Curried Lamb

Cold roast lamb cut into neat pieces with the skin removed; curry sauce made from lamb or mutton stock, simmered in it till thoroughly heated; served within a border of dry boiled rice.

Curried Lamb

Rack of lamb cut into chops, trimmed, sauteed with minced shallots, taken up into a sautoir, sprinkled with flour and curry powder, seasoned with salt, lemon juice and a dash of cayenne, moistened with white stock, simmered with a sprig of green mint till done, mint then removed; served within a border of rice, potatoes, green peas, button mushrooms, etc.

Stewed Lamb

Scrag of lamb and the chops from under the shoulder cut in neat pieces, simmered in white stock till done, sauce made of the broth; served with a sprinkling of parsley and a garnish of vegetables.

Cutlets Of Lamb

The rack of lamb cut into chops and trimmed, then either breaded after seasoning, sauteed; spread on one side after lightly broiling with forcemeat or D'Uxel-les dressing, then finished in oven; served with a garnish of green peas, or any of the following: asparagus points, macedoine, button mushrooms in sauce, Maitre D'Hotel butter, print-aniere, Villeroi sauce, Godard garnish, slices of stuffed cucumber, Toulouse or Financiere garnish, small new potatoes, puree of mint, stuffed tomatoes, puree of peas and Bechamel sauce, green peas and caper sauce, peas and asparagus points in Bechamel, Julienne vegetables in Madeira sauce, saute of small new carrots cooked whole and seasoned with lemon juice, sugar and chopped parsley, puree of peas and the sauteed cutlets dipped in glaze, the cutlets larded, dipped in Perigord sauce, then breaded and fried; served with truffle sauce, Italian style i. e. sauteed in butter just enough to set them, dipped in Italian sauce thickened with Parmesan cheese, when cooled, breaded and fried; served with Italian sauce; they may also be first set by lightly sauteeing, then dipping into appropriate lamb sauces, cooling, breading, frying and serving with a sauce the same as they were coated with.

Emince Of Lamb

Cold leg or shoulder of lamb cut in thin slices, then again into circles with a large column cutter, reheated with butter over a quick fire, seasoned with salt, pepper and powdered mint, then drained; into the butter is then placed some minced shallots; when lightly browned, flour added to form a roux, moistened with mutton broth, seasoned with salt, nutmeg, pepper, herbs and a dash of Worcestershire sauce, boiled five minutes, then strained over the lamb, which simmer for fifteen minutes; served on toast.

Hashed Lamb With Poached Egg

Roast lamb trimmings chopped fine and seasoned with salt, pepper and finely chopped green mint, moistened with thickened roast lamb gravy, fetched to the simmering point; served on a slice of toast, garnished with triangles of buttered toast on which is a trimmed poached egg.

Ragout Of Lamb

The breast, chops under the shoulder, and the scrag, neatly cut and trimmed, fried a light color with butter, taken up, very small whole onions then fried in the butter, taken up and added to the lamb, flour then added to the butter to form a roux, moist-tened with white stock, seasoned with salt, pepper, pot herbs and a crushed clove of garlic, boiled, skimmed, strained over the lamb and onions, simmer till done; served with a border of fancy vegetables, macedoine, mushroom sautes, green peas, flageolets, new lima beans, Parisienne potatoes, small stuffed tomatoes, etc.

Garnished Stewed Lamb

Preferably use the centre cuts of the breasts, boil them with a bunch of green mint in seasoned white stock; when done, taken up and the bones removed, placed in a colander and washed with hot water to remove any scum; white sauce made from the broth, seasoned with salt, red pepper, lemon juice and nutmeg; when done, strained over the washed lamb in a sautoir, simmer, skim; serve sprinkled with parsley dust and garnished with small new potatoes of even size, green peas, asparagus points, mushrooms sautes, small stuffed tomatoes, small rice timbales, forcemeat balls, a jardiniere of vegetables, mixed haricots, potato croquettes, French beans, etc.

Lamb's Fries

The testicles blanched and trimmed, cut in halves, skinned, seasoned with salt, pepper, nutmeg and lemon juice, rolled in flour, then breaded and fried; served with tomato, Bearnaise, remoulade and trianon sauces, or on a bed of mashed potatoes and flanked with peas, flageolets, etc. May also be broiled and served on toast with Maitre D'Hotel butter, tartar or Bearnaise sauces, also fricasseed and served with a garnish suitable to sweetbreads.

Scallops Of Lamb With Rice

Take cold lamb and cut into pieces the size of half dollars, simmer them in Veloute' sauce seasoned with a little nutmeg. To serve: arrange some hot boiled rice grains around the edge of a platter, place the lamb in the centre and sprinkle with parsley dust, garnish the rice with scallops of red tongue reheated with a little butter.

Lamb Sweetbreads In Cases

Cooked lamb sweetbreads cut in dice two-thirds, diced mushrooms one-third, mixed, simmered in thick Veloute sauce, filled into buttered paper cases or croustades, sprinkle with breadcrumbs, browned in a quick oven and served.