HOUSE LAMB

1355—BARON (OR PAIR OF HIND-QUARTERS) OF LAMB

1356—DOUBLE (OR PAIR OF LEGS) OF LAMB

1357—QUARTER OF LAMB

1358—FILLET OF LAMB

1359—SADDLE AND NECK OF LAMB

Large joints of lamb for Relevés are cut like those of mutton.

One joint, however, should be added, which is “The Haunch”; and this consists of one leg and half the loin attached.

Large joints of house lamb should be _poëled_ or roasted. Their most suitable adjunct is either their own stock, or a thickened, highly seasoned and clear gravy.

House Lamb Relevés are chiefly garnished with early-season or new vegetables; but all the garnishes given under Mutton Relevés may also be served with them, provided the difference in size be taken into account. In addition to these garnishes, saddle of lamb admits of all the preparations given under saddle of veal (Nos. 1181 to 1191).

1360—SELLE D’AGNEAU DE LAIT ÉDOUARD VII.

Completely bone the saddle from underneath, in suchwise as to leave the skin intact; season it inside, and place in the middle a fine foie gras, studded with truffles and _marinaded_ in Marsala.

Reconstruct the saddle, and wrap it tightly in a piece of muslin; put it in a saucepan just large enough to hold it, on a litter of pieces of bacon rind, cleared of all fat and _blanched_. Moisten, enough to cover, with the braising-liquor of a cushion of veal; add thereto the Marsala used in _marinading_ the foie gras, and poach for about forty-five minutes.

Before withdrawing the saddle, make sure that the foie gras is sufficiently cooked. Remove the muslin, and put the saddle in an oval _terrine à pâté_ just large enough to hold it. Strain the cooking-liquor over it, without clearing the former of grease, and set it to cool.

When the saddle is quite cold, carefully clear away the grease that lies upon it, first by means of a spoon and then by means of boiling water. Serve it very cold, in the terrine as it stands.

1361—CARRÉ D’AGNEAU BEAUCAIRE

Having trimmed the neck of lamb, as explained, brown it in butter; surround it with eight small, Provence half-artichokes, and cook gently in the oven. The artichokes in question have no chokes and are very tender.

Meanwhile, peel, press, _concass_ and season four or five tomatoes, and fry them in butter. When they are ready, add a large pinch of chopped tarragon to them.

Dish the tomatoes; set the neck upon them, and surround it with the stewed half-artichokes.

1362—CARRÉ D’AGNEAU EN COCOTTE A LA BONNE FEMME

Fry a shortened and well-trimmed neck of lamb, in butter.

This done, transfer it to an oval _cocotte_ with ten small onions browned in butter, and two medium-sized potatoes, cut into large dice, shaped like garlic cloves, and _blanched_. Sprinkle the whole with melted butter and cook gently in the oven.

Serve the preparation as it stands, in the _cocotte_, placing the latter on a folded napkin.

1363—CARRÉ D’AGNEAU A LA BOULANGÈRE

Fry the neck of lamb with butter, in an earthenware dish, and surround it with sliced onions, tossed in butter, and sliced potatoes; both of which vegetables should be in quantities in proportion to the size of the piece of meat. The “à la Boulangère” procedure is always the same, and was explained under No. 1307, but allowances should always be made for the particular size and tenderness of the piece.

1364—CARRÉ D’AGNEAU GRILLÉ

Having shortened and well trimmed the neck, season it; sprinkle it with melted butter, and grill it gently.

When it is almost cooked, sprinkle it again with melted butter and bread-crumbs, and let it acquire a golden colour while completely cooking it.

Serve very hot with mint sauce and a suitable garnish.

1365—CARRÉ D’AGNEAU MIREILLE

Prepare some Anna potatoes (No. 2203) in an oval earthenware dish, and add a third of the quantity of potatoes of raw, minced artichoke-bottoms.

When the potatoes are three-parts cooked, stiffen the neck in butter; place it on the potatoes, and complete the cooking of the two, basting often the while with melted butter.

Send the preparation to the table on the dish that has served in the cooking process.

