Loin Of Lamb Braised, And Celery Sauce

Bone a loin of lamb, lay the bottom of a stewpan with fat bacon, and lay the lamb in ; put a few onions, bits of carrots, a little parsley, and a few blades of mace tied up with it; cover the lamb with fat bacon and paper, put about a pint of stock, set it on the fire, and let it do very gently for about two hours; take it up, dry it, and glaze it; put the celery on the dish first, and the lamb upon the celery.

A Shoulder Of Lamb Larded

Take the blade out of a shoulder of lamb, fill it with force-meat, sew it up with twine, and then lard it; put the trimmings of any sort of meat into a stewpan, with onions, celery, a faggot, and bits of carrots; put the lamb upon those, cover it with fat bacon, put a quart of second stock, and let it do very gently for two hours ; put a little lighted charcoal upon the lid of the stewpan, to raise the bacon; when done, take it up, and put it in the oven for a few minutes ; put sorrel sauce on the dish, and then the lamb.

Two Necks Of Lamb Chevaux De Frise

Trim two necks of lamb very neatly, strip and scrape the hones very clean from the meat; lard the fillet part, which is the lean, the length of the neck; the fat at the best end to be taken equal to the lean of the. other end ; braise them in a dry braise; when done, take them up, and put the bones one within the other; put them in the oven for a few minutes, glaze them, and put cucumber sauce in the dish, and then the lamb.

Lambs' Feet, With Asparagus Peas

It will take twelve lambs' feet to make a corner dish ; they are had ready scalded from the butcher; take the worm from between the hoof first, and then loosen the skin and gristle from the shank-bone ; then put them on in cold water; let them boil until the shank-bone will draw out; then cover the bottom of a stewpan with sheets of bacon ; put in the lambs' feet, and two lemons peeled and sliced, and half a pint of second stock ; cover the feet over with bacon and paper, and set the stewpan on a stove, to simmer very gently for an hour : when done, take them up, and lay them on a clean cloth to dry ; then lay them round the dish, and put the asparagus peas over the feet; the asparagus should be put into a stewpan, with as much stock as will barely cover them, and set on a stove to boil until the stock is quite reduced, (but not to burn to the bottom); then put beshemell according to what is wanted; set it by the side of a stove to make hot, hut not to boil, as it would spoil the colour of the sauce by boiling.

Lamb Cutlets Iarded, Breast Rolled, And French Beans

Lard eight lamb cutlets, blanch them off, and lay bacon on the bottom of a stewpan ; put the cutlets in, and about half a pint of stock ; cover them with sheets of bacon, and put paper over them ; bone the breast of lamb, beat it with a flatter, brush it over with egg, sprinkle a little pepper and salt over it, and spread some good force-meat over it; roll it up, and tie it up with packthread ; put it into a white braise ; it will take about two hours; then take it up, dry it with a cloth, and glaze it; take the cutlets up, and put them in the oven for a few minutes ; then glaze them, and put the French beans on the dish, the cutlets round the dish, and the breast of lamb in the middle.