_Ingredients._—1 lb. of lamb’s fry, 3 pints of water, egg and
bread-crumbs, 1 teaspoonful of chopped parsley, salt and pepper to
taste. _Mode._—Boil the fry for ¼ hour in the above proportion of
water, take it out and dry it in a cloth; grate some bread down finely,
mix with it a teaspoonful of chopped parsley and a high seasoning of
pepper and salt. Brush the fry lightly over with the yolk of an egg,
sprinkle over the bread-crumbs, and fry for 5 minutes. Serve very hot
on a napkin in a dish, and garnish with plenty of crisped parsley.
_Time._—¼ hour to simmer the fry, 5 minutes to fry it. _Average cost_,
10_d._ per lb. _Sufficient_ for 2 or 3 persons. _Seasonable_ from
Easter to Michaelmas.
LAMB, Hashed, and Broiled Blade-Bone.
[COLD MEAT COOKERY.] _Ingredients._—The remains of a cold shoulder of
lamb, pepper and salt to taste, 2 oz. of butter, about ½ pint of stock
or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.
_Mode._—Take the blade-bone from the shoulder, and cut the meat into
collops as neatly as possible. Season the bone with pepper and salt,
pour a little oiled butter over it, and place it in the oven to warm
through. Put the stock into a stewpan, add the ketchup and shalot
vinegar, and lay in the pieces of lamb. Let these heat gradually
through, but do not allow them to boil. Take the blade-bone out of the
oven, and place it on a gridiron over a sharp fire to brown. Slice the
gherkins, put them into the hash, and dish it with the blade-bone in
the centre. It may be garnished with croûtons or sippets of toasted
bread. _Time._—Altogether ½ hour. _Average cost_, exclusive of the
meat, 4_d._ _Seasonable._—Houselamb, from Christmas to March; grass
lamb, from Easter to Michaelmas.
LAMB, Boiled Leg of, à la Béchamel.
_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_,
10_d._ to 1_s._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_
from Easter to Michaelmas.
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_, 10_d._
to 1_s._ a pound. _Sufficient_ for 4 or 5 persons. _Seasonable_ from
Easter to Michaelmas.
[Illustration: LEG 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_, 11_d._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_
from Easter to Michaelmas.
[Illustration: LOIN OF LAMB.]
LAMB, Roast Saddle of.
_Ingredients._—Lamb; a little salt. _Mode._—This joint is now very much
in vogue, and is generally considered a nice one for a small party.
Have ready a clear brisk fire; put down the joint at a little distance,
to prevent the fat from scorching, and keep it well basted all the time
it is cooking. Serve with mint sauce and a fresh salad, and send to
table with it either peas, cauliflowers, or spinach. _Time._—A small
saddle, 1½ hour; a large one, 2 hours. _Average cost_, 10_d._ to 1_s._
per lb. _Sufficient_ for 5 or 6 persons. _Seasonable_ from Easter to
Michaelmas.
[Illustration: SADDLE OF LAMB.]
[Illustration: RIBS OF LAMB.]
_Note._—Loin and ribs of lamb are roasted in the same manner, and
served with the same sauces as the above. A loin will take about 1¼
hour; ribs, from 1 to 1¼ hour.
LAMB, Roast Shoulder of.
_Ingredients._—Lamb; a little salt. _Mode._—Have ready a clear brisk
fire, and put down the joint at a sufficient distance from it, that the
fat may not burn. Keep constantly basting until done, and serve with
a little gravy made in the dripping-pan, and send mint sauce to table
with it. Peas, spinach, or cauliflowers are the usual vegetables served
with lamb, and also a fresh salad. _Time._—A shoulder of lamb rather
more than 1 hour. _Average cost_, 10_d._ to 1_s._ per lb. _Sufficient_
for 4 or 5 persons. _Seasonable_ from Easter to Michaelmas.
LAMB, Shoulder of, Stuffed.
_Ingredients._—Shoulder of lamb, forcemeat, trimmings of veal or beef,
2 onions, ½ head of celery, 1 faggot of savoury herbs, a few slices
of fat bacon, 1 quart of stock. _Mode._—Take the blade-bone out of
a shoulder of lamb, fill up its place with forcemeat, and sew it up
with coarse thread. Put it into a stewpan with a few slices of bacon
under and over the lamb, and add the remaining ingredients. Stew very
gently for rather more than 2 hours. Reduce the gravy, with which glaze
the meat, and serve with peas, stewed cucumbers, or sorrel sauce.
_Time._—Rather more than 2 hours. _Average cost_, 10_d._ to 1_s._
per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ from Easter to
Michaelmas.
LANDRAIL, Roast, or Corn-Crake.
[Illustration: LANDRAILS.]
_Ingredients._—3 or 4 birds, butter, fried bread-crumbs. _Mode._—Pluck
and draw the birds, wipe them inside and out with damp cloths, and
truss them in the following manner: Bring the head round under the
wing, and the thighs close to the sides; pass a skewer through them and
the body, and keep the legs straight. Roast them before a clear fire,
keep them well basted, and serve on fried bread-crumbs, with a tureen
of brown gravy. When liked, bread-sauce may also be sent to table
with them. _Time._—12 to 20 minutes. _Average cost._—Seldom bought.
_Sufficient._—Allow 4 for a dish. _Seasonable_ from August 12th to the
middle of September.
LANDRAIL, to Carve.
Landrail, being trussed like Snipe, with the exception of its being
drawn, may be carved in the same manner.
LARD, to Melt.
Melt the inner fat of the pig, by putting it in a stone jar, and
placing this in a saucepan of boiling water, previously stripping off
the skin. Let it simmer gently over a bright fire, and, as it melts,
pour it carefully from the sediment. Put it into small jars or bladders
for use, and keep it in a cool place. The flead or inside fat of
the pig, before it is melted, makes exceedingly light crust, and is
particularly wholesome. It may be preserved a length of time by salting
it well, and occasionally changing the brine. When wanted for use, wash
and wipe it, and it will answer for making into paste as well as fresh
lard. _Average cost_, 10_d._ per lb.