1366—CARRÉ D’AGNEAU PRINTANIER

Prepare the following garnish: eight small onions, half-cooked in butter; ten carrots of the size and shape of garlic cloves, cooked in consommé and glazed; and ten turnips of the same shape and size, similarly treated.

Put these vegetables into a _cocotte_ with three tablespoonfuls of fresh peas; the same quantity of raw, French beans, cut into lozenge form; two or three tablespoonfuls of good and very clear stock, and complete the cooking of the whole.

Meanwhile, _poële_ the neck of lamb, which should have been shortened and trimmed in the usual way. Dish the neck of lamb and serve the vegetables in the _cocotte_.

1367—CARRÉ D’AGNEAU SOUBISE

Having shortened and trimmed the neck of lamb, stiffen it in butter; surround it with one-half lb. of finely-minced and well-blanched onions, and complete the cooking of both by stewing.

This done, transfer the neck to a dish and keep it hot. Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve. Heat this Soubise; finish it with one and one-half oz. of butter, and pour it over the neck.

Border the dish with a thread of rather light meat glaze, and serve.

1368—CARRÉ D’AGNEAU A LA TOSCANE

Shorten the neck of lamb; suppress the cartilaginous portions and stiffen it in butter. Garnish the bottom of an oval earthenware dish, of the same size as the neck, with a layer of Anna potatoes (No. 2203). Set the neck on this layer, and cover it over with a second layer of the same potato preparation. Sprinkle with grated Parmesan; cook in the oven as for Anna potatoes, and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it.

Serve the dish as it stands.

1369—LEG AND SHOULDER OF LAMB

All the recipes given under Haunch and Double (pair of legs), may be applied to the legs and shoulders of house lamb.

The shoulders are often grilled, the operation being effected over a moderate fire after the joints have been incised lattice-fashion, and the same applies to the breast. The “à la Boulangère” treatment (No. 1307) admirably suits the legs and shoulders of house lamb.

1370—CUTLETS

According to custom, lamb cutlets are usually served like “Noisettes,” _i.e._, two are allowed for each person.

As a rule, when they are to be grilled, they are previously dipped in melted butter and sprinkled with fine bread-crumbs.

When they are to be _sautéd_ they are treated _à l’anglaise_ (egg and bread-crumbs) except when, subject to their mode of preparation, they have to be served plain or stuffed.

1371—CÔTELETTES D’AGNEAU DE LAIT A LA BULOZ

Prepare:—(1) a rizotto (No. 2238) with truffles, in proportion to the number of cutlets; (2) some very reduced Béchamel sauce, combined with one-half oz. of grated Parmesan per one-fifth pint of the sauce, and allowing one small tablespoonful of it for each cutlet.

Half-grill the cutlets; dry them, and cover them, on both sides, with the reduced sauce. As soon as the cutlets have received their coat of sauce, dip them, one by one, into beaten egg (_anglaise_); roll them in very fine bread-crumbs mixed with grated Parmesan. Thoroughly press this coating of bread-crumbs with the flat of a knife, that it may adhere well to the egg and produce a crust at the close of the operation. This done, set the cutlets in a sautépan of very hot, clarified butter, and brown them on both sides.

Dish the rizotto in a very even layer; set the cutlets in a circle on the rice, and fix a frill to the bone of each.

1372—CÔTELETTES D’AGNEAU DE LAIT MARÉCHALE

Treat the cutlets _à l’anglaise_, and cook them in clarified butter.

Dish them in a circle, with a fine slice of truffle upon each; and, in their midst, set a nice heap of asparagus-heads cohered with butter.

1373—CÔTELETTES D’AGNEAU DE LAIT MILANAISE

Treat the cutlets _à l’anglaise_, but add to the bread-crumbs the quarter of their weight of grated Parmesan.

Cook the cutlets in clarified butter. Dish them in a circle, and, in their midst, arrange a garnish “à la milanaise” (see Côte de Veau à la Milanaise, No. 1258.)

