The Art of Cookery Part 7

_To stew Peas for Sauce: for Lamb, Veal, Chickens, &c._

TO a quart of sh.e.l.led young green peas add two ounces of fresh b.u.t.ter, a very little sifted sugar, and some salt. Put them into a stewpan, cover it close, simmer the peas till nearly done, then add some good-seasoned cullis, and stew them till tender.

_Lamb Cutlets with Cuc.u.mbers._

TAKE the bone from a loin of lamb, cut it into chops, beat them flat with a chopper, and trim off some of the fat. Pa.s.s them with a piece of fresh b.u.t.ter, chopped parsley, thyme, eschallots, lemon juice, and pepper and salt. When three parts done, put them on a dish, and, when nearly cool, egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Drain them dry, place them round each other in the dish, and serve them up with the cuc.u.mber sauce in the center.

N. B. In the same manner may be done mutton and veal cutlets.

_Neck of Lamb glaized._

CUT the scragg and the chine bone from a neck of house lamb; then take off the skin, trim part of the fat away to lard the neck lengthways, blanch it, and braise or roast it gently with a veal caul over. When it is to be served up, glaize the larding, and put round it white onion sauce made thus:

_Onion Sauce._

TAKE boiled onions, rub them through a hair sieve; then add to them fresh b.u.t.ter, cream, flour, salt, a very little of each, and let it stew five minutes.

_Lamb Cutlets with Tendrons._

CUT a neck of house lamb into chops, leaving only the long bone; then beat them flat, and pa.s.s them with parsley, thyme, eschallots, chopped very fine, and add a little lemon juice, mushroom powder, pepper, and salt. When they are three parts done lay them on a dish, and when half cold breadcrumb them and broil them on a stewpan cover over a slow fire with a bit of fresh b.u.t.ter. When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb, and round them the cutlets, and turnip sauce over the center.

_Turnip Sauce._

PARE four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to them a small quant.i.ty of benshamelle, and then cut some more turnips in shapes as for a haricot. Sweat them in the like manner, and add the benshamelle to them.

_Lamb Cutlets with Tendrons another way._

THE tendrons may be served in the center of the dish, with the cutlets larded, braised, and glaized, to go round them; and the sauce made in the same manner, but instead of benshamelle add cullis.

_Shoulder of Lamb glaized._

BONE a shoulder of house lamb, then season it with pepper, salt, mushroom powder, and beaten spice; fill the cavity with some light forcemeat; sew it up, and make it in the form of a leg of lamb; after which blanch it, and braise in a little stock and bards of fat bacon.

When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarragon of vinegar in it.

_Shoulder of Lamb en Epigram._

ROAST a shoulder of lamb till three parts done, and let it stand till cold; then take the blade-bone out with the meat, leaving only the skin whole in the form of a fan. Cut the meat into slips, add to it parsley, thyme, eschallots, and mushrooms, chopped fine, some good-seasoned cullis, and a little lemon pickle. Let it stew gently for a quarter of an hour; and let the fan of the shoulder and the blade bone be broiled, and served up over the stew.

_Shoulder of Lamb grilled._

ROAST it till three parts done, then score it with chequers, season with pepper and salt, and grill it gently till done. Let it be of a light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, and a bit of fresh b.u.t.ter.

_Hind Quarter of Lamb marinated._

BONE the leg, fill the cavity with a light forcemeat well-seasoned, sew it up and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little and glaize the top. Serve it up with a sauce under it, made with the above liquor boiled down almost to a glaize, with some cullis added.

N. B. In the same manner may be done a shoulder or leg of lamb.

_Hind Quarter of Lamb with Spinach._

BOIL the leg, preserve it as white as possible, serve it up with spinach under, and the steaks round it very hot. The loin to be cut into chops, and seasoned with pepper and salt; then fried or broiled. Pick and boil the spinach till nearly done; then strain and squeeze it dry, chop it, and add a little piece of fresh b.u.t.ter, pepper, and salt, a little cullis or cream, and let it stew for five minutes.

N. B. The spinach may be served up as a dish with fried bread round it.

_Leg of Lamb with Oysters._

BONE the leg, fill the cavity with light forcemeat, and some blanched and bearded oysters pounded with it. Sew it up, put over it slices of lemon, salt, bards of fat bacon, and paper. Roast it gently, and when it is to be served up, glaize it, and put a sauce round it made with oysters blanched and bearded, stewed mushrooms, boiled b.u.t.ton onions, some cullis, and the oyster liquor they were blanched in. Season to the palate with cayenne and lemon juice.

_Currie._

CUT two young chickens into pieces, and blanch and drain them dry; then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done. Then cut into slices three middling-sized onions, and put them into a stewpan with a table spoonful of currie powder, a quart of veal stock, two ounces of jordan almonds blanched and pounded fine, and boil till the onions are tender; then rub it through a tamis sieve to the chicken, and season to the palate with cayenne pepper, salt, and lemon or tamarind juice. Let the chickens stew till three parts done, then pour the liquor into another stewpan, and add three ounces of fresh b.u.t.ter, a very little flour and water, and reduce it to three gills. Strain it through a tamis sieve to the chickens, and let them simmer till tender.

N. B. Rabbits may be done in the same manner.

_Plain Rice to be eaten with Currie._

PICK one pound of rice, and wash it very clean; then have ready some boiling water and put the rice in. Let it simmer till three parts done, and strain and wash it in several waters till free from slime. Drain it in a large hair sieve, and when dry put it into a stewpan with some paper and the cover over it. Set it in a moderate oven for one hour and a half, or longer, if there be a greater quant.i.ty.

_Currie of Lobster._

BOIL lobsters till three parts done, and pick and cut the claws and tails into good-sized pieces; then add currie powder, and proceed with the same directions as with the chickens, only pound the body of the lobsters and sp.a.w.n, if any, and add them to the almonds and other ingredients.

_Currie of Veal._

CUT a piece of breast of veal into tendrons, and fry them in a little lard till of a light colour; then drain them dry, add currie powder, and proceed with the same directions as for chicken currie.

_Currie of Mutton._

TAKE three pounds of the best end of a loin of mutton, cut off the bone and some of the fat; then cut the meat into small square pieces, fry them, and proceed with the same directions as for veal.