Part 87 (1/2)

_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 3 persons.

_Seasonable_,--gra.s.s lamb, from Easter to Michaelmas.

THE LAMB AS A SACRIFICE.--The number of lambs consumed in sacrifices by the Hebrews must have been very considerable. Two lambs ”of the first year” were appointed to be sacrificed daily for the morning and evening sacrifice; and a lamb served as a subst.i.tute for the first-born of unclean animals, such as the a.s.s, which could not be accepted as an offering to the Lord.

Every year, also, on the anniversary of the deliverance of the children of Israel from the bondage of Egypt, every family was ordered to sacrifice a lamb or kid, and to sprinkle some of its blood upon the door-posts, in commemoration of the judgment of G.o.d upon the Egyptians. It was to be eaten roasted, with unleavened bread and bitter herbs, in haste, with the loins girded, the shoes on the feet, and the staff in the hand; and whatever remained until the morning was to be burnt. The sheep was also used in the numerous special, individual, and national sacrifices ordered by the Jewish law. On extraordinary occasions, vast quant.i.ties of sheep were sacrificed at once; thus Solomon, on the completion of the temple, offered ”sheep and oxen that could not be told nor numbered for mult.i.tude.”

STEWED BREAST OF LAMB.

745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste, sufficient stock, No. 105, to cover it, 1 gla.s.s of sherry, thickening of b.u.t.ter and flour.

_Mode_.--Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1-1/2 hour. Just before serving, thicken the sauce with a little b.u.t.ter and flour; add the sherry, give one boil, and pour it over the meat.

Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.

_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 3 persons.

_Seasonable_,--gra.s.s lamb, from Easter to Michaelmas.

LAMB CHOPS.

746. INGREDIENTS.--Loin of lamb, pepper and salt to taste.

_Mode_.--Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.

_Time_.--About 8 or 10 minutes. _Average cost_, 1s. per lb.

_Sufficient_.--Allow 2 chops to each person.

_Seasonable_ from Easter to Michaelmas.

LAMB CUTLETS AND SPINACH (an Entree).

747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to taste, a little clarified b.u.t.ter.

_Mode_.--Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and sc.r.a.pe the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread crumbs, and season with pepper and salt. Now dip them into clarified b.u.t.ter, sprinkle over a few more bread crumbs, and fry them over a sharp fire, turning them when required. Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned.

_Time_.--About 7 or 8 minutes. _Average cost_, 10d. per lb.

_Sufficient_ for 4 persons.

_Seasonable_ from Easter to Michaelmas.

_Note_.--Peas, asparagus, or French beans, may be subst.i.tuted for the spinach; or lamb cutlets may be served with stewed cuc.u.mbers, Soubise sauce, &c. &c.

LAMB'S FRY.