Jellied Lamb (Irish)

Florence Irwin, the "cookin' woman" who taught Northern Ireland's housewives the culinary arts in the early twentieth century and wrote a column on what were then called the "domestic sciences" for the Northern Whig for fifty years, identifies the recipe from which this one is adapted as her "second most popular recipe so far as my readers' letters showed" (she doesn't identify the most popular). This is a perfect way to use up the remains of a roasted leg of lamb.

3 cups lamb or beef stock (720 mL)
1 (¼ oz) pkg powdered gelatin (7 g)
½ cup mint sauce (120 mL)
1 cup fresh peas, shelled, cooked (~ 1 lb (500 g)
2 eggs, hard-cooked, 1 thinly sliced, 1 finely chopped
1 Tbsp. fresh parsley, chopped
½-¾ lb leftover cooked lamb, finely chopped (250-375 g)
sea salt
black pepper, freshly ground

Heat the stock in a medium saucepan over medium heat, then add the gelatin, stirring until it dissolves. Set aside to cool for about 10 minutes, then stir in the mint sauce.

Pour the stock into a glass or ceramic baking dish or terrine to a depth of about ½" (1.25 cm) and refrigerate until just set, 15-20 minutes. When set, scatter half the peas around the edge of the baking dish, arrange the egg slices in the center, and scatter the parsley between the two. Gently pour another ½" (1.25 cm) layer of stock over the peas, eggs, and parsley and allow to set in the refrigerator.

Meanwhile, add the lamb, the remaining peas, and the chopped egg to the remaining stock, season generously with salt and pepper, then gently pour over the gelled stock.

Chill until set, at least 1 hour, then unmold onto a serving plate.

Makes 4-6 servings.