Cassell's dictionary of cookery

Soak three lamb's sweetbreads, and boil them for ten minutes. Throw them into cold water, draia and dry them, and cut them in thin slices. Season and flavour them with a teaspoonful of salt, half a tea-spoonful of pepper, the eighth of a grated nutmeg, and the juice of half a lemon, and fry them with an ounce of butter tiU they are brightly browned. Dredge a table-spoonful of flour on them, pour over them half a piat of boiling cream, and add a dozen sliced mushrooms. Shake the pan over the fire for a few minutes, then draw it aside, and let it cool a little. Mix a tea-spoonful or two of the sauce with two weU-beaten yolks of eggs, and add them gradually to the rest. Stir over the fire again until quite hot, and serve in the middle of a rice border. Time, half an hour. Probable cost, uncertain. Sufficient for four or five persons. Lamb Target. — The ribs or target of lamb consists of the neck and breast-joints left undivided. Saw off the chine-bone, and remove the flat bones which adhere to the meaty part of the neck. Partially divide the ribs, and coyer the joint with buttered paper. Lay it down before a clear fire, and let it remain until done enough. A few minutes before it is ready, remove the paper, and brown the meat nicely. Place it on a hot dish, and send brown gravy and mint sauce to table with it. Time to roast, about an hour. Probable cost, 9d. per pound. Sufficient for three or four persons. Lamb with Cucumber-— Stew a breast, loin, or neck of lamb, until it is sufficiently tender to draw out the bones. Drain and trim it, brush it over with beaten egg, and strew seasoned bread-crumbs thickly upon it. Have ready some cucumber, prepared as follows : — Procure two or three fresh young cucumbers. Take off the rind, remove the seeds, and cut them into pieces, lengthwise. Sprinkle salt and pepper upon them, and fry them in hot butter for five or six minutes. Put them into a stewpan, cover them with some of the liquid in which the lamb was stewed, and let them simmer gently for twenty minutes. Broil the lamb {see Lamb, Broiled) ; place the cucumber and gravy on a hot dish, and serve the lamb upon them. Garnish with sliced lemon and parsley. Time, altogether, about two hours. Probable cost of lamb, lOd. or Is. per pound. Sufficient for three or four persons. Lamb with. Rice.— Three-parts roast a loin, breast, or small fore-quarter of lamb. Cut it into neat pieces, strew a little salt and pepper over these, and lay them in a deep dish, with as much nicely-flavoured stock as will just cover the bottom of the dish. Boil half a pound of rice with a quart of water, two ounces of butter, and a blade of mace, until the rice is quite tender, and the water absorbed. Add a little salt, and beat the rice thoroughly ; then mix with it the yolks of two eggs well beaten. Spread the rice over the lamb, and brush over it the well-beaten yolk of another egg. Put the meat into a moderate oven, until it is lightly browned all over. Time to roast the lamb, twelve minutes to the pound. Probable cost, lamb, 10d. or Is. per pound ; rice, 4d. per pound. Sufficient, a small quarter of lamb for six or seven persons.