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Simple Lambstones Fricasseed Cooking Recipe

Below is the quick and easy cooking recipe for Lambstones Fricasseed.

Skin and wash, dry and flour them; then fry them of a beautiful brown in hog's lard. Lay them on a sieve before the fire, till the following sauce is prepared. Thicken nearly half a pint of veal gravy with flour and butter, and then add to it a slice of lemon, a large spoonful of mushroom ketchup, a tea-spoonful of lemon pickle, a taste of nutmeg, and the yolk of an egg well beaten in two large spoonfuls of thick cream. Put this over the fire, stir it well till it is hot, and looks white; but do not let it boil, or it will curdle. Then put in the fry, shake it about near the fire for a minute or two, and serve the Lambstones Fricasseed it in a very hot dish and cover.—A fricassee of lambstones and sweetbreads may be prepared another way. Have ready some lambstones blanched, parboiled, and sliced. Flour two or three sweetbreads: if very thick, cut them in two. Fry all together, with a few large oysters, of a fine yellow brown. Pour off the butter, add a pint of good gravy, some asparagus tops about an inch long, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer them ten minutes, put a little of the gravy to the yolks of three eggs well beaten, and mix the whole together by degrees. Turn the gravy back into the pan, stir it till of a fine thickness without boiling, and garnish with lemon.

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