Lamb

Lamb is in season from April to September. Like very young Veal, it is unwholesome and tasteless if eaten too young. A Lamb should always be two months old, else it will be what the Creoles call ‘une viande gel-aineuse,’ or a jelly meat not fit to eat and very difficult to manage. The best way to cook Lamb is to roast it, or bake it. The loin of the Lamb is cut into chops; the brains, tongue, cutlets, tendons and feet are cooked in the same manner as those of Sheep, and it would be superfluous to repeat the recipes. Stewed Lambs’ Tongues, or Langues d’Agneau Saute, served with a Sauce Tomate, or a Sauce a la Tartare, is an excellent entree, or luncheon dish.