Braised Breast of Lamb. — (1) Cut out the bones from a
breast of Lamb with a sharp-pointed knife, season the meat
well with salt and pepper, then roll it up and tie it tightly
round with twine. Chop finely one onion, a slice of carrot,
and a slice of turnip. Put them in a braising-pan with a
lump of butter, and stir over a brisk fire for five minutes ;
then put in the Lamb, sprinkling it plentifully with flour.
Put the lid on, and stand the stewpan where the meat will
cook slowly for half-an-hour ; then pour in lqt. of boiling
water or stock, and let it cook slowly for one hour longer,
basting it frequently. When ready, take the meat out, cut off
the string, and put it on a hot dish. Skim the fat off the
gravy, strain the latter over the meat, and serve while very
hot, with a sauceboatful of either tomato or bechamel sauce✪ Braised Breast of Lamb.
(2) Line the bottom of a braising-pan with thin slices of
beef and bacon ; put in some shoes of carrots and onions,
a few sprigs of thyme, two or three laurel-leaves, some
mixed herbs, a little salt, pepper, grated nutmeg, and mixed
spices. Put in two breasts of Lamb nicely trimmed, and
cover them with the vegetable seasoning till the pan is full ;
place the lid on, and place a strip of flour- and- water paste all
round the edge, to prevent the air getting in. Heap soma
For details respecting Culinary Processes, Utensils,
Lamb — continued.
hot coals on the lid, and cook the meat till tender ; then take
the pan off the fire, and leave till the contents are cold.
Take the breasts out, cut them in pieces, put in a sauce-
pan with some clear stock, and boil till the gravy is reduced
to a glaze. Arrange the meat in a circle on a hot dish, put
Fig. 1013. Braised Breasts of Lamb with Asparagus.
a fried slice of bread between each piece of Lamb, with
plenty of stewed asparagus in the centre, and serve. See
Fig. 1013.
Braised. Breast of Lamb a la Milanaise. — Trim a breast
of Lamb, and put it in a saucepan in which there is a layer
of thin slices of fat bacon; put some slices of lemon on the
breast, then cover it with more slices of fat bacon ; pour in
^ pint of stock, and pack in an onion cut in quarters.
Place the lid on the saucepan, with a few live ashes on the
top, and braise slowly by the side of the fire till the breast
is done, glazing it when cooked. Put some dressed macaroni
on a hot dish, lay the joints on it, pour over a rich brown
gravy, and serve.
Braised Neck of Lamb with Brussels Sprouts.— Trim a
neck of Lamb to a nice square shape (see Fig. 1014), and
braise it, keeping it as white as possible. Meanwhile prepare
a puree of Brussels sprouts a3 follows: Trim off the out-
side leaves, and wash thoroughly 31b. of Brussels sprouts,
put them into a saucepan with a lump of salt and plenty of
boiling water, and boil. When tender, drain the sprouts,
squeezing out as much of the water as possible, and finely
chop them. Peel and thinly slice a moderate-sized onion.
Fig. 1011. Neck of Lamb.
✪ Braised Neck of Lamb with Brussels Sprouts
Page 207 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Braised Breast of Lamb. — (1) Cut out the bones from a breast of Lamb with a sharp-pointed knife, season the meat well with salt and pepper, then roll it up and tie it tightly round with twine. Chop finely one onion, a slice of carrot, and a slice of turnip. Put them in a braising-pan with a lump of butter, and stir over a brisk fire for five minutes ; then put in the Lamb, sprinkling it plentifully with flour. Put the lid on, and stand the stewpan where the meat will cook slowly for half-an-hour ; then pour in lqt. of boiling water or stock, and let it cook slowly for one hour longer, basting it frequently. When ready, take the meat out, cut off the string, and put it on a hot dish. Skim the fat off the gravy, strain the latter over the meat, and serve while very hot, with a sauceboatful of either tomato or bechamel sauce.
(2) Line the bottom of a braising-pan with thin slices of beef and bacon ; put in some shoes of carrots and onions, a few sprigs of thyme, two or three laurel-leaves, some mixed herbs, a little salt, pepper, grated nutmeg, and mixed spices. Put in two breasts of Lamb nicely trimmed, and cover them with the vegetable seasoning till the pan is full ; place the lid on, and place a strip of flour- and- water paste all round the edge, to prevent the air getting in. Heap soma
For details respecting Culinary Processes, Utensils,
Lamb — continued.
hot coals on the lid, and cook the meat till tender ; then take the pan off the fire, and leave till the contents are cold. Take the breasts out, cut them in pieces, put in a saucepan with some clear stock, and boil till the gravy is reduced to a glaze. Arrange the meat in a circle on a hot dish, put
Fig. 1013. Braised Breasts of Lamb with Asparagus.
a fried slice of bread between each piece of Lamb, with plenty of stewed asparagus in the centre, and serve. See Fig. 1013.
Braised Breast of Lamb a la Milanaise. — Trim a breast of Lamb, and put it in a saucepan in which there is a layer of thin slices of fat bacon; put some slices of lemon on the breast, then cover it with more slices of fat bacon ; pour in ^ pint of stock, and pack in an onion cut in quarters. Place the lid on the saucepan, with a few live ashes on the top, and braise slowly by the side of the fire till the breast is done, glazing it when cooked. Put some dressed macaroni on a hot dish, lay the joints on it, pour over a rich brown gravy, and serve.
Braised Neck of Lamb with Brussels Sprouts.— Trim a
neck of Lamb to a nice square shape (see Fig. 1014), and braise it, keeping it as white as possible. Meanwhile prepare a puree of Brussels sprouts a3 follows: Trim off the outside leaves, and wash thoroughly 31b. of Brussels sprouts, put them into a saucepan with a lump of salt and plenty of boiling water, and boil. When tender, drain the sprouts, squeezing out as much of the water as possible, and finely chop them. Peel and thinly slice a moderate-sized onion.
Fig. 1011. Neck of Lamb.
Records on this page
Braised Breast of LambBraised Neck of Lamb with Brussels Sprouts