Cassell's dictionary of cookery

Lamb, Breast of. Braised (another way). — Braise a breast of lamb as in the last recipe. When sufficiently cooked, take out the bones, put the meat between two dishes, lay a weight upon the top, and let it remain until cold. Cut it into neat pieces, the size and shape of cutlets. Let these be heated in some of the liquid in which the meat was braised, glaze them, and place them in a circle on a dish, with a quart of fine green peas in the centre, prepared as follows : — Put a quart of peas into a bowl, with as much cold water as will cover them, and two or three ounces of fresh butter. Rub them together with the fingers, until they are well covered with butter, then drain off the water, and put the peas into a stewpan with a small slice of ham, a bunch of parsley, two or three green onions, half a tea-spoonful of salt, and two tea-spoonfuls of powdered loaf sugar. Stir them well over the fire, and moisten them, if necessary, with a little of the boiling gravy. When they are nearly done, remove the ham, parsley, and onions, and let them boU until they are tender, and no liquid remains. Work smoothly together half an ounce of butter and a tea-spoonful of flour. Put this to the boiling peas. Shake the saucepan over the fire until the peas are well thickened, then serve immediately. Time, an hour and a half, or more, to braise the lamb ; about twenty minutes to boU the peas. Probable cost of lamb, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of, Broiled.— Trim a breast of lamb, and put it into a stewpan with as much stock as will just cover it. Add a bunch of sweet herbs and an onion stuck with one or two cloves, and let it simmer very gently until it is sufficiently tender to remove the bones, then take these out. Sprinkle a little pepper and salt over the meat, brush it over twice with egg and bread-crumbs, to which, if liked, a little chopped parsley can be added, or a tea-spoonful of powdered herbs, and broil it over a clear fire. When it is brightly browned on one side, turn it carefully to brown the other ; serve on a hot dish, and send the following LAM (354 ) LAM sauce to table in a tureen : — Put two ounces of loaf sugar and a quarter of a pint of vinegar into a saucepan, let them simmer until the sugar is dissolved, then add a, pinch of cayenne, and a wine-glassful of claret. Sumner a quarter of an hour, and serve hot. Time, about an hour and a half to simmer the lamb : it should be broiled until brightly browned on both sides. Sufficient for three or four persons. Probable cost, lOd. per pound. Lamb, Breast of, Broiled (another way). — Take two breasts of lamb, trim them neatly, remove the tendons, and tie the joints together. Simmer them gently, as inthe last recipe, until the bones can be drawn out easily, then remove these, sprinkle salt and pepper over the meat, and place it between two dishes. Put a weight on the top, and let it remain until cold. When wanted for use, cut the meat into neat pieces, brush these over twice with egg and bread-crumbs, and broil them over a clear lire until brightly browned on both sides. Dish them neatly, and send brown gravy and tomato or piquant sauce to table with them. Time, eight or ten minutes to broil the lamb. Sufficient for four or live persons. Probable cost, lOd. per pound. Lamb, Breast of, Collared.— Take a