Part 88 (2/2)

ROAST SHOULDER OF LAMB.

755. INGREDIENTS.--Lamb; a little salt.

_Mode_.--Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad.

_Time_.--A shoulder of lamb rather more than 1 hour.

_Average cost_, 10s. to 1s. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

SHOULDER OF LAMB STUFFED.

756. INGREDIENTS.--Shoulder of lamb, forcemeat No. 417, tr.i.m.m.i.n.gs of veal or beef, 2 onions, 1/2 head of celery, 1 f.a.ggot of savoury herbs, a few slices of fat bacon, 1 quart of stock No. 105.

_Mode_.--Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coa.r.s.e thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours.

Reduce the gravy, with which glaze the meat, and serve with peas, stewed cuc.u.mbers, or sorrel sauce.

_Time_.--Rather more than 2 hours. _Average cost_, 10d. to 1s. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree).

757. INGREDIENTS.--2 or 3 sweetbreads, 1/2 pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of b.u.t.ter and flour, 2 eggs, nearly 1/2 pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg.

_Mode_.--Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water.

Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of b.u.t.ter and flour, and stew gently for 1/4 hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve.

_Time_.--Altogether 1/2 hour. _Average cost_, 2s. 6d. to 3s. 6d. each.

_Sufficient_--3 sweetbreads for 1 entree.

_Seasonable_ from Easter to Michaelmas.

ANOTHER WAY TO DRESS SWEETBREADS (an Entree).

758. INGREDIENTS.--Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, No. 442, 1/2 gla.s.s of sherry.

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