than two hours, and if the leg is a big one, three hours.
Wlien the mutton is done take it out of the broth and
keep it hot ; strain the broth into an earthenware pan, that
it may be used again for boiling mutton and served as a
mutton broth. Keep the carrots hot; mash the turnips
with an ounce of butter✪ Boiled Leg of Mutton, and season with salt and pepper ;
dish up the leg of mutton, garnish it with tablespoon fuls
of pur^o laid egg-shape round it, intermixed with carrots
nicely shaped; pour a little gravy over the mutton, and
serve with Caper sauce (No. 193) in a sauce-boat apait.
562. ROAST LEG OF MUTTON.
Legs and saddles of mutton, to eat tender, should be hung
in cool and draughty places at least four or five days in
summer, and ten or twelve days in winter, before being
cooked. Saw off the shank-bone a little below the knuckle,
fix the meat on the spit to roast before a good fire for an
liour and three-quarters ; pour half a pint of broth in the
dripping-pan, and baste in the same way as for roast beef.
Five minutes before taking the meat off the spit sprinkle
it with salt and pepper✪ Roast Leg of Mutton. When done dish it up ; skim the
fat from the gravy in the dripping-pan, and strain it through
a pointed strainer over the meat, and serve.
Note, — ^Two or three cloves of garlic stuck in the leg of
mutton a day or two pi*evi6us to cooking it, is according to
taste, a great improvement.
Shoulders, saddles, and loins of mutton, when not cut in
chops and grilled, should also be roasted as above.
563. EPIGRAMMES OF LAMB WITH GREEN PEAS.
Saw off the breast of a neck of lamb in the same manner
as for mutton cutlets; remove the tendon of the breast
and boil in some stock with an onion and a small
268 PRACTICAL HOUSEHOLD COOKERY.
"bouquet garni." When the lamb is done drain it, and
take out all the bones ; keep these, as they will be required
later on. Sprinkle some salt and a little pepper over the
meat ; lay it flat on a dish ; press, with another dish and a
weight at the top of it, till cold. Then cut the breast of
lamb in pieces the size and shape of cutlets, pass these
through some melted butter and bread-crumbs, and through
two or three beaten eggs and bread-crumbs again. Cut the
bones kept for that purpose with a large knife or chopper
to a point at one end, stick one in each cutlet, and fry them
in hot fat to a nice golden colour. Meanwhile have ready
a pint of green peas, plainly boiled in salt water, drained,
and mixed with a gill of Bechamel sauce✪ Epigrammes of Lamb with Green Peas in a stewpan, and
as soon as the epigrammes are properly fried, dish them up
in a circle, pour the peas in the centre, and serve.
Note. — Epigrammes of lamb prepared and cooked as
above can be served with asparagus-points, macddoine,
cucumbers, French beans, or any purde of vegetables.
654. EPIGRAMMES OF LAMB, ITALIAN STYLE.
Prepare and cook the epigrammes as in the foregoing.
Meanwhile cook a pound of macaroni (No. 89), Italian
style ] lay the half of it on a dish ; dress the epigrammes
on it in the form of a circle ; £11 up the centre with the
remainder of the macaroni, and serve with some Tomato
sauce apart.
565. EPIGRAMMES OF LAMB A LA PROVEN^ALE.
Cut, trim, and boil the epigrammes as in the foregoing,
then pass them lightly through some oil, instead of melted
butter, before breading them; and fry them in two gills
of oil, instead of fat. Meanwhile trim, clean, and fry,
also one pound of fresh mushrooms in two gills of oil.
PRACTICAL HOUSEHOLD COOKERY. 269
to which add a clove of garlic chopped to a paste and
a tablespoonf ul of blanched and chopped parsley. AVhen
the epigram mes are of a nice colour and well drained, dish
them up in the usual way, put the mushrooms in the
centre, and serve.
REMARKS ON ROAST LAHB.
Page 116 · 3 recipe records on this page
Presented as published in 1891. 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
than two hours, and if the leg is a big one, three hours. When the mutton is done take it out of the broth and keep it hot ; strain the broth into an earthenware pan, that it may be used again for boiling mutton and served as a mutton broth. Keep the carrots hot; mash the turnips with an ounce of butter, and season with salt and pepper ; dish up the leg of mutton, garnish it with tablespoonfuls of purée laid egg-shape round it, intermixed with carrots nicely shaped; pour a little gravy over the mutton, and serve with Caper sauce (No. 193) in a sauce-boat apart.
552. ROAST LEG OF MUTTON.
Legs and saddles of mutton, to eat tender, should be hung in cool and draughty places at least four or five days in summer, and ten or twelve days in winter, before being cooked. Saw off the shank-bone a little below the knuckle, fix the meat on the spit to roast before a good fire for an liour and three-quarters ; pour half a pint of broth in the dripping-pan, and baste in the same way as for roast beef. Five minutes before taking the meat off the spit sprinkle it with salt and pepper. When done dish it up ; skim the fat from the gravy in the dripping-pan, and strain it through a pointed strainer over the meat, and serve.
Note, — ^Two or three cloves of garlic stuck in the leg of mutton a day or two previous to cooking it, is according to taste, a great improvement.
Shoulders, saddles, and loins of mutton, when not cut in chops and grilled, should also be roasted as above.
563. EPIGRAMMES OF LAMB WITH GREEN PEAS.
Saw off the breast of a neck of lamb in the same manner as for mutton cutlets; remove the tendon of the breast and boil in some stock with an onion and a small
"bouquet garni." When the lamb is done drain it, and take out all the bones ; keep these, as they will be required later on. Sprinkle some salt and a little pepper over the meat ; lay it flat on a dish ; press, with another dish and a weight at the top of it, till cold. Then cut the breast of lamb in pieces the size and shape of cutlets, pass these through some melted butter and bread-crumbs, and through two or three beaten eggs and bread-crumbs again. Cut the bones kept for that purpose with a large knife or chopper to a point at one end, stick one in each cutlet, and fry them in hot fat to a nice golden colour. Meanwhile have ready a pint of green peas, plainly boiled in salt water, drained, and mixed with a gill of Bechamel sauce in a stewpan, and as soon as the epigrammes are properly fried, dish them up in a circle, pour the peas in the centre, and serve.
Note. — Epigrammes of lamb prepared and cooked as above can be served with asparagus-points, macédoine, cucumbers, French beans, or any purde of vegetables.
554. EPIGRAMMES OF LAMB, ITALIAN STYLE.
Prepare and cook the epigrammes as in the foregoing. Meanwhile cook a pound of macaroni (No. 89), Italian style ] lay the half of it on a dish ; dress the epigrammes on it in the form of a circle ; £11 up the centre with the remainder of the macaroni, and serve with some Tomato sauce apart.
555. EPIGRAMMES OF LAMB A LA PROVENÇALE.
Cut, trim, and boil the epigrammes as in the foregoing, then pass them lightly through some oil, instead of melted butter, before breading them; and fry them in two gills of oil, instead of fat. Meanwhile trim, clean, and fry, also one pound of fresh mushrooms in two gills of oil.
to which add a clove of garlic chopped to a paste and a tablespoonful of blanched and chopped parsley. When the epigrammes are of a nice colour and well drained, dish them up in the usual way, put the mushrooms in the centre, and serve.
REMARKS ON ROAST LAHB.
Records on this page
Boiled Leg of MuttonRoast Leg of MuttonEpigrammes of Lamb with Green Peas