Lambs Tails and Ears

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Scald four tails and five ears very clean.
  2. Braise them in a pint of veal stock.
  3. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently.
  4. Let the ears be stewed till three parts done, and nearly reduce the liquor.
  5. Then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish, the tails round them, and a bunch of pickle barberries over each ear.
  6. Alternatively, the tails and ears may be stewed in a little stock till tender.
  7. Then add a leason of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain.
  8. Let the heads be preserved as green as possible.
Original Text
Lambs Tails and Ears. Scald four tails and five ears very clean, and braise them in a pint of veal stock. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently. Let the ears be stewed till three parts done, and nearly reduce the liquor; then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish,[168] the tails round them, and a bunch of pickle barberries over each ear. Or the tails and ears may be stewed in a little stock till tender; then add a leason of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain. Let the heads be preserved as green as possible.
Notes
—