BARON OF LAMB, A LA MONT MORENCY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Procure the hind quarters of a fine fat lamb.
  2. Take off the transparent skin which covers the fat of the saddle.
  3. With the point of a small knife, make a slight incision in an oval form, all over the surface of the upper part of the legs.
  4. With a sharp thin-bladed knife, pare off the skin, so as to leave the place bare; this will give to the surface of each leg the appearance of fricandeau prepared for larding.
  5. Saw off the shank bones, as well as the projecting part of the spine bone.
  6. Cut off the tail, and truss the skirts neatly up with small skewers.
  7. Place the baron on the spit for roasting, and be careful to cover it with buttered white paper.
  8. Two hours and a half before dinner, put the lamb down to the fire to roast.
  9. About ten minutes before it is done, take off the paper.
  10. After allowing the larding to get lightly coloured, glaze it well over.
  11. Take it off the spit, and dish it up.
  12. Garnish it round with groups of button mushrooms, truffles, fine white cocks'-combs, and scallops of red tongue.
  13. Round the whole place a border of spoon-quenelles decorated with truffles, and a lamb's sweetbread larded between each quenelle.
  14. Sauce with good Allemande sauce.
  15. Glaze the lamb brightly, and send to table.
Original Text
BARON OF LAMB, A LA MONT MORENCY. PROCURE the hind quarters of a fine fat lamb, take off the trans-parent skin which covers the fat of the saddle, and with the point of a small knife, make a slight incision in an oval form, all over the surface of the upper part of the legs; and afterwards with a sharp thin-bladed knife, pare off the skin, so as to leave the place bare; this will give to the surface of each leg the appearance of fricandeau prepared for larding. Then saw off the shank bones, as well as the projecting part of the spine bone; cut off the tail, and truss the skirts neatly up with small skewers. Next, place the baron on the spit for roasting, and be careful to cover it with buttered white paper. Two hours and a half before dinner, put the lamb down to the fire to roast, and about ten minutes before it is done, take off the paper, and after allowing the larding to get lightly coloured, glaze it well over, then take it off the spit, and dish it up; garnish it round with groups of button mushrooms, truffles, fine white cocks'-combs, and scallops of red tongue; round the whole place a border of spoon-quenelles de-corated with truffles, and a lamb's sweetbread larded between each quenelle; sauce with good Allemande sauce; glaze the lamb brightly, and send to table.
Notes
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