Mrs. Lincoln's Boston cook book

Mutton Stew for Two. — Two mutton chops, cut from near the shoulder. Put them in a shallow pan having a tight cover. Pour on boiling water to the depth of one inch; cover and simmer one hour; add more water as it boils away, using only enough to keep the meat from burning. Add two slices of French turnip, two small onions whole; and when the meat and turnip are nearly tender, add two common-sized potatoes, having first soaked Fig. 29. Chop in Paper. The Boston Cook Book, and scalded them. Add one teaspoonful of salt and a little pepper. Remove the vegetables without breaking; let the water boil nearly away, leaving enough for a gravy. Remove the fat, thicken the gravy with flour, and if needed add salt and tomato catsup. Pour it over the meat. Curry of Mutton. — Fry one large onion, cut fine, in one heaping tablespoonful of butter. Mix one tablespoonful of curry powder, one teaspoonful of salt, one tablespoonful of flour, and stir it into the butter and onion. Add gradually one pint of hot water or stock. Cut two pounds of lean mutton into small pieces, and brown them in hot fat ; add them to the sauce, and simmer until tender. • Place the meat on a hot dish, and arrange a border of boiled rice or Turkish pilaf around the meat. Slices of cold cooked mutton may be used instead of the fresh meat. Veal curry is prepared in the same manner. Ragout of Mutton,, made from the fore quarter, or any cooked mutton, may be prepared as directed for beef stew, adding carrots and turnips cut small, and seasoning highly. Sheep's Tongues, Braised. — Wash, dredge with salt and flour, and brown in salt pork fat, with one or two minced onions. Put them in a pan with water or stock to half cover; add one sprig of parsley, a little salt and pepper; cover and cook two hours, or until tender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the centre of the dish ; arrange the tongues around the spinach, alternating with diamonds of fried bread. Lambs' Tongues, Boiled, — BoW six tongues in salted water, with the juice of half a lemon, until tender. Serve cold with Tartar sauce. Or pickle them by covering with hot spiced vinegar. The Boston Cook Book. VEAL. Veal is always in the market, but is better in the spring. The fat should be white and clear; and the lean, pink or flesh color. If the flesh be white, the calf has been bled before being killed, and the meat is unfit to eat. Veal contains less nitrogen, but more gelatine, than beef. It has very little flavor, and needs to be highl}^ seasoned to make it even palatable. Veal stands lowest among heat-producing meats, and should be eaten with potatoes or rice, which stand highest, or with bacon and jell}^, which furnish in their fat and sugar the carbon wanting in the flesh. It should alwa^'s be thoroughly cooked, as underdone veal is not wholesome. At its lowest price veal is never a cheap food when wx take into consideration the small amount of nutriment it contains, the large amount of fuel required to cook it, and the danger of being made ill by its use.