and put them into a large stewpan with the butter, place the meat on the top, cover, and cook gently for about 20 minutes, then add the herbs, peppercorns, and stock to nearly cover the vegetables. Place a buttered paper over the meat, put on the lid, and braise for 2 hours. Heat 1½ ozs. of butter in a stewpan, add to it the onion finely-chopped, and fry for about 15 minutes without browning. Wash and blanch the rice, drain well, then add it, together with the stock, to the onions, season to taste, cover with a buttered paper and the lid, and simmer gently until the rice is tender and dry. Place the meat in a hot dish, pour the demi-glace or curry-sauce over, arrange the rice in the form of a border, and serve.
Time.—2½ hours, to cook the meat. Average Cost, 8d. to 10d. per lb. Sufficient for 3 or 4 persons.
The Lamb as a Sacrifice.—Lambs were used in considerable numbers by the Hebrews in the sacrifices. Two lambs "of the first year" were appointed to be daily offered at the morning and evening sacrifice, and a lamb served as a substitute for the firstborn of unclean animals, as the ass, which could not be accepted as an offering to the Lord. On the anniversary of the Passover, one of the three great annual festivals of the Israelites, celebrated from the 14th to the 21st of the month Nisan, to commemorate the deliverance of the Hebrews from the bondage of Egypt, every family was ordered to sacrifice a lamb or kid, a male of the first year without blemish, and to sprinkle some of its blood with hyssop upon the two side posts and the lintel of the door of the house. The lamb was eaten roasted, with unleavened bread, and bitter herbs, and in haste, with the loins girded, shoes on the feet, and a staff in the hand; whatever remained over until the morning was burned. The sheep was also used in the numerous special, individual, and national sacrifices ordered by the Mosaic law. On extraordinary occasions vast numbers of sheep were sacrificed as an offering. Solomon, on the completion of the Temple, offered "sheep and oxen that could not be numbered for multitude."
950.—BREAST OF LAMB, STUFFED. (Fr.—Poitrine d'Agneau Farcie.)
Ingredients.—A breast of lamb, mirepoix as in preceding recipe, ⅓ of a pint of brown or demi-glace sauce, veal forcemeat (see Forcemeats), French beans, 1 oz. of butter, salt and pepper, glaze.
Method.—Proceed as directed in the preceding recipe, substituting veal forcemeat for the sausage-meat. Cook the beans in salted water, and drain them well. Melt the butter in a stewpan, put in the beans, season with salt and pepper, toss over the fire for a few minutes and serve them arranged in small groups round the dish. Before serving, brush the meat over with glaze, and send the sauce to table in a sauce-boat.
Time.—2½ hours, to cook the meat. Average Cost, 8d. to 10d. per lb. Sufficient for 3 or 4 persons.
951.—BLANQUETTE OF LAMB. (Fr.—Blanquette d'Agneau.)
Ingredients.—2 lb. of loin, neck or breast of lamb, 1 onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns. For the sauce: ½ a pint of stock, 1½ ozs. of butter, 1 oz. of flour, 2 yolks of eggs, 2 tablespoonfuls of cream, salt and pepper.
