Minced Lamb

Ingredients

• 2 ounces butter
• 3 tablespoonfuls fine-chopped onion
• 1 heaping tablespoonful flour
• 1 pint of white broth
• 1 teaspoonful salt
• ½ teaspoonful white pepper
• ¼ teaspoonful nutmeg
• 1 quart fine-chopped cold cooked lamb
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Melt butter in a saucepan, add onion, cook for 5 minutes.

2. 2

   Stir in flour and cook for 2 minutes.

3. 3

   Add broth and seasonings, cook for 6 minutes.

4. 4

   Remove bouquet, add lamb, stir and cook for 10 minutes.

5. 5

   Serve on a warm dish, sprinkle with parsley, and garnish with potato croquettes or croutons.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 221. The excerpt below is the record exactly as published.

Minced Lamb. — Place a saucepan with 2 ounces butter over the fire ; add 3 tablespoonfuls fine-chopped onion, cook 5 minutes with- out browning ; then add 1 heaping tablespoonf ul fiour, stir and 880 MEATS. cook 2 minutes ; add 1 pint of white broth ; season with 1 tea- spoonful salt, Vs teaspoonf ul white pepper, y^ teaspoonf ul nutmeg, and a small bouquet, cook 6 minutes ; remove the bouquet, add 1 quart fine-chopped cold cooked lamb either roasted or boiled, stir and cook 10 minutes ; serve on a warm dish, sprinkle 1 teaspoonf ul fine-chopped parsley over, and garnish with potato croquettes or crotltons. Curry of Lamb. — Procure 2V, pounds lamb from the shoul- der, cut it into 2-inch sized pieces, place in a saucepan, cover with boiling water, let it stand 8 minutes, then drain on a sieve and rinse off with cold water ; return the meat to the saucepan, cover with boiling water ; add 2 even tablespoonfuls salt, 1 even teaspoonf ul white pepper, and 4 medium-sized onions, cover and boil till the meat is tender, about 1 hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour and 1 tablespoonf ul curry powder, stir and cook 2 minutes ; add the broth from the lamb, cook and stir till the sauce is smooth ; then strain it into a clean saucepan. Mix the yolks of 2 eggs with 2 tablespoonfuls of lemon juice, add it slowly to the sauce ; lay the meat on a hot dish and pour the sauce over it; garnish with a border of boiled rice. In place of fresh meat cold cooked lamb may be used. Lamb Croquettes. — Place a saucepan with 2 ounces batter and 1 fine-chopped onion over the fire, cook 5 minutes ; add 1 heap- ing tablespoonf ul fiour, stir and cook 2 minutes; add 1 cupful boiling milk, a small bouquet, 1 even teaspoonf ul salt, V, even tea- spoonful white pepper, cook 5 minutes ; remove the bouquet, add 1 pint of finely minced cooked lamb, Vj cupful fine-minced mush- rooms, and Ys tablespoonf ul fine-minced parsley, cook 10 minutes ; add the yolks of 8 eggs, turn the mixture into a shallow tin pan, and set aside to cool. When ready to cook, form the preparation into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown. Scnrve with b6chamel sauce. POEK. 331 Hash Balls of Cold Lamb or Mutton.— Ghop or grind fine some cold cooked lamb ; add to 1 pint of meat 1 pint mashed potatoes, or grated cold boiled potatoes. Place a small saucepan with 1 table- spoonful butter and 1 fine-chopped onion over the fire, stir and cook a few minutes, then add it to the meat and potatoes ; season with 1 teaspoonful salt

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