Boiled Leg of Lamb a la Béchamel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 75 min Total: 75 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Leg of lamb, Béchamel sauce, No. 367. ↝ Frog legs, raw [Finfish and Shellfish Products]
Béchamel sauce, No. 367. ↝ Sauce, NFS [Dips, gravies, other sauces]

garnish

tufts of boiled cauliflower or carrots ↝ Cauliflower, raw [Vegetables and Vegetable Products]
tufts of boiled cauliflower or carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

alternative sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

to serve with

some of the sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
boiled cauliflowers or spinach ↝ Cauliflower, cooked, boiled, drained, with salt [Vegetables and Vegetable Products]
boiled cauliflowers or spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (8)

Do not choose a very large joint, but one weighing about 5 lbs.
Have ready a saucepan of boiling water, into which plunge the lamb.
When it boils up again, draw it to the side of the fire, and let the water cool a little.
Then stew very gently for about 1-1/4 hour, reckoning from the time that the water begins to simmer.
Make some Béchamel by recipe No. 367.
Dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots.
When liked, melted butter may be substituted for the Béchamel: this is a more simple method, but not nearly so nice.
Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished.

Original Text

BOILED LEG OF LAMB A LA BECHAMEL.

751. INGREDIENTS.—Leg of lamb, Béchamel sauce, No. 367.

Mode.—Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1-1/4 hour, reckoning from the time that the water begins to simmer. Make some Béchamel by recipe No. 367, dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots. When liked, melted butter may be substituted for the Béchamel: this is a more simple method, but not nearly so nice. Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished.

Time.—1-1/4 hour after the water simmers.

Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

Notes

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