Ingredients.—Leg of lamb, Béchamel sauce. Mode.—Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1¼ hour, reckoning from the time that the water begins to simmer. Make some Béchamel, dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots. When liked, melted butter may be substituted for the Béchamel: this is a more simple method, but not nearly so nice. Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished. Time.—1¼ hour after the water simmers. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
LEG OF LAMB.
LAMB, Roast Leg of.
Ingredients.—Lamb, a little salt. Mode.—Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it. Time.—A leg of lamb weighing 5 lbs., 1½ hour. Average cost, 10d. to 1s. a pound. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
LOIN OF LAMB.
LAMB, Braised Loin of.
Ingredients.—1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste. Mode.—Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers. Time.—2 hours. Average cost, 11d. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
