Selle d’Agneau à la Hollandaise

Ingredients

• Remove the skin of a fine saddle of lamb
• bard it with slices of fat bacon
• a few slices of onion
• a few slices of carrot
• a little dripping for basting

Method

1. 1

   Bard the lamb saddle, truss joints, and place in a roasting-tin with vegetables.

2. 2

   Cook in a quick oven to brown, then reduce heat and finish cooking.

3. 3

   Remove bacon, moisten joint, glaze, and garnish with potatoes and watercress.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 354. The excerpt below is the record exactly as published.

a few slices of carrot, one sliced onion, and two ounces of butter. Bake it in a hot oven for twenty minutes, baste frequently, and finish baking or roasting in a slacker oven until tender. The usual time allowed for boned and rolled joints is twenty minutes to every pound, and twenty minutes over. When done dish up, pour away the fat from the tin, and add some thin brown sauce or stock for the purpose of making the gravy. Season it and pour round the meat. 1207. Ballotine d’Agneau anx Petits Pols. — 1 shoulder of lamb, 6 oz. veal, 4 oz. pork, 3 oz. cooked ham, 1 dessertspoonful chopped parsley , 2 truffles, larding -bacon, 3 slices of streaky bacon, 1 onion, 1 carrot, 1 bay-leaf, parsley, 1 pint green peas {cooked), 1 pint stock, 1 pint Espagnole sauce {No. 236), salt and pepper. Bone the shoulder of lamb, but let the end bone remain for a handle. Prepare a stuffing with the veal, pork, ham, and parsley, all finely chopped and seasoned to taste. Remove all sinews and I part of the fat from the shoulder, and fill with the above, laying in between the stuffing the truffles (sliced). Close up and shape neatly; sew up the opening with a needle. Put the shoulder in the stockpot for about five minutes to harden the surface ; let cool and lard the top with larding-bacon. Clean and cut the carrot and onion into slices. Line a braisiere or deep saute-pan with the bacon, put in the carrot, onion, bay-leaf, and a small bunch of parsley, place the shoulder on this, and brown slightly over a brisk fire. Moisten with the stock and the sauce, cover, and cook in the oven until tender ; it will take from forty to forty-five minutes. Take up the shoulder, skim the sauce, strain it and reduce a little, put the cooked peas into the sauce, add a pinch of sugar, and some salt and pepper if needed ; cook for two minutes, and serve with the meat. If required as a releve E E 418 THE NEW CENTURY COOKERY BOOK (remove) serve it whole, and put the peas round the dish as a garnish ; if as an entree, put a bed of peas into the dish, cut the ballotine into slices and place on top ; sauce over a little and serve the remainder of the sauce separately. 1208. Carre d’Agneau froid a la Jiohemienne. — Procure a nice neck of lamb, remove the skin from the fat, shorten the ribs, saw off the spiny parts, pare and trim nicely, put it in a saute-pan with a handful of sliced vegetables, season with pepper and salt, moisten with a little stock, and braise in the oven for about an hour or more, according to the size. When done take out the neck and put in a cool place. Add a little more stock to the vegetables in the saute-pan, let it reduce to half, skim off the fat and pass through a sieve, mixed with sufficient dissolved gelatine to make it set as aspic, also half a pint of tomato sauce (No. 271) and a dessertspoonful of red currant jelly ; when nearly cold, but still liquid, sauce over the neck with the sauce, and when set mask with a thin layer of aspic jelly. Dish up on a crouton of bread or socle of boiled rice, garnish the sides with six aspic timbales of peas. Have ready two silver hatelets decorated with a cock’s kernel and comb at the top, a slice of truffle and a plover’s egg beneath ; stick them into each side of the top of the neck ; it is then ready to serve. 1209. Selle d’Agneau d la Hollandaise {Saddle of Lamb, Dutch Style). — Eemove the skin of a fine saddle of lamb, and bard it with slices of fat bacon ; truss the joints as for roasting, and place it on a roasting-tin with a few slices of onion, carrot, and a little dripping for basting

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