Smothered Beef

Smothered Beef

Ingredients:
Boil for twenty minutes
two gallons of water, five pounds of salt, two pounds of coarse sugar and four ounces of
saltpeter, with two ounces of black pepper and three ounces of mixed spice slightly
bruised in a mortar and tied up in a muslin bag and a few bay leaves. Skim off the scum as
it rises and let it stand until cold.
Fried Steak, American Style.
Tenderloin or porterhouse steak is to be selected for this, put it on a clean block, beat it
well, but not hard enough to make it look ragged, sprinkle over pepper and salt and
dredge with flour on both sides. Place in a hot fryingpan, cover and fry until done, turning
frequently. Before it gets hard butter well and place on a hot dish, pepper again, and if
desired pour over a tablespoonful of chili vinegar and a tablespoonful of made mustard,
and pour the hot gravy over all. Sift powdered cracker over, and serve.
Hamburg Steak.
Break the fiber of a round steak by beating well, fry two or three onions minced fine in
butter slightly browned, spread the onions over the meat, fold the ends of the meat
together and pound again to keep the onions in the middle; broil two or three minutes;
season with salt and pepper and butter well.
Fried Hamburg Steak with Russian Sauce.
Select a piece of the buttock of beef, remove all the fat, and chop very fine, lay it in a bowl
and add a very finely chopped shallot, two raw eggs, a little salt and pepper together with a
little grated nutmeg. Mix well together and form the mass into six balls the size of fillets ;
roll these in breadcrumbs, and fry in a pan with a little clarified butter for four or five
minutes, turning frequently and keeping them slightly underdone. Serve with a Russian
sauce.
Broiled Loin Steaks.
Two loin steaks of about a pound each are required for this dish ; season them with salt
and pepper to taste, baste on either side with a little oil, place on a broiler over a bright
charcoal fire, and broil them for six minutes, each side. Serve on a hot dish with Bordeaux
sauce over them, and garnished with rounds of marrow.
Fried Minced Beefsteak.
Cut from the flank the desired amount of meat with a little fat with it, season well with
salt and pepper, and pour over a little water. Press this mince into a tin, and cut into
slices, which place in a fryingpan with butter and fry until quite done and well browned;
then place on a dish, pour over rich gravy, and serve.
Broiled Double Porterhouse Steak.
Select a porterhouse steak of about three pounds in weight, cut thick, and broil over a
rather slow fire (a charcoal fire is preferable) for ten minutes on each side, and serve
garnished with watercress.
Broiled Rib Steak.
Cut the steak about half an inch thick from between the two ribs, remove all the gristle
and fat, trim to a flat pear-shape, and sprinkle both sides with pepper and salt and oil to
prevent outside hardening; broil twelve minutes over a moderate and even fire. Place
about four ounces of maitre d'hotel butter on a dish, lay the steak upon it and garnish
with fried potatoes, serving either piquant, Italian or tomato sauce with the steak.
Broiled Sirloin Steak.
Cut the steak to about half an inch in thickness, place on a gridiron over a clea.-fire and
broil until done. Place on a dish with a little warmed butter poured over it, and serve.
Beefsteak with Anchovy Butter.
For a medium-sized steak take one large anchovy, well washed and. dried and pounded on
a board. Mix the anchovy with a little butter, pass through a hair sieve, place the mixture
on a warm dish, lay the steak on it, and serve.
Stewed Beef.
Remove the meat from the bones and place the bones and fat in a stewpan. Cut the meat
into small pieces, and if not already cooked, dredge with salt, pepper and flour, and brown
in a fryingpan with salt pork or drippings, then place in the stew-pan with the bones. Next
cut up two onions, a small turnip and half a carrot into dice of about a half inch in size,
cook lightly in the drippings in the pan and afterwards add them to the stew: pour in
boiling water sufficient to cover all, and simmer for two or three hours until the meat is
quite tender. Pare six or eight small potatoes, soak them in cold water, pour boiling water
over them and boil for five minutes. When the meat is done skim the stock and drain
these potatoes, adding them to the stew. Season with salt and pepper to taste and remove
all the bones before serving.
Tenderloin of Beef.
Select a good tenderloin of beef, wipe well, and remove all fat, veins and tough portions,
trimming into shape. Lard the upper side, and dredge with salt, pepper and flour, putting
several pieces of pork into the pan, under the meat, and bake in a hot oven for twenty to
thirty minutes. If preferable, the pork may be omitted and a fat piece of the beef used in
its stead. Serve the meat with mushroom sauce, or brush the tenderloin with beaten egg
and sprinkle seasoned breadcrumbs over it, or stuff the incisions made by removing the
veins and tendons with forcemeat, and dredge with salt and flour.
Braised Larded Tenderloin of Beef.
Place in a saucepan a larded tenderloin of beef, pour over it a glassful or so of white wine,
a little brandy, and some rich stock, adding an onion and carrot cut into thick slices, a
bunch of thyme and parsley, and bay leaf, salting and peppering to taste. Place on the fire
and boil quickly, skimming it thoroughly, and remove to the side and simmer gently until
the meat is done. Put the joint on a dish, skim and strain the liquor, and reduce it; after
which warm the whole at the side of the fire for ten minutes, without boiling, and serve,
pouring the gravy around the beef.
Broiled Tenderloin of Beef.
Cut a slice from the tenderloin about an inch thick, wipe dry, and dust with pepper and
salt. Grease well a gridiron, and broil the meat over a clear fire, turning every ten counts
for three to five minutes. Spread with maitre d'hotel butter, and serve.
Broiled Tenderloin, Cheron.
Broil three tenderloin steaks, and place them on a dish on top of a gill of hot Bearnaise
sauce, and put on each steak one hot artichoke bottom filled with hot Macedoine; then
pour over just a small quantity of meat glaze, and serve.
Tenderloin, Florentin.
Three tenderloin steaks should be prepared exactly as for broiled tenderloin, Cheron, pour
a gill of hot Madeira sauce over the steaks and garnish with three hot artichokes a la
Florentin, and serve.
Larded Tenderloin of Beef.
Trim thoroughly a short tenderloin of beef, and dust with salt and pepper, and flour well;
fasten it into shape with skewers, and lard it in two rows with strips of pork. Place in a
bakingpan with any liquor, and bake for half an hour. It should first be placed in the
coolest part of the oven for ten minutes, and then in the hottest for the remainder of the
time. When done, dish and serve with Hollandaise or tomato sauce, or mushroom catsup.
Minions of Tenderloin, Lorillard.
When the six timbales, as below described, have been prepared and taken from the oven,
have in readiness six fine tenderloin minions and serve them with the following garnish :
Procure six small timbale moulds about an inch and three-quarters in diameter by two
inches deep, butter the insides and place them in an ice-box to become cold; then take
one good sized cooked carrot, oae cooked turnip, and cut them with a tube a quarter of an
inch in diameter, by one inch in length; a medium sized white cabbage, with the outer
leaves trimmed neatly, should also be placed in readiness. Then place in a stewpan an
ounce of salt pork cut into small dice-shaped pieces, put in the cabbage and season with
half a pinch of pepper, place the pan over a rather slow fire, cover it well, and cook
gradually for half an hour without taking off the lid. While this is cooking decorate the six
timbales by laying a slice of truffle half an inch in diameter at the bottom of each in the
middle, and with a lard-ing-needle arrange a row of cooked peas around this, decorate half
the interior of the timbales with half of the carrots and turnips, and keep them all
inclining slightly
toward the right, and the other half toward the left; and then fill up the timbales with
cooked cabbage, pressing it down gently, so as to fill the moulds entirely up to the top.
