Bohemian-American Cook Book/Lamb

Wash thoroughly, salt and lay in the baking pan with the fleshy side down, having put butter or lard in the pan. It is best to use a pan with bars or sticks of wood across the bottom (the wood must contain no rosin). Roast the meat, basting and rubbing frequently with butter, adding hot soup or water, if necessary. When more than half done, turn over, sprinkle the top with bread crumbs, dot with bits of butter and roast brown. When done, pour the liquor over it and serve. A saddle of lamb requires from one and a half to two hours roasting, according to size. Saddle of kid is roasted in the same manner.

Cut into uniform pieces the neck, shoulder and brisket of lamb, dust with salt, pepper and flour, dip in beaten eggs, then in bread crumbs and fry in rendered butter. When done, dust lightly with salt, arrange on a platter, garnish with parsley and serve.

Pound the cutlets slightly, dust with salt, and fry on both sides in butter two minutes. Trim one pound of veal, leaving no skin, glands, etc. and mince or grind together with one pound of kidney suet. Add salt, a dash of nutmeg, a teaspoon of minced and fried onion, three eggs and mix together. Spread this on both sides of the cutlets, dip in beaten eggs, then in bread crumbs, fry in rendered butter eight minutes. Arrange on a platter, garnish with peas and serve.

Fry or broil quickly lamb cutlets, salt, arrange on a heated platter and garnish with parsley.

Dust the steak with salt, fry quickly in rendered butter or lard, or broil. Arrange on a heated platter, garnish with parsley or minced fried onion and serve.

Wash the brisket, make an opening and fill with dressing the same as for veal, sew up the opening, dust all over with salt and pepper. Place sliced carrot and onion in the baking pan, put in the meat, pour melted butter or lard over it, add a little hot water or soup and roast about an hour, basting frequently. When done, take it out and allow the liquor to boil down with a little beef soup, skim the fat and pour over the meat.

Trim and wash the leg, pound and salt, place in a baking pan with lard or butter. Dot bits of butter over the top and roast, adding hot water or soup and basting frequently. Mix four tablespoons of minced mint leaves with one tablespoon of sugar and a pinch of paprika, add four or five tablespoons of wine vinegar, adding a little at the time. When the meat is done, skim the fat, pour the liquor over it, and serve with the mint sauce in a separate dish.

Cut the fore quarter of a lamb in rather small pieces. Place it in a saucepan with three or four tablespoons of butter or lard, sliced celery and parsley roots, ​salt, and stew, adding hot water or soup, if necessary. Wash and bone five anchovies, and rub to a paste with butter. Blend half a tablespoon of butter with one of flour, add the anchovy paste, then add equal parts of soup and wine, to make the desired amount of gravy. You may add a bit of canned lobster. Take out the stewed meat, strain and add the liquor to the gravy, place the meat in it, simmer a while, and serve. You may omit the wine, if you wish.

Place in a saucepan three tablespoons of butter, a sliced onion and carrot, put in this a lamb forequarter cut into pieces, add salt and grated lemon rind and stew until half done. In another saucepan melt three table. spoons of butter and blend it with two tablespoons of flour, then add enough soup or hot water to form a rather thick gravy. Now add several black peppers, two cloves, a dash of nutmeg, minced parsley and let it simmer a while. Pour this over the meat, add a wineglass of white wine, the juice of one lemon and stew the meat until done. When done, take the meat out, skim and strain the sauce, salt and serve.

Wash thoroughly a forequarter of lamb and boil fifteen minutes in salted water, then place it in cold water, cool and cut into medium sized pieces. Blend three tablespoons of butter with three tablespoons of flour, thin with the strained liquor from the meat, add a small grated onion, a dash each of minced parsley, grated lemon rind, a wineglass of wine and boil until smooth. Then place the meat in the sauce and stew until tender. When done, take it out, add to the simmering gravy four beaten yolks or two whole eggs beaten with a little cream, a little lemon juice and pour over the meat.

Wash and cut into pieces a forequarter of lamb. Place in a saucepan four tablespoons of good butter, one onion, one carrot, leek and a celery root, all sliced. Add the meat, salt and stew until half done, then dust with a tablespoon of flour, add a little good beef soup and a cup of sour cream. Finally add a pinch of paprika and stew the meat until done. When done, take the meat out, skim the gravy, add salt and paprika; if necessary, strain, pour over the meat and serve. This gravy must be rather thick.

Wash and cut lengthwise several lamb kidneys, then fry in butter or lard. Dust with salt and pepper, add a small minced fried onion, several minced fried mushrooms, minced celery, lemon juice to taste, a piece of good butter. Pour the gravy over the kidneys, garnish with potato croquettes and serve.

Wash the pluck, cut into small pieces, place in a crock or stone jar, add sliced onion and carrot, a few sprigs of thyme and parsley, a few bay leaves, salt, pepper, mace, vinegar and olive oil and allow the meat to soak in this twelve hours, turning frequently. When ready to cook it, melt a piece of butter, add the pluck, stew a while, then dust with flour, pour in equal parts of soup and wine and stew until tender. When done, take the pluck out, strain the gravy over it and serve. Lamb pluck may also be prepared the same as veal pluck.