LAMB,—(No. 40.)
Is a delicate, and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough picking.
Woful experience has warned us to beware of accepting an invitation to dinner on Easter Sunday, unless commanded by a thorough-bred gourmand; our incisores, molares, and principal viscera have protested against the imprudence of encountering young, tough, stringy mutton, under the misnomen of grass lamb. The proper name for “Easter grass lamb” is “hay mutton.”
To the usual accompaniments of roasted meat, green mint sauce (No. 303), a salad (Nos. 372 and 138*), is commonly added; and some cooks, about five minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley, or No. 318: lamb, and all young meats, ought to be thoroughly done; therefore do not take either lamb or veal off the spit till you see it drop white gravy.
Grass lamb is in season from Easter to Michaelmas.
House lamb from Christmas to Lady-day.
Sham lamb, see Obs. to following receipt.
N.B. When green mint cannot be got, mint vinegar (No. 398) is an acceptable substitute for it; and crisp parsley (No. 318), on a side plate, is an admirable accompaniment.
Hind-Quarter,—(No. 41).
Of eight pounds, will take from an hour and three-quarters to two hours: baste and froth it in the same way as directed in No. 19.
Obs.—A quarter of a porkling is sometimes skinned, cut, and dressed lamb-fashion, and sent up as a substitute for it. The leg and the loin of lamb, when little, should be roasted together; the former being lean, the latter fat, and the gravy is better preserved.
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