Ourry of Lamb with Asparagus Tops

Ingredients

• Cut three and a half pounds of shoulder of lamb.
• one and a half tablespoonfuls of salt
• three-quarters of a teaspoonful of pepper
• five small onions
• one pint of asparagus tops
• Beat the yolks of four eggs
• the juice of half a lemon
• one-half pint of white sauce

Method

1. 1

   Cut lamb into two-inch squares, wash, and boil.

2. 2

   Drain and wash again.

3. 3

   Cover with boiling water, add salt, pepper, onions, and a bouquet.

4. 4

   Cook for 45 minutes.

5. 5

   Strain liquid into another saucepan with white sauce, stir until boiling.

6. 6

   Beat egg yolks and lemon juice together, gradually stir into the sauce.

7. 7

   Pour over lamb and add asparagus tops.

8. 8

   Do not let it boil.

9. 9

   Serve hot with boiled rice.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 94. The excerpt below is the record exactly as published.

Cut three and a half pounds of shoulder of lamb in two-inch squares. Wash thoroughly and drain. Place in a saucepan with enough water to cover. Let them come to a boil. Drain and wash again. Then cover them with boUing water, one and a half tablespoonfuls of salt, three-quarters of a teaspoonful of pepper, five small onions, and a bouquet. Let ali cook and steam for forty-five minutes. Strain the liquid into another saucepan with one-half pint of white sauce. Stir until it boils and then stand where it will keep warm. Beat the yolks of four eggs and the juice of half a lemon together. Gradually stir this into the sauce. Pour over the lamb. Also add one 166 ME8. 8EELY"8 COOK BOOK pint of asparagus tops.

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