Then put them on a roasting pan, fill with hot water to half the height of the timbales and
put them in a hot oven for from three to four minutes, then remove from the oven and
put the pan at the side of the stove so that it will keep just warm; cut an oval-shaped slice
from an American loaf of bread about an inch in thickness, pare the edges neatly, and
butter it thinly, and brown lightly in the oven, then lay it on a very hot dish, and dress the
six minions on top of the bread croustade, each lengthwise and overlapping each other a
trifle. Then pour over half a pint of hot Colbert sauce, to which may be added whatever
parings of slices of truffle that remain about a minute before it is to be used ; then with a
towel remove the timbales from the pan one at a time; turn them upside down, unmould,
and decorate the dish with them, placing one at either end and two at each side, when the
dish should be sent to the table at once.
Minions of Tenderloin, Pompadour.
Procure two and a half pounds of tender fillet of beef, pare it neatly all around and cut it
up into six equal sized small fillets; flatten them slightly and equally and put them on a
dish, season with a pinch of salt and half a pinch of pepper, then put them in a pan on a
hot range with half a gill of clarified butter, allowing them to cook for four minutes on
either side, next prepare a pint of Bearnaise sauce, dress three-quarters of it on a hot dish
and reserve the other quarter for further use. Next lay six round-shaped pieces of bread
croutons fried in butter over the Bearnaise sauce and dress the six fillets one on top of
each crouton and fix six warmed artichoke bottoms right in the middle of the fillets; fill
up the artichokes with a tablespoonful of hot jardiniere garnishing and evenly divide the
remaining pint of hot Bearnaise sauce over the jardiniere, and then cut into six evenly
shaped slices one good sized truffle and put one slice on the top of each in the center of
the Bearnaise sauce, and serve as hot as possible.
Minions of Tenderloin, Sauted Bearnaise.
Cut from the end of a tenderloin of beef some slices about five-eighths of an inch in
thickness, trim and press them into circles and sprinkle over some salt and pepper, saute
then in butter and spread some sauce Bearnaise on a hot dish and place the minions over,
and serve.
Noisettes of Tenderloin of Beef, Plain.
After trimming the tenderloin of beef, cut it into slices and lightly flatten them to about
three-eighths of an inch in thickness and trim them round. After this is done each one
should weigh about three ounces ; then salt them on both sides ; place
BEEF.
them in a saucepan over a hot fire together with a little oil and a similar quantity of butter
and cook rapidly for five to seven minutes. When cooked put them on a plate, glaze and
serve on a dish with a little gravy poured around.
Noisettes of Tenderloin of Beef, Rossini.
After preparing them exactly as for plain noisettes, glaze and place them upon small
pieces of toast, about a quarter of an inch in thickness, and the same shape and size as the
noisettes, and fry them in a little oil. Select some very large chicken livers, and cut them
into pretty thick slices, and cook them in some butter in a pan; place a slice on each
noisette, and then a round slice of truffle on this ; cover the whole with Madeira sauce
with a small quantity of essence of truffle added to it.
Noisettes of Tenderloin of Beef with Puree of
Mushrooms.
Prepare them the same as for plain noisettes, then glaze and lay them on round flat
croustades made from parings of good puff paste, and decorate with mushroom puree.
Stewed Tenderloin of Beef with Oysters.
To each pound of tenderloin steak required, use one dozen oysters, as follows: Mix a little
butter and flour together in a stewpan; peel and chop up a Spanish onion, cut up two
pickled walnuts and place them in the stewpan, together with two tablespoonfuls of
mushroom catsup and a teaspoonful of Worcestershire sauce. Put the steak in on top of
these, and stew for an hour, turning every twenty minutes or so, but do not let it come to
the boiling point. Open the oysters, remove their beards, strain the liquor through a sieve,
and add them just before serving.
Tournedos of Beef, New York Style.
Cut from a cooked tenderloin of beef the requisite number of slices about half an inch in
thickness and put them in a saucepan with sufficient water to cover them, warm on the
side of the fire, but without boiling. Cut as many slices of bread to the same size and
thickness as the meat and place them in a fryingpan with some fat skimmed off of stock
and fry. Arrange the slices of meat and bread alternately around the dish, filling the center
with cooked string beans or olives, and serve together with a sauceboatful of piquant
sauce.
Tournedos of Tenderloin of Beef, Plain.
These are prepared the same as noisettes of beef, but are smaller in size, weighing about
two ounces instead of three as for the noisettes. Salt and pepper over and put them in
some warm fat in a sautepan and cook over a brisk fire, turn-
ing them but once during the process of cooking, then drain, wipe and glaze them, pour a
little clear gravy in the bottom of a dish, lay on the tournedos, and serve. They should be
cooked from four to six minutes.
Boiled Tongues.
Soak the prepared tongues over night in a liberal quantity of cold water to freshen them
slightly, if they are salted, or blanch them if they are fresh. On the following day put them
in a saucepan over the fire with fresh cold water for boiling tongues, or boiling water for
fresh ones, and allow twenty minutes for each tongue from the time they begin to boil. A
sliced lemon, or one teacupful of vinegar, and one teaspoonful each of whole cloves and
peppercorns boiled with a large tongue, or less for smaller tongues, and so on in
proportion, greatly improves the .flavor. When the tongues are done take them up, peel
off the skins and return them again to the hot liquor to keep them warm, or if they are to
be used cold let them cool in it. When serving them cut them into long slices, beginning
near the tip. All the fleshy parts and the fat near the roots of the tongues will serve to
make excellent hash when cold, but are not generally served with the tongue.
Boiled Beef Tongue with Chestnuts.
Place a pickled beef tongue in a bowl of water to soak, then put it in a saucepan with
water to cover and boil for two hours; take it out, drain and remove the skin. Cover the
bottom of a saucepan with vegetables cut in slices and a few sweet herbs, place the tongue
on top and pour in enough broth and white wine to moisten to half its height. Cover with
paper, place over a slow fire and cook until the tongue is tender, turning it occasionally so
as t,o glaze it on both sides. Have ready a pure*e of chestnuts, moderately thick, spread it
over a dish and place the tongue on it; add a little more broth to the liquor in the
saucepan, boil well, skim and strain into another saucepan, reduce it to half-glaze, pour it
over the tongue, and serve.
Braised Beef Tongue.
Soak a beef tongue in warm water until all the blood is extracted and the water quite cold.
