(1662). Breasts Of Lamb, Baked (Poitrines D'Agneau Au Statin)

Prepare and cook the breasts the same as for chopped sauce (No. 1663); put them under a weight or in the press (Fig. 71) and press to live-eighths of an inch thick, and when cold pare by removing the skin and part of the fat; cut into an oblong shape, then cover with a baking force-meal ( No. 81); lay on top of each three mushrooms, one large and two small ones; place them on a well-buttered baking dish, pour over an Italian sauce (No. 484), bestrew with bread raspings and besprinkle with butter, then brown in the oven; serve on the same dish and garnish the sides with round cuts of red beef tongue warmed in a Little meat glaze ( No. 402), with butter and lemon juice.

(1663). Breasts Of Lamb, Chopped Sauce (Poitrine D'Agneau A La Sauce Hachee)

Have two line breasts of yearling lamb or young mutton; suppress the bone part covering the gristle; lay the meats in a low saucepan lined with bardes of fat pork, cut up carrots and onions, and a garnished bouquet; moisten with stock (No. 194a) cover over with buttered paper and set it into a moderate oven to cook for two to two hours and a half, until the bones can be easily removed. Drain and place the meats under the pressure of a weight to reduce to five-eighths of an inch, and when quite cold, pare and remove the skin carefully without touching the fat. and cut the meat up into half hearts, trim them, nicely rounding the angles, and dip them in melted butter, roll in bread-crumbs, and broil over a slow lire till they attain a tine color and are very hot, then dress them either in a straight row or in a circle. Garnish around with olive-shaped pieces of potato cooked in fresh butter, and when done, and the butter is drained off. add some salt and the juice of a lemon, dredging over with chopped parsley.

Serve a chopped sauce (No. 539) separately.

(1664). Breast Of Lamb With Turnips (Poitrine D'Agneau Aux Navets)

Remove the skin covering the breast, also the gristle bone from two breasts of lamb; cut them up into three-quarters of an inch square pieces and fry them till brown in butter, then drain off the fat and moisten with a pint of stock (No. 194a); boil and reduce to a glaze; remoisten a very little at the time, repeating this several times while cooking, and three-quarters of an hour before serving, drain off the meats, pare and return them to the saucepan; strain the sauce over and add some turned turnips fried in butter, and continue the cooking, season properly. When the meats and turnips are well clone and fallen to a glaze, dress the turnips around.

(1665). Breast Of Lamb With Veloute Tomato Sauce - Stuffed (Poitrine D'Agneau Farcie A La Sauce Tomate Veloutee)

Split open one or several yearling lamb breasts on the rib sides, by slipping the blade of a knife between the bone and the meat so as to make a pocket, season the inside and fill the empty space with forcemeat (No. 65), seasoned highly and to which add a handful of soaked and pressed out bread-crumbs, also some raw onions chopped and parboiled, cooked minced mushrooms and chopped parsley, each of them chopped up separately, and also stir in two whole eggs. Sew up the opening in the breast, cook it in beef stock ( No. 194a) and when done properly, which will take about two hours and a half, drain and untie, then serve with a tomato sauce (No. 549) reduced with veloute sauce (No. 415).