Turnip Sauce

Pare four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to, them a small quantity of benshamelle, and then cut some more turnips in shapes as for a haricot. Sweat them in the like manner, and add the benshamelle to them.

Lamb Cutlets With Tendrons (Another Way)

The tendrons may be served in the center of the dish, with the cutlets larded, braised, and glaized, to go round them; and the sauce made in the same manner, but instead of benshamclleadd cullis.

Shoulder Of Lamb Glaized

Bone a shoulder of house lamb, then season it with pepper, salt, mushroom powder, and beaten spice; fill the cavity with some light forcemeat; sew it up, and make it in the form of a leg of lamb; after which blanch it, and braise in a Utile stock and bards of fat bacon. When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarra gon vinegar in it.

Shoulder Of Lamb En Epigram Me

Roast a shoulder of-lamb till three parts done, and let it stand till cold; then take the blade-bone out with the meat, leaving only the skin whole in the form of a fan. Cut the meat into slips, add to it parsley, thyme, eschalots, and mushrooms, chopped fine, some good-seasoned cullis, and a little lemon pickle. Let it stew gently for a quarter of an hour; and let the fan of the shoulder and the blade-bone be broiled, and served up over the stew.

Shoulder Of Lamb Grilled

Roast it till three parts done, then score it with chequers, season with pepper and salt, and grill it gently till done. Let it be of a light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, and a bit of fresh butter.

Neck Of Lamb And Turnips

Cut the scrag, chine bone, and skin, off from a neck of house lamb, and lay it in cold water for an hour; then boil it, and serve it up with mashed turnips round it, and the dish ornamented with boiled carrots cut into shapes; likewise some caper sauce in a butter-boat.

Hind Quarter Of Lamb Marinated

Bone the leg, fill the cavity with a light forcemeat well seasoned, sew it up, and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little, and glaize the top. Serve it up with a sauce under it, made with the above liquid boiled down almost to a glaize, with some cullis added.

N. B. In the same manner may be done a shoulder or leg of lamb.

Hind Quarter Of Lamb With Spinach

Boil the leg, preserve it as white as possible, serve it up with spinach under, and the steaks round it very hot, The loin to be cut into chops.

and seasoned with pepper and salt; then fried or broiled. Pick and boil the spinach till nearly done; then strain and squeeze it dry, chop it, and add a little piece of fresh butter, pepper, and salt, a little cullis or cream, and let it stew for five minutes.

N. B. The spinach may be served up as a dish with fried bread round it.

Leg Of Lamb With Oysters

Bone the leg, fill the cavity with light forcemeat, and some blanched and bearded oysters pounded with it. Sew it up, put over it slices of lemon, salt, bards of fat bacon, and paper. Roast it gently, and when it is to be served up, glaize it, and put a sauce round it made with oysters blanched and bearded, stewed mushrooms, boiled button onions, some cullis, and the oyster liquor they were blanched in. Season to the palate with cayenne and lemon juice.