Leg of Lamb a la Prancaise

Ingredients

• a leg of lamb, weighing about eight pounds
• one onion
• one small white turnip
• a few green celery leaves
• three sprigs each of sweet marjoram
• three sprigs each of summer savory
• four cloves
• twelve allspice
• four heaping tablespoonfuls of flour
• two tablespoonfuls of salt
• a speck of cayenne
• a pint and a half of veal or mutton force-meat
• six eggs

Method

1. 1

   Place the leg of lamb in a small kettle with a muslin bag containing onion, turnip, celery leaves, marjoram, savory, cloves, and allspice.

2. 2

   Pour boiling water over it and skim.

3. 3

   Add flour mixed with cold water, salt, and cayenne.

4. 4

   Cover and simmer for four hours.

5. 5

   After four hours, skim fat, boil gravy rapidly, and thicken with a roux made from butter and flour.

6. 6

   Garnish with chopped hard-boiled eggs and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 61. The excerpt below is the record exactly as published.

Leg* of Lamb a la Prancaise. Put a leg of lamb, weighing about eight pounds, in as small a kettle as will hold it. Put in a muslin bag one onion, one small white turnip, a few green celery leaves, three sprigs each of sweet marjoram and summer savory, four cloves and twelve allspice. Tie the bag and place it in the kettle with the lamb ; then pour on two quarts of boiling water. Let this come to a boil, and then skim carefully. Now add four heaping table-spoonfuls of flour, which has been mixed with one cupful of cold water, two table-spoonfuls of salt and a speck of cayenne. Cover tight, and set back where it will just simmer for four hours. In the meantime MEATS. 139 make a pint and a half of veal or mutton force-meat, which make into little balls and fry brown. Boil six eggs

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