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Classic
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page 132
over it, and roast like a loin of veal, not too tender; a short hour will be
sufficient.
Instead of the ground cloves a few juniper berries may be put into the butter.
Take the fat off the gravy and bind the latter with cornstarch, adding either
1/2 cupful of sour cream or 1/2 glassful of Madeira. If the lamb is a very small
one, both legs can remain together; bend them inwards after they are larded,
tying them with a cord.
106. Saddle of Lamb roasted like Venison. Take the saddle of a Spring lamb,
remove the skin, and rub thoroughly all over with the following mixture:
eschalots, majoram, rosemary, and 2 to 3 bay leaves, all chopped very fine,
pepper, cloves, and 4 to 5 fresh pounded juniper berries. Then add vinegar and
claret half and half and let the meat lay in this for 3--4 days, turning it in
the pickle frequently. It is then larded if wished and roasted in an earthenware
or enamelled pan for 1 to 1 1/4 hours, sprinkling fine salt over it and basting
often.
107. Mutton and Lamb Chops are prepared like veal cutlets, taking off all of the
fat. When serving, a bit of anchovy or vegetable butter can be put on each chop.
Lamb chops can also be served with tomato sauce and mixed with pickles. When
served cold they should be covered like stuffed breast of veal, with a thick
brown gravy.
108. Broiled Mutton Chops. Trim the chops nicely, remove the fat, dip in melted
butter, sprinkle with salt and pepper and with cracker crumbs, which are often
mixed with Parmesan cheese. Broil them 5--8 minutes according as they should be
rare or well done, 4 minutes on each side. Serve hot. To broil them successfully
have a glowing coal fire, but no blaze.
109. Stewed Mutton with Claret. Cut pieces 1/2 inch thick from the loin, pound
and sprinkle with salt and pepper, put them into a kettle with melted butter,
roast very slightly and pour in enough hot claret to half cover the meat. Season
with 1 bay leaf, 2 sliced onions, 6 cloves and allspice, stew slowly until
tender, thicken the gravy with browned flour, pour it over the meat and serve
with mashed potatoes .
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