1374—CÔTELETTES D’AGNEAU DE LAIT MORLAND

Slightly flatten the cutlets, dip them in beaten egg, and roll them in finely-chopped truffle, which in this case answers the purpose of bread-crumbs. Press the truffle with the flat of a knife, that it may thoroughly combine with the egg, and cook the cutlets in clarified butter. Dish them in a circle; garnish the centre of the dish with a mushroom purée (No. 2059), and surround the cutlets with a thread of buttered meat glaze.

1375—CÔTELETTES D’AGNEAU DE LAIT NAVARRAISE

For twelve cutlets, make a preparation consisting of four oz. of ham, four oz. of cooked mushrooms, and one-half oz. of chopped, red capsicums; the whole being cohered by means of a very reduced Béchamel sauce, flavoured with truffle essence.

Grill the cutlets on one side only, and garnish them on their grilled side with a tablespoonful of the above preparation, which should be shaped like a dome upon them.

Set the cutlets upon a tray as soon as they are garnished; sprinkle the surface of the preparation, covering them with grated cheese and melted butter, and place them in the oven, that their cooking may be completed and the _gratin_ formed. Meanwhile, toss twelve seasoned half-tomatoes in oil. Dish these tomatoes in a circle; set a cutlet upon each, and border with a thread of tomato sauce.

1376—CÔTELETTES D’AGNEAU DE LAIT NELSON

Grill the cutlets, and, at the same time, prepare as many bread-crumb _croûtons_ as there are cutlets, and of exactly the same shape as the latter. Fry the _croûtons_ in butter, and coat them with foie-gras purée.

Place a grilled cutlet on each coated _croûton_, and a slice of truffle on the kernel of each cutlet. Now, by means of a piping-bag, fitted with an even pipe, cover the cutlets with some soufflé au Parmesan (No. 2295a); dish them in a circle, and put them in the oven for five minutes, that the _soufflé_ may poach.

After withdrawing them from the oven, garnish the centre of the dish with a heap of asparagus-heads, cohered with butter.

1377—CÔTELETTES D’AGNEAU DE LAIT FARCIES A LA PÉRIGUEUX

Cook the cutlets in butter on one side only, and cool them under slight pressure.

Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No. 193), which should have received a copious addition of chopped truffles. Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray. Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.

Dish them in a circle, and pour a Périgueux sauce in their midst.

1378—EPIGRAMMES D’AGNEAU

A lamb “epigram” consists of a cutlet, and a piece of braised breast, cooled under slight pressure and cut to the shape of a heart of the same size as the cutlets. The cutlets and the pieces of breast must be treated _à l’anglaise_, and _sautéd_ or grilled according to circumstance.

Epigrams should be dished in a circle, the cutlets and the pieces being alternated.

They are usually garnished with braised chicory, or _macédoines_ of early-season vegetables.

1379—RIS D’AGNEAU

Lamb sweetbreads are, according to circumstances, either used as the principal constituent of various preparations, or they answer the purpose of a garnish.

Due allowance having been made for their particular size, they may be treated after the same manner as veal sweetbreads; that is to say, once they have been cleared of blood, they are _blanched_ and braised according to the nature of the selected mode of preparation.

If they are to form part of a large garnish, cohered by means of a brown sauce, they are braised brown and glazed. If they stand as an adjunct to poached fowl, they may be either studded or left plain, and braised white.

Apart from their two uses as principal and garnishing constituents, the undermentioned methods of preparation, explained in the various preceding series, may be applied to them; viz.:—

_Attereaux_, _Brochettes_, _Croustades_, _Pâté chaud_, _Vol au vent_, &c.

1380—SAUTÉ D’AGNEAU PRINTANIER

Prepare the following garnish:—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or _à l’anglaise_ if desired); three tablespoonfuls of peas; the same quantity of French beans cut into lozenge-form, and an equal quantity of small flageolet beans. The three last vegetables should be cooked _à l’anglaise_, and kept rather firm.

Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening.

This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and one-half oz. of butter.

Put the pieces of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce.

Serve in a hot timbale.

1381—PILAW D’AGNEAU

Proceed exactly as explained under “Pilaw de Mouton” (No. 1354), only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater tenderness of lamb’s meat.

1382—CURRIE D’AGNEAU

Proceed as for “Currie de Mouton,” after duly allowing, as above, for the greater tenderness of the meat.