Cassell's dictionary of cookery

fine breast of lamb, remove the bones and gristle, and the outside skin, and lay it flat on the table. Strew a little salt and pepper over it, and spread upon it a mixture made as follows : — Wash and bone five anchovies, pound them in a mortar, and with them the yolks of three "hard-boiled eggs; add the thin rind of half a lemon, finely minced, half a tea-spoonful of powdered mace, the eighth of a nutmeg, grated, six ounces of bread-crumbs, and a tablespoonful of minced parsley. Mix thoroughly. Roll the meat round and round, tie it in a doth, and bind it securely with tape. Boil it gently. When done enough, place the lamb under a weight, and do not remove the tapes until quite cold. Time to boil, twenty minutes for every pound. Probable cost, lOd. per pound. Sufficient for five or six persons. Lamb, Breast of, Rolled.— Take the bones out of a breast of lamb, being careful not to cut the upper skin. Put them into a saucepan with an onion stuck with one clove, and a pint of stock or water. Let them simmer gently for gravy. Slake a quarter of a pound of good veal forcemeat, spread this upon the under side of the breast, then roll it round and round, and skewer it firmly and neatly. Put three ounces of fresh butter into a saucepan, let it melt, then put in the breast of veal, and brown it brightly and equally all over. When sufficiently coloured, strain the gravy from the bones upon it, add a little pepper and salt, cover the saucepan closely, and simmer gently until the meat is tender. A spoonful of browning may be added, if required. Spinach or green peas may be served with this dish. Time to stew, from one and a half to two hours, according to the size. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of, Stewed.— Remove the skin from a breast of lamb, cut the meat into neat pieces, strew a little pepper and salt over these, place them in a stewpan with as much weak stock as will cover them, and let them simmer very gently until tender. Dr^in the meat, and place it on a hot dish. Thicken the gravy with a little flour and butter, add a glass of sherry or any other light wine, and boil for two or three minutes longer. Stewed mushrooms or cucumbers are a great improvement to this dish. Time to stew, about an hour. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb Chops and Potatoes.— Egg and bread-crumb some neatly-trimmed lamb chops, and fry them in the usual way {see Lamb Chops, Fried). For half a dozen chops prepare a pound and a half of potatoes. Boil and drain them, and beat them up with a fork, then add a quarter of a pint of boiling broth, or, failing this, milk. Beat well until quite smooth, pass the potatoes through a sieve, put them into a saucepan with two ounces of fresh butter, and stir briskly until they are quite hot. Pile the potatoes high in the centre of a hot dish, and place the chops round them in an upright position, one overlapping the other. Time, ten or fifteen minutes to fry the chops; forty minutes to prepare the potatoes. Probable cost of chops, Is. per pound. Sufficient for three or four persons.