Boasted Neck of Lamb a la Maitre d’Hotel. — Trim the
neck to a nice shape, and roast it in front of a clear fire, bast-
ing well with the drippings in the pan. Mix together 4oz. of
butter, 2 table-spoonfuls of finely-chopped parsley, and the
strained juice of two lemons ; work these ingredients well
with the flat blade of a knife. Place the prepared butter
in a small saucepan with 1 teacupful of thick cream✪ Roasted Neck of Lamb a la Maitre d’Hotel, and
stir it over the fire until boiling and the butter has dissolved.
When cooked, place the Lamb on a hot dish, pour the sauce
over, and serve.
Boasted Neck of Lamb a la Soyer. — Select a white-looking
neck of Lamb, and trim it to a neat square shape, running
a skewer through to keep it firm. Cover a large stout sheet
of paper with slices of carrots, turnips, onions, a leek, two
or three bay-leaves, a few sprigs of thyme and parsley, and
a few pieces of celery. Wrap the paper and vegetables care-
fully round tho Lamb, tie the paper round securely to keep
the vegetables in, fix it on a spit, and roast in front of a
clear fire, keeping it well basted. Peel and turn to a nice
shape an equal quantity each of young turnips, carrots, and
onions, and boil them separately in white stock. Boil a
sufficient quantity of potatoes✪ Roasted Neck of Lamb a la Soyer to fill a border mould the
same size as tho dish intended to be used, and when soft mash
them together with a little butter, and press into the mould.
Keep the mould hot in a bain-marie. About a-quarter-of-an-
hour before taking the Lamb up from the fire, remove the
paper and vegetables, so that it may take a little colour.
When ready, turn the border of potatoes on to a hot dish,
place the Lamb in the centre, arrange the stewed vege-
tables tastefully on the potato border, pour a thin half-glaze
sauce round tho meat, and serve very hot.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
815
Lamb — continued.
Roasted Neck of Lamb with Green Peas.— Roast a nicely-
trimmed neck of Lamb in vegetables, and baste frequently ;
boil lqt. of green peas in water, keeping them very green;
when tender, drain them as free of water as possible, and
mix with them 1 scant breakfast-cupful of bdcliamel sauce,
two small onions, and a bunch of parsley. Season the peas
to taste with salt, pepper, and a small quantity of sugar,
and boil gently for ten minutes ; then move the saucepan to
the edge of the fire, take out the onions and parsley, and
stir in quickly the yolks of two eggs that have been well
beaten together with 2 table-spoonfuls of cream✪ Roasted Neck of Lamb with Green Peas. When the
Lamb is nearly cooked, remove the vegetables, put it nearer
to the fire, and brown nicely. Turn the peas on to a hot
dish, place the Lamb on it, and serve at once.
Roasted Saddle of Lamb.— (1) The saddle of Lamb is simply
the two loins cut off before the carcase is split open down
the back ; it is best when roasted before an open fire, but it
may be cooked in a very hot oven. If of medium size it
will cook in an-hour-and-a-half, but if large it will require
nearly two hours. It should first be exposed to intense heat
until browned, then seasoned with salt and pepper, and every
fifteen minutes should be basted with the drippings which fall
from it. About half-an-hour before the loin is done, make
Fig. 1024. Roasted Saddle of Lamb.
✪ Roasted Saddle of Lamb
Page 228 · 5 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
Roasted Neck of Lamb a la Maitre d'Hotel. — Trim the neck to a nice shape, and roast it in front of a clear fire, basting well with the drippings in the pan. Mix together 4oz. of butter, 2 table-spoonfuls of finely-chopped parsley, and the strained juice of two lemons ; work these ingredients well with the flat blade of a knife. Place the prepared butter in a small saucepan with 1 teacupful of thick cream, and stir it over the fire until boiling and the butter has dissolved. When cooked, place the Lamb on a hot dish, pour the sauce over, and serve.
Roasted Neck of Lamb a la Soyer. — Select a white-looking neck of Lamb, and trim it to a neat square shape, running a skewer through to keep it firm. Cover a large stout sheet of paper with slices of carrots, turnips, onions, a leek, two or three bay-leaves, a few sprigs of thyme and parsley, and a few pieces of celery. Wrap the paper and vegetables carefully round tho Lamb, tie the paper round securely to keep the vegetables in, fix it on a spit, and roast in front of a clear fire, keeping it well basted. Peel and turn to a nice shape an equal quantity each of young turnips, carrots, and onions, and boil them separately in white stock. Boil a sufficient quantity of potatoes to fill a border mould the same size as the dish intended to be used, and when soft mash them together with a little butter, and press into the mould. Keep the mould hot in a bain-marie. About a-quarter-of-anhour before taking the Lamb up from the fire, remove the paper and vegetables, so that it may take a little colour. When ready, turn the border of potatoes on to a hot dish, place the Lamb in the centre, arrange the stewed vegetables tastefully on the potato border, pour a thin half-glaze sauce round the meat, and serve very hot.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Lamb — continued.
Roasted Neck of Lamb with Green Peas.— Roast a nicelytrimmed neck of Lamb in vegetables, and baste frequently ; boil lqt. of green peas in water, keeping them very green; when tender, drain them as free of water as possible, and mix with them 1 scant breakfast-cupful of bdcliamel sauce, two small onions, and a bunch of parsley. Season the peas to taste with salt, pepper, and a small quantity of sugar, and boil gently for ten minutes ; then move the saucepan to the edge of the fire, take out the onions and parsley, and stir in quickly the yolks of two eggs that have been well beaten together with 2 table-spoonfuls of cream. When the Lamb is nearly cooked, remove the vegetables, put it nearer to the fire, and brown nicely. Turn the peas on to a hot dish, place the Lamb on it, and serve at once.
Roasted Saddle of Lamb.— (1) The saddle of Lamb is simply the two loins cut off before the carcase is split open down the back ; it is best when roasted before an open fire, but it may be cooked in a very hot oven. If of medium size it will cook in an-hour-and-a-half, but if large it will require nearly two hours. It should first be exposed to intense heat until browned, then seasoned with salt and pepper, and every fifteen minutes should be basted with the drippings which fall from it. About half-an-hour before the loin is done, make
Fig. 1024. Roasted Saddle of Lamb.
Records on this page
Roasted Neck of Lamb a la Maitre d’HotelSauce for LambRoasted Neck of Lamb a la SoyerRoasted Neck of Lamb with Green PeasRoasted Saddle of Lamb