Baked stuffed Lamb. — Procure a very small whole Lamb, with the liver and heart, put it into a very large saucepan, minus the heart and liver, cover with water, and boil for fifteen minutes. Finely chop the heart and liver ; put 12oz. of butter into a saucepan, with three finely-chopped onions, toss them about over the fire till beginning to brown, then put in 1 tea- cupful of well-washed currants, the same quantity of skinned pistachios, and the minced liver and heart. Wash 1)- break- fast-cupfuls of rice in several waters, put it in with the liver, &c., season with pepper✪ Baked Stuffed Lamb, salt, and powdered cinnamon, pour in a small quantity of the liquor in which the Lamb was boiled, and cook it; add more of the liquor as that becomes absorbed. Drain the Lamb, and when the rice is soft, stuff it with the mixture. Truss the Lamb, sewing it up with packthread ; baste it with a few spoonfuls of onion-juice, rubbing well in with the fingers, lay it on a large baking-tin, and put into a quick oven. When browned on one side, turn the Lamb over, that it may brown on the other side. When cooked, untruss the Lamb and put it on a hot dish with forcemeat balls Fig. 1011. Baked stuffed Lamb. (see Fig. 1011), and serve. It may be roasted, if preferred, but in that case it should be stuffed before boiling'. Baked marinaded Saddle of Lamb. — Dust a saddle of Lamb plentifully with pepper, and hang it as long as it will keep. When it is ready, prepare a mixture of finely-chopped shallots, green rosemary, and a small quantity of tarragon- leaves ; also pound together a few juniper-berries, and an equal quantity of cloves and peppercorns ; rub all the season- ings well into the meat on all sides, lay it in a deep dish, and pour over 1 breakfast-cupful each of vinegar and red wine. Turn and baste the meat constantly every day for three days. At the end of that time, wipe off all the herbs with a clean cloth, lard the meat, put it in an earthen baking-dish, and Lamb — continued. put a few pieces of butter✪ Baked Marinaded Saddle of Lamb on the top. Turn the marinade mixture into a small saucepan, mix with it half its quantity of clear gravy, and let it come to the boil. Strain the marinade over the meat, dredge it with salt, and bake for an-hour-and-a- half, keeping it well basted with the liquor. Just before removing the meat from the oven, baste it with 2 or 3 table- spoonfuls of rich cream. When cooked, drain and put the meat on a hot dish, keeping it near the fire for a minute, while preparing the gravy. Skim the fat off the liquor in the baking-dish, pour it into a small stewpan, scraping off the crustings round the sides of the dish, dredge in a small quantity of flour, add more seasoning of salt and pepper if necessary, and stir over the fire until boiling. Remove the sauce to the side, and stir in the yolk of an egg that has been beaten with 1 table-spoonful of cold water, and strained. Garnish the meat with quarters or slices of lemon, and serve with the sauce in a sauceboat.

AI-modernized reading of the original text

Baked stuffed Lamb. — Procure a very small whole Lamb, with the liver and heart, put it into a very large saucepan, minus the heart and liver, cover with water, and boil for fifteen minutes. Finely chop the heart and liver ; put 12oz. of butter into a saucepan, with three finely-chopped onions, toss them about over the fire till beginning to brown, then put in 1 teacupful of well-washed currants, the same quantity of skinned pistachios, and the minced liver and heart. Wash 1)- breakfast-cupfuls of rice in several waters, put it in with the liver, &c., season with pepper, salt, and powdered cinnamon, pour in a small quantity of the liquor in which the Lamb was boiled, and cook it; add more of the liquor as that becomes absorbed. Drain the Lamb, and when the rice is soft, stuff it with the mixture. Truss the Lamb, sewing it up with packthread ; baste it with a few spoonfuls of onion-juice, rubbing well in with the fingers, lay it on a large baking-tin, and put into a quick oven. When browned on one side, turn the Lamb over, that it may brown on the other side. When cooked, untruss the Lamb and put it on a hot dish with forcemeat balls Fig. 1011. Baked stuffed Lamb. (see Fig. 1011), and serve. It may be roasted, if preferred, but in that case it should be stuffed before boiling'. Baked marinaded Saddle of Lamb. — Dust a saddle of Lamb plentifully with pepper, and hang it as long as it will keep. When it is ready, prepare a mixture of finely-chopped shallots, green rosemary, and a small quantity of tarragonleaves ; also pound together a few juniper-berries, and an equal quantity of cloves and peppercorns ; rub all the seasonings well into the meat on all sides, lay it in a deep dish, and pour over 1 breakfast-cupful each of vinegar and red wine. Turn and baste the meat constantly every day for three days. At the end of that time, wipe off all the herbs with a clean cloth, lard the meat, put it in an earthen baking-dish, and Lamb — continued. put a few pieces of butter on the top. Turn the marinade mixture into a small saucepan, mix with it half its quantity of clear gravy, and let it come to the boil. Strain the marinade over the meat, dredge it with salt, and bake for an hour and a half, keeping it well basted with the liquor. Just before removing the meat from the oven, baste it with 2 or 3 tablespoonfuls of rich cream. When cooked, drain and put the meat on a hot dish, keeping it near the fire for a minute, while preparing the gravy. Skim the fat off the liquor in the baking-dish, pour it into a small stewpan, scraping off the crustings round the sides of the dish, dredge in a small quantity of flour, add more seasoning of salt and pepper if necessary, and stir over the fire until boiling. Remove the sauce to the side, and stir in the yolk of an egg that has been beaten with 1 table-spoonful of cold water, and strained. Garnish the meat with quarters or slices of lemon, and serve with the sauce in a sauceboat.

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