Shoulder Of Lamb Braised, And Sorrel Sauce

May be prepared as directed for leg of lamb, only serving it on sorrel sauce.

Shoudder Of Lamb Glaized

May be prepared also as directed for leg, etc. When taken out of the braise, it must be drained dry, wiped, glaized, and served with a Good coulis under it.

Shoulder Of Lamb En Epigramme

May be prepared in the same manner as already directed for mutton

Shoulder Of Lamb Grilled

Having roasted the shoulder till three parts done, take it up, and with a sharp knife score it in small diamonds, seasoning with pepper and salt, or if intended to be highly seasoned, with cayenne; broil of a nice brown, and serve with a good coulis under it, to which add two spoonsful of ketchup, a little lemon juice and butter, and place over thin slices of lemon.

Hind Quarter Of Lamb Marinated

Bone the leg, and fill with forcemeat, as directed for leg of lamb braised: sew it up, and lard the loin part: lay it in the marinate (see Sauces) for six hours, turning it frequently : take it up, cover with a veal caul, and roast it: glaize the larding, and serve with the marinate boiled down till nearly consumed, adding a good coulis.

Neck Of Lamb Glaized

Having cut off the scrag, and sawed off the chine, carefully take away the skin and part of the fat: lard with fat bacon, cover with a veal caul, and roast gently: take it up. glaize it, and serve with white onion sauce. - See Sauces.

Lamb Cutlets, With Cucumber Sauce

Cut the chine off a neck of lamb, cut it into cutlets, and trim them neatly: into a stewpan put three ounce* of butter, pepper, salt, chopped eschalots, thyme, parsley, and lemon juice: melt the butter, and put in the cutlets till three parts done: take them up, and when nearly cool, brush them over with yolk of egg, sprinkle with grated bread, and fry in boiling lard : drain off the fat, and serve with cucumber sauce-in the middle of the dish. - See Sauces.

N. B. Veal and mutton cutlets may be dressed in the same manner.

Lamb Cutlets, With Tendrons

Proceed as above with the cutlets; and serve with ten-drons braised in the centre, and turnip sauce poured over the tendrons. - See Sauces.

Tendrons are the gristle bones of the breast, cut into slices: braise these in a brown braise. - See Sauces.

Lamb Cutlets, With Mashed Potatoes

Proceed exactly as already directed for cucumbers, instead of which place mashed potatoes in the middle of the dish. - Sec Potatoes mashed, Chap. Vegetables.

Lamb Cutlets, With Sauce Robert

Proceed as above, and serve with sauce Robert under them. - See Sauces.

Lamb's Head And Appurtenances

Having sawed the head in halves, take out the brains, wash them in warm water, wipe them dry, and having dipped them in yolk of egg, sprinkle them over with grated bread, when they will be ready for frying : blanch the head, liver, heart, and lights, and having chopped the three latter small, add a little parsley and lemon-peel shred very fine, and a pint of seasoned coulis; in which gently stew them till tender : brush the head over with yolk of egg, strewing grated bread over it, and bake in a moderate oven till tender; and when done, brown it with a salamander: fry the brains in boiling lard, drain dry; fry also thin rashers of bacon ; and serve with the mince in the middle of the dish, the head over it, and the brains and rashers of bacon placed alternately round it.