Home › L › Lamb Cutlets and Spinach

Lamb Cutlets and Spinach

INGREDIENTS for dish for 4 or 5 persons.- 8 cutlets, egg and bread-crumbs, salt and pepper to taste, a little clarified butter.

AVERAGE COST, 1s. per lb.

Cut the cutlets from a neck of lamb and shape them by cutting off the thick part of the chinebone. Trim off most of the fat and all the skin and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with breadcrumbs and season with pepper and salt. Now dip them into clarified butter, spinkle over a few more bread-crumbs and fry them over a sharp fire, turning them when required. Lay them before the fire to drain and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped and seasoned.

TIME.-About 7 or 8 minutes.

SEASONABLE from Easter to Michaelmas.

Note.-Peas, asparagus, or French beans may be substituted for the spinach or lamb cutlets may be served with stewed cucumbers, Soubise sauce, sauce, &c. &c.

Lamb, Roast Fore-quarter of.

INGREDIENTS. - Lamb, a little salt.

AVERAGE COST, 1s. per lb.

To obtain the flavour of lamb in perfection, it should not be long kept; time to cool is all that it requires; and though the meat may be somewhat thready, the juices and flavour will be infinitely superior to that of lamb that has been killed 2 or 3 FORE-QUARTER OF LAMB. days. Make up the fire in good time, that it may be clear and brisk when the joint is put down. Place it at a sufficient distance to prevent the fat from burning and baste it constantly till the moment of serving.

Lamb should be very thoroughly done without being dried up and not the slightest appearance of red gravy should be visible, as in roast mutton; this rule is applicable to all young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts and send to table with it a tureen of mint sauce. A. cut lemon, a small piece of fresh butter and a little cayenne should also be placed on the table so that when the carver separates the LAMB, BOILED LEG OF. shoulder from the ribs, they may be ready for his use; if, however, he should not be very expert, we would recommend that the cook should divide these joints nicely before coming to table.

TIME. Fore-quarter of lamb weighing 10 lbs., 1 to 2 hours.

SEASONABLE. -Grass lamb, from Easter to Michaelmas.