Braised Lamb. — Wipe a hind-quar-
ter with a damp towel ; slice one carrot,
one onion, and one turnip in the
bottom of a braising-pan ; add a
stalk of celery, a bunch of sweet
herbs, a sprig of parsley, and six
whole cloves. Lay the lamb quarter
on top of the vegetables, pour over a
pint of stock, and dredge with salt.
Put on the lid of the pan, set in a hot
oven, and let cook ten minutes to
every pound of meat. When done,
take up on a heated dish ; strain the
gravy, and season it with a table-
spoonful each of Worcestershire sauce
and mushroom catsup. Pour around
the dish, and serve with currant jelly.
Breast of Lamb, Broiled. — Put two
breasts of lamb, weighing about I
lbs. each, in a soup -kettle together
with three quarts of cold water. Put
on the fire and watch for the boiling-
point, to skim well. Season afterwards
with one teaspoonful of salt, one salt-
spoonful of black pepper, one large,
red onion with two cloves stuck in it,
two medium -sized carrots, one white
turnip, a bouquet of two leeks, three
sprigs of parsley, one white branch of
celery, one small bay-leaf. Cook for
two hours. Lift the meat from the
kettle, take the bones out, and trim
the meat neatly all around. Sprinkle
on both sides half a teaspoonful of
salt, half a salt -spoonful of pepper.
Melt in a cup two table-spoonfuls of
butter✪ Breast of Lamb, Broiled, rub the breasts over with the
butter, and afterwards sprinkle all
over with fine, white bread - crumbs ;
place over the broiler and broil for
eight minutes on each side. Serve on
a hot platter. A good soup could be
served from the broth of the lamb.
Cut all the vegetables in small pieces ;
add one pint of raw potatoes, also
cut small, and cook thirty minutes
longer.
Chicory Puree for Breast of Lamb.
— Remove the coarse leaves and
stems of six heads of chicory; cut
the centre of it ; reserve the heart
part and put it in cold water, to use it
as a salad with French dressing.
Wash well the other parts and put
them in a large kettle with plenty
of salted boiling water, and cook
twenty minutes. Drain in a colander,
then plunge in cold water to cool
thoroughly. This makes all green
vegetables much sweeter. Drain
again — squeeze all the water off.
Put in a clean saucepan half a table-
spoonful of butter, half a table-spoon-
ful of flour ; cook for three minutes
while stirring; do not brown. Add
the chicory, and mix well. Pour
slowly over this half a pint of the
broth of the lamb and half a salt-
spoonful of pepper ; cook slowly
for ten minutes, remove from the
fire ; beat the yolks of two raw eggs
with three table - spoonfuls of raw
cream and half a table - spoonful of
butter; add to the chicory and mix
again.
Breast of Lamb, Collared. — Bone
the lamb, rub it over with the yolk
of an egg, grate over it a little lemon-
peel, nutmeg, pepper, and salt; chop
up two table-spoonfuls of capers, two
anchovies, some parsley, and a few
sweet herbs ; mix with bread-crumbs✪ Breast of Lamb, Collared,
and spread over the lamb ; roll it up,
and boil two hours ; take it up and
put it into a pickle.
Breast of Lamb, Grilled. — Score
the top, brush over with the beaten
yolk of an egg, dredge with salt and
pepper, cover with a layer of bread-
crumbs, and set in the oven; baste
every fifteen minutes with butter✪ Breast of Lamb, Grilled.
When done, take up, garnish with
currant jelly, and serve with caper
sauce.
Page 258 · 4 recipe records on this page
Presented as published in 1902. 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
Braised Lamb. — Wipe a hind-quarter with a damp towel ; slice one carrot, one onion, and one turnip in the bottom of a braising-pan ; add a stalk of celery, a bunch of sweet herbs, a sprig of parsley, and six whole cloves. Lay the lamb quarter on top of the vegetables, pour over a pint of stock, and dredge with salt. Put on the lid of the pan, set in a hot oven, and let cook ten minutes to every pound of meat. When done, take up on a heated dish ; strain the gravy, and season it with a tablespoonful each of Worcestershire sauce and mushroom catsup. Pour around the dish, and serve with currant jelly.
Breast of Lamb, Broiled. — PPut two breasts of lamb, weighing about 1½ lbs. each, in a soup -kettle together with three quarts of cold water. Put on the fire and watch for the boilingpoint, to skim well. Season afterwards with one teaspoonful of salt, one saltspoonful of black pepper, one large, red onion with two cloves stuck in it, two medium -sized carrots, one white turnip, a bouquet of two leeks, three sprigs of parsley, one white branch of celery, one small bay-leaf. Cook for two hours. Lift the meat from the kettle, take the bones out, and trim the meat neatly all around. Sprinkle on both sides half a teaspoonful of salt, half a salt -spoonful of pepper. Melt in a cup two table-spoonfuls of butter, rub the breasts over with the butter, and afterwards sprinkle all over with fine, white bread - crumbs ; place over the broiler and broil for eight minutes on each side. Serve on a hot platter. A good soup could be served from the broth of the lamb. Cut all the vegetables in small pieces ; add one pint of raw potatoes, also cut small, and cook thirty minutes longer.
Chicory Puree for Breast of Lamb. — Remove the coarse leaves and stems of six heads of chicory; cut the centre of it ; reserve the heart part and put it in cold water, to use it as a salad with French dressing. Wash well the other parts and put them in a large kettle with plenty of salted boiling water, and cook twenty minutes. Drain in a colander, then plunge in cold water to cool thoroughly. This makes all green vegetables much sweeter. Drain again — squeeze all the water off. Put in a clean saucepan half a tablespoonful of butter, half a table-spoonful of flour ; cook for three minutes while stirring; do not brown. Add the chicory, and mix well. Pour slowly over this half a pint of the broth of the lamb and half a saltspoonful of pepper ; cook slowly for ten minutes, remove from the fire ; beat the yolks of two raw eggs with three table - spoonfuls of raw cream and half a table - spoonful of butter; add to the chicory and mix again.
Breast of Lamb, Collared. — Bone the lamb, rub it over with the yolk of an egg, grate over it a little lemonpeel, nutmeg, pepper, and salt; chop up two table-spoonfuls of capers, two anchovies, some parsley, and a few sweet herbs ; mix with bread-crumbs, and spread over the lamb ; roll it up, and boil two hours ; take it up and put it into a pickle.
Breast of Lamb, Grilled. — Score the top, brush over with the beaten yolk of an egg, dredge with salt and pepper, cover with a layer of breadcrumbs, and set in the oven; baste every fifteen minutes with butter. When done, take up, garnish with currant jelly, and serve with caper sauce.
Records on this page
Chicory Puree for Breast of LambBreast of Lamb, BroiledBreast of Lamb, CollaredBreast of Lamb, Grilled