Take it out, drain, trim off the superfluous fat and lard the meat with fat bacon. Put it in a
braising pan with a few cloves, carrots and onions, a little thyme and parsley, two slices of
fat bacon or pork, sufficient stock to moisten it and salt and pepper to taste. Set the pan at
the side of the fire, cover it, place hot ashes on the top and cook slowly for about four
hours. Take out the tongue when done, remove the skin, cut it lengthwise into halves, lay
them open on a dish, pour some tomato or piquant sauce over, and serve.
Broiled Slices of Beef Tongue in Cases.
Cut up into thick slices a braised beef tongue, cover them with thin slices of bacon,
sprinkle over a few minced sweet herbs and wrap the whole round with pieces of greased
paper, folding them in such a manner that the liquor cannot run out; place them on a
gridiron over a clear fire, and broil. When done lay them on a dish, and serve.
Beef Tongue Financiere.
Blanch a couple of fresh beef tongues, put them into a saucepan lined with vegetables cut
in slices and a few small pieces of bacon, moisten with a little broth, cover the tongues
with paper, put the saucepan on the fire with hot ashes on the lid, and cook until the
tongues are quite tender. Remove and drain them; trim the thick or root ends, making
them as round as possible, and with a sharp knife cut the tongues transversely to half
their length and remove the top pieces. Cut these into slices and put them back in their
places. Put a flat crouton of fried bread in the center of a dish, masl^ it with forcemeat
poached in the oven, glaze the tongues and put them on it, with their root ends meeting in
the middle; surround the base with a financiere garnishing and garnish with quenelles
made with a spoon, and some larger ones studded with truffles. Serve with a sauceboatful
of brown sauce reduced with wine. Should salted tongues be used thev will only require to
be boiled with plenty of water until they are tender, and then treated as above.
Beef Tongue, Gourmet Style.
Boil a beef tongue in plenty of water for three hours. When cooked, drain, peel the skin
off, and trim it nicely. Lard and braise four sweetbreads. Take the fillets of two or three
chickens, trim them nicely, put them in a buttered sautepan and saute them. Peel
sufficient potatoes that will when mashed fill a border mould, boil till tender, then drain
and mash them with a little butter; press them in a border mould, and set them in a bain-
marie for a few minutes. When the fillets of chickens are cooked, take them out of the
pan, and keep them hot. Pour one and one-half pints of white sauce, and one-half pint of
veal stock into a saucepan, and boil till rather thickly reduced, stirring all the time; then
mix one teacupful of cream with it, and season with a small quantity of moist sugar. Glaze
the tongue and sweetbreads. Turn the potato border on a hot dish, put the tongue in the
center, place two of the sweetbreads at each end, the fillets of chicken at each side, pour
the sauce over them, straining it through a fine hair sieve, and serve at once.
Minced Beef Tongue.
Cut any cold cooked beef tongue into oblong-shaped pieces, cut them again transversely
into slices, and put them into a saucepan with a few slices of uncooked
truffle. Cut an onion and three small Jerusalem artichokes into slices and again into
quarters, place them in a fryingpan with a little oil, and sprinkle with salt and pepper, and
fry over a moderate fire until done. Add one tablespoonful of finely-minced parsley, cook
for a minute or two, and then add the pieces of tongue and truffles. Cook for three or four
minutes longer, remove the pan from the fire, and pour in the juice of two lemons. Turn
the mince out onto a dish, garnish with pieces of bread fried in butter, and serve.
Scalloped Beef Tongue.
Chop up sufficient cold cooked beef tongue to fill two breakfast cups, and mix in one
teaspoonful each of capers, chopped parsley and salt, a little pepper, and one
tablespoonful of onion juice, mixed with a teacupful of stock. Sprinkle sifted breadcrumbs
over a well-buttered scallop dish, put in the tongue preparation, cover with more
breadcrumbs, making the total quantity used one breakfast cupful, and put some small
pieces of butter here and there over the top. Place the dish in the oven, bake for twenty
minutes, remove and serve at once.
Stewed Beef Tongue.
Cut the root off a tongue, but do not take all the fat off. Salt the tongue for a week with
common salt and a little saltpeter, turning it every day. Then boil it till the skin can be
easily removed. When skinned, stew it in a little good gravy until sufficiently tender,
seasoning with mushroom catsup, soy, cayenne, pounded cloves and a little salt, if
required. Serve with morels, mushrooms or truffles.
Beef Tongue, Terrapin Style.
Put a salted beel tongue into a saucepan of water, and boil it until quite tender; remove it,
drain, and cut in halves lengthwise. Stick a few cloves in, put the pieces into another
saucepan with sufficient water to cover, add an onion cut in slices, a little mace and
browned flour, boil for a few minutes, and put in three finely chopped hard boiled eggs,
remove the pan from the fire, pour in one wineglassful of wine, turn the whole out on a
dish, and serve very hot with a garnish of hard boiled eggs cut in slices.
Tripe.
This is usually bought ready prepared, but as instances may occur when the cook may
have to clean it, the following instructions may be useful: Wash the stomach well as soon
as it is taken from the bullock, changing the water several times ; dust the dark inside
coat with quicklime, and scrape it at once. Cut it up into four parts, dip them into boiling
water, and scrape them until they become perfectly white. Put them into a bowl with a
weak brine thickened with meal, and allow them
to remain for a day. Scrape and soak them in this way for seven or eight days, then put
them into a saucepan with oatmeal gruel to cover, and boil it until tender. The tripe
should be tied up in a cloth. Turn it out of the cloth, place it in a bowl of weak brine, let it
remain for a day or so, and it is then ready for use. Or put the pieces of the stomach of a
fat bullock, one at a time, in a saucepan of water, and warm them; remove, scrape well,
put them into a bowl of slightly salted water, wash them well, change the water daily, and
allow them to soak for five or six days, by which time they should be quite white. Place
them in a saucepan of water and boil them ; if not required for immediate use, keep them
in vinegar.
Tripe a la Mode de Caen.
Take five or six pounds of double tripe, one cow heel, three calf's feet, all well washed and
cleaned in fresh water, and cut them into pieces two inches long by one inch square. Have
handy an earthenware pot or saucepan, place some of the pieces of feet at the bottom,
cover over with tripe, then a layer of sliced onions and carrots, and continue the same
until the vessel is full, seasoning each layer. Tie up in a cloth a sprig of thyme, a bay leaf, a
dozen whole peppers and half a dozen cloves; place this in the middle of the pot, and pour
over one pint of cider or white wine and a wineglassful of brandy. Cover the top over with
some stalks of green leeks, parsley roots and cabbage leaves, put the lid on the pan,
fastening it down with paste, so that the steam cannot escape, and leave it for ten hours in
a very slow oven. Serve it on a hot dish.
>e and Onions.
Tripi
Putonepoundof tripe into a saucepan with four large onions cut into slices, sprinkle over
one teaspoonful of salt and a small quantity of pepper, and pour over one pint of water,
place the saucepan on the fire and boil for about twenty-five minutes, or until the tripe is
tender. Take out the tripe and onions, skim the fat off the liquor, reduce it to half its
original quantity, add a thickening of milk and flour, and boil for a minute or two; replace
the tripe and onions, simmer at the side of the fire for fifteen minutes, turn the whole out
onto a dish and serve hot.
Baked Tripe with Potatoes.
