Now, for the second day—no, the third day, rather. Skip a day before dishing a reheating of the lamb. Then get some good slices from the joint, even as to size and thickness, and lay them for an hour in a dressing of two tablespoonfuls of oil, one of Tarragon vinegar, with salt and pepper. Take them out of the dressing, dip in bread crumbs, broil over a hot fire, and serve with a tartar sauce, or, if you like, with some of the onion purée, if any was left.
Fried Lamb with Chutney
If you like chutney, and of course you do, have some neat slices of cold lamb spread with this palate-tickler, roll each slice up, coat with crumbs, and fry in boiling fat till brown. Skewer the rolled slices to keep them in shape. When serving, sprinkle with a few drops of lemon juice. It will be a question with you, probably, which of these two ways of reheating is better. But that’s the sort of recipes with which to load your intelligence, so don’t complain.
Lamb Slices with Onions and Mushrooms
Can you digest another warmed-over dish of lamb? This time have the slices thick rather than thin, and put them in a stewpan with enough sherry wine to cover them. Cover closely, and let heat slowly while you are tossing together, in a little butter, some minced boiled onion and button mushrooms. Color slightly, and moisten with a little rich stock. Take up the slices of lamb, arrange in a circle on a dish, fill the centre with the onions and mushrooms, pour the wine over all, and take the trick. It’s yours. In case you don’t like as much wine as is required to cover the lamb, use half wine and half water, and the juice of a lemon.
Lamb Slices in Chafing Dish
If you want to try the reheating of the lamb in the chafing dish, have it sliced as neatly as possible, and make ready in the chafing dish a sauce of one wineglass of port wine, half a pint of good stock, thickened, a teaspoonful of walnut ketchup, the same of French mustard, and a pinch of salt. When this is hot put in the lamb, and serve as soon as heated through.
If with any of the foregoing recipes you think you would fancy a border of rice, have it, by all means. But have plenty of butter in the water in which the rice is boiled; or if it is steamed, have it moistened well with butter just the same.
Lamb Croquettes
You might fancy this rice border with lamb croquettes. These, you know, are made by having the lamb chopped finely, and added to it half its quantity of chopped mushrooms. Moisten with a little tomato sauce, shape and fry.