Lamb's Stones

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
sauce
garnish
Instructions (7)
  1. Fry the lamb's stones in hog's-lard till they are of a nice brown colour.
  2. Take them out, and put them into a plate before the fire till you have prepared the following sauce.
  3. Thicken about half a pint of veal gravy with some flour.
  4. Put to it a slice of lemon, a little catchup, a tea spoonful of lemon-pickle, grated nutmeg, the yolk of an egg beat fine, and two spoonful of thick cream.
  5. Put these into a saucepan over the fire, and keep shaking it till it looks white and thick.
  6. Put in the lamb's stones, give them a shake.
  7. When the whole is properly heated, put it into your dish, with boiled forcemeat-balls round, intermixed with thin slices of lemon by way of garnish.
Original Text
Lamb's Stones. FRY them in hog's-lard till they are of a nice brown colour, then take them out, and put them into a plate before the fire till you have prepared the following sauce. Thicken about half a pint of veal gravy with some flour, put to it a slice of lemon, a little catchup, a tea spoonful of lemon-pickle, grated nutmeg, the yolk of an egg beat fine, and two spoonful of thick cream. Put these into a saucepan over the fire, and keep shaking it till it looks white and thick; then put in the lamb's stones, give them a shake, and when the whole is properly heated, put it into your dish, with boiled forcemeat-balls round, intermixed with thin slices of lemon by way of garnish.
Notes
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