Cut one pound of tripe into one-inch squares, put them into an earthenware basin with
four chopped onions, and one teaspoonful each of pepper and salt, cover with stock or
water, place the basin in a slow oven and bake for three hours. Strain off the liquor into a
saucepan, skim it, add sufficient flour to thicken and boil it up once. Arrange the tripe and
onions in a pie-dish, pour over the liquor and cover the top with mashed potatoes, stand
the dish in a hot oven and bake for ten minutes, so as to heat the mass thoroughly and
brown the surface. Remove it and serve the dish without delay.
Bordelaise.
iripe
Take one and one-half pounds of tripe and cut it into a dozen lozenge-shaped pieces and
let them marinade for two hours in one tablespoonful of oil, with a pinch of salt, half a
pinch of pepper, one bay-leaf, one sprig of thyme, half a dozen whole peppers, the juice of
a lemon and a crushed clove of garlic. Drain, roll them in flour, then in beaten eggs, and
lastly in sifted breadcrumbs. Fry them in one ounce of clarified butter in a pan for five or
six minutes on either side, and serve with one gill of maitre d'hotel butter, adding to it
one teaspoonful of meat glaze.
Broiled Tripe.
Wash well a piece of tripe, place it in a saucepan with sufficient milk and water to cover it,
and boil it for twenty or twenty-five minutes. Take it out, drain it, cut it up into pieces,
brush them over with warm butter, sprinkle over salt and pepper to taste, place them on a
gridiron over a clear fire, and broil until well browned. Place them on a napkin spread
over a dish, and serve.
Broiled Tripe with Tartar Sauce.
Put two pounds of tripe cut up into large squares into a basin, sprinkle them with salt,
pepper, or cayenne, add two tablespoonfuls of minced onion and a small quantity of
chopped parsley, pour over some oil, and allow the whole to remain for an hour. Take
them out singly, roll them in oil, cover with breadcrumbs, put them on a gridiron over a
bright fire, and broil them for twenty minutes or so. When done, put them on a dish, and
serve with tartar sauce, either poured around or served in a sauceboat.
Tripe, Creole Style.
Cut one and one-half pounds of tripe into small pieces, fry them in a pan with two ounces
of butter, one chopped onion, and half of a green pepper, also chopped. Brown them
slightly for six minutes, then transfer them to a saucepan with one chopped tomato and
one-half pint of Spanish sauce, and season with one pinch of salt and half a pinch of
pepper, adding a garnished bouquet, also a crushed clove of garlic. Cook for ten minutes,
and serve with one teaspoonful of chopped parsley sprinkled over.
Curried Tripe.
Cut the tripe into small pieces. Slice two or three onions, according to size, place them in
a stewpan with a lump of butter, and brown them over a quick fire. Put the tripe in with
the onions, pour in enough broth to cover it, and stew gently until tender. Put one
teaspoonful of flour in a basin with one tablespoonful of curry powder ; then stir in slowly
one-half teacupful of cream and one teacupful
of broth. When quite smooth stir the curry in with the tripe, and boil it for a few minutes
longer, until thickened, stirring now and then. When cooked, turn the tripe onto a hot
dish, garnish with croutons of fried bread, and serve.
Fricassee of Tripe.
Cut one pound or so of tripe into two-inch squares, place them in a saucepan with a small
quantity each of mace and ground ginger, sweet herbs, and chopped onion, pour over
sufficient white wine to cover, stand the saucepan on the fire and cook for fifteen
minutes. Remove the herbs, add a little chopped parsley, half of an anchovy cut up small,
the juice of a lemon, one breakfast cupful of cream, and a thickening of yolk of egg and
butter. Season the mixture well, stir it over the fire for a few minutes, turn the whole out
onto a dish, and serve with slices of lemon for a garnish.
Tripe, Lyonnese.
Wash thoroughly one and one-half pounds of tripe, boil it until tender in water, cut it up
into pieces about one and one-half inches long and one inch wide, sprinkle over them a
seasoning of salt, pepper and flour, put them into a fryingpan with boiling lard, and fry for
five or six minutes. Remove them and drain on a sieve. Put two or three onions, cut up
into slices in a fryingpan with a small quantity of oil, butter and a clove of garlic, and cook
them until they are well colored ; then add the tripe, sprinkle over a little cayenne, toss
the pan over the fire until the onions are cooked, take out the garlic, add a small quantity
of chopped parsley, take the pan off the fire, squeeze in the juice of two lemons, turn the
whole out onto a dish, and serve.
Tripe, Poulette Style.
Put a large chopped onion into a saucepan with a little butter and fry to a good yellow
color; add one pound of tripe cut into squares, season well with salt and pepper and fry it
until the moisture of the tripe is reduced, dredge over two tablespoon-fuls of flour and
add gradually sufficient rich broth to moisten. Stir well until the liquor boils, then add a
bunch of parsley, boil for two or three minutes, remove the saucepan to the side of the
fire and simmer gently for twenty-five minutes, Remove the pieces of tripe, place them on
a dish and keep warm. Reduce the liquor, thicken it with yolks of eggs, pour it over the
tripe and serve. A small quantity of butter, chopped parsley, lemon juice, grated nutmeg,
etc., may be mixed with the liquor.
Stewed Tripe.
Wash thoroughly one pound of tripe, boil it until tender and then drain it. Put two
tablespoonfuls of butter into a stewpan with two tablespoonfuls of flour, and stir over the
fire until well mixed; then pour in by degrees one pint of milk and keep on
stirring until boiling. Put the tripe in the sauce, season to taste with pepper and salt and
boil it gently for fifteen minutes or so. Turn the tripe and sauce onto a hot dish, garnish
with croutons of fried bread or sippets of toast, and serve.
Beef Vinaigrette.
Cut a slice of about three inches in thickness from a round of boiled fresh beef, put in a
saucepan and pour over it a wineglassful of white wine and a little water, add a bay leaf, a
small bunch of sweet herbs, two or three cloves and salt and pepper to taste. Place the
saucepan over the fire and cook until the liquor is about half absorbed, turning the meat
frequently. Place on a dish when cold, and serve with a sauceboat of the liquor strained
and a little vinegar mixed with it.
Vol-au-Vent of Beef Tendons.
Remove the nerves and skin from the beef tendons and place them in a basin with
enough water to cover them and let them soak until quite white; then place in a saucepan
of salted water and a little vinegar, and boil for ten minutes. Line a vol-au-vent case with
good puff paste and bake in an oven; when done take out, and after it has become cold,
turn it out. Put in the oven for a few minutes to warm and then put in the pieces of
tendon and pour over sufficient bechamel sauce to cover them, and put a couple of dozen
boiled button mushrooms on top of this; place the vol-au-vent in the oven, and serve very
hot.
Lamb.
Ballotin of Lamb with Peas.
Remove the bone from a shoulder of lamb weighing about three pounds, leaving the end
bone for a handle; season with one-half tablespoonful of salt and the same quantity of
pepper. Sew it up with string, fasten firmly and boil for about three minutes in the
stockpot. After allowing it to cool, lard the top with a larding-needle as for a fricandeau
and place it in a saucepan with a piece of pork skin, an onion and a carrot cut into pieces.
