and brush with beaten egg, then coat with seasoned breadcrumbs.

2. 2

   Prepare cucumbers by frying them in butter, then simmer in lamb liquid.

3. 3

   Broil the lamb and serve with cucumber and gravy, garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 809. The excerpt below is the record exactly as published.

Lamb with Cucumber-— Stew a breast, loin, or neck of lamb, until it is sufficiently tender to draw out the bones. Drain and trim it, brush it over with beaten egg, and strew seasoned bread-crumbs thickly upon it. Have ready some cucumber, prepared as follows : — Procure two or three fresh young cucumbers. Take oft' the rind, remove the seeds, and cut them into pieces, lengthwise. Sprinkle salt and pepper upon them, and fry them in hot butter for five or six minutes. Put them into a stewpan, cover them with some of the liquid in which the lamb was stewed, and let them simmer gently for twenty minutes. Broil the lamb {see Lamb, Broiled) ; place the cucumber and gravy on a hot dish, and serve the lamb upon them. Garnish with sliced lemon and parsley. Time, altogether, about two hours. Probable cost of lamb, lOd. or Is. per pound. Sufficient for three or four persons. Lamb with. Rice.— Three-parts roast a loin, breast, or small fore-quarter of lamb. Cut it into neat pieces, strew a little salt and pepper over these, and lay them in a deep dish, with as much nicely-flavoured stock as wiU just cover the bottom of the dish. Boil half a pound of rice with a quart of 'vater, two ounces of butter, and a blade of mace, until the rice is quite tender, and the water absorbed. Add a little salt, and beat the rice thoroughly ; then mix with it the yolks of two eggs well beaten. Spread the rice over the lamb, and brush over it the well-beaten yolk of another egg. Put thfr meat into a moderate oven, untU it is hghtly browned all over. Time to roast the lamb, twelve minutes to the pound. Probable cost,, lamb, lOd. or Is. per pound ; rice, 4d. per pound. Sufficient, a small quarter of lamb for six or seven persons. Lamb's Feet. — Clean, and wash well, and scald six lamb's feet. Remove the shankbones very carefully, so as not to break the skin, then let them soak for two or three hours in cold water. Drain them, put them into a stewpan, with as much cold water as will barely cover them, and two table-spoonfuls of strained lemon- juice. Let them boil for ten or fifteen minutes,, then throw them into cold water, and when they are quite cool cut off the bones from the cleft of the foot, and the little piece of hau- that lies in it. Afterwards, stew them for three hours in some white stock, and with them an onion, a bunch of parsley, and thjone, three or four mushi-ooms, half a dozen pepijercoms, a blade of mace, and a slice of lean ham. Strain the sauce, thicken it with floui- and butter, and add haK a pint of new milk. Let the feet boil up once more in it, and add, the last thing, a tea- spoonful of lemon-juice. Serve on a hot dish, and send peas or asparagus to table. Probable cost. Is. 3d. Sufficient for two or three persons. Lamb's Feet (another way).— Prepare and stew the feet as in the last recipe. When quite tender, remove the bones, roll the feet, dip them in egg and bread-crumbs, and fry them. Or, if preferred, spread a mixture pre- pared as follows over a dish, let it get quite hot in the oven, then place the rolled feet upon it, and serve them di-y. In either case, sauce (Robert or supreme sauce) should be sent to table in a tureen. For the mixture : — Tak& four table-spoonfuls of finely-grated bread- crumbs, season them with pej^per and salt, rub into them a piece of butter the size of a large egg, and mix with them, first, a table-spoonful of grated cheese, and afterwards the yolks of three eggs well beaten. Time, three hours to stew the feet, ten minutes to fry them. Pro- bable cost. Is. 3d. Sufficient for two or three persons. Lamb's Fry. — Take a pound or a pound and a half of lamb's fry. "Wash it thoroughly in cold water, then set it in a saucepan, cover it with cold water ; and let it boil for three or four minutes. Take it out, drain and diy it in a cloth. Mix a tea-spoonful of flour very smoothly with a little cold water, and add to it a small pinch of salt and pepper, six tea-spoon- fuls of water, and a well-beaten egg. Dip each piece of the fry into this mixture, then fr^' it in three ounces of hot dripping until it is brightly browned on both sides, -^^-ithout being at all burnt. Mix a table-spoonful of flour, very smoothly, with the fat in the frjnng-pan, imtil it is lightly browned. Add sufficient boiling water to bring it to the thickness of cream, a table-spoonful of ketchup, and a Httle browning, if necessary. A few mushrooms, or a little chopped onion, maj^ be added, if liked. If preferred, the fry may bo coolced without the batter, or beaten egg and bread-criunbs may be LAM ( 363 ) LAM substituted for it. Time, about twelve minutes. The liver should be put in two or three minutes after the rest. Probable cost, lOd. per pound. Sufficient for four persons. Lamb's Pry (a German recipe). — Soak the fry in cold water for haK an hour. Drain it, put it into a saucepan with as much cold water as will cover it, and add two or thi-ee green onions, a carrot, a bunch of parsley, and a small sprig of thyme

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