758. - Saddle Of Lamb, Russian Fashion

Roast a small saddle of lamb, keeping it pale; having had it covered with paper, take ten good-sized boiled potatoes, mash them with about two ounces of butter, a teaspoonful of salt, a quarter ditto of pepper, a table-spoonful of chopped parsley, and a little grated nutmeg; mix all well together with a fork, adding half a gill of milk and one egg; when cold, roll them into a long shape the size of plover's eggs, egg and bread-crumb twice, and fry light colored; dress the saddle, surround it with the potatoes, make a sauce of melted butter and maitre d'hotel butter, put in it, and pour it round, and serve. All joints of lamb can be dressed thus.

759. - Leg Or Shoulder Of Lamb With Peas

These must be plain roasted; when done, serve with peas in the bottom of the dish.

760. - Leg Or Shoulder With French Beans

Plain roast as before; prepare beans as directed.

761. - Boiled Leg Of Lamb With Spinach

Procure a very small leg, and cut the end of the knuckle-bone, tie it up in a cloth and place it in cold water, with two ounces of salt; boil it gently according to size; when done, remove the cloth, and dish it up with spinach under it, prepared as directed. (See Vegetables.)

763. - Breast Of Lamb Braised, Broiled

Saw off the breast from the ribs of lamb, leaving the neck of sufficient size to roast, or for cutlets; then put two onions, half a carrot, and the same of turnip, cut into thin slices, in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, half an ounce of salt, and three pints of water; lay in the breast, which let simmer until tender, and the bones leave with facility; take it from the stewpan, pull out all the bones, and press it between two dishes; when cold, season with a little salt and pepper, egg and bread-crumb it lightly over, and broil gently (over a moderate fire) of a nice yellowish color, turning it very carefully; when sufficiently browned upon one side, serve with plain gravy in the dish, and mint sauce separately, or with stewed peas or any other vegetable sauce; tomato sauce is likewise very good served with it.

764. - Lamb's Head

Parboil the head, rub it over with yolk of eggs, cover it thickly with chopped herbs, crumbs of bread, and clarified butter, and put it into a Dutch oven before the fire. Mince the heart and the liver very finely, and stew them in a little good gravy, adding a spoonful of lemon-pickle; make some forcemeat-balls, and brain-cakes, and fry them; place the mince in the dish with the head upon it, and garnish with the balls, brain-cakes, and lemon sliced, or pickles.

765. - Lamb's Fry

Take about a pound and boil for ten minutes in half a gallon of water take it out and dry on a cloth; have some fresh crumbs, mix with them half a spoonful of chopped parsley, salt, pepper; egg the fry lightly with a paste-brush, dip it in the crumbs, fry for five minutes, serve very hot on a clean napkin in a dish, with fried parsley over.

766. - Lamb's Head With Hollandaise

If you want it very white, make stock as for sheep's feet, put it to stew, when done lay on dish with about twelve new potatoes (boiled) round it, pour over some cream-sauce, and serve.