Brown lightly for six or eight minutes, then moisten with one-half pint of Spanish sauce
and one-half pint of broth, cook in the oven for three-quarters of an hour, remove it and
strain the sauce over one pint of hot boiled green peas, then cook for two minutes longer.
Place the garnishing on a hot dish, remove the strings from the ballotin, lay it on top of
the garnishing, and serve.
Blanquette of Lamb.
Remove the meat from two shoulders of lamb, cut it into moderate-sized squares and
steep them in water for one hour. Place the meat in a stewpan, cover it with a little water
or broth and one teacupful of white wine. When the liquid boils strain the broth through
a sieve into a basin and allow it to remain for a few minutes to settle. Put one chopped
onion into a stewpan with a little butter and fry till browned; then mix the meat with it
and fry them together for a few minutes. Sprinkle in a little pepper, salt and flour and
pour in by degrees enough of the broth to reach the top of the meat; add a few cloves and
peppercorns, some trimmings of mushrooms and a few sprigs of parsley and a bay leaf.
Place the stewpan over the fire and let the contents boil quickly for ten or twelve minutes
in order to reduce the liquor to one-fourth; then move the stewpan to the side of the fire
and finish cooking the meat. When done skim the fat off the sauce, stir in three eggs that
have been beaten with some milk and continue stirring over the fire until thick, taking
care that it does not boil; grate in a little nutmeg, remove the meat from the stewpan with
a fork, arrange it on a hot dish, strain the sauce over, sprinkle a little parsley on the top,
and serve.
Braised Breast of Lamb.
Remove the bones from a breast of lamb with a sharp-pointed knife, season the meat well
with pepper and salt, then roll it up and tie it securely with twine. Chop fine one onion, a
slice of carrot and a slice of turnip. Put them in a braising pan with a lump of butter and
stir over a brisk fire for five minutes; then put in the lamb,
sprinkling it well with flour. Place the lid on and stand the stewpan where the meat will
cook slowly for another hour, basting it frequently. When ready remove the meat, cut off
the string and place it on a hot dish. Skim the fat off the gravy, strain the latter over the
meat, and serve while very hot with a sauceboatful of either tomato or bechamel sauce.
Braised Breast of Lamb, Milanese Style.
Trim a breast of lamb, and put it into a saucepan in which there is a layer of thin slices of
bacon (fat); put some slices of lemon on the breast, then cover it with more slices of fat
bacon. Pour in one-half pint of stock, and pack in an onion cut in quarters. Put the lid on
the stewpan with a few live ashes on the top, and braise slowly by the side of the fire until
the breast is done, glazing it when cooked. Place some dressed macaroni on a hot dish, lay
the joints on it, pour over some rich brown gravy, and serve.
Broiled Breast of Lamb.
Heat a gridiron over a clear fire, grease it well with a little fat, lay the breast of lamb upon
it, and when well done on one side turn it and let it cook on the other. Warm two ounces
of butter, work in a little pepper and salt and spread it over the meat. Place the joint on a
hot dish, and serve with mint sauce in a boat.
Stewed Breast of Lamb.
Cut a breast of lamb into pieces, season properly with pepper and salt, and stew until
tender in enough gravy to cover the meat. Thicken the sauce, pour in one wine-glassful of
sherry, and serve on a dish of stewed mushrooms.
Brochettes of Lamb.
Take a raw leg of lamb, remove the bone and pare off the skin, then cut it into several
pieces of equal size. Put them in a bowl with two finely chopped shallots, one teaspoonful
of chopped chives, and one teaspoonful of parsley, and a crushed clove of garlic. Add the
juice of half a lemon, a tablespoonful of salt and one tea-spoonful of pepper, also half a
teaspoonful of nutmeg. Let them steep for two hours, turning at times, then take the
pieces out, run skewers through the centers interlarding them with pieces of salt pork, dip
the brochettes in breadcrumbs and broil for four minutes.
Broiled Lamb Chops.
Trim the required quantity of chops that have been cut from a loin of lamb, put them on a
heated gridiron and broil them over the fire. When they are nicely browned on both sides,
put a mound of mashed potatoes on a hot dish, lean the chops against it, and serve.
Broiled Lamb Chops in Papers.
Trim the chops neatly, remove the skin and fat, dip them in warm butter, and then strew
parsley and chives over them. Wrap them in sheets of buttered paper, and broil over a
clear fire. When cooked pour the chops on a dish, and serve with gravy.
Fried Lamb Chops.
Pare six lamb chops and split them through the center. Fill the inside with some very fine
salpicon, season with salt and pepper, close together and dip in beaten eggs, then in fresh
breadcrumbs; fry for four minutes on each side in two ounces of clarified butter, and
serve with one gill of hot Montglas sauce, after arranging a curled paper at the end of each
chop.
Lamb Chops, Maintenon Style.
Select six well trimmed and flattened lamb chops, season with a pinch of salt and a half a
pinch of pepper, place them in a stewpan, with one ounce of butter, and fry on one side
only for one minute. Cover the cooked side with a chicken forcemeat. Sprinkle over them
a finely minced truffle, put them on a well-buttered baking dish, and place them in a slow
oven for four minutes. Place a paper frill on the end of each chop, and serve with one-half
pint of hot clear veloute-sauce poured on the dish, and the chops laid on that.
Lamb Chops with Brown Sauce.
Cut a few lamb chops about one-fourth of an inch thick, trim nicely, dip them in beaten
egg, then roll them in a seasoning of finely minced parsley, a little salt and pepper, lemon
peel, and a small quantity of grated nutmeg. Heat a large lump of butter in a deep
fryingpan over the fire, then put in the chops, and fry until well browned. Put one
tablespoonful of flour and a small lump of butter into a stewpan, stir over the fire, then
pour in one-half pint of clear veal gravy, and stir until boiling; drain the chops, put them
on a hot dish, stir in one wineglassful of red wine with the sauce, strain it over the chops,
and serve.
Lamb Chops with Champagne Sauce.
Pare neatly and flatten half a dozen lamb chops, season with one pinch of salt and one-
half pinch of pepper, fry slightly in a stewpan with one ounce of butter and for a space of
one minute on each side, then allow them to cool. Cover the surfaces with chicken
forcemeat, wrap them in a skin taken from the stomach of a pig, then dip in beaten egg
and fresh bread crumbs; cook in a stewpan with four ounces of butter for four minutes on
each side. Arrange a paper frill at the end of each chop,
and serve with one-half pint of hot champagne sauce on the dish and the chops dressed
over.
Lamb Chops with Perigueux Sauce.
Pare neatly half a dozen chops, flatten, and season with one-half pinch of pepper and one
pinch of salt. Make an incision on each chop, and garnish the inside with a truffle
previously prepared by dipping in hot glaze, then dip the chops in beaten egg, roll them in
fresh breadcrumbs, and put them in a stewpan with two ounces of butter, frying them for
five minutes on either side. Pour one-half pint of Perigueux sauce on the di-sh, arrange
the chops over it with curled paper on their ends, and serve.
Lamb Croquettes.
