(1731). Fore Quarter Of Lamb With Stuffed Tomatoes - 0n The Spit (Quartier De Devaut D'Agneau A La Broche Aux Tomates Farcies)

Detach the shoulder from the rack on the covered rib side and leave the neck side without removing it; bone the shoulder, leaving only the end bone, and pass a skewer through the shoulder and the breast; adjust or lay it on the spit, fastening the two ends with a strong string; run a skewer through the meat near the shoulder, having it run through the hole in the spit to prevent the meat from slipping while cooking. Cook in front of a brisk fire basting frequently: it will take from thirty to forty-five minutes; when nearly done, salt it over. Dress the neat on a very hot dish and serve clear gravy (No. 404) separately; garnish the end bone with a frill ( No. 10), and set around baked stuffed tomatoes (No. 2842).

(1732). Hind Quarter Of Lamb With Mint Sauce Or Colbert Sauce (Quartier De Derriere D'Agneau A La Sauce Menthe Ou A La Sauce Colbert)

Pare very carefully a good hind quarter of lamb; suppress and pare the end bone or handle bone after sawing it two inches below the joint of the leg; cut away the meat two inches down, then scrape the bone clean; now lay the quarter in a baking-pan (Fig. 136), salt it evenly, and baste with dripping fat; set it in a moderate oven and let cook for three-quarters to one hour. Dress on a long hot dish, trim the handle with a frill (No. 10), pour a little of its gravy over, and serve with a separate mint sauce (No. 616) or Colbert sauce (No. 451).

(1763). Lambs' Tails A La Conti (Queues D'Agneau A La Conti)

Parboil twelve yearling lambs' tails cut from the saddle at the beginning of the tail. Cover the bottom of a sautoir (Fig. 130) with fragments of fat pork, minced carrots and onions and a garnished bouquet (No. 123); put in the tails and moisten to their entire height with broth ( No. 194a), then let them cook slowly in the oven. When done, drain them on a baking sheet be-sprinkle with salt and set a weight on top, strain the stock, remove the fat and reduce it to half; when the tails are cold, pare them by cutting off the ends so that they remain only three and a half inches long, dip in melted butter, then in bread-crumbs and broil on a slow fire, dress on a dish in a circle, glaze well and fill the inside space with a thick lentil puree (No. 719). A thick half-glaze sauce (No. 413) accompanies these tails having it served separately.

(1764). Tendrons Or Gristle Of Lamb With Robert Sauce - Broiled (Tendrons D'Agneau Grilles A La Sauce Robert)

Raise the cartilaginous parts from the breast which are called the tendrons or gristle, remove the breast bones keeping on only the tendrons, season with salt, pare into half hearts and lay them in a double broiler after brushing over with oil, and then broil them on a slow fire; when done dress on a Robert sauce (No. 533), insert a small bone into each piece to represent a handle and trim it with a paper frill (No. 10).

(1765). Lambs' Tongues With Olives (Langues D'Agneau Aux Olives)

Steep and parboil twelve lambs' tongues, then cook them in stock (No. 194a) drain and suppress the white skin that covers them. Line a saucepan with slices of fat pork, range the tongues on top one beside the other, and braise them in a mirepoix stock ( No. 419) with Madeira. After they are cooked place them under the pressure of a light weight to cool, then divide them laterally in two; pare nicely and heat in some clear gravy (No. 404), glaze and dress them in a circle, filling the interior with a garnishing of blanched olives combined with Madeira sauce (No. 492) reduced with the stock,