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Lamb

(Practical Cookery.) - (The Most Valuable And Original Receipts)







The fore and hind quarters are good roasting pieces. Sprinkle salt and

pepper on the lamb, turn the bony side towards the fire first; if not

fat, rub a little butter on it, and put a little in the dripping pan;

baste it frequently. These pieces are good stuffed like a fillet of

veal, and roasted. The leg is also good, cooked in the same manner; but

it is better boiled with a pound of salt pork. Allow fifteen minutes

boiling to each pound of meat. The breast of lamb is good roasted,

broiled, or corned and boiled; it is also good made into a pot pie. The

fore quarter, with the ribs divided, is good broiled. The bones of this,

as well as all kinds of meat, when put down to broil, should first be

put towards the fire, and browned before the other side is broiled. A

little salt, pepper, and butter, should be put on it when you take it

up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg

several days, put it in brine. It should not be put with pork, as fresh

meat is apt to injure it. Lamb's head, feet, and heart, are good, boiled

till tender, then cut off the flesh from the head, cut up the heart, and

split the feet in two; put the whole into a pan, with a pint of the

liquor they were boiled in, together with a little butter, pepper, salt,

and half a tea cup of tomato catsup; thicken the gravy with a little

flour; stew the whole for a few moments. Pepper-grass, or parsely, are a

pretty garnish for this dish.

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MUTTON OR LAMB CHOPS

Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with very
little fat in it. To be nice and tender they must be sautÚd quickly to a
nice brown. Or the chops may be broiled over the hot coals or in gas
broiler, eight or ten minutes is all the time required; serve at once.

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KOHL-RABI WITH BREAST OF LAMB

Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.

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STRING BEANS WITH LAMB

Take a small breast of lamb, two large onions, one-quarter peck of beans
(string and cut in long thin pieces); skin six large tomatoes, and add
two cups of water. Cook until the beans are tender, then add one
tablespoon of flour to thicken.
STRING OR WAX-BEANS, SWEET AND SOUR
Put the beans into sufficient boiling water to just cover them; cook for
one hour and a half to two hours, depending upon the tenderness of the
beans. Meanwhile, prepare for each quart of beans five sour apples;
peel, core and cut in pieces. When the beans are done, add the apples,
the thin peel of one lemon, the juice of one and one-half lemons, a
small teaspoon of salt, and two tablespoons of cider vinegar. Let the
apples cook on top of the beans until they are thoroughly done, then mix
well with a good quarter cup of granulated sugar. This dish will be
better by being served the next day warmed up.

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ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and loin
together. Carefully rinse the piece of meat. Place in pan, dust
lightly with pepper. Have the oven hot and place pan in without
putting water in pan. Brown on one side, then turn and brown on the
other. Then put about 1/2 cup of water in roasting pan, and if oven is
too hot, leave door open for a few minutes. Allow 25 minutes for each
pound of lamb.

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No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles,
butter, stock, Villeroy sauce.
Slightly cook the tendons (the part of the breast near the ribs) of
lamb, press them between two dishes till cold, then cut into a good
shape and dip them into a Villeroy sauce (No. 18) egg and bread-
crumb, and saute them in butter. When about to serve, put them in
a dish with very good clear gravy. A teaspoonful of chopped mint
and a tablespoonful of chopped truffles mixed with the bread crumbs
will be a great improvement.

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No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)

Ingredients: Tendons of lamb, butter, parsley, onions, stock.
Fry the tendons of lamb in butter together with a teaspoonful of
chopped parsley and an onion. Serve with good gravy.

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Belgian Lamb Chops.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a
tablespoonful of butter, salt and pepper until done. Remove fish to a
platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup
of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a
teaspoonful of prepared mustard and a tablespoonful of butter. Add to
the sauce and boil. Lay the fish in the boiling sauce ten minutes;
then serve.

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Belgian Roast Lamb.

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and
enough flour to make a stiff dough work well. Then roll out as thin as
paper; fold the dough and cut into round pieces; fry in deep hot lard
to a golden brown. Serve hot with stewed chicken.

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Turkish Stewed Lamb.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup
of cooked chestnuts chopped and 2 green peppers cut fine. Season with
salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover
with a mayonnaise dressing. Serve cold.

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ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES

1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt into bowl; rub in shortening
lightly with fingers; add enough water to make dough hold together.
Drop by spoonfuls into stew.









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