333. Shoulder of Lamb braised.—Take the blade bone from a shoulder of lamb, and have ready ten long strips of fat bacon, which season rather highly, with pepper, salt, and a teaspoonful of chopped parsley, place the pieces, one after the other, in your larding pin, which draw quickly through the fleshy part of the shoulder, leaving the bacon in the meat; after having used all the bacon, roll the meat round, and tie it up with a piece of string; then put it into a stewpan containing a quarter of a pound of butter over a slow fire, stirring it occasionally until of a light golden color, when pour in a quart of water or broth, and add forty button onions, and a bunch of parsley; let simmer very slowly until the onions are quite tender, when take up the meat, pull off the string, and dress it upon a dish with the onions round; take the parsley out of the liquor, from which carefully skim off all the fat, and reduce it until forming a thinnish glaze, when pour it over the meat and serve. Mushrooms may be added ten minutes before sending to table.
334. Breast of Lamb broiled.—Saw off the breast from a rib of lamb, leaving the neck of sufficient size to roast or for cutlets; then put two onions, half a carrot, and the same of turnip, cut into thin slices, in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, half an ounce of salt, and three pints of water, lay in the breast, which let simmer until tender, and the bones leave with facility, when take it from the stewpan, pull out all the bones, and press it between two dishes; when cold, season with a little salt and pepper, egg and bread-crumb it lightly over, and broil gently (over a moderate fire) of a nice yellowish color, turning it very carefully; when sufficiently browned upon one side, serve with plain gravy in the dish and mint sauce separately, or with stewed peas or any other vegetable sauce; tomato sauce is likewise very good served with it.
335. Lamb’s Head.—See Sheep’s Head (No. 324). This will take half the time to cook.
336. Lamb’s Fry.—Take about a pound and boil for ten minutes in half a gallon of water, take it out and dry on a cloth; have some fresh crumbs, mix with them half a spoonful of chopped parsley, salt, pepper; egg the fry lightly with a paste-brush, dip it in the crumbs, fry for five minutes, serve very hot on a clean napkin in a dish, with fried parsley over.
337. Lamb’s Head with Hollandaise.—If you want it very white, make stock as for sheep’s feet, put it to stew when done, lay on dish with about twelve new potatoes (boiled) round it, pour over some cream sauce (No. 280), and serve.