Boiled Leg of Lamb à la Bechamel
751. INGREDIENTS.—Leg of lamb, Béchamel sauce, No. 367.
Mode.—Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1-1/4 hour, reckoning from the time that the water begins to simmer. Make some Béchamel by recipe No. 367, dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots. When liked, melted butter may be substituted for the Béchamel: this is a more simple method, but not nearly so nice. Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished.
Time.—1-1/4 hour after the water simmers.
Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.