Recipes > Meat > Lamb > Leg of Lamb Ó la Franšaise

Leg of Lamb Ó la Franšaise


  • leg of lamb, weighing about 8 pounds
  • 1 onion
  • 1 small white turnip
  • a few green celery leaves
  • 3 sprigs each of sweet marjoram and summer savory
  • 4 cloves
  • 12 allspice
  • 6 heaping tablespoonfuls of flour
  • 2 tablespoonfuls of salt
  • speck of cayenne
  • 1 1/2 pints of veal or mutton force-meat
  • 6 eggs
  • 3 tablespoonfuls of butter


Put the leg of lamb in as small a kettle as will hold it. Put in a muslin bag onion, white turnip, celery leaves, sweet marjoram and summer savory, cloves and allspice. Tie the bag and place it in the kettle with the lamb; then pour on 2 quarts of boiling water. Let this come to a boil, and then skim carefully.

Now add 4 heaping tablespoonfuls of flour, which has been mixed with 1 cupful of cold water, salt and cayenne. Cover tight, and set back where it will just simmer for four hours.

In the meantime make veal or mutton force-meat, which make into little balls and fry brown. Boil six eggs hard.

At the end of four hours take up the lamb. Skim all the fat off of the gravy and take out the bag of seasoning. Now put the kettle where the contents will boil rapidly for ten minutes.

Put butter in the frying-pan, and when hot, stir in 2 tablesponnfuls of flour; cook until a dark brown, but not burned, and stir into the gravy. Taste to see if seasoned enough.

Have the whites and yolks of the hard-boiled eggs chopped separately. Pour the gravy over the lamb; then garnish with the chopped eggs, making a hill of the whites, and capping it with part of the yolks. Sprinkle the remainder of the yolks over the lamb. Place the meat balls in groups around the dish. Garnish with parsley, and serve.


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