Cassell's dictionary of cookery

Lamb (a la Milanaise) . — See Lamb, Breast of, Braised (sometimes called Lamb a la Milanaise). Lamb and Currant Pie. — Cut about two pounds of the breast of lamb into small, neat pieces. Put them in a pie-dish, and sprinkle over them a desert-spoonful of salt, a tea- spoonful of pepper, a table- spoonful of finely-minced parsley, a quarter of a nutmeg, grated, and three table-spoonfuls of picked currants. Beat two eggs thoroughly, mix with them a wine-glassful of sherry, and pour them over the meat. Line the edges of the dish with a good crust, cover with the same, and bake in a moderate oven. A little white wine and sugar should be sent to table with this pie. Time, an hour and a half to bake. Probable cost, 2s. 8d., exclusive of the wine. Sufficient for four or five persons. Lamb (au Bechamel). — See Lamb, Leg of Stewed with Bechamel, or White Sauce. Lamb, Baked, and Rosemary.— Butter a baking-dish, and lay in it one or two sprigs of rosemary and two bay-leaves. Place upon these any joint of lamb weighing four or five pounds, first seasoning it with pepper and salt. Put a quarter of a pint of stock at the bottom of the pan, and place two ounces of fresh butter, divided into small pieces, here and there upon the meat. Put the dish in a moderate oven, baste the lamb frequently, and when done enough, skim the fat from the gravy, and serve it strained over the joint. Time to bake, about an hour. Probable cost, 3s. 6d. Sufficient for half a dozen persons. LAM ( 353 LAM Lamb, Bladebone of. Broiled.— Take a cold shoulder of lamb weighing from two to three pounds, and score the flesh to the hones in squares about an inch apart. Make a powder by mixing together a tea-spoonful of salt, a tea-spoonful of pepper, and half a teaspoonful of dry mustard. Rub this well into the flesh, then place the meat on a hot gridiron, put it four or five inches above a clear fire, and broil it first on one side and then on the other until it is hot throughout. Place it on a hot dish, brush it over with clarified butter, squeeze the juice of a lemon upon it, and serve as hot as possible. If preferred, the meat can be egged and bread-crumbed before being broiled. Time to broil, about a quarter of an hour. Probable cost. Is. per pound. Sufficient for three or four persons. Lamb, Boned, Quarter of.— Take the bone from a quarter of lamb, being careful to keep the knife close to the bone, spread over the meat half a pound of veal forcemeat, roll it round securely, skewer it firmly, and bind it with tape. Put it down to a clear fire, and baste liberally, with good beef or mutton fat. Send mint sauce to table with it. Time to roast, a quarter of an hour to the pound. Probable cost. Is. Id. per pound. Sufficient for eight or nine persons. Lamb Brains and Tongue.— Take the