Timbale of Lamb's Sweetbreads. — Take a timbale-mould, line it with short-paste, having previously buttered it, and put a layer of forcemeat mixed with chives and a little finely-chopped lean raw ham inside. Blanch a score of Lamb’s Sweetbreads, and fry them over a clear fire in bacon- fat till nicely browned. Sprinkle salt and pepper over, take them off the fire, and let them cool. Put them in layers in the timbale-mould, alternating each layer with forcemeat. Put a layer of forcemeat on the top, cover the mould with a round of paste, fixing it carefully to the sides, put the timbale in a moderate oven, and bake for one hour. When cooked turn the timbale out of the mould on to a hot dish, make a hole in the top, pour in a little thickened Fig. 1037. Timbale of Lamb’s Sweetbreads. gravy, put back the round that has been removed, garnish with mushrooms and parsley, and serve at once. See Fig. 1037. Lamb’s Tails. — As it is usual to leave these attached to the saddle, haunch, or hind-quarters, they are not usually met with in sufficient quantities to make a dish. Should there be enough at hand, they must first be skinned, and can then be prepared as follow : Lamb's-Tail Soup. — Cut the tails at the joints, and boil them until tender in sufficient water to make the soup. Put a small piece each of uncooked ham and veal into a stewpan with some mushrooms, an onion, a sprig of ; parsley, and half a blade of mace ; stew the whole for an hour in a small quantity of water, then strain the liquor in with the tails. Mix 1 table-spoonful of flour smoothly together with h teacupful of cream and 1 wineglassful of sherry, and stir it into the soup. Season to taste with salt, pepper, and a small quantity of cayenne, add the strained juice of a lemon, and stir the whole over the fire until boiling. Turn the soup into a soup-tureen and serve it witli a plate of sippets of toast or crofitons of bread that have been fried a delicate brown in butter. Stewed Lamb's Tails. — Trim the tails ; line a stewpan with a layer of slices of bacon and some sliced carrots and onions. Put in the tails with a clove of garlic, also a sprig of thyme, two sprigs of parsley✪ Lamb's-Tail Soup and a bay-leaf, tied together. Season to taste with salt, cloves, and pepper- Lamb — continued. corns ; put the stewpan over the fire for ten minutes, then pour in 1 pint of water and \ pint of sherry. When boiling move the stewpan to the side of the fire and let the contents simmer for nearly three hours. Afterwards take the tails out, strain their cooking-liquor, boil it until almost reduced to a glaze, and put in the tails to warm up again. Prepare a puree of spinach or sorrel, pile it in the centre of a hot dish, arrange the tails round it, pour their sauce over them, and serve. Lamb’s Tongues. — These are generally cooked and served with the head ; but when available in sufficient quantity they form most excellent dishes if prepared as follow : Baked Lamb’s Tongues with Jerusalem Artichokes. — Boil the tongues for about two hours, then drain, plunge them into cold water, skin, and cut each tongue in halves lengthwise. Peel and boil some artichokes in salted water till tender, then drain, and cut them in halves. Lay the Fig. 1038. Baked Lamb’s Tongues with Jerusalem Artichokes.

AI-modernized reading of the original text

Timbale of Lamb's Sweetbreads. — Take a timbale-mould, line it with short-paste, having previously buttered it, and put a layer of forcemeat mixed with chives and a little finely-chopped lean raw ham inside. Blanch a score of Lamb’s Sweetbreads, and fry them over a clear fire in baconfat till nicely browned. Sprinkle salt and pepper over, take them off the fire, and let them cool. Put them in layers in the timbale-mould, alternating each layer with forcemeat. Put a layer of forcemeat on the top, cover the mould with a round of paste, fixing it carefully to the sides, put the timbale in a moderate oven, and bake for one hour. When cooked turn the timbale out of the mould on to a hot dish, make a hole in the top, pour in a little thickened Fig. 1037. Timbale of Lamb’s Sweetbreads. gravy, put back the round that has been removed, garnish with mushrooms and parsley, and serve at once. See Fig. 1037. Lamb’s Tails. — As it is usual to leave these attached to the saddle, haunch, or hind-quarters, they are not usually met with in sufficient quantities to make a dish. Should there be enough at hand, they must first be skinned, and can then be prepared as follow : Lamb's-Tail Soup. — Cut the tails at the joints, and boil them until tender in sufficient water to make the soup. Put a small piece each of uncooked ham and veal into a stewpan with some mushrooms, an onion, a sprig of ; parsley, and half a blade of mace ; stew the whole for an hour in a small quantity of water, then strain the liquor in with the tails. Mix 1 table-spoonful of flour smoothly together with h teacupful of cream and 1 wineglassful of sherry, and stir it into the soup. Season to taste with salt, pepper, and a small quantity of cayenne, add the strained juice of a lemon, and stir the whole over the fire until boiling. Turn the soup into a soup-tureen and serve it with a plate of sippets of toast or croûtons of breadd that have been fried a delicate brown in butter. Stewed Lamb's Tails. — Trim the tails ; line a stewpan with a layer of slices of bacon and some sliced carrots and onions. Put in the tails with a clove of garlic, also a sprig of thyme, two sprigs of parsley and a bay-leaf, tied together. Season to taste with salt, cloves, and pepper- Lamb — continued. corns ; put the stewpan over the fire for ten minutes, then pour in 1 pint of water and \ pint of sherry. When boiling move the stewpan to the side of the fire and let the contents simmer for nearly three hours. Afterwards take the tails out, strain their cooking-liquor, boil it until almost reduced to a glaze, and put in the tails to warm up again. Prepare a puree of spinach or sorrel, pile it in the centre of a hot dish, arrange the tails round it, pour their sauce over them, and serve. Lamb’s Tongues. — These are generally cooked and served with the head ; but when available in sufficient quantity they form most excellent dishes if prepared as follow : Baked Lamb’s Tongues with Jerusalem Artichokes. — Boil the tongues for about two hours, then drain, plunge them into cold water, skin, and cut each tongue in halves lengthwise. Peel and boil some artichokes in salted water till tender, then drain, and cut them in halves. Lay the Fig. 1038. Baked Lamb’s Tongues with Jerusalem Artichokes.

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