Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

on a dish, and serve them on a _purée_, pouring on the whole the sauce in which they have cooked, and straining it at the same time. They are really more delicate when broiled. LAMB. _To select._--The flesh must be like that of mutton, rather black, and the fat white. There is no difference in the wether and ewe. The shorter the quarters are the better the meat, and the fore as well as the hind quarter. With the exception that the breast-piece is prepared also in _épigramme_, and that it is cut in quarters instead of dividing it like mutton, lamb may be prepared in the same and every way like mutton. The quarters may be prepared like shoulder, leg, and saddle of mutton. _Chops_ may be cut and prepared the same as mutton-chops. _Fore-Quarter._--According to the opinion of a great many epicures, the fore-quarter is the best part of the lamb; but, as we have previously said, every one to his liking. Lard it slightly, and envelop it with buttered paper, place it upon the spit before a good fire; when done take from the fire, and take the paper off, sprinkle on it salt, pepper, and chopped parsley; put back on the spit before a sharp fire, just long enough to allow it to take a fine color; then take off, run a knife under the shoulder to make a small hole, pour _maître d'hôtel_ sauce in it, and serve either as it is, with its gravy, or on a _purée_ of sorrel. _To bake it._--Put it in a baking-pan, spread a little salt, pepper, and butter over it; cover it with a piece of buttered paper; have the bottom of the pan covered with cold water and put in a warm oven, baste often till done. If the paper burns, put on another piece. Run a small knife or a skewer into the meat, to ascertain when properly done. It may be served with the gravy only, after having removed the fat, or with a _piquante_, _poivrade_, or _maître d'hôtel_ sauce. It is also served with