Half roast, then score, and season it with pepper, salt, and cayenne. Broil it; reserve the gravy carefully; pass it through a sieve to take off all fat. Mix with it mushroom and walnut ketchup, onion, the size of a nut, well bruised, a little chopped parsley, and some of the good jelly reserved for sauces. Put a good quantity of this sauce; make it boil, and pour it boiling hot on the lamb when sent to table.
Lamb, to ragout.
Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in it, and serve it up.
Lamb, to fricassee.
Cut the hind quarter of lamb into thin slices, and season them with spice, sweet-herbs, and a shalot; fry and toss them up in some strong broth, with balls and palates, and a little brown gravy to thicken it.
Miscellaneous directions respecting Meat.
A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.—Shoulder of veal, knuckle cut off for soup.—Breast of veal, thin end stews, or re-heats as a stew.—Half a calf’s head boils, then hashes, with gravy from the bones.—For mock turtle soup, neats’ feet instead of calf’s head, that is, two calves’ feet and two neats’ feet.—Giblets of all poultry make gravy.—Ox-cheek, for soup and kitchen.—Rump of beef cut in two, thin part roasted, thick boiled: or steaks and one joint, the bone for soup.—The trimmings of many joints will make gravy.—To boil the meat white, well flour the joint and the cloth it is boiled in, not letting any thing be boiled with it, and frequently skimming the grease.—Lamb chops fried dry and thin make a neat dish, with French beans in cream round them. A piece of veal larded in white celery sauce, to answer the chops.—Dressed meat, chopped fine, with a little forcemeat, and made into balls about the size of an egg, browned and fried dry, and sent up without any sauce.—Sweetbreads larded in white celery sauce.—To remove taint in meat, put the joint into a pot with water, and, when it begins to boil, throw in a few red clear cinders, let them boil together for two or three minutes, then take out the meat, and wipe it dry.—To keep hams, when they are cured for hanging up, tie them in brown paper bags tight round the hocks to exclude the flies, which omission occasions maggots.—Ginger, where spice is required, is very good in most things.
Meat, general rule for roasting and boiling.
The general rule for roasting and boiling meat is as follows: fifteen minutes to a pound in roasting, twenty minutes to a pound in boiling.
On no account whatever let the least drop of water be poured on any roast meat; it soddens it, and is a bad contrivance to make gravy, which is, after all, no gravy, and totally spoils the meat.