Recipe#12126

Title: Lamb 02

From: "drkeen" drkeen@family-net.org 
 Newsgroups: rec.food.baking 
 Subject: LAMB 
 Date: 22 Sep 1998 16:27:09 GMT 
 Message-ID: <01bde645$d860db00$92f9e3c7@d-keen> 

3/4 pound lamb mince
 2 eggs
 2 tablespoons brown sauce 
 1/2 ounce butter
 1 tablespoon cream
 1 tablespoon sherry
 salt
 pepper
 nutmeg
 6 stoned olives
 tomato puree
 Maderia sauce
 Pound meat in the mortar. Add the eggs singly; then the Brown sauce
 and the butter. Next contribute the cream and wine. Season with
 salt and pepper and a very little nutmeg. Pound it smooth; and rub
 through a sleve. Butter six litle molds; and half fill them with
 the pounding. Make a small center hollow in the mixture in each
 mold; and place in each a stoned olive and a litle tomato puree.
 Fill up the molds with the pounding. Seal them with silver paper
 and place them in a pan of boiling water which half covers the
 moulds. Serve with Madeidera sauce.
 BROWN SAUCE
 1 ounce of butter
 1 onion, peeled and sliced
 1 carrot, scrapped and sliced
 1-1/4 ounce flour
 20 liquid ounces
 salt
 pepper
 Melt the butter in a saucepan. Fry the vegetables a dark brown in
 the butter. Do not let them burn. Stir in the flour; and let the
 roux cook to a light brown. Add the stock slowly; and kep up stirring
 until it all boils.  Season with salt and pepper. Simmer for 10
 minutes. Strain through a sleve.
 MADEIRA SAUCE
 1 pint Brownsauce
 1 small tin of tomato puree
 1 glass Madeira or sherry
 4 oz gravy
 pepper
 1 glass brandy
 1/2 ounce meat glaze, whick is stock reducedd to a sticky essence
 Into the hot Brown Sauce stir the tomato puree and Madeira. Simmer
 for 10 minutes and strain. Now stir in the gravy and reduce  for
 quarter of an hour. Seadon with pepper. Add the brandy and reduce
 for a further 15 minutes  of boiling. Finish the sauce by stirring
 in the meat glaze.