767. - Lamb's Head With Brain Or Liver

Blanch the brain or liver, and mince them as for sheep's head, introducing only the yolk of an egg; mix with a little milk, stir in quickly, add a table-spoonful of chopped parsley, the juice of half a lemon, lay it on the dish with the head over, and serve.

768. - To Bone A Quarter Of Lamb

Take the fore quarter, remove the shoulder and take out the bone; stuff it with fine forcemeat, and skewer it in a handsome shape. Braise it with two ounces of butter, add a teacupful of water, stirring the braise until the gravy is drawn. Then cut the brisket into pieces, and stew them in white gravy; thicken it with cream and eggs so that it shall be very white; cut the long bones into chops and fry them; thicken the gravy of the braise, add to it haricots, minced truffles, or any thing else of vegetable in season. Place the shoulder in the centre of a dish with its own sauce, lay the brisket covered with white sauce round it, and place the fried chops at the edge.

769. - Lamb A Lespagnole

An entire lamb is frequently roasted in the Peninsula, without any other preparation than merely skinning it, taking out the fry, and cutting off the feet. It is then, however, extremely young - not more than perhaps six weeks or two months old; the bones eat like gristle, and the meat is singularly delicate. It is sometimes, but only rarely, stuffed with bread and sweet herbs, and served with bread-sauce; but more frequently eaten with lemon-juice.

770. - Au Pascal

May be a little older, and is also roasted whole, but boned from the neck up to the shoulders, and the legs fixed into the body, which is then covered with slices of bacon, kept on with small skewers, or tied with twine; all, however, being removed when the meat is nearly done. Both should be placed in a cradle-spit, and will take about two hours in roasting.

771. - To Fbicassee Lamb-Stones Without Ant Addition

Skin, wash, and parboil, and then cut them in half, dry and flour them; fry of a beautiful brown in hog's lard. Serve with the following sauce: thicken some veal gravy with a bit of flour and butter, and then add to it a slice of lemon, a large spoonful of mushroom ketchup, a teaspoonful of lemon-pickle, a grate of nutmeg, and the yolk of an egg beaten well in two large spoonfuls of thick cream. Put this over the fire, and stir it well till it is hot and looks white: do not let it boil, or it will curdle. Then put in the fry, and shake it about for a minute or two. Serve in a very hot dish.

772. - To Stew A Breast of Lamb

Cut it into pieces, pepper and salt well, stew in sufficient gravy to cover the meat until tender, then thicken the sauce, pour in a glass of sherry, serve on a dish of stewed mushrooms.

773. - Chevaux-De-Frise Lamb

Get two necks of lamb of the same size, take off the chine-bone, not leaving a particle of bone adhering to the ribs, or it cannot be carved clean down between the bones when at table; blanch them a few minutes, put them to cool, then scrape about one inch down from the ends of the ribs between each bone, the skin, and fat; then put the bones to meet regularly, and put one between the other, which will form a chevaux-de-frise; braise them the same as the former; when done, glaze the fat and meat but not the white rib bones: any of the sauces named or cucumbers.