Cassell's dictionary of cookery

Season with a little salt and pepper, if required ; add a tablespoonful of strained lemon-juice, and stir the whole briskly while boiling over the well-beaten yolk of an egg. Time, ten or fifteen minutes to cook the chops ; a quarter of an hour to prepare the gravy. Probable cost, Is. per pound. Sufficient, half a dozen chops for three persons. Lamb, Cold (en Blanquette). — Take some cold lamb, mince it finely, and season it ■with a little salt and pepper. Supposing there to be a pound and a half of cold lamb, divide six large mushrooms into slices. Fry those in three ounces of butter for five minutes, then pour over them half a pint of good veal stock, mixed smoothly with a tea-spoonful of flour, and simmer gently for half an hour. Now add the minced lamb, and the well-beaten yolks of two eggs mixed with four table-spoonfuls of cream. Let those heat very gently, stirring all the time. In ten minutes the lamb will be ready to serve. Garnish the dish with slices of lemon. Probable cost. Is., exclusive of the cold lamb. Sufficient for three or four persons. Lamb, Cold Roast, Stew of.— Cold roast lamb is so very nice with a little mint sauce and mashed potatoes that it seems a pity to warm it up. When it is preferred hot, however, the following is an excellent method of preparing it :— Cut the cold meat into thin slices, trim these neatly, and season them rather highly with pepper and a little salt. Dip each piece in finely-grated bread-crumbs which have been moistened in gravy, and strew over them a spoonful or two of finely-minced pickles, such as gherkins, walnuts, &c. Pour over the whole two table - spoonfuls of pickle vinegar and four table-spoonfuls of the gra-vy of the meat. Put the dish in the oven, and let it remain until quite hot. Gamish with browned potato balls. Serve the meat in the dish in which it was heated, which may be placed in another covered with a napkin. Time, about half an hour to heat. Probable cost, 4d., exclusive of the cold meat. Sufficient, two pounds of cold roast meat for three or four persons. Lamb, Cooked Whole (sometimes called Lamb a I'Espagnole). — On the Continent lambs are occasionally roasted entire, something like sucking pigs, and are very delicate and good. It is evident that for this the animal must be very young, not more than five or six weeks old. The only preparation required is to remove the skin, take out the fry, and cut off the feet ; then cover the lamb with slices of bacon fastened on with small string-, put it down to a clear fire, and let it remain until done enough. Take the bacon off about a quarter of an hour before the lamb is taken up, so that it may brown, and take care that it is equally cooked all over. Squeeze the juice of a lemon over it before serving, and send bread sauce and brown gravy to table in a tureen. Time to roast, two hours and a haK or three hours. Probable cost uncertain, lambs suitable for this dish being seldom offered for sale. Sufficient for eight or ten persons.