Modern cookery for private families

a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size. Let the lamb _simmer_ only, but without ceasing, for an hour and a quarter; serve it covered with _béchamel_, or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen. 1-1/4 hour. LOIN OF LAMB STEWED IN BUTTER. (ENTRÉE.) Wash the joint, and wipe it very dry; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim and pour the gravy over it; send asparagus, cucumber, or _soubise_ sauce to table with it; or brown gravy, mint sauce, and a salad. 2-1/4 hours. LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTRÉE.) The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk fire, or fry them in a little good butter of a fine clear brown; press them in two sheets of white blotting paper to extract the grease, and dish them in a circle, and pour into the centre a _soubise_ sauce, or a _purée_