Mrs. Lincoln's Boston cook book

Garnish with parsley and Scotch eggs, or with any kind of force-meat balls, crumbed and fried, or with egg-shaped potato croquettes. This Mock Duck is an attractive way of serving what is usually considered an inferior piece of meat, and solves the vexing problem, "how to carve a fore quarter of mutton." The Boston Cook Book. The bones may be entirely removed, and the meat stuffed, and sewed in an oval shape, then steamed and browned ; this will prove just as palatable to those who do not crave something new. In serving, cut it across in medium slices. Braised Mutton. — Bone and stuff the leg or the fore quarter, as directed in the preceding receipts; cut the bone at the joints. Add oysters to the stuffing if preferred, and cook the same as braised beef. The breast of mutton may be boned and rolled without stuffing and then braised. Lamb or Mutton Chops. — Wipe with a wet cloth; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side; cook more slowly until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt on each side. Drain on paper, and serve hot, either plain or with tomato or Souhise sauce. Mutton Outlets, Breaded. — Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking hot fat, four to six minutes if rare, eight to ten if well done. Arrange in the centre of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper ruffle; or arrange them with the bone end up, stacked like bayonets, and garnish with stuffed tomatoes. Fig. 27. Chops en Papillote. — Wipe, trim, wrap in [illustration: Paper Ruffle] papers, and broil from three to five minutes; season, and serve plain or trimmed with paper ruffles. Or make a thick sauce with one cup of boiling stock, thickened with one heaping tablespoonful of flour and one tablespoonful of butter, cooked together and flavored with mushrooms, parsley, and lemon juice. La}' the cutlets on clean papers, spread the sauce over them, fold the The Boston Cook Booh edges, place in a pan in the oven for ten minutes. Serve in the papers. If the chops be tough, dip them in olive oil before broiling. Fricassee of Mutton or Lamb with Peas. — Cut two pounds of the breast of mutton or lamb into square pieces. Dredge with salt and flour, and brown in butter or drippings. Put them in a stewpan with one onion sliced, cover with boiling water, and simmer until the Fig 28. Chop. bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt, and pepper, and stew until nearly tender; then add one quart of peas, or one pint of boiled macaroni cut into half-inch pieces, or one pint of asparagus tips, and simmer fifteen minutes.