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No. 30—LAMB STEW.
Quantity for 6–8 Persons.
- Head, liver, lungs and heart
- Salt
- 8 whole pepper-corns
- 1 onion
- 1 bay-leaf
- ⅛ lb. of butter
- 1 egg
- Roll crumbs
- 2 tbsps. of flour
- Some herb vinegar
- 2 cloves
Preparation: The head is split in two, brain and tongue taken out and soaked in water. The tongue is boiled until tender in water with salt, pepper, bay-leaf, cloves and onion. In the same water, cook the brain and also. the heart, liver, lungs and head until tender.
When the tongue, heart and lungs are well done, cut them into cubes. All the meat is put into a pot. Season with salt, pepper and a piece of butter, pour in some bouillon and stew. Cut the meat off the head, season with salt and pepper, dip in egg and roll crumbs and fry in butter to a golden yellow. The same is done with the brains. The liver is cut into slices, salted, peppered, dipped in flour and also fried.
The hash of tongue, lung and heart is placed in the middle of a hot platter, the liver slices placed in a wreath around it, the meat from the head, which has been cut into neat pieces, and the brains placed on top of the hash.
The gravy should be prepared before dishing out the hash. For the gravy, take one tablespoonful of flour, stir it in the butter in which the meat, brains and liver have been fried, add some of the bouillon and a little vinegar, lemon juice or white wine. Serve the gravy with the meat.
No. 31—PLAIN RAGOUT OF MUTTON OR LAMB.
The preparation is the same as in No. 29. Instead of wine, take wine vinegar or herb vinegar and leave off the champignons and truffles.
No. 32—LAMB CROWN ROAST.
Contents and preparation are the same as No. 42 of previous chapter, Veal Crown Roast.
