441. Mince Lamb.—(See Veal.) Serve with poached eggs over.
442. Remains of roast or boiled Lamb with Peas.—Cut up about two pounds, bones included, in rather small pieces, put into a convenient-sized stewpan, add to it two teaspoonfuls of flour, one of chopped onions, one of salt, a quarter ditto of pepper, half a pint of water, stir gently until near boiling, add one bay-leaf, and one pint of very green peas already boiled, simmer and serve. Half an hour is sufficient to prepare this dish; peas left from a previous day can be used, also cauliflower if not too much broken, and gently simmered, also a few mushrooms, or if no vegetables, add a little liaison, and the juice of half a lemon.
443. Lamb’s Feet are much more delicate than sheep’s trotters, but they are cooked and dressed the same, only in less time. If there are any left cold, cut them in two, put them in a basin, pour over a glass of vinegar, half of ditto of oil, one onion sliced, salt, pepper, fry them for twenty minutes, dip each piece in a batter, and fry a nice yellow color in fat; serve on a napkin.
444. Lamb’s Heart.—Six will make a nice dish; stuff like calf’s heart, only adding to it some bits of ham or red tongue; stew and serve with any kind of sauce.
445. Lamb Cutlets.—Ten cutlets would be sufficient for a dish, and might be cut from one neck, as described for mutton cutlets (page 182), but leaving them as large as possible; that is, about one third less than the mutton, season them lightly with salt and pepper, egg and bread-crumb them over, afterwards beating them gently with a knife, to put them again into shape; then have a little clarified butter upon a plate, into which dip each cutlet separately, afterwards throwing them into bread-crumbs, giving them another coat, and beat again. Then if wanted of a very nice color, put four spoonfuls of salad oil into a sauté-pan, lay in the cutlets and set them over a sharp fire, turning when required, six or eight minutes would be sufficient to do them nicely; when done, lay them upon a cloth a moment to drain, glaze, and dish them in crown upon your dish, and serve with cucumbers stewed in the centre.
Lamb cutlets may also be served with stewed peas, French beans, spinach, asparagus points, sauce jardinière, reforme, poiverade, piquante, or maître d’hôtel, which will be found in the series of sauces, or lamb cutlets may be broiled instead of fried, or served à la Maintenon, as directed for veal cutlets.