SHOULDER OF LAMB STUFFED.
756. INGREDIENTS.—Shoulder of lamb, forcemeat No. 417, trimmings of veal or beef, 2 onions, 1/2 head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock No. 105.
Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce.
Time.—Rather more than 2 hours. Average cost, 10d. to 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree).
757. INGREDIENTS.—2 or 3 sweetbreads, 1/2 pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly 1/2 pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg.
Mode.—Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for 1/4 hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve.
Time.—Altogether 1/2 hour. Average cost, 2s. 6d. to 3s. 6d. each.
Sufficient—3 sweetbreads for 1 entrée.
Seasonable from Easter to Michaelmas.
ANOTHER WAY TO DRESS SWEETBREADS (an Entree).
758. INGREDIENTS.—Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, No. 442, 1/2 glass of sherry.
Mode.—Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about 1/4 hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add 1/2 glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses.
Time.—Rather more than 1/2 hour. Average cost, 2s. 6d. to 3s. 6d. each.
Sufficient—3 sweetbreads for 1 entrée.
Seasonable from Easter to Michaelmas.