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Classic
Cook Books
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page 78
parts boiled and cut small; stew them in a little of the water in which they
were boiled, season and thicken with flour and butter, and serve the mince round
the head.
Lamb's Fry.
Serve it fried of a beautiful colour, and with a good deal of dried or fried
parsley over it.
Lamb's Sweetbreads.
Blanch them, and put them a little while into cold water. Then put them into a
stew-pan with a ladleful of broth, some pepper and salt, a small bunch of small
onions, and a blade of mace; stir in a bit of butter and flour, and stew half an
hour. Have ready two or three eggs well beaten in cream, with a little minced
parsley and a few grates of nutmeg. Put in some boiled asparagus-tops to the
other things. Don't let it boil after the cream is in; but make it hot, and stir
it well all the while. Take great care it does not curdle. Young French beans or
peas may be added, first boiled of a beautiful colour.
Fricasseed Lambstones.
Skin and wash, then dry and flour them; fry of a beautiful brown, in hogs' lard.
Lay them on a sieve before the fire till you have made the following sauce;
Thicken almost half a pint of veal-gravy with a bit of flour and butter, and
then add to it a slice of lemon, a large spoon-ful of mushroom ketchup, a
tea-spoonful of lemon-pickle, a grate of nutmeg, and the yolk of an egg beaten
well in two large spoonfuls of thick cream. Put this over the fire, and stir it
well till it is hot, and looks white; but don't let it boil, or it will curdle.
Then put in the fry, and shake it about near the fire for a minute or two. Serve
in a very hot dish and cover.
Fricassee of Lambstones and Sweetbreads, another way.
Have ready some lambstones blanched, parboiled, and sliced. Flour two or three
sweetbreads: if very thick, cut them in two. Fry all together, with a few large
oysters, of a fine yellow brown. Pour the butter off; and add a pint of good
gravy, some asparagus-tops about an
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Classic
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