Chop fine three pounds of raw lamb, peel and mince three onions, mix them all well
together and season with pepper and salt. Divide the mixture into small quantities and
roll them into balls, place them in a saucepan of water and boil. Put the yolks of four eggs
in a saucepan with the strained juice of two lemons and one saltspoonful of salt, and beat
well Stir over a slow fire with a wooden spoon until it thickens, taking care to move it off
the fire before the eggs have time to boil, or they will spoil by curdling; then mix in by
degrees one teacupful of the liquor in which the meat balls were boiled, stir the sauce at
the side of the fire for ten minutes, arrange the croquettes in a group in the center of a
dish, pour the sauce round them, and serve while very hot.
Curried Lamb.
Cut a cooked leg of lamb into middling-sized dice, and remove all the skin and gristle. Fry
a chopped onion in a stewpan with a little butter until browned, then put in two breakfast
cupfuls of well washed and dried rice, stir a few minutes over the fire, moisten to twice its
height with unskimmed broth, and boil the rice on a slow fire adding frequently more
broth to prevent it from getting too dry. When nearly tender mix in two small
tablespoonfuls of curry powder diluted with three table-spoonfuls of tomato sauce, and
stir over the fire for two or three minutes, then take it off, put in the chopped meat, place
the lid on the saucepan and stand it at the side of the fire to heat the lamb thoroughly.
Pour the gravy on a hot dish with fried bread, and serve.
Broiled Lamb Cutlets.
Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of
two eggs with a little warmed butter, dip in the cutlets, then in breadcrumbs, and then put
them on a gridiron over a clear fire; when they are done on one side turn them, arrange
on a dish, and serve with gravy.
Lamb Cutlets, Duchess Style.
Trim neatly some cutlets that have been cut off the neck of a lamb, scraping the top of the
bone until clean, place them in a fryingpan together with a lump of butter, and fry. When
cooked drain the cutlets and leave them until cold. Put into a saucepan, two or three
mushrooms a finely chopped onion, a sprig of parsley and a lump of butter; stir them over
the fire until hot, then pour in one breakfast cupful of white sauce, the juice of a lemon, a
liaison of three well beaten yolks of eggs and one tablespoonful of powdered sugar. Stir
the mixture by the side of the fire until it is of the thickness of cream, then dip the cutlets
into it, coating them well with the sauce and setting them one side to cool. Brush the
cutlets over with beaten yolk of egg, roll them in breadcrumbs, and fry in butter until well
browned. Put a puree of green peas in the center of a hot dish, forming the cutlets around
it in an upright position and slightly overlapping one another, then serve with a
sauceboatful of white sauce.
Fried Lamb Cutlets.
Trim the outer skin of two breasts of lamb, place them in a saucepan, cover with veal
stock, and boil slowly. Prepare a veal forcemeat, season highly with herbs and spices, and
bind it with a raw egg. When the breasts of lamb are tender bone them and spread the
forcemeat over the inside, laying them one on top of the other. Place them between two
dishes with a heavy weight on top and leave them for several hours. Take some small
bones from the ribs, trim to the shape of cutlet bones and blanch them. Cut the cold
breasts into pieces, forming them into the shape of cutlets. Beat two whites and three
yolks of eggs together with two tablespoonfuls of oiled butter, the butter being mixed in a
drop at a time; brush the cutlets over with a paste brush dipped in the beaten egg mixture,
roll them in fine white breadcrumbs that have been seasoned with salt, pepper and, if
desired, a small quantity of cayenne pepper. Leave the cutlets for twenty or twenty-five
minutes, then egg and breadcrumb them again, proceeding as before; leave again for half
an hour, then give them a third coating of egg and bread crumbs. Place a large lump of
butter or clarified fat in a large stewpan, place it over the fire until a blue smoke arises,
then put in the cutlets and fry to a nice brown. When done drain the cutlets on a sheet of
kitchen paper for a minute, stick one of the whitened bones in each and fasten a small
paper frill round them. Pile some mashed potatoes in the center of a hot dish, lean the
cutlets against them, garnish with fried parsley, and serve with demi-glaze sauce.
Lamb Cutlets in Papers.
Take the fat and skin from three cutlets, and dust with pepper and salt. Put three
tablespoonfuls of butter into a fryingpan, and place it on the fire, when it has
LAMB.
melted sufficiently put in the cutlets, and fry them for a quarter of an hour; add one
teaspoonful of lemon juice and one teaspoonful of finely minced parsley, one table-
spoonful of Worcestershire sauce, dust in one tablespoonful of flour and cook for another
five minutes. Remove the cutlets and add four tablespoonfuls each of glaze and water to
the liquor in the pan, stir well until the glaze is melted, and then cool. Fold as many
sheets of paper as there are cutlets to the size of note paper, and cut them so that when
they open they will be in the shape of a heart. Place them in warm butter, and allow them
to stand for a little time. When the sauce is cold spread it over the cutlets, and place them
one at a time on the side of the papers, with the bones turned toward the point of the
heart. When all are thus prepared range them on a baking-sheet and cook in the oven for
ten minutes. Dress them on a dish in a circle, and fill up the hollow with fried potatoes.
Lamb Cutlets, Jardiniere.
Select a dozen or so of lamb cutlets, trim them to a like shape and size, dust with pepper
and salt, and place them in the bottom of a flat stewpan; put a small lump of butter in
with and fry over a clear fire. When done on one side turn over and cook the other. After
the meat is done strain the butter off the cutlets, put in a little melted glaze, and turn
them about over the fire for two or three minutes. Mash some boiled potatoes, and form
them in a border on a hot dish; arrange the cutlets in a circle on the border, fill the center
with a garnish of new vegetables, and serve with a sauceboatful of freshly made gravy well
thickened.
Lamb Cutlets, Villeroy.
Trim the desired number of lamb cutlets, place them in a stewpan with a lump of butter,
and fry; when cooked, press them between two plates to cool. Trim the cutlets again, dip
them in a little villeroy sauce, sprinkle over them some fine herbs, place them on a cold
baking sheet, and let the sauce set; lay some breadcrumbs over the sauce. Put some lard
or butter into a fryingpan, and when it is boiling put the cutlets in, and fry both sides
equally until nicely browned. Place a folded napkin on a hot dish, drain the cutlets, put
them on it, garnish with fried parsley, and serve.
Lamb Cutlets with Asparagus.
Cut into one-half inch lengths the heads of a bundle of asparagus; also cut into lengths of
the same size as much of the stalks as is eatable, and boil them separately in salt and
water; when cooked drain, place them in separate fryingpans with a little butter, season to
taste with pepper and salt, and toss them about over the fire. Trim the cutlets,, dip them
in beaten egg and breadcrumbs and fry in butter to a pale golden brown. When cooked
drain the cutlets on a sheet of paper before a clear fire for a
second, and then form them in a circle on a hot dish, pile the asparagus in the center,
arranging the heads on top, and serve.
Lamb Cutlets with Spinach.
