Originally in Good Housekeeping [circa 1896]. IN AND ABOUT THE KITCHEN. Some Appetizing Things which May be Prepared There. In Three Parts.—Part III.
PRESSED breast of lamb, though it may cost the cook a little difficulty in the way of euphonious designation, will be found a very delectable lunch meat, and may be prepared in a most acceptable manner by observing the following recipe: Breast of Lamb.
Two breasts will be required for a family of ordinary size, and they are, first of all, to be well trimmed. Wipe well, immerse in boiling hot stock, and let them simmer for an hour. Then take up the meat, bone it, put it under a press and allow it to cool. Cut each breast in four pieces, season with salt and pepper, dip the pieces in eggs and bread crumbs, and fry them to a delicate brown. Serve with a tomato or other sharp sauce The meat may be cooked in water, but the flavor will not be as good as when simmered in stock, while the flavor of the stock is in no degree impaired by the process.
Lamb Ragout~ Trim a breast well of fat, cut it into small pieces, and fry it in butter Then fry six small onions, add three tablespoonfuls of flour, moisten the stew with three pints of broth, add pepper and salt, a spray of parsley, one of thyme, half a bay leaf, two cloves, and a spray of celery. Let the meat simmer slowly for an hour, turn out the pieces of meat on a hot dish, and serve with cooked Lima beans, carrots and cream sauce.
Neck of Lamb Stew ~ The neck of lamb, though not a favorite cut, is very rich in nutritious juices, and it is from this portion of the adult carcass that the Scottish housewives prepare their famous mutton broth, so valuable for the nourishment of invalids, and having the advantage of being highly palatable. To prepare the stew, separate the lean meat carefully from the bones, rejecting all fat. Set the lean meat away and put the bones over to boil, adding cold water enough to cover them.
Let them simmer for two hours. Then take the meat, dredge it with flour, season with salt and pepper, and fry it with three small onions. Strain the stock from the bones over it, add a bay leaf, a spray of soup celery, two. sprays of parsley, a sprig of thyme and two cloves. Simmer together for an hour; then skim out the bay leaf and other herbs, and serve the lamb with a garnish of potpie, made by adding a cupful of milk to a pint of flour, to which a teaspoonful each of salt and sugar, and two level teaspoonfuls of baking powder have been mixed.
Drop these dumplings over the top of the lamb stew, cover the pot closely, and let them cook steadily without uncovering; for ten minutes. The dumplings may be omitted, and the stew served with a garnish of stewed oyster plant, Lima beans or peas. The stew may be varied by adding half a pint of cooked tomatoes after the herbs have been removed, with a small green pepper cut in bits, allowing the whole to cook a few minutes after these additions have been made.
Boiled Breast of Lamb ~ Trim the breast neatly, boil it in stock as before described, bone it, and put it in press until cold. Then rub it with butter, season with salt and pepper, and boil it entire. Green walnut pickles form an excellent relish for this meat.
Lamb Curry ~ Either the shoulder or the neck portion may be used, and should be cooked in the same manner as for the stew. Take up the pieces of lamb and add to the gravy a cupful of white stock in which a tablespoonful of butter and one of flour have been mixed. Cook together for ten minutes. Beat the yolks of three eggs together in the juice of half a lemon, and add to it a little of the hot mixture. Then add two heaping teaspoonfuls of curry, mixed with a little water. Arrange in a border of rice, and serve with fresh stewed tomatoes. Asparagus tips are another delightful accompaniment of this pleasing dish.
Text Credit: Good housekeeping, Volume 23