297. How To Grill A Loin Of Lamb

Boil half an hour, take it out and score it like pork, brush it all over with well beaten yolk of eggs, and powder over it bread crumbs mixed with minced parsley, put it into an American oven and roast it until brown; serve with melted butter and lemon pickle or tomato sauce, the last especially, if cold. A shoulder and breast may be dressed in the same manner.

299. Stewed Loin Of Lamb

The loin may be stewed whole or in steaks; in the former the flap being secured by a skewer, is put into a stew-pan, with a quarter of a pound of butter, and covered down close; let it simmer one hour, then turn it, let it simmer again for an hour and a quarter, and then have ready some rich brown gravy hot, lift out the meat, pour the gravy over it, and send it to table with mint sauce, a lettuce, and a few radishes and spring onions.

300. How To Stew A Breast Of Lamb

Cut it into pieces, pepper and salt well, stew in.sufficient gravy to cover the meat until tender, then thicken the sauce, pour in a glass of sherry; serve on a dish of stewed mushrooms.

301. Chevaux-De-Frise Lamb

Get two necks of lamb from the same lamb, take off the chine bone not leaving a particle of bone adhering to the ribs, or it cannot be carved clean down between the bones when at table; blanch them a few minutes, put them to cool, then scrape about one inch down from the ends of the ribs between each bone, the skin, and fat; then put the bones to meet regularly, and put one between the other which will form a chevaux-de-frise; braise them the same as the former; when done glaze the fat and meat but not the white rib bones, any of the sauces named or cucumbers.

302. Chevaux-De-Frise With Lamb Sweetbreads

Do the same as before; when it is done and glazed have ready some good lamb sweetbreads, about six larded ones and glazed, put them on the top between the bones, when the two necks are put together.

303. Blanquette D'Agneau A La Provencale

Of the best end of the brisket take two or three pounds, cut it into dice of four inches, rince them in clear water, wipe them with a cloth, and flour them; take two ounces of the fat of boiled bacon, five of fresh butter, chop some parsley, and boil ten minutes; put in the lamb dice, cut up an onion small squeeze in the juice of half a lemon, and season with pepper and salt; let it simmer gradually for two hours, beat up the yolk of three eggs, and add them to the gravy; keep the pan moving above the fire for three minutes, dish and serve.

304. Lamb Chops

Lamb chops and lamb cutlets are cooked in the same manner as mutton chops and cutlets, but require more care in the cooking; they are sent to table with various garnishes, and arranged in many forms, frequently accompanied with a puree of vegetables, or ranged round a pyramid of mashed potatoes; the most simple manner is to garnish with crisped parsley.

317. Lamb's Head And Emincees

"Wash well a lamb's head and pluck, take out the brains, blanch them by themselves, boil the head and pluck for about a quarter of an hour, take it up to cool, take out the tongue, trim the two halves of the head neatly, then score it, then egg and bread crumb them as you would cutlets and brown them in the oven or before the fire. Cut up in small dice in equal quantities the tongue, liver, heart, and lights; fry in a stewpan a little chopped parsley, shalot, and mushroom if you have it, to a nice light brown, dry up the butter with flour, use some good second stock or brown sauce; season with lemon, cayenne pepper, salt, and a dust of sugar, put the emincees under the head, the brains, egg, and bread crumb in four pieces and put round.

318. Sheep Or Lambs' Trotters

Get a. dozen or two of trotters, stew them for several hours, until all the bones will come from them, save this liquor, do not break the skin, stuff them with good quenelles or forcemeat; return them again into the same stock, boil them about fifteen minutes, glaze them; sobeise sauce or tomato sauce is good with them, or you may fry them with butter.