Cut a neck of lamb into cutlets, trim them to a nice shape, brush over with warm butter
and season with salt and pepper; put them in a double gridiron and broil in front of a clear
fire. Pick the spinach and wash it in a great many waters, as it will be hard to clean
without doing so; boil it, and when it is cooked drain it on a hair sieve. Put one ounce of
butter and one tablespoonful of flour into a saucepan and stir over the fire until well
mixed; pass the spinach through the sieve into the butter, moisten with a small quantity
of milk, and stir it over the fire until boiling. Pile the spinach in the center of a hot dish,
arrange the cutlets around it, and serve.
Epigrammes of Lamb with Asparagus Tops.
Braise a small piece of breast of lamb, and when it is cooked take it out of the pan and
place it between two dishes with a weight on the top and leave until cold. Afterwards cut
the lamb into equal-sized pieces, trim them to a cutlet shape and fix a bone in each like a
cutlet. Trim an equal number of lambs cutlets and make them into equal pieces, and fry
them. Season with salt and pepper and a few drops of lemon juice, dip in well-beaten egg
and roll in breadcrumbs, giving a good coating. Place a piece of butter on the frying pan,
and when melted place it on the cutlets, and fry until they are a light golden brown on
either side, draining well as they are cooked. Arrange the cutlets on a hot dish, put some
boiled heads of asparagus in the center, garnish with parsley, and serve.
Epigrammes of Lamb with Macedoine.
Tie two breasts of lamb together and boil them in a stock-pot for forty-five minutes. Drain
well, then take out the bones, and place a heavy weight on it. When quite cold, cut each
breast into three heart shaped pieces, dip them in oil or fat, add one tablespoonful of
pepper, roll in breadcrumbs, and broil over a slow fire for four minutes each side. Take six
broiled breaded lamb chops, prepare, and cook exactly the same, and serve with half pint
of hot macedoine or any other garnishing that may be liked; arrange the breasts and
chops on the garnishing,
Fricassee of Lamb,
Cut the breast of a lamb into square pieces, sprinkle salt and flour over, and brown in a
little butter. Place them in a stewpan with a sliced onion and a little water, and simmer
until the bones will slip out easily. Take the lamb out, remove the bones, strain the liquor,
and pour off the fat. Boil the liquor over again, put in
the meat with a little salt and pepper, and stew for a little while longer; then add one
quart of peas, and simmer for fifteen minutes. When ready to serve turn the meat onto a
hot dish.
Hashed Lamb.
Fry two chopped onions in a saucepan with about one ounce of butter, add one pint of
cooked chopped potatoes, and one-half pound of cooked hashed lamb, season with one
teaspoonful of pepper, one tablespoonful of salt, and one-half teaspoonful of nutmeg.
Moisten with one-half pint of broth, and cook for ten minutes. Put the hash on a hot dish,
and arrange half a dozen poached eggs on top. Serve sprinkled over with chopped parsley.
Roasted Haunch of Lamb.
Trim the shank bone of a haunch of lamb, fold the loan underneath, fasten it with
skewers, season and roast in a pan in a hot oven, basting often with butter. When it is
nearly cooked sprinkle some stale breadcrumbs and a little salt over, baste with butter
and let the joint brown. Put the haunch on a hot dish, tie a ruffle around the bone, make a
rich gravy, and serve it with the meat, also some mint sauce, both being placed in
sauceboats.
Broiled Lambs' Kidneys, Maitre d'Hotel.
Plunge the kidneys into boiling water for an instant, split down the middle without
cutting them clear through, skin and run a fine skewer through each to keep them flat.
Season well with pepper and salt, warm a little butter and brush over them. Lay them on a
well-greased, hot gridiron, the cut side downwards ; when that side is done, turn them
over and cook the other side. Remove the skewers, lay the kidneys, hollow side up, on a
hot dish, put a little maitre d'hotel butter on each, and serve.
Broiled Lambs' Kidneys with Colbert Sauce.
Split open eight or nine kidneys, skin them, place them on a dish and moisten them well
with sweet oil. Dust over with one tablespoonful of salt, one teaspoonful of pepper and
one-half teaspoonful of nutmeg. Take eight silver skewers, run each skewer through the
center of a kidney (which should be split partly open), roll them in breadcrumbs and broil
them over a moderate fire for about five minutes on either side. Place them on a very hot
dish on which has been previously poured one-half pint of hot Colbert sauce, garnish with
croutons of fried bread, and serve.
Deviled Lambs' Kidneys.
Skin and pare a dozen kidneys, without separating the parts, and run the skewers through
as for broiled lambs' kidneys with Colbert sauce. Broil them a little for one
minute on either side, then stir together in a dish one teaspoonful of mustard with two
tablespoonfuls of Parisian sauce, a little cayenne pepper, one teaspoonful of salt and a
little mignonette pepper. Roll the kidneys well in this and then in breadcrumbs, and
finish by broiling them once more for three or four minutes. Pour over a gill of maitre
d'hotel butter, and serve.
Fried Lambs' Kidneys with Bread Croutons.
Skin and trim the fat off the kidneys, cut each one into halves lengthwise, place them in a
fryingpan with one or two finely-chopped shallots and two ounces of butter, sprinkle with
salt and pepper and fry them. When the shallots are nicely browned and the kidneys are
cooked remove them from the fire and baste with a few tablespoonfuls of melted glaze.
Fry in hot fat half a dozen croutons of bread, and when brown and crisp brush them over
with a paste-brush dipped in melted glaze; place the kidneys on a hot dish, sprinkle with
chopped parsley, squeeze over them the juice of a lemon, garnish with croutons of bread,
and serve.
Stewed Lambs' Kidneys.
Pare, trim and skim a dozen kidneys, cut them into slices and cook for five minutes in a
fryingpan with one ounce of clarified butter, one tablespoonful of salt and one
teaspoonful of pepper. Brown well and then add one-half pint of Spanish sauce and four
mushrooms cut into pieces. Warm without boiling, add the juice of half a lemon and one
teaspoonful of chopped parsley, and serve.
Boiled Leg of Lamb.
Sprinkle a leg of lamb with salt, place it in a bowl with enough soft water to cover, add a
few drops of vinegar or lemon juice, and let the lamb steep for an hour. Then dry it,
dredge with flour, wrap it in a piece of linen, put it in a saucepan with a bunch of sweet
herbs and water to cover, and boil it for an hour and a half, more or less, according to the
size of the joint. When cooked remove the cloth, place the lamb on a hot dish, garnish
with parsley and thin slices of lemon, and serve with a sauceboatful of caper sauce.
Broiled Lambs' Liver.
Cut the liver into rather thin slices, and allow them to macerate in oil and chopped
parsley for half an hour. Drain the slices, sprinkle over salt and pepper, roll them in
grated breadcrumbs, lay them on a gridiron, and broil over a clear fire. Put six ounces of
butter into a saucepan to melt, and mix with it the juice of a lemon, one tablespoonful of
chopped parsley, and season with salt and pepper. When the slices of liver are cooked, lay
them on a hot dish, pour the butter over, and serve.
Fried Lambs' Liver.
