Leg of Lamb & PAUemande

Ingredients

• a nice leg of lamb
• 1 tablespoonful seasoning salt
• 2 ounces melted butter
• 1 cupful boiling water
• a half cupful fine-chopped onion
• 1 tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Season the lamb, place in a roasting pan, pour melted butter over, and roast for 15 minutes.

2. 2

   Add boiling water and continue roasting for 1.5 hours, basting frequently.

3. 3

   Before done, sprinkle onion over and roast for another 10 minutes.

4. 4

   Prepare gravy with cornstarch and cold water, strain, and serve with the meat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

1 tablespoonfol seasoning salt, roll up, and tie securely with 3 strings into a perfect round roll. Take a saucepan large enough to receive the meat, cover its bottom with 4 ounces of salt pork, 3 sliced onions, 1 car- rot, and the bones from the meat ; lay the meat on top, add suffi- cient boiling water to nearly cover, closely cover and boil slowly till done, which will take about 2 hours. Bemove the meat to a roasting pan not much larger than the meat; strain the broth, re- move the fat, then pour ly, pint of the broth into the pan with the meat, and place in a hot oven ; roast, and baste frequently till the meat is brown all over and the broth has cooked to half glaze. Lay the meat on a hot dish, remove the strings, free the gravy from all fat, add 1 gill of broth to the gravy, let it boil up, strain, and serve with the meat. Serve with boiled potatoes and string beans k la crSme ; or thicken the gravy with Y^ tablespoonf ul cornstarch, diluted with Y, gill of cold water, add sufficient broth to make a creamy sauce. Braised Shoulder of Lamb h, Pltalienne.— Take a nice shoulder of lamb, wipe it off with a damp cloth ; place in a sauce- pan with 1 pound of parboiled salt pork, 3 onions, 1 carrot, a bou- quet, and 1 even teaspoonf ul pepper ; cover with boiling water and set over the fire, cover and boil slowly till done ; then remove, strain the broth, free it from fat ; place the meat in a baking pan, add Yt pint of broth and set in a hot oven, baste often, and roast 20 minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir 2 minutes ; add the gravy from the meat, and sufficient broth to make 1 pint of sance, boil 3 minutes ; place the meat on a hot dish^ nour a few spoonfuls of sauce over the meat, and the LAMB. 801 remainder in a sauce bowl, cut the pork into thin slices, and lay it aronnd the dish ; serve with macaroni 4 1'ltalienne. Leg of Lamb & PAUemande. — Procure a nice leg of lamb, season with 1 tablespoonf ul seasoning salt ; place in a baking pan, Bet it on top the stove, pour over 2 ounces melted butter, baste the meat 5 minutes with the butter ; then set the pan in a moderately hot oven, roast 15 minutes, and baste with its own gravy ; add 1 capful boiling water, continue to roast, basting frequently, until done, which will take iVs hour; if necessary add more water. Fifteen minutes before the lamb is done, sprinkle a half cupful fine- chopped onion over it, continue to roast, basting frequently, 10 minutes. When ready to serve lay the meat on a warm dish ; re- move all fat from gravy ; mix 1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, cook a few minutes on top the stove ; add sufficient boiling water to make a creamy sauce, cook 5 minutes, then strain. Pour 1 gill of sauce over the meat, and serve with stewed green peas and carrots, also boiled potatoes. Brussels sprouts or Savoy cabbage A la cr^me may be served in place of peas and carrots. Braised Leg of Lamb h la Polonaise. — ^Remove the fat of a nice leg of lamb, wash, and wipe it dry ; place a saucepan with 2 ounces butter over the fire ; when hot put in the meat, season with salt, turn several times around so that the butter touches every part ; then add 1 quart of beer, 3 onions, 2 bay leaves, 2 blades of mace, V, dozen whole peppers, 1 carrot, and a little celery, cover tightly and let stew till done. When ready to serve lay the meat on a hot dish, remove the fat from gravy, mix V, tablespoonf ul cornstarch with V, gill of cold water, add it to the gravy, cook a few minutes, then strain ; add y^ pint small mushrooms which have been stewed in butter, and season with lemon juice. Lamb Boiled with Pork.— Put ly, pound of lean salt pork covered with cold water in a kettle over the fire ; when it boils add a leg of lamb, and boil the two together until tender. When done re- 302 MEATS. more the kettle from fire, leave the meat in the liquor nntil nearly cold; then take it out; serve it cold cut up in slices; arrange alternately a slice of pork and a slice of lamb on a dish, and send mustard and pickles to table with it. Boast Lamb^ Plain. — Select a nice leg of lamb ; do not wash it, but wipe off with a damp towel ; season with 1 tablespoonf ul seasoning salt, place in a roasting pan and roast 10 minutes ; then add 1 cupful boiling water

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