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| | On the Lamb |
 | | Mode: Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1-1/2 hour. |
 | | Mode: To obtain the flavor of lamb in perfection, it should not be long kept; time to cool is all that it requires; and though the meat may be somewhat thready, the juices and flavor will be infinitely superior to that of lamb that has been killed 2 or 3 days. |
 | | Lamb should be very thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible, as in roast mutton: this rule is applicable to all young white meats. |
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