925. SHOULDER OF LAMB LARDED, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (7)
  1. Saw off the upper part of the shank-bone of a shoulder of lamb, then bone it entirely—with the exception of about three inches of the shank or leg bone, which must be left in.
  2. Spread the shoulder open, season with pepper and salt, garnish it with a thick layer of veal or fowl forcemeat.
  3. then with a small trussing needle and some fine string draw the outer edges of the skinny part of the shoulder into a purse-like form, and tighten the strings so as to give it the appearance of a cushion; and, after removing the superfluous skin in a circular shape, lard it closely.
  4. Next, strew the bottom of a stewpan with sliced carrot, onion, celery, and a garnished faggot of parsley; cover this with thin layers of fat bacon, and place the shoulder of lamb upon it.
  5. moisten with sufficient good stock to reach up to the larding, place a buttered paper on the top, and cover with the lid; then set it to braize very gently upon a slow fire for about an hour and a half,—with some live embers of charcoal on the lid—and take care to baste it frequently.
  6. When done, remove it into a deep sautapan, and after having drained the liquor, free it from all grease, boil it down to half glaze, pour this on to the lamb, and put it in the oven to glaze, repeatedly basting the larding till the moisture is lessened.
  7. The ballotine* or shoulder of lamb must then be placed upon its dish, and garnished with a Financière ragout (No. 188); put a paper ruffle on the bone, and serve.
Original Text
925. SHOULDER OF LAMB LARDED, A LA FINANCIERE. SAW off the upper part of the shank-bone of a shoulder of lamb, then bone it entirely—with the exception of about three inches of the shank or leg bone, which must be left in. Spread the shoulder open, season with pepper and salt, garnish it with a thick layer of veal or fowl forcemeat; then with a small trussing needle and some fine string draw the outer edges of the skinny part of the shoulder into a purse-like form, and tighten the strings so as to give it the appearance of a cushion; and, after removing the superfluous skin in a circular shape, lard it closely. Next, strew the bottom of a stewpan with sliced carrot, onion, celery, and a garnished faggot of parsley; cover this with thin layers of fat bacon, and place the shoulder of lamb upon it; moisten with sufficient good stock to reach up to the larding, place a buttered paper on the top, and cover with the lid; then set it to braize very gently upon a slow fire for about an hour and a half,—with some live embers of charcoal on the lid—and take care to baste it frequently. When done, remove it into a deep sautapan, and after having drained the liquor, free it from all grease, boil it down to half glaze, pour this on to the lamb, and put it in the oven to glaze, repeatedly basting the larding till the moisture is lessened. The ballotine* or shoulder of lamb must then be placed upon its dish, and garnished with a Financière ragout (No. 188); put a paper ruffle on the bone, and serve.
Notes
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