The encyclopaedia of practical cookery

(2) Saw tho knuckle-bone off a hind-quarter of Lamb, and roast it before a clear fire, basting occasionally. When cooked, take it off the spit, put it on a hot dish, garnish round with watercress, and serve with poivrade sauce in a sauceboat. Lamb — continued. Roasted Hind-quarter of Lamb with Celery.— Truss the joint, wrap a sheet of buttered paper round, fix it on the spit, and roast in front of a clear fire. Clean and trim three or four fresh heads of celery, cutting off the tops and the outside leaves, put them for ten minutes in boiling water, then refresh them with cold water, and tie together in bundles. Put them in a saucepan with a small quantity of sliced carrot and onion, a bunch of sweet herbs, 5 pint of chicken broth, ^ pint of water, and 1 teacupful of clarified poultry fat. Put a sheet of paper over the whole, put the lid on the saucepan, and keep the contents cooking gently by the side of the fire. When the Lamb is cooked, remove the sheet of paper, and put it on a hot dish ; place the celery round, and serve with a sauceboatfnl of half-glaze. Roasted Hind-quarter of Lamb with Croquettes.— Roast the joint in front of a clear fire, keeping it covered with a sheet of buttered paper till nearly done, then remove the paper to give it more colour. For the croquettes, a mixture of cold cooked tongue, chicken truffles, and macaroni will be required, all of which arc to be used in equal quantities and cut into small squares. Reduce some German sauce till stiffly reduced, then put the chicken, &c., in with it, together with 3oz. of grated Parmesan cheese. Leave the mixture till cool, then divide it into small equal-sized parts, put them on a table strewn with breadcrumbs, and roll them into the shape of balls. Beat one or two eggs up with a little saladoil, and season with salt and pepper. Dip the croquettes in it, roll them in breadcrumbs, put them in a basket in a deep frying-pan with plenty of hot fat, and fry till nicely browned. When the meat is cooked, take it up from the fire, put it on a hot dish, and brush over with melted glaze. Arrange the croquettes round the meat, and serve with a sauceboatful of half-glaze. Potato croquettes may be used if preferred. Roasted Hind-quarter of Lamb with Tomatoes. — Truss the Lamb, wrap it in a sheet of buttered paper, and roast in front of a clear fire, removing the paper ten minutes before taking it up, so that it may gain more colour. Select some large tomatoes of an equal size, cut off the stalks, and remove the seeds. Boil the requisite quantity of Spanish sauce till stiffly reduced, then mix some d’Uxelles sauce with it. Fill the tomatoes with the mixture. Put about 5oz. of butter in a deep baking-dish, melt it, then put in the tomatoes ; sift some finely-grated breadcrumbs over, put them in a quick oven, and bake. When the meat is cooked, put it on a hot oblong-shaped dish, arrange tho stuffed tomatoes round, and servo it with a sauceboatful of d’Uxelles sauce.