The encyclopaedia of practical cookery

Stewed Neck of Lamb a la Jardiniere. — Put into a stewpan two scrag ends of neck of Lamb, and with them a dozen each of spring carrots and young onions, and six turnips cut in quarters ; put the lid on the stewpan, stand it close to the fire, and let the meat cook slowly in its own juice ; the meat should be turned in an hour’s time, then left to cook for another hour. When the vegetables are tender, take them out, put them on a dish, cover with a plate, and place them in the oven to keep hot. Take the meat out when cooked, pour J pint of cold water into the pan, and skim off the fat ; sprinkle in pepper and salt to taste, and when this liquor boils thicken it with a little flour previously worked smooth in some of the gravy ; put the meat back in the gravy, and let it simmer for a few minutes. Chop the cooked vegetables up, put them in a frying-pan with two pats of butter, and toss them about to brown lightly. Put the meat and gravy on a hot dish, garnish with the vegetables, and serve. Fig. 1026. Stewed Shoulders of Lamb with Green Peas. Stewed Shoulder of Lamb.— (1) Bone a shoulder of Lamb, cut off a little of the flesh, chop it fine together with an equal quantity of fat bacon, and with this stuff the shoulder. Boll it up, put it into a braising-pan with vegetables and a very little stock, and braise slowly for about two hours over a moderate fire. Take it out, glaze it, put it on a hot dish, and serve with tomato or sorrel sauce. (2) Stuffed. — Remove the bones from the under-side of a shoulder of Lamb, leaving the shank-bone ; stuff the shoulder with veal forcemeat seasoned with pepper, salt, and mace, and fasten the ends up. Put some slices of bacon at the bottom of a stewpan, put in the shoulder; cover with more fat bacon and some fine herbs, pour in 1 pint of veal broth, and let it simmer gently at the side of the fire for three-quarters-of-an-hour ; when cooked, put the Lamb on a hot dish. Pour 1 pint of brown gravy into a saucepan with one boiled sweetbread cut in dice and a few pickled mushrooms, boil them for a few minutes, then pour the sauce round the Lamb, put some slices of lemon round the dish, and serve. It is usual to garnish the dish with potato croquettes and French beans or peas, as well as the lemon. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. FLORAL TABLE DECORATIONS. 1- Targets, made up of different coloured flowers arranged in rings, with silver arrows, arranged round large fanpalm. Base formed of wreath of roses, with plates of fruit between targets. 2. — Glass Vase, from 3ft. to 5ft. high, filled with grasses, lilies, roses, and ivy. Base formed by vessel containing an arrangement of large roses. 3.— Continuous Floral Arches and electric lights, to be set 2ft. from edge of table, forming a sort of frame-work for each guest. The pillars may stand in crystal bowls. L — Union Jack, arranged in flowers in tin stand, fitted with damp moss or cotton-wool. May be used for many purposes. 5. This is a variety of No. 3, forming a chain round principal centre dishes. Lamb — continued. Stewed Shoulders of Lamb with Green Peas. — Cut two