(3) Stuffed. — Bone a shoulder of Lamb, leaving only the
knuckle-bone ; take out a little of the meat from the shoulder,
trim, chop, and pound it, mix with it some veal stuffing and a
few table-spoonfuls of sweet herbs ; fill the shoulder with this
preparation, and sew it up, making it as round as possible.
Spread the bottom of a long-shaped stewpan with some trim-
mings of bacon and minced vegetables, put in the shoulder,
season with salt and pepper, and moisten to a third of its
height with wine and broth, mixed in equal quantities ; braize
and baste it over a clear fire, giving it an even colour. When
cooked, take the shoulder out, put it on a hot dish, and
having trimmed the knuckle-bone put a paper ruffle round
it. Pass the stock in which they were cooked through a fine
hair sieve, skim off the fat, and reduce to half-glaze. Serve
the sauce separately in a boat.
Braised Shoulder of Lamb a l’Africaine. — Take a shoulder
of Lamb✪ Braised Shoulder of Lamb weighing about 31b., season with 1 pinch each of
salt and pepper, and tie it up. Place it in a saucepan with
one sliced onion and carrot, and brown for six minutes.
Moisten with 1 pint each of broth and Spanish sauce, and
cook for forty-five minutes. Skim all the fat from the gravy,
remove the shoulder to a hot dish, and untie it. Garnish
the dish with three stuffed egg-plants and £ pint of cooked
okra gumbos. Strain the gravy over the shoulder of Lamb,
and serve.
Braised Shoulder of Lamb a la ITamande. — The same as
for Braised Shoulder of Lamb a l’Africaine, serving
for garnishing pint each of cooked carrots, turnips, and
red cabbage, nicely arrange 1 in clusters round the dish.
Braised Shoulder of Lamb served a 1’Italienne. — Procure
two, shoulders of Lamb, and bone them without removing the
thin end-bone, which is to be sawn below the joint of the leg ;
then spread the shoulders on the table, and sprinkle them
plentifully inside with pepper and salt. Mix with 2 breakfast-
cupfuls of finely-chopped streaky bacon one chopped onion,
Lamb — continued.
1 teacupful of chopped mushrooms, a little chopped parsley,
and 1 breakfast-cupful of stale breadcrumbs, previously soaked
in a little milk and well pressed; season this preparation
highly, and when well mixed stir in two beaten eggs. Stuff
the shoulders with the mince and sew them up. Put some
slices of vegetables at the bottom of a saute-pan, put the
shoulders in, and pour in broth to half their height ; when
the liquid boils, remove the pan to the side of the fire, and
braize the shoulders, basting frequently. When cooked, take
them out, drain, cut off the string, and put them on a hot
dish. Boil their cooking-stock till reduced to half its ori-
ginal quantity, mix with it a little tomato sauce, pour some
of it in the dish, the remainder in a sauceboat, and serve
very hot.
Braised Shoulder of Lamb a la Kouennaise. — Braise a
shoulder of Lamb as for Braised Shoulder of Lamb a
l’Africaine. Cut three medium-sized turnips the shape of
a large clove of garlic, and put them in a saute-pan with loz.
of butter, and 1 teaspoonful of powdered loaf sugar✪ Braised Shoulder of Lamb a la Kouennaise sprinkled
on the top. Place them in the oven, and leave in until they
become thoroughly brown, tossing the pan frequently to pre-
vent burning. Pour the gravy from the meat over the
turnips, dish up the shoulder, arrange the turnips round, and
serve.
Braised Shoulders of Lamb resembling1 Bucks. — This
Page 209 · 3 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
(3) Stuffed. — Bone a shoulder of Lamb, leaving only the knuckle-bone ; take out a little of the meat from the shoulder, trim, chop, and pound it, mix with it some veal stuffing and a few table-spoonfuls of sweet herbs ; fill the shoulder with this preparation, and sew it up, making it as round as possible. Spread the bottom of a long-shaped stewpan with some trimmings of bacon and minced vegetables, put in the shoulder, season with salt and pepper, and moisten to a third of its height with wine and broth, mixed in equal quantities ; braize and baste it over a clear fire, giving it an even colour. When cooked, take the shoulder out, put it on a hot dish, and having trimmed the knuckle-bone put a paper ruffle round it. Pass the stock in which they were cooked through a fine hair sieve, skim off the fat, and reduce to half-glaze. Serve the sauce separately in a boat.
Braised Shoulder of Lamb a l’Africaine. — Take a shoulder of Lamb weighing about 31b., season with 1 pinch each of salt and pepper, and tie it up. Place it in a saucepan with one sliced onion and carrot, and brown for six minutes. Moisten with 1 pint each of broth and Spanish sauce, and cook for forty-five minutes. Skim all the fat from the gravy, remove the shoulder to a hot dish, and untie it. Garnish the dish with three stuffed egg-plants and £ pint of cooked okra gumbos. Strain the gravy over the shoulder of Lamb, and serve.
Braised Shoulder of Lamb a la ITamande. — The same as for Braised Shoulder of Lamb a l’Africaine, serving for garnishing pint each of cooked carrots, turnips, and red cabbage, nicely arrange 1 in clusters round the dish.
Braised Shoulder of Lamb served a 1’Italienne. — Procure two, shoulders of Lamb, and bone them without removing the thin end-bone, which is to be sawn below the joint of the leg ; then spread the shoulders on the table, and sprinkle them plentifully inside with pepper and salt. Mix with 2 breakfastcupfuls of finely-chopped streaky bacon one chopped onion,
Lamb — continued.
1 teacupful of chopped mushrooms, a little chopped parsley, and 1 breakfast-cupful of stale breadcrumbs, previously soaked in a little milk and well pressed; season this preparation highly, and when well mixed stir in two beaten eggs. Stuff the shoulders with the mince and sew them up. Put some slices of vegetables at the bottom of a saute-pan, put the shoulders in, and pour in broth to half their height ; when the liquid boils, remove the pan to the side of the fire, and braize the shoulders, basting frequently. When cooked, take them out, drain, cut off the string, and put them on a hot dish. Boil their cooking-stock till reduced to half its original quantity, mix with it a little tomato sauce, pour some of it in the dish, the remainder in a sauceboat, and serve very hot.
Braised Shoulder of Lamb a la Kouennaise. — Braise a shoulder of Lamb as for Braised Shoulder of Lamb a l’Africaine. Cut three medium-sized turnips the shape of a large clove of garlic, and put them in a saute-pan with loz. of butter, and 1 teaspoonful of powdered loaf sugar sprinkled on the top. Place them in the oven, and leave in until they become thoroughly brown, tossing the pan frequently to prevent burning. Pour the gravy from the meat over the turnips, dish up the shoulder, arrange the turnips round, and serve.
Braised Shoulders of Lamb resembling Bucks. — This
Records on this page
Braised Shoulder of LambBraised Shoulder of Lamb a l’AfricaineBraised Shoulder of Lamb a la Kouennaise