Timbale of Lamb

Ingredients

• For a timbale made from cold lamb
• i tablespoonful of chopped parsley
• 2 well-beaten eggs

Method

1. 1

   Process lamb until pulpy, mix with parsley and eggs.

2. 2

   Pack into a buttered mold and steam for forty-five minutes.

3. 3

   Serve with white sauce.

As published

This recipe was extracted from 365 tasty dishes (1906), page 1. The excerpt below is the record exactly as published.

2 well-beaten eggs for 3 cup- fuls of meat. Over the bread pour just suffi- cient hot milk to moisten it, mash and mix 4 January^ with the meat and other ingredients. Form with the hands into small cakes and fry lightly in a pan in a little hot butter. Serve with any good brown sauce. 8.— Welsh Rarebit Into the chafing dish put i scant half tea- spoonful of salt, I level teaspoonful of pa- prika or a dash of cayenne and ^ of a tea- spoonful of dry mustard. Moisten with 3 tablespoonfuls of ale. When steaming hot add I pound of good American cheese grated or cut fine. Stir constantly as the cheese be- gins to melt, moistening as necessary with more ale ; the exact quantity depends upon the kind of cheese used — probably not more than J^ a cupful will be needed altogether. Have ready some thin, crisp toast or some saltine wafers warmed in the oven. When the mixture in the chafing dish forms a smooth, creamy mass pour it over the toast or wafers and eat at once. 9. — Cottage Pie. Free the meat from gristle and too much fat and put through the chopper. Season highly with chopped onion, salt and red pep- 6 January. per, adding, if liked, a few finely cut olives or a minced green or red pepper. Moisten well with gravy and put in a buttered baking dish. Boil and mash enough potatoes (or use cold mashed ones beaten up with a little warm milk) to make a thick cover over the meat. Dot the top with butter and bake in a hot oven. 10.— Little Puff Puddings. In a saucepan heat J^ pint of milk. When steaming drop into it 2 tablespoonfuls of flour blended to a paste with 2 tablespoonfuls of butter, and stir gently until it dissolves ; draw forward and continue stirring until the mix- ture is very thick and has boiled for about three minutes. Take from the fire, add 2 tablespoonfuls of sugar, a pinch of salt, 2 tablespoonfuls of sifted bread crumbs, a scant half teaspoonful of any desired flavoring and 2 eggs slightly beaten. Half fill buttered muf- fin pans and bake in a moderate oven. As a sauce for these puddings dissolve I scant tablespoonful of corn-starch and a pinch of salt in a little cold water, add i cup- ful of boiling water and cook and stir until 6 January. thick and clear. Add ^ a cupful of straw berry or raspberry jelly, or marmalade, and i teaspoonful of lemon juice \ simmer for five minutes, then take from the fire and add i teaspoonful of butter. II. — Veal Terrapin. Cut the veal into inch dice. In a sauce- pan brown well together i tablespoonful of butter and i tablespoonful of flour; add i cupful of thin cream or rich milk and stir until smooth and thick. This will give a smooth sauce of a pale coffee color. Add the veal and a good seasoning of salt and pepper and simmer for ten minutes. Then add 3 hard-boiled eggs coarsely chopped, J^ of a teaspoonful of lemon juice, cook five minutes longer, add 2 tablespoonfuls of sherry and take from the fire. Serve with a garnish of pim olas and quartered hard-boiled eggs. 12. — Timbale of Lamb. For a timbale made from cold lamb put the meat through the finest cutter of the chopper and pound until reduced to a pulp. Season it well, and to each cupful add i ta- blespoonful of chopped parsley and 2 well- 7 Januaty^ beaten eggs, mix thoroughly, pack in a but- tered mold and steam for forty-five niinutes. To serve with it prepare a cupful of white sauce. Just before taking from the fire add I tablespoonful of chopped parsley

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