Shoulder of Lamb with Truffles

Ingredients

• two shoulders of lamb
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• a quarter of a nutmeg grated
• two truffles cut into thin slices
• two bunches of parsley
• a very small bunch of thyme
• three carrots
• two onions
• a pint and a half of good stock

Method

1. 1

   Bone and trim the shoulders of lamb neatly, sprinkle with salt, pepper, nutmeg, and truffles.

2. 2

   Press them together and tie securely.

3. 3

   Place bacon in a saucepan, add the meat, more bacon, parsley, thyme, carrots, onions, salt, peppercorns, and stock.

4. 4

   Cover and simmer gently for two hours.

5. 5

   Remove meat, boil gravy down to sauce consistency, strain over lamb, and garnish with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.

a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send a spoonful or two of the gravj' made from the joint in the dish with it, and the rest in a tureen. Mint sauce and green peas, salad, or potatoes generally accompany this dish. Time to roast, eighteen minutes for every pound. Probable cost, lOd. or Is. per pound. Sufficient for four or five persons. Lamb, Shoulder of (a la Venison).— The same method is to be followed as for leg of lamb {see Lamb, Leg of, a la Venison). Lamb, Shovilder of, Grilled.— Take a shoulder of lamb, plunge it into, boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour. Take it up, score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle bread-crumbs upon it which have been seasoned with a tea-spoonful of salt and half a tea-spoonful of popper, and flavoured with a table-spoonful of dried herbs, of which two parts should be parsley, one thyme, and one marjoram. Broil the meat over a clear fire until it is lightly browned, and send the following sauce to table with it : — Mix half a salt-spoonful of cayenne with four ounces of pounded eugar. Add half a pint of white vinegar, and simmer over the fire until the sugar is dissolved. Add a glass of claret, and simmer again for a quarter of an hour. Serve very hot in a tureen. Probable cost, lOd. per poimd. Sufficient for four or five persons. Lamb, Shoulder of, Stuffed and Braised. — Take a shoulder of lamb, remove the bladeboncs without injuring the outer skin, but leave in the shankbone. Fill the cavity from which the bones have been removed with good veal forcemeat. Sprinkle the inner surface with a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the Iamb into a braising-pan with slices of fat bacon under and above it. Put with it two onions, three or four sticks of celery, a bunch of savoury herbs, and a pint and a half of white stock. Braise the lamb for two hours over a slow fire. Take it up, drain it, boU the gravy down quickly, and glaze the meat. After glazing, serve with either cucumber, tomato, or sorrel sauce. Probable cost, lOd. or is. per pound. Sufficient for four or five persons. Lamb, Shoulder of, with Truflles. — Take two shoulders of lamb, bone and trim them neatly, and sprinkle over each a tea- spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg grated, and two truffles cut into thin slices. Put the two shoulders together, press them closely, and tie them round securely with string. Place some slices of fat bacon at the bottom of a convenient-sized saucepan ; put the meat upon this, and then some more slices on the top; add two bunches of parsley, a very small bunch of thjTue, three caiTots, two onions, a tea-spoonful of salt, half a dozen peppercorns, and a pint and a half of good stock

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