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THE PRACTICE OF COOKERY
CHAPTER V - LAMB


PREPARATORY REMARKS ON LAMB.

The Fore Quarter of Lamb consists of the Shoulder, the Neck, and the Breast together; the Hind Quarter is the Leg and Loin. There are also the Head and Pluck, the Fry or Sweetbreads, Skirts, and Liver.

In choosing the Fore Quarter, the vein in the neck should be ruddy, or of a bluish colour. In the Hind Quarter, the knuckle should feel stiff, the kidneys small, and perfectly fresh. To keep it, the joints should be carefully wiped every day, and, in warm weather, sprinkled with a little pepper. The Fore Quarter is the prime joint, and should be roasted and basted with butter; the gravy is made as for beef or mutton. Mint sauce is served in a sauce-tureen, and half a lemon is sent to table with it, the juice of which is squeezed upon the ribs, after the shoulder is cut off, and they have been sprinkled with salt. If the joint weighs five pounds, it will require to be roasted one hour; if ten pounds, an hour and three quarters. The Hind Quarter may be roasted, or the Leg of it boiled. The Loin is then cut into steaks, fried, and served round it; the outside bones being covered with a fringe of fried parsley. A dish of spinach is generally served with Lamb.

LAMBíS HEAD AND MINCE.

Scald the head, and take off the hair; parboil it with the pluck; divide the head, and take out the brains; mince the heart and lights, also an onion; put it into a sauce-pan with a little gravy, thickened with butter and flour; add a little salt and pepper; cover the pan closely, and let it stew an hour. Rub the head with the yolk of an egg beaten up, and strew over it finely-grated bread, mixed with salt and pepper and boiled minced parsley; stick bits of butter here and there, and brown it in a Dutch oven. Cut the liver into slices, and fry it in butter; make the brains into cakes. Serve the head upon the mince, and garnish with liver and brain cakes.

LAMB DRESSED WITH RICE.

Half roast a small fore-quarter of lamb; cut it into steaks, season them with a little salt and pepper, lay them into a dish, and pour in a little water. Boil a pound of rice with a blade or two or mace; strain it, and stir in a good piece of fresh butter, and a little salt; add also the greater part of the yolks of four beaten eggs; cover the lamb with rice, and with a feather put over it the remainder of the beaten eggs. Bake it in an oven till it has acquired a light brown colour.

LAMB CHOPS.

Cut a neck or loin of lamb into chops; rub them over with the beaten yolk of an egg; dip them into grated bread, lemon-peel, pepper, and salt; fry them a light brown in good sauce with butter rolled in flour; add a little lemon pickle and mushroom catsup. Garnish with fried parsley. They may be served with or without the gravy.

TO DRESS LAMBSí FEET.

Clean, wash well, and blanch six lambsí feet; stew them, till they become tender, in some white stock, with a slice of lean ham, one onion, some parsley, thyme, two blades of mace, a little whole white pepper, and a few mushrooms. Before serving, strain the sauce; thicken it with flour and butter, and half a pint of cream; boil it a quarter of an hour; add the feet and the juice of half a small lemon. Garnish with sippets of thin toasted bread, cut into a three-cornered shape.

LAMB CHOPS BROILED.

Cut a loin or best end of the neck into chops; flatten them, and cut off the fat and skin; rub the gridiron with a little fat, broil them on a clear fire. Turn them with steak tongs, till quite done. Serve them hot.

DRESSED LAMB CHOPS.

Cut the chops off the best end of a neck of lamb; flatten them, and cut off the skin and fat; dip them into the beaten yolk of an egg, and then into bread crumbs, mixed with minced parsley, pepper, and salt. Fry them in boiling clarified beef-suet, and drain them before the fire upon the back of a sieve. Thicken a little gravy with flour and butter; add a table-spoonful of white wine and one of catsup; make it quite hot; pour it into the dish, and lay in the chops. Garnish with fried parsley.

LAMB CUTLETS.

Cut the cutlets off the loin, into round bits; trim off the fat and skin; dip them into the beaten yolk of an egg, and then into bread crumbs, mixed with minces parsley, grated nutmeg, and lemon-peel, pepper, and salt. Fry them a light brown in clarified beef suet; drain them on the back of a sieve before the fire. Serve them with melted butter and a little lemon pickle in it, or a brown sauce thickened. Garnish with cut lemon.

TO DRESS A BREAST OF LAMB.

Cut it into pieces, and stew it in weak stock, with a glass of white wine; add pepper and salt. When it is perfectly tender, thicken the sauce with butter and flour. Have cucumbers stewed in gravy ready to put over the lamb before serving.

A breast of mutton may be served up in the same way.


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