Leg Of Lamb A La Francaise Recipe

Ingredients for Leg Of Lamb A La Francaise

• 7 or 8 lbs. leg of lamb
• 1 onion minced
• 1 small turnip minced
• 4 celery leaves
• 3 sprigs marjoram
• 3 sprigs summer savory
• 4 cloves
• 12 allspice
• ½ cup flour
• ½ tablespoon salt Cayenne
• 3 tablespoons butter
• 6 hard boiled eggs
• 1½ pt. of veal forcemeat

Instructions

1. Trim, wipe and place meat in kettle.
2. Tie all vegetables and spices into a muslin bag and place in kettle with meat.
3. Pour over this 2 quarts of boiling water.
4. Let this come to a boil and skim carefully.
5. Mix 5 tablespoons of flour, the salt and pepper, with 1 cup cold water until smooth.
6. Add this very slowly to the kettle, cover tight, and simmer for four hours.
7. When tender, remove meat to hot platter, skim and strain broth.
8. Reheat, and thicken with butter and 3 tablespoons flour cooked together until brown.
9. Chop whites and yolks of eggs separately.
10. Form the forcemeat into balls and fry.
11. Pour gravy over lamb and garnish with chopped eggs, making a hill of whites and capping it with part of yolks.
12. Sprinkle the remainder of yolks over.
13. Place the meat balls in groups around the dish.
14. ]]]]]

Ingredients for Leg Of Lamb A La Francaise

• 7 or 8 lbs. leg of lamb
• 1 onion minced
• 1 small turnip minced
• 4 celery leaves
• 3 sprigs marjoram
• 3 sprigs summer savory
• 4 cloves
• 12 allspice
• ½ cup flour
• ½ tablespoon salt Cayenne
• 3 tablespoons butter
• 6 hard boiled eggs
• 1½ pt. of veal forcemeat

Instructions

1. Trim, wipe and place meat in kettle.
2. Tie all vegetables and spices into a muslin bag and place in kettle with meat.
3. Pour over this 2 quarts of boiling water.
4. Let this come to a boil and skim carefully.
5. Mix 5 tablespoons of flour, the salt and pepper, with 1 cup cold water until smooth.
6. Add this very slowly to the kettle, cover tight, and simmer for four hours.
7. When tender, remove meat to hot platter, skim and strain broth.
8. Reheat, and thicken with butter and 3 tablespoons flour cooked together until brown.
9. Chop whites and yolks of eggs separately.
10. Form the forcemeat into balls and fry.
11. Pour gravy over lamb and garnish with chopped eggs, making a hill of whites and capping it with part of yolks.
12. Sprinkle the remainder of yolks over.
13. Place the meat balls in groups around the dish.
14. ]]]]]