Ballotin Of Lamb With Peas

Remove the bone from a shoulder of lamb weighing about three pounds, leaving the end bone for a handle; season with one-half tablespoonful of salt and the same quantity of pepper. Sew it up with string, fasten firmly and boil for about three minutes in the stockpot. After allowing it to cool, lard the top with a larding-needle as for a fricandeau and place it in a saucepan with a piece of pork skin, an onion and a carrot cut into pieces. Brown lightly for six or eight minutes, then moisten with one-half pint of Spanish sauce and one-half pint of broth, cook in the oven for three-quarters of an hour, remove it and strain the sauce over one pint of hot boiled green peas, then cook for two minutes longer. Place the garnishing on a hot dish, remove the strings from the ballotin, lay it on top of the garnishing, and serve.

Blanquette Of Lamb

Remove the meat from two shoulders of lamb, cut it into moderate-sized squares and steep them in water for one hour. Place the meat in a stewpan, cover it with a little water or broth and one teacupful of white wine. When the liquid boils strain the broth through a sieve into a basin and allow it to remain for a few minutes to settle. Put one chopped onion into a stewpan with a little butter and fry till browned; then mix the meat with it and fry them together for a few minutes. Sprinkle in a little pepper, salt and flour and pour in by degrees enough of the broth to reach the top of the meat; add a few cloves and peppercorns, some trimmings of mushrooms and a few sprigs of parsley and a bay leaf. Place the stewpan over the fire and let the contents boil quickly for ten or twelve minutes in order to reduce the liquor to one-fourth; then move the stewpan to the side of the fire and finish cooking the meat. When done skim the fat off the sauce, stir in three eggs that have been beaten with some milk and continue stirring over the fire until thick, taking care that it does not boil; grate in a little nutmeg, remove the meat from the stewpan with a fork, arrange it on a hot dish, strain the sauce over, sprinkle a little parsley on the top, and serve.

Braised Breast Of Lamb

Remove the bones from a breast of lamb with a sharp-pointed knife, season the meat well with pepper and salt, then roll it up and tie it securely with twine. Chop fine one onion, a slice of carrot and a slice of turnip. Put them in a braising pan with a lump of butter and stir over a brisk fire for five minutes; then put in the lamb, sprinkling it well with flour. Place the lid on and stand the stewpan where the meat will cook slowly for another hour, basting it frequently. When ready remove the meat, cut off the string and place it on a hot dish. Skim the fat off the gravy, strain the latter over the meat, and serve while very hot with a sauceboatful of either tomato or bechamel sauce.

Braised Breast Of Lamb, Milanese Style

Trim a breast of lamb, and put it into a saucepan in which there is a layer of thin slices of bacon (fat); put some slices of lemon on the breast, then cover it with more slices of fat bacon. Pour in one-half pint of stock, and pack in an onion cut in quarters. Put the lid on the stewpan with a few live ashes on the top, and braise slowly by the side of the fire until the breast is done, glazing it when cooked. Place some dressed macaroni on a hot dish, lay the joints on it, pour over some rich brown gravy, and serve.

Broiled Breast Of Lamb

Heat a gridiron over a clear fire, grease it well with a little fat, lay the breast of lamb upon it, and when well done on one side turn it and let it cook on the other. Warm two ounces of butter, work in a little pepper and salt and spread it over the meat. Place the joint on a hot dish, and serve with mint sauce in a boat.

Stewed Breast Of Lamb

Cut a breast of lamb into pieces, season properly with pepper and salt, and stew until tender in enough gravy to cover the meat. Thicken the sauce, pour in one wine-glassful of sherry, and serve on a dish of stewed mushrooms.

Brochettes Of Lamb

Take a raw leg of lamb, remove the bone and pare off the skin, then cut it into several pieces of equal size. Put them in a bowl with two finely chopped shallots, one teaspoonful of chopped chives, and one teaspoonful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt and one teaspoonful of pepper, also half a teaspoonful of nutmeg. Let them steep for two hours, turning at times, then take the pieces out, run skewers through the centers interlarding them with pieces of salt pork, dip the brochettes in breadcrumbs and broil for four minutes.