Quartier D'aigneau Out Fines Herbes - Quarter Of Lamb With Sweet Herbs

Rolla bit of Butter in Flour, and boil it a moment with a few Bread Crumbs, chopped Parsley, Shallots, a little green Thyme, Salt and Pepper, a glass of white Wine, and Broth in proportion; the Lamb being roasted, take up the Shoulder, and pour this Sauce between, in the same manner as many people do with Seville Oranges, and Pepper and Salt.

Quartier D'aigneau A La Reine, Quarter Of Lamb With White Sauce

Take a Fore-quarter of Lamb, roast the Shoulder, and cut the Neck and Breast into Cutlets, which lard with Truffles, and give a few turns in a Stew-pan with good fresh Lard, chopped Shallots, Pepper and Salt; garnish them with Bread Crumbs, and broil slowly, basting now and then with Lard or Butter:

Make a Sauce a la Reine; mince the Shoulder and mix it with the Sauce, pour it into the Dish, and place the Cutlets upon it, or round it, as you please.

Quartier D'aigxeau En Saucissons - Quarter Of Lamb As Thick Sausages Or Chitterlings

Bone a Leg of Lamb, and cut above half the Meat out, which simmer in Buttera little while; mince it with Calf's Udder, scraped Lard, Bread Crumbs soaked in Cream, chopped Parsley, green Shallots, a few Truffles, or Mushrooms, Salt, and fine Spices; put this Farce into the remainder of the Leg, and roll it up like a short thick Sausage; tie it up in a Linen Cloth very tight; boil it in Broth, with half a pint of white Wine, a faggot, and a few Onions and Carrots sliced: When done, serve with what Sauce you please, or with any sorts of stewed Greens, or green Peas, Asparagus, etc.

Carré D'aigneau A La Belle-vue

Neck of Lamb, well-looking, agreeable, from the Sauce. Pare two Necks of Lamb handsomely, scarify the Fillets, and fill them up with chopped Truffles, pickled Cucumbers, bits of Carrots, Beet-roots, etc. seasoned with Pepper and Salt, fine Spices, and a little Powder of Basil; press the Ribs of the Necks close to each other, and cover them over with slices of Fillet of Veal; tie them up in a fine Linen Cloth, and put them into a Brazing-pan much of their own bigness, with a little Cullis, a glass of white Wine, a faggot, green Shallots, and half a clove of Garlick; simmer over a very slow fire about four or five hours; then take off the Cloth and Veal, skim and sift the Sauce, reduce it to a good Consistence to serve upon the Meat. You may add a Lemon Squeeze, if the Wine does not make it relishing enough; or serve with the Sauce, a la Belle-vue. See Sauces.

Cotelettes D'aigneau A La Provençale - Lamb Stakes, Provence Fashion

Put a Neck or Loin of Lamb into Stakes, pare them, and marinate them in good Oil, Powder of Basil, chopped Mushrooms, Parsley, Chibol, Pepper and Salt; then roll them in Bread Crumbs, to broil of a fine colour: Serve upon a Sauce made after the following manner: Put a glass of white Wine into a Saucepan, with as much good Cullis, a bit of Butter rolled in Flour, a few fine Crumbs of Bread, chopped Shallots, Parsley, Chibol, Pepper and Salt; reduce it to a Sauce Consistence, and when ready to serve, add a few bits of Orange, and a relishing quantity of the Juice.

* See different Dishes under this Appellation.