To fricasee LAMB's STONES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (12)
  1. Skin the lamb's stones.
  2. Dip them in batter.
  3. Fry them in hog's-lard until nicely brown.
  4. Prepare a little veal gravy, thicken it with flour and butter.
  5. Add a tea-spoonful of lemon pickle, a little mushroom catchup, a slice of lemon, and a little grated nutmeg to the gravy.
  6. Beat the yolk of an egg and mix it with two spoonfuls of thick cream.
  7. Add the egg and cream mixture to the gravy.
  8. Keep shaking the gravy over the fire until it looks white and thick.
  9. Add the fried lamb's stones to the gravy.
  10. Give them a shake.
  11. When hot, dish them up.
  12. Arrange boiled forcemeat balls around them.
Original Text
To fricasee LAMB's STONES. SKIN fix lamb's stones, or what quantity you please, dip them in batter, and fry them in hog's-lard a nice brown, have ready a little veal gravy, thicken it with flour and butter, put in a tea-spoonful of lemon pickle, a little mush- room catchup, a slice of lemon, a little grated nutmeg, beat the yolk of an egg, and mix it with two spoonfuls of thick cream, put in your gravy, keep shaking it over the fire till it looks white and thick, then put in the lamb's stones, and give them a shake; when they are hot, dish them up, and lay round them boiled forcemeat balls.
Notes
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