Boiled Leg Of Lamb

Trim off all the loose fat, cut off the shank, wash and wipe it dry; dredge it with flour and tie it in a clean cloth; put it in boiling water enough to cover it. The water should be salted in the proportion of two teaspoonsful of salt to a quart of water. Let it boil from two to three hours according to its size. Serve it with drawn butter or rich parsley sauce, whichever may be preferred, and vegetables of any kind which may be in season.

Cutlets Of Cold Roast Lamb Or Mutton

Slice the cold meat of an underdone joint of lamb or mutton; dip them into egg and well-seasoned bread crumbs, and broil or fry them over a quick fire, that they may be browned and heated through, without being overdone.

Cold Mutton Minced

Mince some cold mutton very finely, season it with pepper and salt, and put it in a pan with a little of the gravy, or with a small piece of butter. Heat it up, and serve it with fried tomatoes, or with poached eggs.

Lamb Stewed With Onions

This is a French dish. Peel some onions, cut them in slices, and put them in your stew-pan; cut off the ends of the chops, pound them, and lay them in with the onions and some pepper and salt. Put in as much water as will cook them; let them stew slowly till they are tender, then add a piece of butter rolled in flour to thicken the gravy.

A Nice Ragout From Cold Lamb

Separate the lamb from the bones, and cut into convenient pieces; lard with bacon fried of a light brown, and stew very lightly in mutton gravy, sufficient to cover it; season with sweet herbs, pepper, salt, and spice. Strain off the gravy; keeping the meat hot, and add to it some oysters; half a glass of port wine; a few mushrooms, and a bit of butter rolled in flour; the juice of half a lemon; boil together for a few minutes in the gravy, and pour the sauce over the lamb. Mutton may be served in the same way.