Cassell's dictionary of cookery

leg of lamb into a convenient-sized stewpan, and with it two or three veal-bones. Cover it with hot water, bring it gradually to the boil, and remove the scum carefully as it rises. Add two large carrots, two bunches of parsley, one bunch of thyme, and half a dozen peppercorns, and simmer very gently for an hour and a half. Take half a pint of the gravy, and mix it with half a pint of good cream. Add a table-spoonful of flour smoothly mixed with a little water, a bunch of parsley, a dozen small mushrooms, and a tea-spoonful of salt, and boil softly for an hour. Put the lamb on a hot dish, strain the bechamel over it, and garnish with slices of lemon and parsley. Boiled cauliflower or carrots are an excellent accompaniment to this dish. Probable cost. Is. per pound. Sufficient for five persons. Lamb, Liver of. To Pry.— Soak the liver in cold water for half an hour. Cut it into thin slices, and boil these for ten minutes. Place them in a dry cloth to drain off the water, strew a little pepper on them, dredge flour over them, and fry in hot fat until they are brightly browned. If the flavour is liked, an onion finely minced may be fried with them, or a few rashers of bacon. Garnish with parsley, and send good brown gravy to table with the meat. Time, ten minutes to boil, eight minutes to fry. Probable cost, 8d. per pound. Sufficient, one pound for two or three persons. Lamb, Loin of. Braised.— Take a loin of lamb, skewer down the flap, and cover it all over with slices of fat bacon. Put it into a braising-pan, or, failing this, a saucepan, as nearly as possible its own size, with a closelyfitting lid, and pour over it a pint of good stock. Add half a dozen young carrots, a bunch of young onions, a blade of mace, two bunches of parsley, one bunch of thyme, a teaspoonful of salt, and three or four peppercorns. Simmer very gently until the meat is done enough. Take it out, drain and dry it, reduce the sauce to a glaze, and brush this over the meat. Serve the lamb on a hot dish, and with it some green peas, spinach, or asparagus. Time, two hours. Probable cost. Is. per pound. Sufficient for four or five persons. Lamb, Loin of. Stewed.— Take a loin of lamb, skewer down the flap, and put it into a saucepan, nearly its own size, with half a pint of good unseasoned stock, three ounces of butter, a dessert-spoonful of chopped mintleaves, the strained juice of half a lemon, half a tea-spoonful of salt, and a quarter of a teaspoonful of pepper. Cover the pan closely, and simmer gently for an hour and a half. Take out the meat, boil the sauce quickly for a few minutes, brown the meat before the fire or on the gridiron, pour the sauce over it, and serve as hot as possible. The following sauce may be sent to table with it : — Take one poundweight of the white part only of some onions, and chop them small ; then put them into a saucepan with three ounces of fresh butter, and shake the pan every now and then over the fire until the onions are quite soft. Pour over them half a pint of good stock nicely seasoned, mix them thoroughly, then pass the whole through a hair sieve ; let it boil up once more, add four table-spoonfuls of boiling cream, and serve at onee. The sauce must not boil after the creant is added. Loin of lamb is very good if simmered softly with the butter only.