Breast Of Lamb With Benshamelle

Take off the under bone, then blanch and put it into a stewpan, with parsley, thyme, and eschalots, chopped very line, a bit of fresh butter, pepper, salt, a little essence of anchovie, and lemon juice. Let it simmer over a slow lire till nearly done; then lay it on a dish, and, when almost cool, egg and breadcrumb it, broil it over a slow clear fire till tender, and let it be of a nice brown colour. Serve it up with a beushameile sauce under.

Breast Or Tendrons Of, Lamb En Matelote

Cut the breast into two long slips, trim off the bone and skin, cut them into small piece, blanch and boil them in a little stock and lemon juice. When nearly done, add peeled and half-boiled button onions, pieces of pickle cucumber cut of the same size, a few button mushrooms stewed, some slices of throat sweetbreads, blanched omlet of egg (the same kind as for garnishing) cut into pieces the form of dice, and lean ham cut in the same manner; then add a cull is or ben-shamelle. When it is to be served up, put sippets of fried bread round.

Breast Of Lamb With Teas

Cut off the under bone, and then blanch and braise it. When it is to be served up, glaize the top and put the stewed peas under.

How To Stew Peas For Sauce: For Lamb, Veal, Chickens, Etc

To a quart of shelled young green peas add two ounces of fresh butter, a very little sifted sugar, and some salt. Put them into a stewpan, cover it close, simmer the peas till nearly done, then add some good-seasoned cuilis, and stew them till lender.

Lamb Cutlets With Cucumbers

Take the bone from a loin of lamb, cut it into chops, beat them flat with a chopper, and trim off some of the fat. Pass them with a piece of fresh butter, chopped parsley, thyme, eschalots, lemon juice, and pepper and salt. When three parts done, put them on a dish, and, when nearly cool, egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Drain them dry, place them round each other in the dish, and serve them up with the cucumber sauce in the center.

N. B. In the same manner may be done mutton and veal cutlets.

Neck Of Lamb Glalzed

Cut the scrag and the chine bone from a neck of house lamb; then take off the skin, trim part of the fat away to lard the neck lengthways, blanch it, and braise or roast it gently with a veal caul over. When it is to be served up, glajze the larding, and put round it white onion sauce made thus: -

Onion Sauce

Take boiled onions, rub them through a hair sieve; then add to them fresh butter, cream, flour, and salt, a very little of each, and let it stew five minutes.

Lamb Cutlets With Tendrons

Cut a neck of house lamb into chops, leaving only the long bone; then beat them flat, and pass them with parsley, thyme, eschalots, chopped very fine, and add a little lemon juice, mushroom powder, pepper, and salt. When they are three parts done lay them on a dish, and when half cold breadcrumb them and broil them on a stew pan cover over a slow fire with a bit of fresh butter. When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb, and round them the cutlets, and turnip sauce over the center.