982.—LEG OF LAMB, FRENCH STYLE. (Fr.—Gigot d'Agneau à la Française.)
Ingredients.—A small leg of lamb boned, 1 teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, 1 clove of bruised garlic, 2 ozs. of butter, 1 onion sliced, 1 carrot sliced, salt and pepper.
Method.—Mix the parsley, shallot, garlic, and a good seasoning of salt and pepper together, and sprinkle the mixture on the inner surface of the meat. Bind the meat into a good shape, place it in a baking-tin containing the butter, onion and carrot, and season well with salt and pepper. Bake for ⅓ an hour in a hot oven, and afterwards at a lower temperature until the meat is cooked. Serve with gravy made from the bones and the sediment in the baking-tin (see "Gravies").
Time.—Allow 20 minutes per lb. Average Cost, 1d. to 1s. 2d. per lb. Sufficient for 5 or 6 persons. Seasonable from April to October.
983.—LOIN OF LAMB, ROLLED AND BRAISED. (Fr.—Longe d'Agneau Braisée.)
Ingredients.—1 loin of lamb, a mirepoix of vegetables (see "Shoulder of Lamb, Braised"), stock, glaze, cooked peas, spinach or cucumber, salt and pepper.
Method.—Remove the bones, season the inner surface of the meat with salt and pepper, roll the flap under as tightly as possible, and bind with tape. Braise for about 2 hours (see "Shoulder of Lamb, Braised"), brush over with glaze, and serve on a bed of cooked peas, spinach, or cucumber.
Time.—About 2 hours. Average Cost, 11d. to 1s. 2d. per lb. Sufficient for 6 or 7 persons. Seasonable, from April to October.
984.—MINCED LAMB. (Fr.—Émincé d'Agneau.)
Ingredients.—1 lb. of cooked lamb, 1 finely-chopped medium-sized onion, ¾ of a pint of gravy or stock, 1 tablespoonful of mushroom ketchup, ¾ of an oz. of butter, ½ an oz. of flour, pepper and salt.
Method.—Cut the meat into small dice, and boil the bones and trimmings for 1 hour or longer, when stock is needed. Melt the butter in a stewpan, fry the onion until lightly browned, add the flour, and brown it also. Stir in the gravy or stock, add the ketchup and seasoning to taste, and simmer gently for 10 minutes. Put in the meat, draw the stewpan aside where the contents will be kept just below simmering point, and let it remain for at least ½ an hour. Serve, surrounded by a border of mashed potato, well-boiled rice, or sippets of toasted bread.
Time.—From 1 to 1½ hours. Average Cost, about 1s. 2d. Sufficient for 3 to 4 persons. Seasonable from April to October.
