Ruth's Lamb In Aspic
|Boneless lamb shoulder/Boned lamb leg||3 Pound|
|Dill gherkin||1 Large|
|Sliced stuffed olives||2 Tablespoon|
|Capers||1 Teaspoon (A Few)|
|Hard boiled eggs||4|
|Stuffed anchovies||2 Ounce, stuffed (1 Small Tin)|
|Canned bouillon||16 Ounce (2 Tins, 8 Ounce Each)|
|Gelatin||1 1⁄2 Tablespoon|
|Thin radish slices||2 Tablespoon|
|Capers||1 Tablespoon, sliced|
|Watercress||1 Bunch (100 gm)|
|Vinegar||1 1⁄2 Tablespoon|
|Olive oil||4 Tablespoon|
|Mayonnaise||1 Teaspoon (Leveled) (Use A Little)|
Melt 2 oz. butter in a frying pan.
Saute lightly on both sides 3 lb. lamb, all fat removed, cut into very thin slices.
Add 3 large onions chopped fine.
Cook 5 minutes.
Add 4 oz. bouillon and cook 5 minutes longer.
Remove slices of lamb.
Cut into small pieces.
Add onions and 1 large dill gherkin, all of it chopped finely.
Heat the rest of the 2 tins of bouillon.
Add 1 1/2 | tablespoons gelatine dissolved in a little cold water and 1 tablespoon sherry.
Pour a small amount of the bouillon into a large ring mould.
Place in refrigerator until it starts to set.
Decorate with slices of stuffed olives, radishes, and a few capers.
Again add a thin layer of bouillon and put back into the refrigerator.
After the ring has well set, put the lamb mixture into the jelly coated ring.
Cover with the remaining liquid jelly mixture and return to refrigerator.
To serve, dip mould in hot water for a few moments and turn out on serving plate.
Make a vinaigrette with 1 1/2 tablespoons vinegar, 4 tablespoons olive oil, salt and pepper.
Toss over watercress, fill centre of ring with it.
Surround with sliced tomatoes topped with sliced eggs and a little mayonnaise.
Decorate with stuffed anchovies.