328. Neck of Lamb à la Jardinière.—Plain roast the neck, as you would that of mutton; dish it up with sauce, and, whilst it is roasting, cut one middling-sized carrot in small dice, the same quantity of turnip, and thirty button onions; wash all in cold water, put them in a small stewpan, with one ounce of butter and half a teaspoonful of sugar, place on the fire till no liquid remains in the stewpan; add to it a gill of brown sauce, half a one of broth, add a small bouquet of parsley and bay-leaf; after once boiling, set it to simmer on the corner of the stove, skim off all the fat; when ready, taste if very palatable; it must be a nice brown color, and the sauce lightly adhere to the back of the spoon; serve on the dish, place the neck over: white sauce may be used instead of brown, only add a spoonful of liaison when ready to serve. This sauce is equally good with almost any kind of meat, game, and poultry: it will often be referred to, therefore be particular in making it; you can shape the vegetables in twenty different ways, by using either green peas, French beans, Brussels sprouts; sprey-grass may be added, when in season, but should be boiled separately, and added just previous to serving. Should you have no sauce-water cold, a little glaze may be used; or, for white sauce, use water and milk.
329. Saddle of Lamb, Russian fashion.—Roast a small saddle of lamb, keeping it pale; having had it covered with paper, take ten good-sized boiled potatoes, mash them with about two ounces of butter, a teaspoonful of salt, a quarter ditto of pepper, a tablespoonful of chopped parsley, and a little grated nutmeg; mix all well together with a fork, adding half a gill of milk and one egg; when cold, roll them into a long shape the size of plover’s eggs, egg and bread-crumb twice, and fry light colored; dress the saddle, surround it with the potatoes, make a sauce of melted butter and maître d’hôtel butter, No. 285, put in it, and pour it round, and serve. All joints of lamb can be dressed thus.
330. Leg or Shoulder of Lamb with Peas.—These must be plain roasted; when done, serve with peas in the bottom of the dish, prepared as No. 169.
331. Leg or Shoulder with French Beans.—Plain roast as before; prepare beans as directed. (See Vegetables.)
332. Boiled Leg of Lamb with Spinach.—Procure a very small leg, and cut the end of the knuckle-bone, tie it up in a cloth and place it in cold water, with two ounces of salt in it, boil it gently according to size; when done, remove the cloth, and dish it up with spinach under it, prepared as directed. (See Vegetables.)