The encyclopaedia of practical cookery

Shoulders of Lamb to resemble Ducks. — The shoulders of small Lamb, boned from the inside so as to avoid breaking the skin, can be stuffed and larded, then either roasted or baked, garnished with olives and button-mushrooms, and heated in a brown mushroom sauce. Any good forcemeat or stuffing can be used, and the lardoons protected with buttered paper while the shoulders are being cooked. To remove the bones, cut from the inside of the shoulder to take out the shoulder-blade, then cut the flesh away from the round bone, turning it away like a glove from the hand, until that part of the bone just above the foot-joint is reached ; cut the bone here from the inside, and trim the end projecting from the flesh to resemble the bill of the duck ; after the shoulders are stuffed and larded, truss them as nearly as possible in the form of ducks, and then bake or roast them. Garnish as above, first removing the strings which confine the stuffing, and serve a brown gravy or a brown mushroom sauce with them. Stewed Breast of Lamb. — Cut a breast of Lamb into pieces, pepper and salt them well, and stew until tender in sufficient gravy to cover the meat. Thicken the sauce, pour in 1 wineglassful of sherry, and servo on a dish of stewed mushrooms. Stewed Breast of Lamb with Green Peas. — (1) Cut a scrag or breast of Lamb into pieces, put them into a stewpan with water enough to cover, place the lid on, and simmer or stew for fifteen or twenty minutes. Skim well, add 1 tablespoonful of salt and lqt. of green peas, cover the stewpan again, and stew for half-an-hour longer. Work 1 tablespoonful of flour into jib. of butter, stir it into the stew, add 1 teaspoonful of pepper, and let it simmer for ten minutes. Serve with new potatoes boiled. A blade of mace may be added if liked. (2) Cut a breast of Lamb into pieces and remove the skin, lay the pieces in a stewpan, sprinkle with a little pepper and salt, pour over just enough white stock to cover, and let them stew slowly for an-hour-and-a-half. Then take out the meat, put it on a hot dish, and keep it hot. Thicken the gravy with a little butter and flour, let it boil for ten minutes, and pour it over the meat. Have ready 1 pint of boiled green peas, put them round and ovor the meat, and serve. A few stewed mushrooms may be added if desired. Stewed Breast of Lamb with Tomatoes. — (1) Saw a breast of Lamb lengthwise through the bones, then divide it into pieces, wash, and put them in a saucepan with water or broth enough to cover. Cut into small squares sufficient carrot, turnip, and onion to fill a breakfast-cup, and boil them in water ; when half done, strain off the water, and Fig. 1025. Stewed Breast of Lamb with Tomatoes. put the vegetables in the stew with two or three sliced tomatoes. Boil for half-an-hour longer, thicken the stew with a little kneaded butter, and season with salt and pepper and 1 table-spoonful of chopped parsley. When ready to serve, turn the stew on to a hot dish, and surround with stuffed tomatoes and croutons of fried bread. This makes an especially nice dish for a hot lunch. See Fig. 1025. For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. Lamb — con tinned.