Epigrams Of Lamb
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.
- — i breast of lamb, 2 quarts of stock, i onion, i carrot, £ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), i egg, breadcrumbs, salt and pepper, frying-fat, Soubise sauce, Allemande sauce (see Sauces).
- Method.
- — Trim the breast of lamb, cut it in two, and blanch it.
- Bring the stock to boiling point, put in the meat, boil rapidly for a few minutes, then add the vegetables cut into thick slices, the bouquetgarni, salt to taste, and cook gently for about i hour, or until the inc.it is tender.
- Remove the bones, press the meat between 2 dishes until cold, then trim off all the skin and gristle, and cut the meat into pieces convenient for serving.
- Have ready the Allemande sauce, which must be very thick and nearly cold ;
- season the epigrammes, or lamb entrees, with salt and pepper, dip them into the sauce, and if not completely coated, repeat the operation.
- When the sauce is set and firm, dip the epigrammes into beaten egg, coat them carefully with fine breadcrumbs, and fry in hot tat until they acquire a golden-brown colour.
- Drain well, and arrange in the form of a circle on a hot dish, and serve the Soubise sauce in the centre.
- Time.
- — 3 hours.
- Average Cost, 8d.
- to lod.
- per Ib.
- Sufficient for 6 or 7 persons.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Colander