Wash thoroughly some lambs' liver, cut it into slices, and rub them well on both sides
with pepper, salt and flour. Place a large lump of fat in a fryingpan and make it hot. Dip
the fillets into beaten eggs, plunge them into the fat, and fry them. Drain the slices of
liver, dust a little salt over, and put them on a hot dish on which has been laid a folded
napkin, garnish with quarters of lemon, and serve.
Minced Lamb with Poached Eggs.
Take some cold roasted lamb, trim and chop it very fine, season with pepper, salt and a
little finely chopped mint. Make some gravy very hot in a saucepan, thicken it with
browned flour, stir in the seasoned meat, and let it get hot. Make some triangles of
buttered toast, lay a poached egg on each, pour the mince into a flat dish, and garnish
with the toast and poached eggs.
Pilau of Lamb.
Cut the meat of a leg of lamb into small pieces, and make a little broth with the bones.
Cut half a pound of streaky bacon in squares and fry in a stewpan with one chopped
onion; put the pieces of lamb in with it, sprinkle a little salt over and fry over a brisk fire
for ten minutes. Cover the lamb with the broth that has been prepared from the bones.
Skin and chop two ripe tomatoes and after picking out the seeds, put them in with the
lamb, adding two green peppers, cut up a bunch of fine herbs, a sprig or two of parsley
and a pinch of saffron ; when the broth has boiled for five minutes throw in some rice,
put the lid on the stewpan, move it to the side of the fire, and let the contents stew for
twenty minutes or until the rice is quite tender. When ready to serve turn the pilau out
onto a hot dish.
Roasted Forequarter of Lamb.
Cover a forequarter of lamb with slices of bacon, and wrap it up in a sheet of buttered
paper. Roast in the oven, and when it is cooked enough, raise the shoulder from the neck
with a knife, fill the cavity with butter, and serve on a hot dish.
Roasted Hindquarter of Lamb.
Select a hindquarter of lamb, trim the bone, fix the lamb in a roastingpan and roast it in a
hot oven, basting often with butter; when nearly done sprinkle with breadcrumbs, baste
again to brown, and sprinkle salt over. V/hen the lamb is cooked put it on a hot dish,
surround with a rich gravy, and serve with mint sauce.
Roasted Hindquarter of Lamb with Celery.
Truss the joint, range it in a bakingpan and roast it in a hot oven. Clean and trim three
fresh heads of celery, cutting off the tops and the outside leaves, put them for ten minutes
in boiling water, then refresh them with cold water, and tie together in bundles. Place
them in a saucepan with a small quantity of sliced carrots, an onion, a bunch of sweet
herbs, three-quarters of a pint of chicken broth, half a pint of water and one teacupful of
clarified butter ; lay a sheet of paper over the whole, put the lid on the saucepan, and keep
the contents cooking gently by the side of the fire. When the lamb is cooked, remove and
place it on a hot dish, put the celery around, and serve with a sauceboat of half glaze.
Roasted Saddle of Lamb.
The saddle of lamb is simply the two loins cut off before the carcass is split open down
the back ; it is best when roasted before an open fire, but it may be cooked in a very hot
oven. If medium size it will cook in an hour and a half, but if large it will require two
hours. It should first be exposed to intense heat until browned, then seasoned with salt
and pepper, and every fifteen minutes should be basted with the drippings, which fall
from it; about a half hour before the loin is done make a sauce for it as follows : Peel two
large cucumbers, cut them in slices, and place them in salted cold water. Peel and slice
one medium-sized onion, place it in a saucepan with the cucumbers, with enough gravy to
cover, and let them stew for fifteen minutes; season highly with salt and pepper and a
tablespoonful of lemon-juice or vinegar. When the lamb is cooked dish it on a hot dish,
garnish with cucumbers, and serve the sauce in a gravy-boat with it.
Roasted Saddle and Leg of Lamb.
Wash, salt and flour the meat and put it in a bakingpan in a hot oven to roast, basting
often until done. Place it on a hot dish and serve it with mint sauce.
Braised Shoulder of Lamb.
Remove the bone from a shoulder of lamb and lard it with lightly-seasoned strips of
bacon fat in the thick part of the shoulder ; roll the joint to a good shape, tie it round, put
it into a braisingpan with a lump of butter and braise gently over a moderate fire till
browned all over. Put in about eight small onions, a bundle of chopped parsley and one
quart of broth, place the saucepan by the side of the fire and allow the contents to simmer
until the onions are tender. Put the meat onto a hot dish, cut off the string and garnish
with the onions. Boil the cooking liquor until it is reduced to a thick gravy, then pour it
over the lamb, and serve.
Braised Shoulder of Lamb, African Style.
Season a shoulder of lamb with one pinch each of salt and pepper and tie it up. Put it in a
saucepan with one sliced onion and carrot and brown for six minutes. Moisten with one
pint of broth and Spanish sauce and cook for forty-five minutes. Skim all the fat from the
gravy, remove the meat to a hot dish and untie it. Decorate the dish with three stuffed
egg-plants and half a pint of cooked okra gumbos. Pour the gravy over the shoulder of
lamb, and serve.
Braised Shoulder of Lamb, Flemish Style.
The same as for braised shoulder of lamb, African style, serving for garnishing half a oint
of cooked carrots, turnips and red cabbage arranged around the dish.
Braised Shoulder of Lamb, Rouennese Style.
Braise a shoulder of lamb, cut three medium-sized turnips the shape of a large clove of
garlic, put them in a stewpan with one ounce of butter and one teaspoonful of powdered
loaf-sugar on top. Put them in the oven and leave until they become thoroughly brown,
moving the pan often to prevent burning. Put the gravy from the meat over the turnips,
dish up the shoulder, and serve.
Roasted Shoulder of Lamb and Mint Sauce.
Wash a shoulder of lamb, dredge both sides with salt and flour, fix it on a ba-kingpan,
with a little hot water dripping and salt, and then roast in a brick oven, basting
occasionally until done. Place it on a hot dish, and serve with mint sauce.
Lamb Stewed with Tomatoes.
Divide a saddle of lamb into moderate-sized quarters, remove part of the bones, and put
the meat into a flat stewpan with a clove of unpeeled garlic, one onion and a lump of
butter; season well and toss over the fire until nicely browned. Cut four tomatoes in
halves, take out the seeds and cut them into quarters. Place a little oil in a fryingpan,
when hot put the tomatoes in and fry over a sharp fire until the moisture is reduced, then
turn them in with the lamb, stir over the fire for ten minutes, take the onion and garlic
out, place the lamb and tomatoes on a hot dish, and serve.
Baked Lambs' Sweetbreads.
Clean the sweetbreads, washing them in plenty of water, then steep them in water for an
hour or more. Drain the sweetbreads and blanch them in boiling water until firm, then
boil them slowly for fifteen to twenty minutes; drain and wipe the sweetbreads on a cloth;
roll them in the beaten yolks of eggs, and then put in plenty of
grated breadcrumbs, and place them in a quick oven until nicely browned. Boil one
wineglassful of sherry wine with one-half pint of gravy, arrange the sweetbreads in a
group on a hot dish, pour the gravy over them, and serve at once.
Fricassee of Lambs' Sweetbreads.
Blanch three lambs' sweetbreads, parboil them i