Stewed Leg of Lamb a la Fran^aise. — Select a leg of
Lamb weighing about 81b., and place it in a small saucepan.
Put in a muslin bag one small turnip, one onion, a few green
celery -leaves, four sprigs of summer savory and the same
of sweet marjoram, three or four cloves, and twelve allspice,
tie the bag, and put it in the saucepan with the Lamb ; pour
in 2qts. of boiling water, let it boil up, then stir in 1 teacupful
of flour mixed with 1 breakfast-cupful of cold water, add also
2 table -spoonfuls of salt and a little cayenne pepper✪ Stewed Leg of Lamb a la Fran^aise. Put the
lid on, and stand the saucepan where the contents will simmer
for four hours. Meanwhile prepare 1| pints of veal or mutton
forcemeat, shape it into little balls, and fry them in boiling fat
till browned. Boil six eggs hard. At the end of four hours,
take the Lamb out of the saucepan, skim all the fat off the
gravy, take out the bag of vegetables, and reduce the gravy
by boiling rapidly for ten minutes. Put 3 table-spoonfuls of
butter in a frying-pan with 2 table-spoonfuls of flour, stir it
over the fire till dark brown, being careful not to burn it, and
mix it in with the gravy. Chop the whites and yolks of the
hard-boiled eggs separately. Pour the gravy over the Lamb,
make a hill of the whites of the eggs in the centre, cap it
with some of the yolks, sprinkling the remainder of the yolks
over the Lamb, arrange the forcemeat balls in groups round
the dish, put a little parsley between each group, and serve.
Stewed Leg of Lamb with Artichokes. — Select about
eight young and tender artichokes, peel, and trim them
Lamb — continued.
carefully, cut lengthwise in two, and salt them. Slice the
meat off a small leg of Lamb, cut it into small-sized pieces,
put them into a saucepan with a little bacon-fat, a sprink-
ling of sage, salt, and pepper, and a clove of garlic, toss
them about over a brisk fire till nicely browned, then put
in the artichokes, well wiped, and 1 teacupful of white
wine ; put the lid on the saucepan, move it to the side of
the fire, and let the contents stew gently till done. Put
in with the Lamb and gravy when cooked the juice of two
lemons and a little chopped parsley✪ Stewed Leg of Lamb with Artichokes. Turn the stew on to a
hot dish, garnish it with the bottoms or halves of artichokes,
and serve.
Stewed Loin of Lamb. — (1) Cut a loin of Lamb into steaks,
remove the skin and part of the fat, put the steaks into a
frying-pan with a little butter, and fry them. Pour off the
fat, add boiling water sufficient to cover the meat, also a
little pepper, salt, and grated nutmeg, 1 breakfast-cupful of
green peas, and a small lettuce cut lengthwise in halves✪ Stewed Loin of Lamb ;
cover over the pan, and stew gently for about half-an-hour
or until the flesh is tender. Serve hot.
(2) A loin of Lamb may be stewed whole or in steaks ; if
the former, fasten the flap with a skewer, put the loin into
a stewpan with |lb. of butter, and cover down close. Let
it simmer for one hour, then turn it ; simmer again for an-
hour-and-a-quarter, and it will be done. Have ready hot
rich brown gravy ; put the meat on a dish, pour the gravy
over it, and serve with mint sauce in a sauceboat, and a
lettuce, a few radishes, and spring onions for garnish.
Page 232 · 4 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
Stewed Leg of Lamb a la Française. — Select a leg of Lamb weighing about 81b., and place it in a small saucepan. Put in a muslin bag one small turnip, one onion, a few green celery -leaves, four sprigs of summer savory and the same of sweet marjoram, three or four cloves, and twelve allspice, tie the bag, and put it in the saucepan with the Lamb ; pour in 2qts. of boiling water, let it boil up, then stir in 1 teacupful of flour mixed with 1 breakfast-cupful of cold water, add also 2 table -spoonfuls of salt and a little cayenne pepper. Put the lid on, and stand the saucepan where the contents will simmer for four hours. Meanwhile prepare 1| pints of veal or mutton forcemeat, shape it into little balls, and fry them in boiling fat till browned. Boil six eggs hard. At the end of four hours, take the Lamb out of the saucepan, skim all the fat off the gravy, take out the bag of vegetables, and reduce the gravy by boiling rapidly for ten minutes. Put 3 table-spoonfuls of butter in a frying-pan with 2 table-spoonfuls of flour, stir it over the fire till dark brown, being careful not to burn it, and mix it in with the gravy. Chop the whites and yolks of the hard-boiled eggs separately. Pour the gravy over the Lamb, make a hill of the whites of the eggs in the centre, cap it with some of the yolks, sprinkling the remainder of the yolks over the Lamb, arrange the forcemeat balls in groups round the dish, put a little parsley between each group, and serve.
Stewed Leg of Lamb with Artichokes. — Select about eight young and tender artichokes, peel, and trim them
Lamb — continued.
carefully, cut lengthwise in two, and salt them. Slice the meat off a small leg of Lamb, cut it into small-sized pieces, put them into a saucepan with a little bacon-fat, a sprinkling of sage, salt, and pepper, and a clove of garlic, toss them about over a brisk fire till nicely browned, then put in the artichokes, well wiped, and 1 teacupful of white wine ; put the lid on the saucepan, move it to the side of the fire, and let the contents stew gently till done. Put in with the Lamb and gravy when cooked the juice of two lemons and a little chopped parsley. Turn the stew on to a hot dish, garnish it with the bottoms or halves of artichokes, and serve.
Stewed Loin of Lamb. — (1) Cut a loin of Lamb into steaks, remove the skin and part of the fat, put the steaks into a frying-pan with a little butter, and fry them. Pour off the fat, add boiling water sufficient to cover the meat, also a little pepper, salt, and grated nutmeg, 1 breakfast-cupful of green peas, and a small lettuce cut lengthwise in halves ; cover over the pan, and stew gently for about half-an-hour or until the flesh is tender. Serve hot.
(2) A loin of Lamb may be stewed whole or in steaks ; if the former, fasten the flap with a skewer, put the loin into a stewpan with |lb. of butter, and cover down close. Let it simmer for one hour, then turn it ; simmer again for anhour-and-a-quarter, and it will be done. Have ready hot rich brown gravy ; put the meat on a dish, pour the gravy over it, and serve with mint sauce in a sauceboat, and a lettuce, a few radishes, and spring onions for garnish.
Records on this page
Stewed Leg of Lamb a la Fran^aiseStewed Leg of LambStewed Leg of Lamb with ArtichokesStewed Loin of Lamb