(1748). Shoulder Of Lamb A La Benton (Epaule D'Agneau A La Benton)

Bone a shoulder of lamb retaining the end or the handle bone; saw off the knuckle an inch from the handle and season the meat with salt, pepper and nutmeg, roll it into an elongated shape, tie it round with six rows of string making a knot at each row. Fry the shoulder lightly in a saucepan containing butter and melted fat pork and when lightly browned, drain off the butter and moisten to three-quarters of an inch of its height with stock (No. 194a). add a bunch of parsley garnished with bay leaf, as much thyme and a clove of garlic, boil and skim, then cook in a slow oven for about two hours, Lasting the meat frequently with its own broth. Twenty minutes before serving, put in four ounces of minced onions tried to a light color in butter and finish to cook and glaze the shoulder. Have two pounds of medium-sized, peeled, quartered and cored apples, range them on a buttered sauteing pan, pour over a little butter and sprinkle with sugar, then cook them in a slack oven. Prepare and fry two pounds of potatoes cut in cylinders one inch in circumference, and cut across three-sixteenths of an inch thick; soak them in cold water for an hour, then drain, wipe and fry in white frying lard until they assume a nice color, then salt over.

Drain the shoulder, lay it in the .center of a dish and glaze it over; .strain and skim the fat from the stock, reduce it to the consistency of a light syrup and pour a little of it in the bottom of the dish; set the apples at both ends and arrange' the fried potatoes at the sides; serve the reduced gravy at the same time, but separately.

(1749). Shoulder Of Lamb, A La Dessaix (Epaule D'Agneau A La Dessaix)

Bone two shoulders of lamb leaving on only the end or handle bones; remove all the sinews and fat, have some chopped farce (No. 68) put the whole into a mortar to pound, season, and add a handful of soaked and pressed bread-crumbs, one whole egg and a few .spoonfuls of cooked tine herbs (No. 385); use this forcemeat for stuffing the shoulders, then sew them up so as to enclose the stuffing, and lay them in a narrow saucepan lined with bits of fat pork and minced roots; season, moisten the meats with a little stock (No. 194a ), and when they are cooked. and of a fine color, drain them off, untie, and remove from the end bone the meat so as to be able to trim them with paper frills (No. 10). Dress on a dish, pour over some of their own stock, and reduce the remainder with as much espagnole (No. 414), until the consistency of a half-glaze sauce is obtained: garnish around with half heart-shaped croustades made of mashed potatoes, dipped in eggs, then in bread-crumbs, the surfaces smoothed nicely, and then slit them all round a quarter of an inch from the edge; and fry; when finished, drain, remove the covers, empty and refill the insides with a small vegetable macedoine (No. 680) combined with bechamel (No. 409), serving a sauce-boatful of half-glaze sauce (No. 413) at the same time.