Ten minutes before the
meat is taken up, pour a cupful of new milk✪ Leg of Lamb (a la Venison)
into the pan, and rub it well into the brown
crusting which will have formed at the side of
the pan, and when the gravy boils jDOur it boil-
ing-hot upon the weU-beaten yolk of an egg.
Pour a little of this sai*ce into the dish, and
serve the rest in a tureen. Garnish with slices.
LAM
( 358 )
LAM
•of lemon and a little parsley. A saddle or a
shoulder of lamb may be cooked in the name
way. Time to bake, an hour and a half. Pro-
bable cost, Is. per pound. Sufficient for iive
or six persons.
Lamb, Leg of, Boiled.— Put a plump leg
of lamb into as much boiling water as will barely
cover it. Let it boil a few minutes, then add
•a pint of cold water ; bring it gently to a boil
again, remove the scum carefully as it rises,
iind afterwards simmeT t/entli/ until done enough.
A tea-spoonful of salt should be thrown into
the water when the lamb is half cooked. Place
the meat on a hot dish, garnish it with tufts
■of boiled cauliflower or carrots, and send caper
sauce to table with it✪ Leg of Lamb, Boiled — a little poured over the
joint, and the rest in a tureen. The loin may
be cut into steaks, fried, and served round
garnished with parsley. Time to boil, a quarter
■of an hour for each pound, counting from the
time the water boiLs the second time. Pro-
bable cost. Is. per pound. Sufficient for five
or six persons.
Lamb, Leg of, Roast.— Put the lamb
down to a clear, even fire. Baste it plentifully
with good dripping, and twenty minutes before
it is ready to serve, bring it nearer to the fire
to brown it nicely. Place the lamb on a hot
■dish, pour over it a small quantity of gravy
made from the contents of the dripping-pan,
and send a little more to table in a tureen.
Mint sauce and green peas, or boiled cauli-
flower, usually accxjmpanj' this dish. Time to
roast, eighteen minutes to the pound. Pro-
bable cost, Is. per pound. Sufficient for five
■or six persons.
Lamb, Leg of, Stewed.— Put a leg of
lamb, weighing about five pounds, into a deep
baking-pan with two turnips, a carrot, a leek,
a. clove of garlic, three tea-spoonfuls of salt,
half a tea-spoonful of cayenne pepper, and as
much water as will cover it. Put it in a
moderate oven, and let it remain for an hour
after it begins to simmer. At the end of that
time, put with it a pint of young green peas, a
sprig of mint, and a small lump of sugar, and
let it stew half an hour longer. Serve it on a
hot dish, with the vegetables round it, a little
of the gravy poured over, and more in a
tureen. Probable cost, Is. per pound. Suffi-
cient for five or six persons.
Lamb, Leg of. Stewed, with
Bechamel, or White Sauce.— Put a ✪ Lamb, Leg of, Roast
Page 801 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ten minutes before the meat is taken up, pour a cupful of new milk into the pan, and rub it well into the brown crusting which will have formed at the side of the pan, and when the gravy boils jDOur it boiling-hot upon the weU-beaten yolk of an egg. Pour a little of this sauce into the dish, and serve the rest in a tureen. Garnish with slices.
LAM
( 358 )
LAM
•of lemon and a little parsley. A saddle or a shoulder of lamb may be cooked in the same way. Time to bake, an hour and a half. Probable cost, Is. per pound. Sufficient for five or six persons.
Lamb, Leg of, Boiled.— Put a plump leg of lamb into as much boiling water as will barely cover it. Let it boil a few minutes, then add •a pint of cold water ; bring it gently to a boil again, remove the scum carefully as it rises, iind afterwards simmer gently until done enough. A tea-spoonful of salt should be thrown into the water when the lamb is half cooked. Place the meat on a hot dish, garnish it with tufts ■of boiled cauliflower or carrots, and send caper sauce to table with it — a little poured over the joint, and the rest in a tureen. The loin may be cut into steaks, fried, and served round garnished with parsley. Time to boil, a quarter ■of an hour for each pound, counting from the time the water boils the second time. Probable cost. Is. per pound. Sufficient for five or six persons.
Lamb, Leg of, Roast.— Put the lamb down to a clear, even fire. Baste it plentifully with good dripping, and twenty minutes before it is ready to serve, bring it nearer to the fire to brown it nicely. Place the lamb on a hot ■dish, pour over it a small quantity of gravy made from the contents of the dripping-pan, and send a little more to table in a tureen. Mint sauce and green peas, or boiled cauliflower, usually accompany this dish. Time to roast, eighteen minutes to the pound. Probable cost, Is. per pound. Sufficient for five ■or six persons.
Lamb, Leg of, Stewed.— Put a leg of
lamb, weighing about five pounds, into a deep baking-pan with two turnips, a carrot, a leek, a. clove of garlic, three tea-spoonfuls of salt, half a tea-spoonful of cayenne pepper, and as much water as will cover it. Put it in a moderate oven, and let it remain for an hour after it begins to simmer. At the end of that time, put with it a pint of young green peas, a sprig of mint, and a small lump of sugar, and let it stew half an hour longer. Serve it on a hot dish, with the vegetables round it, a little of the gravy poured over, and more in a tureen. Probable cost, Is. per pound. Sufficient for five or six persons.
Lamb, Leg of. Stewed, with Bechamel, or White Sauce.— Put a
Records on this page
Leg of Lamb (a la Venison)Leg of Lamb, BoiledLamb, Leg of, RoastLamb, Leg of, StewedLamb, Leg of, Stewed, with Bechamel, or White Sauce