Cucumber And Artichokes For Lamb

Peel and remove the seeds from one or two fresh cucumbers, and cut them crosswise into three-cornered pieces; put these into a stewpan, with enough cold water to cover them, add a little salt, bring to the boil, and cook till tender; then strain, and dish up in the centre of some hot cooked artichoke bottoms, as shown in the design; pour over the cucumber a little warm butter and lemon juice mixed, sprinkle with chopped parsley, and serve.

Neck Of Lamb A La Duclair Carre D' Agneau A La Duclair

Take a nice neck of lamb, trim it for roasting, removing all the unnecessary fat and skin, Bkewer up the top part to keep the meal in good form, rub it over with clean dripping, wrap it in a piece of well-greased kitchen paper, and roast it in front of a quick lire for about an hour, keeping it well basted while cooking; when a nice brown colour, take up, and set it aside till cold; then remove the papers and skewers, and brush it over with a little liquid aspic jelly, dish it on a flat dish, garnish with little timbals prepared as below, and bunches of nice crisp salad of lettuce, and serve for a remove for dinner or luncheon, or for any cold collation.

Timbals Fob Garnishing Neck Of Lamb A La Duclair

Thinly line some little fluted timbal moulds with liquid aspic jelly that is coloured with a little liquid carmine, ornament the top of the moulds with some cooked green peas, then nearly fill them up with raw ripe tomato that is cut into little dice shapes and seasoned with a little finely-chopped tarragon and chervil, pour in some more aspic to fill up the moulds and leave them till set; then dip each into hot water, and turn out the timbals on to a clean cloth; place each timbal on a slice of hard-boiled egg that has been seasoned with a little salad oil, finely-chopped eschalot, parsley, salt, and coralline pepper, and use as directed above.

Neck Of Lamb A L'anvers Carre D'agneau A L'anvers

Take a neck of lamb, trim it for roasting, rub it over with dripping, wrap a piece of greased paper over it, place it in a baking-tin, and roast or bake it for an hour in a moderate oven; then take it up, brush it over with a little warm glaze, dish it up on a hot flat dish, garnish it round with cooked artichoke bottoms that are filled with turned braised carrots (vol. i. page 245); serve, with brown Mushroom sauce (see recipe), for a remove for dinner, or as a luncheon dish, while hot.

The artichokes are kept ready for use in tins, and can be used when fresh ones are not in season, being heated in their own liquor.

Fillet Of Beef With Salsifies Filet De Boeuf Aux Salsifis

Take a piece of fillet of beef, of about three and a half to four pounds, trim off all the unnecessary fat and skin, and lard it in lines with lardons of fat bacon, after which trim the lardons with a pair of scissors that they may be all the same length; tie up the fillet with string, to keep the meat in nice form. Prepare a braise thus: Put in a stewpan about two ounces of butter, one large sliced carrot, two or three sliced onions, a few slices of turnip, and marjoram and basil, four or five cloves, one blade of mace, about six black peppercorns, celery, herbs, such as thyme, bayleaf, parsley. Place the fillet on the top of the vegetables, then put a buttered paper over the top, cover the pan down with the lid, and let the meat fry with the vegetables for fifteen to twenty minutes; then add one wineglassful of sherry and a quarter of a pint of good brown stock, and put the stewpan into a moderately hot oven and let the fillet braise for about two and a half hours, during which time keep it well basted over the paper, so that none of the pieces of the vegetables get mixed up with the lardons, and adding more stock as that in the pan reduces. When cooked, take it up on a baking-tin and lightly brush it over with warm glaze, put it into a moderate oven and let the lardons crisp for about fifteen minutes; then dish up, and garnish the top with scraped horseradish, and place round the base salsifies cooked as follows: Peel and cut the salsifies into pieces, and drop them into cold water seasoned with salt and lemon juice that they may not change colour; when ready to cook put them into boiling water similarly seasoned, and boil them for two hours and a half, then strain them, and mix with the reduced liquor from the fillet. Serve with Espagnol sauce in a sauceboat.