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sauté-pan. Into each put a teaspoonful of the prepared sauce, lay the sweetbreads on the top, cover with sauce, and sprinkle well with the cheese. Melt the remainder of the butter, pour a little on each sweetbread, bake in a hot oven for 5 or 6 minutes, then arrange neatly on a hot dish, and serve with a suitable sauce.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 9d. to 2s. 3d. per lb. Sufficient for 6 or 7 persons.

Note.—For other methods of cooking lambs' sweetbreads, see recipes for cooking veal.

980.—LAMBS' TAILS, RUSSIAN STYLE. (Fr.Queux d'Agneau à la Russe.)

Ingredients.—4 or 5 lambs' tails, 1½ pints of stock, 1 glass of Chablis (if liked), a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, ⅓ a pint of tomato sauce (see Sauces), frying-fat, salt and pepper. For the batter: 2 ozs. of flour, ½ a gill of tepid water, 1 tablespoonful of salad-oil or melted butter, the white of 1 egg, 1 teaspoonful of finely-chopped parsley, 1 saltspoonful of salt.

Method.—Blanch the tails, cut them into small joints, return them to the stewpan with the stock, wine, bouquet-garni, cloves, salt and pepper to taste, and cook until tender. Allow them to cool in the stock, and, when ready to use, drain and dry well. Mix the flour, water, oil, and salt into a smooth batter, then add the parsley and white of egg stiffly whipped. Dip the pieces of tail in the batter, and fry them until nicely browned in hot fat. Garnish with parsley, and serve tomato sauce separately in a sauce-boat.

Time.—2 hours. Average Cost, uncertain, being seldom sold. Sufficient for 5 or 6 persons.

981.—LAMBS' TAILS WITH POTATOES. (Fr.Queux d'Agneau aux Pommes de Terre.)

Ingredients.—3 or 4 lambs' tails, a few slices of bacon, 1 onion sliced, 1 carrot sliced, a bouquet-garni (parsley, thyme, bay-leaf), 8 peppercorns, salt, stock, ⅓ of a pint of brown, tomato or other sauce, mashed potato.

Method.—Blanch and dry the tails. Place the vegetables, herbs and peppercorns in a stewpan, lay the tails on the top, add a little salt and pepper, and cover with bacon. Add stock to nearly cover the vegetables, put on the lid, which must fit closely, and cook gently for 2 hours, adding a little more stock from time to time. Serve in a border of mashed potatoes with the sauce poured over the meat.

Time.—About 2 hours. Average Cost, uncertain, lambs' tails being seldom sold. Sufficient for 5 or 6 persons. Seasonable from April to October.