The Virginia Housewife: or, Methodical Cook/Lamb
LAMB.
TO ROAST THE FORE-QUARTER, &c.
The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.
The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.
BAKED LAMB.
Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatos with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.
FRIED LAMB.
Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.
The leg cut into steaks and the loin into chops, will make a fine fricassee, or cutlets.
TO DRESS LAMB’S HEAD AND FEET.
Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatos: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it—garnish with crisp parsley and bits of curled bacon.