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Classic
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page 77
braise it two hours over a slow stove. Take it up, glaze it; or it may be glazed
only, and not braised.--The method for both, see page 84. Serve with
sorrel-sauce under the lamb.
Lamb Steaks.
Fry them of a beautiful brown: when served, throw over them a good quantity of
crumbs of bread fried, and crimped parsley; the receipt for doing winch of a
fine colour will be given under the head of Vegetables.
Mutton or Lamb steaks, seasoned and broiled in buttered papers, either with
crumbs and herbs, or without, are a genteel dish, and eat well.
Sauce for them, called sauce Robart, will be found in the list of Sauces.
House-Lamb Steaks White.
Stew them in milk and water till very tender, with a bit of lemon-peel, a little
salt, some pepper, and mace. Have ready some veal-gravy, and put the steaks into
it; mix some mushroom-powder, a cup of cream, and the least bit of flour; shake
the steaks in this liquor, stir it, and let it get quite hot. Just before you
take it up, put in a few white mushrooms. This is a good substitute when poultry
is very dear.
House-Lamb Steaks brown.
Season them with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley;
but dip them first into egg: fry them quick. Thicken some good gravy with a bit
of flour and butter; and add to it a spoonful of port wine, and some oysters:
boil it up, and then put in the steaks warm : let them heat up, and serve. You
may add palates, balls, or eggs, if you like.
Lamb Cutlets with Spinach.
Cut the steaks from the loin, and fry them: the spinach is to be stewed and put
into the dish first, and then the cutlets round it.
Lamb's Head and Hinge.
This part is best from a house-lamb; but any, if soaked in cold water, will be
white. Boil the head separately till very tender. Have ready the liver and
lights three
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