Braised Shoulder Of Lamb

Remove the bone from a shoulder of lamb and lard it with lightly-seasoned strips of bacon fat in the thick part of the shoulder; roll the joint to a good shape, tie it round, put it into a braisingpan with a lump of butter and braise gently over a moderate fire till browned all over. Put in about eight small onions, a bundle of chopped parsley and one quart of broth, place the saucepan by the side of the fire and allow the contents to simmer until the onions are tender. Put the meat onto a hot dish, cut off the string and garnish with the onions. Boil the cooking liquor until it is reduced to a thick gravy, then pour it over the lamb, and serve.

Braised Shoulder Of Lamb, African Style

Season a shoulder of lamb with one pinch each of salt and pepper and tie it up. Put it in a saucepan with one sliced onion and carrot and brown for six minutes. Moisten with one pint of broth and Spanish sauce and cook for forty-five minutes. Skim all the fat from the gravy, remove the meat to a hot dish and untie it. Decorate the dish with three stuffed egg-plants and half a pint of cooked okra gumbos. Pour the gravy over the shoulder of lamb, and serve.

Braised Shoulder Of Lamb, Flemish Style

The same as for braised shoulder of lamb, African style, serving for garnishing half a Dint of cooked carrots, turnips and red cabbage arranged around the dish.

Braised Shoulder Of Lamb, Rouennese Style

Braise a shoulder of lamb, cut three medium-sized turnips the shape of a large clove of garlic, put them in a stewpan with one ounce of butter and one teaspoonful of powdered loaf-sugar on top. Put them in the oven and leave until they become thoroughly brown, moving the pan often to prevent burning. Put the gravy from the meat over the turnips, dish up the shoulder, and serve.

Roasted Shoulder Of Lamb And Mint Sauce

Wash a shoulder of lamb, dredge both sides with salt and flour, fix it on a ba-kingpan, with a little hot water dripping and salt, and then roast in a brick oven, basting occasionally until done. Place it on a hot dish, and serve with mint sauce.

Lamb Stewed With Tomatoes

Divide a saddle of lamb into moderate-sized quarters, remove part of the bones, and put the meat into a flat stewpan with a clove of unpeeled garlic, one onion and a lump of butter; season well and toss over the fire until nicely browned. Cut four tomatoes in halves, take out the seeds and cut them into quarters. Place a little oil in a fryingpan, when hot put the tomatoes in and fry over a sharp fire until the moisture is reduced, then turn them in with the lamb, stir over the fire for ten minutes, take the onion and garlic out, place the lamb and tomatoes on a hot dish, and serve.