Lamb’s Pluck, or Pry. — All that can be con-
sidered eatable of the Lamb’s internal organs may be
included under this very comprehensive term, although by
the butcher it is applied to the lungs, liver, and heart only,
sweetbreads and kidneys having sufficient individual value
to be treated separately. The pluck must be thoroughly
cleansed before cooking, and all hard or stringy parts
carefully cut away. Cooked as follows, Lamb’s Pluck is
not to be despised :
Boiled Lamb’s Pluck. — Wash and blanch the pluck, put
it in a saucepan with a bunch of sweet herbs, the pulp of
a lemon freed of pips, salt, cloves, and peppercorns, and
sufficient water to cover. Place the saucepan over the fire
till the water boils, then move it to the side and let it
simmer till the pluck is done. Put two or three finely-
chopped shallots into a saucepan with 3 wineglassfuls of
vinegar, and boil till reduced to half its original quantity.
Fig. 1033. Boiled Lamb’s Pluck.
Pour f- breakfast-cupful of stiffly-reduced veloute sauce in
with the shallots, and boil. Take the sauce off the fire
and mix in gradually 2 table-spoonfuls of salad-oil, 1 table-
spoonful of made mustard, and 1 table-spoonful of finely-
chopped tarragon and burnet. When the pluck is cooked, j
drain well, then place it on a hot dish, heart in the middle, I
Lamb — continued.
and other parts cut in pieces and put round (see Fig. 1033);
pour the sauce over, and serve.
Boiled Lamb’s Pluck with Ravigote Sauce. — Clean and
blanch the pluck ; put it in a stewpan lined with thin slices
of bacon, add an onion stuck with four cloves and a bunch
of parsley and sweet herbs, moisten to three-parts their
height with white wine, season with salt and pepper, and
cover with a few more thin slices of bacon. Stew very
gently at the side of the fire for four hours. Finely chop
three shallots ; put them in a small saucepan with 1 h tea-
cupfuls of vinegar, put it on a brisk fire and boil until
the vinegar is reduced to half its original quantity, then
pour in 1| teacupfuls of thick veloute sauce and boil it up
again. Move the sauce to the side of the fire and stir in
gradually 2 table-spoonfuls of salad-oil, 1 table-spoonful of
made mustard, and a small quantity each of chopped
burnet✪ Boiled Lamb’s Pluck and tarragon. When cooked, drain the pluck, put
it on a hot dish, pour the sauce over, and serve.
Curried Lamb’s Pluck. — (1) Clean two white Lamb’s Plucks;
line the bottom of an earthen stockpot with thin
rashers of fat bacon, put in the plucks, with a bunch of
parsley and sweet herbs and a large onion stuck with
two or three cloves, pour in white wine to three-parts the
height of the meat, season with pepper and salt, and
cover with layers of bacon ; put the stockpot over the fire
till the wine begins to bubble, then move to the side or
on to some warm ashes, cover with a soup-plate, and stew
the plucks gently for four hours. When cooked, drain the
plucks on a sieve and arrange them on a hot dish ; skim
the fat off the cooking-liquor, mix a breakfast-cupful of
rich gravy with it, and boil up. Work 1 table-spoonful of
butter together with 1 table-spoonful of flour, put it into
the sauce with some curry powder, and stir till thick and
cooked. Pour the sauce over the plucks and serve. ✪ Curried Lamb’s Pluck
Page 244 · 3 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
Lamb’s Pluck, or Pry. — All that can be considered eatable of the Lamb’s internal organs may be included under this very comprehensive term, although by the butcher it is applied to the lungs, liver, and heart only, sweetbreads and kidneys having sufficient individual value to be treated separately. The pluck must be thoroughly cleansed before cooking, and all hard or stringy parts carefully cut away. Cooked as follows, Lamb’s Pluck is not to be despised :
Boiled Lamb’s Pluck. — Wash and blanch the pluck, put it in a saucepan with a bunch of sweet herbs, the pulp of a lemon freed of pips, salt, cloves, and peppercorns, and sufficient water to cover. Place the saucepan over the fire till the water boils, then move it to the side and let it simmer till the pluck is done. Put two or three finelychopped shallots into a saucepan with 3 wineglassfuls of vinegar, and boil till reduced to half its original quantity.
Fig. 1033. Boiled Lamb’s Pluck.
Pour f- breakfast-cupful of stiffly-reduced veloute sauce in with the shallots, and boil. Take the sauce off the fire and mix in gradually 2 table-spoonfuls of salad-oil, 1 tablespoonful of made mustard, and 1 table-spoonful of finelychopped tarragon and burnet. When the pluck is cooked, j drain well, then place it on a hot dish, heart in the middle, I
Lamb — continued.
and other parts cut in pieces and put round (see Fig. 1033); pour the sauce over, and serve.
Boiled Lamb’s Pluck with Ravigote Sauce. — Clean and blanch the pluck ; put it in a stewpan lined with thin slices of bacon, add an onion stuck with four cloves and a bunch of parsley and sweet herbs, moisten to three-parts their height with white wine, season with salt and pepper, and cover with a few more thin slices of bacon. Stew very gently at the side of the fire for four hours. Finely chop three shallots ; put them in a small saucepan with 1 h teacupfuls of vinegar, put it on a brisk fire and boil until the vinegar is reduced to half its original quantity, then pour in 1| teacupfuls of thick veloute sauce and boil it up again. Move the sauce to the side of the fire and stir in gradually 2 table-spoonfuls of salad-oil, 1 table-spoonful of made mustard, and a small quantity each of chopped burnet and tarragon. When cooked, drain the pluck, put it on a hot dish, pour the sauce over, and serve.
Curried Lamb’s Pluck. — (1) Clean two white Lamb’s Plucks; line the bottom of an earthen stockpot with thin rashers of fat bacon, put in the plucks, with a bunch of parsley and sweet herbs and a large onion stuck with two or three cloves, pour in white wine to three-parts the height of the meat, season with pepper and salt, and cover with layers of bacon ; put the stockpot over the fire till the wine begins to bubble, then move to the side or on to some warm ashes, cover with a soup-plate, and stew the plucks gently for four hours. When cooked, drain the plucks on a sieve and arrange them on a hot dish ; skim the fat off the cooking-liquor, mix a breakfast-cupful of rich gravy with it, and boil up. Work 1 table-spoonful of butter together with 1 table-spoonful of flour, put it into the sauce with some curry powder, and stir till thick and cooked. Pour the sauce over the plucks and serve.
Records on this page
Boiled Lamb’s PluckBoiled Lamb’s Pluck with Ravigote SauceCurried Lamb’s Pluck