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Classic
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page 117
two, or a bit of butter rolled in flour to thicken it. Serve all up in one dish,
garnished with sliced lemon.
To fricasee Lamb white.
Take a leg of lamb, half roast it; when it is cold cut it in slices, put it into
a stew-pan with a little white gravy, a shallot shred fine, a little nutmeg,
salt, and a few shred capers, let it boil over a stove till the lamb is enough;
to thicken the sauce, take three spoonfuls of cream, the yolks of two eggs; a
little shred parsley, and beat them well together; then put it into a stew-pan,
and shake it till it is thick, but do not let it boil; if this do not make it
thick, put in a little flour and butter, and so serve it up. Garnish your dish
with mushrooms, oysters, and lemon.
To fricasee Lamb-stones and Sweetbreads.
Have ready some lamb-stones blanched, parboiled and sliced, and flour two or
three sweetbreads; if very thick, cut them in two; the yolks of six hard eggs
whole; a few pistachio nut kernels, and a few large oysters; fry all those of a
fine brown, then pour away the butter and add a pint of drawn gravy, the
lamb-stones, some asparagus tops of about an inch long, some grated nutmeg, a
little pepper and salt, two shallots shred small, and a glass of white wine.
Stew all these together for ten minutes, then add the yolks of six eggs beat
very fine, with a little white wine, and a
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