Cassell's dictionary of cookery

Lamb Stove. — Split a lamb's head in halves. Wash it thoroughly, blanch it, put it into a stewpan, with as much good stock as will completely cover it, and let it simmer very gently for an hour. Pick and wash three handfuls of spinach, put it with the stew, and add a table-spoonful of finely-minced parsley, two or three green onions, a tea-spoonful of salt, and half a tea-spoonful of pepper. Simmer for twenty minutes longer, and serve all on the same dish. The French stew the fry with the head, and serve the head in the middle, and the fry finely minced round it, the whole being covered with parsley sauce. Probable cost, Is. 6d. Sufficient for two or three persons. Lamb Sweetbreads, Fried.— Soak three sweetbreads in water for two or three hours, to draw out the blood, then boil them for ten minutes, to set them firm, and throw them into cold water for ten minutes more. Dry them in a soft cloth, and press them between two dishes. Dredge a little flour over them, brush them over with beaten egg, and sprinkle finely-grated bread-crumbs upon them, and fry them in boiling fat until they are brightly browned all over {see Fry, To). A tea-spoonful of bread-raspings, such as are used for hams, may be strewn over the bread-crmnbs, to insure the colour being good. Have ready half a pint of good brown gravy. Stir a glass of sherry into it, to flavour it, and pour this round, not upon, the sweetbreads. Garnish with watercresses. Time, altogether, about half an hour, exclusive of the soaking. Sufficient for three or four persons. Probable cost, imcertain. Lamb Sweetbreads, Larded.- Soak three sweetbreads in water for two or three hours, and change the water frequently. Put them into a saucepan, and let them boil for flve or six minutes, to make them firm. Take them out, put them into cold water, and lard them closely. Place them in a stewpan, with as much good veal stock as will reach up to the larding, and put with them a sliced carrot, an onion, a stick of celery, and a small piece of butter rolled in flour. Let them simmer gently for ten minutes, and baste liberally during the time. Beat an egg, mix it with, half a pint of cream, add a dessert-spoonful of finely-minced parsley, and two or three grate? of nutmeg. Take the carrot, onion, and celeryout of the sauce, let it cool a minute, then add the egg and cream. If preferred, a quarter ©f a hundred asparagus-tops may be stewed in the sauce, instead of the carrot and celery. Stir eonstantly imtil quite hot ; but it must not boil after the egg and cream are added. A teaspoonful of salt, and half a tea-spoonful of | pepper, should be put in, if the stock is not •' already seasoned. Serve the sweetbreads on a hot dish, strain the sauce over them, and send LAM ( 362 ) LAM sorrel or tomato sauce to table, in a tureen. Asparagus or green peas form an excellent accompaniment. Time, half an hoiu". Probable cost, uncertain. Sufficient for thi-ee or four persons. Lamb Sweetbreads, Scolloped.—