(2) Cut and trim the cutlets off two necks of Lamb, butter
and breadcrumb them, and broil over a clear fire. Cut in
|in. dice some pieces of foie gras, truffles, and mushrooms ;
reduce some Spanish sauce with essence of truffles ; put a
croustade on a hot dish, fill it with the mushroom and truffle
salpicjon, arrange the cutlets round it, and serve with the
sauce in a sauceboat.
Broiled Shoulder of Lamb. — The shoulder of Lamb should
first be boiled, then scored crosswise about lin. square.
Brush it over with the beaten yolk of an egg, sprinkle salt,
pepper, breadcrumbs, and dried parsley over, put it on a
heated gridiron, and broil over a clear fire till lightly
browned both sides. Mix 1 tablespoonful of flour with
5 pint of water, stir it over the fire till boiling, then add a
small lump of butter ; when that is dissolved, mix in a little
mushroom ketchup and the juice of half a lemon✪ Broiled Shoulder of Lamb. Put the
Lamb on a hot dish; pour the sauce into a sauceboat, and
serve.
Curried Lamb. — (1) Cut some cooked leg of Lamb into
middling-sized dice, and remove all the skin and gristle.
Fry a chopped onion with a little butter in a stewpan till
brown, then put in nearly 2 breakfast-cupfuls of well-washed
and dried rice ; stir for a few minutes over the fire, moisten
to twice its height with broth from which the fat has not
been skimmed, and boil the rice on a slow fire, adding more
broth occasionally, so that it does not get too dry. When
nearly tender, mix in 2 small table-spoonfuls of curry powder
previously diluted with 3 table-spoonfuls of tomato sauce✪ Curried Lamb,
and stir over the fire for two or three minutes ; then take it off,
put in the chopped meat, place the lid on the saucepan, and
stand it at the side of the fire for a few minutes to thoroughly
heat the Lamb. Pour the curry on a hot dish, garnish with
croutons of fried bread, and serve.
(2) Cut 31b. of shoulder of Lamb into pieces about 2in.
square, wash well in fresh water, drain, put into a saucepan,
and cover with fresh water. Let it boil, then strain through
a colander, and wash again in water. Place the pieces again
in the saucepan, covering them with boiling water, season
with 2 table-spoonfuls of salt, 1 teaspoonful of pepper, six
small onions, and a bouquet of sweet herbs ; put the lid on,
and cook for forty minutes. Strain off the liquor into another
saucepan containing ^ pint of white roux, stirring well until
it boils, and then stand it at the side of the stove. Beat
the yolks of four eggs together with the juice of half a
lemon, add this to the sauce, dropping it in a little at a
time, and stirring continually. Pour all over the Lamb, and
sprinkle over it 1 pint of cooked asparagus-tops, being
careful not to let it boil again. Serve with a border of hot
boiled rice all round the dish. ✪ Epigrammes of Lamb
Page 212 · 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
(2) Cut and trim the cutlets off two necks of Lamb, butter and breadcrumb them, and broil over a clear fire. Cut in |in. dice some pieces of foie gras, truffles, and mushrooms ; reduce some Spanish sauce with essence of truffles ; put a croustade on a hot dish, fill it with the mushroom and truffle salpicon, arrange the cutlets round it, and serve with the sauce in a sauceboat.
Broiled Shoulder of Lamb. — The shoulder of Lamb should
first be boiled, then scored crosswise about lin. square. Brush it over with the beaten yolk of an egg, sprinkle salt, pepper, breadcrumbs, and dried parsley over, put it on a heated gridiron, and broil over a clear fire till lightly browned both sides. Mix 1 tablespoonful of flour with 5 pint of water, stir it over the fire till boiling, then add a small lump of butter ; when that is dissolved, mix in a little mushroom ketchup and the juice of half a lemon. Put the Lamb on a hot dish; pour the sauce into a sauceboat, and serve.
Curried Lamb. — (1) Cut some cooked leg of Lamb into middling-sized dice, and remove all the skin and gristle. Fry a chopped onion with a little butter in a stewpan till brown, then put in nearly 2 breakfast-cupfuls of well-washed and dried rice ; stir for a few minutes over the fire, moisten to twice its height with broth from which the fat has not been skimmed, and boil the rice on a slow fire, adding more broth occasionally, so that it does not get too dry. When nearly tender, mix in 2 small table-spoonfuls of curry powder previously diluted with 3 table-spoonfuls of tomato sauce, and stir over the fire for two or three minutes ; then take it off, put in the chopped meat, place the lid on the saucepan, and stand it at the side of the fire for a few minutes to thoroughly heat the Lamb. Pour the curry on a hot dish, garnish with croutons of fried bread, and serve.
(2) Cut 31b. of shoulder of Lamb into pieces about 2in. square, wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it boil, then strain through a colander, and wash again in water. Place the pieces again in the saucepan, covering them with boiling water, season with 2 table-spoonfuls of salt, 1 teaspoonful of pepper, six small onions, and a bouquet of sweet herbs ; put the lid on, and cook for forty minutes. Strain off the liquor into another saucepan containing ^ pint of white roux, stirring well until it boils, and then stand it at the side of the stove. Beat the yolks of four eggs together with the juice of half a lemon, add this to the sauce, dropping it in a little at a time, and stirring continually. Pour all over the Lamb, and sprinkle over it 1 pint of cooked asparagus-tops, being careful not to let it boil again. Serve with a border of hot boiled rice all round the dish.
Records on this page
Broiled Shoulder of LambCurried LambEpigrammes of Lamb