the oven until crisp. Heat the remaining 2 ozs. of butter in a sauté- or frying-pan, put in the prepared slices of fry, and cook them quickly until both sides are lightly browned, then drain well. The preparation in the stewpan should have a consistency sufficient to allow it to be piled in the centre of a dish. Serve the fried slices of fry round the base, and garnish with the bacon. When a more liquid sauce is preferred, dish the slices of fry on a potato border, and serve the sauce in the centre.
Time.—1½ to 2 hours. Average Cost, 10d. to 1s. per lb. Sufficient for about 4 persons.
971.—LAMB'S HEAD AND PLUCK. (Fr.—Tête d'Agneau.)
Ingredients.—A lamb's head and pluck (which consists of the heart, liver, and lungs or lights), 2 ozs. of butter, 1½ ozs. of flour, 1 large onion, 1 carrot, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 1 teaspoonful of finely-chopped parsley, salt and pepper, 1 egg, browned breadcrumbs.
Method.—Wash the head well, put it into a stewpan, cover it with cold water, and bring to the boil, strain, scrape off the hairs, if any, and rinse well. Wash the pluck in cold water, and put it into the stewpan with the head, cover with cold water, and when boiling skim well. When all the scum has been removed, put in the sliced vegetables, the bouquet-garni, peppercorns and ½ a teaspoonful of salt, and simmer gently for about 1 hour. Divide the head, take out the tongue and brains, and keep the head hot over a saucepan of boiling water. Skin the tongue, cut it into dice, chop the brains coarsely, and cut the pluck into small pieces. Meanwhile, the liquor in the pan must have been allowed to boil rapidly to reduce, and before using it for the sauce it must be strained and well skimmed. Melt the butter in a stewpan, add the flour, and cook for five minutes. Pour in 1¼ pints of the liquor, and stir until it boils, then put in the pluck, tongue and brains, add the parsley, and season to taste, cover closely, re-heat, and keep hot until required. Coat the head with beaten egg and browned breadcrumbs, bake it in a moderate oven for 10 to 15 minutes, basting frequently with hot fat, then drain well. Place the head in the centre of a hot dish, pour the mince round, and serve.
Time.—From 1¾ to 2 hours. Average Cost, from 2s. to 2s. 6d. Sufficient for 5 or 6 persons.
972.—LAMB PIE. (Fr.—Pâté d'Agneau.)
Ingredients.—2 lb. of loin, neck, or breast of lamb, 1 or 2 lambs' or sheep's kidneys thinly-sliced, stock or water, salt and pepper, short crust or puff-paste.
