Roast Lamb

Any joint roasted a quarter of an hour to each pound in weight in a medium oven; must be frequently basted; about 10 minutes before taking up, should be dredged with flour and basted with melted butter, so as to take on a delicate color; served either with mint sauce or currant jelly in separate dishes, with a spoonful of gravy under the meat.

Braised Lamb

The shoulder lifted off and boned, leaving the shank for a handle, lay it out flat, season with salt and pepper, spread with forcemeat, roll up, tie in neat shape, braise it with vegetables; served with the strained and skimmed braise, or with a garnish of turned vegetables - green peas, glazed columns of turnips, stuffed egg plant and okras, Brussels sprouts, Milanaise garnish, asparagus, larded lamb's sweetbreads, etc.

Boiled Lamb

The legs simmered in white stock with a bunch of sweet herbs till done, allowing 12 minutes to the pound; served with cream sauce, caper sauce, spinach puree, sorrel puree, haricots verts, shred wax or stringless beans, macedoine of vegetables, asparagus tips.

Saute Of Lamb

The shoulder boned and cut into neat pieces, sauteed with minced onions and a flavoring of garlic in butter, raw skinned tomatoes cut in halves, and lightly fried with butter, taken up and added to the lamb, the whole then cooked for 20 minutes; served garnished with fancy croutons.

Blanquette Of Lamb

The breast or boned shoulder cut in neat pieces, seasoned with salt and white pepper, rolled in flour, quickly without coloring, saute them with butter and a few minced shallots, take up into a sautoir, make a cream sauce in the butter, etc., they were sauteed in, strain over the lamb, simmer till done, adding some button mushrooms and a little chopped parsley; serve in a casserole, or with a border of fancy mashed potatoes.

Epigramme Of Lamb

Breasts of lamb simmered in seasoned white stock till the bones are easily removed (keeping the little rib bones) press the breasts; when cold, trim and cut into cutlet shapes, point the rib bones and insert into the pieces of lamb, bread and fry one-half of them, roll in flour and saute with butter the other half; served at the side of a croustade filled with garnish, and a sauce at the sides; the sauteed one should be brushed with light colored glaze; the croustade may be filled with Toulouse garnish, sauteed lamb fries, macedoine of vegetables, green peas, asparagus tips, button mushrooms, diced lamb sweetbreads or brains, etc.

Fricassee Of Lamb

Breast of lamb cut into neat pieces, seasoned with salt and pepper, rolled in flour, sauteed lightly with butter, taken up into a sautoir, moistened with thin white sauce, simmered till done, skimmed, sauce then thickened with a liaison of egg yolks and cream, seasoned with nutmeg and cayenne; served with a garnish of green peas, inverted molds of dry boiled rice, macedoine of vegetables.