Loin of Lamb Braized. Take a loin of lamb and
skewer down the flap, and tie over it some pieces of
fat bacon, and put it in the braizing pan with two
onions, six young carrots, a bunch of thyme, one
of parsley, and a blade of mace, three or four pepper¬
corns, and a teaspoonful of salt and a little pepper.
Add a pint of good stock, put the lid tightly on, and
simmer for tw7o hours. Serve on a hot dish with the
gravy round it, and some green peas or asparagus.
Pork and ail joints of it, should be very
thoroughly cooked, whether roasted, baked, boiled
or grilled. It is not necessary that, because it be
well cooked, it should be dry, as if the meat is good,
and purchased from a reliable butcher, and the cook¬
ing properly attended to, it should be most succulent.
There is nothing more unwholesome and disagreeable
than underdone white meats.
Roast Leg of Pork. — In selecting a leg of pork
choose a small one and not too fat. Get your butcher
to score the skin across in narrow strips about a
quarter of an inch apart. Cut a slit in the knuckle,
loosen the skin, and fill it wdth sage and onion stuff-
ing. Rub a little salad oil over the joint; this makes
the crackling crisp and richer in colour. Place it in
a hot oven, baste well, and serve wdth a little gravy
made after pouring away the fat. Send to table with
a tureen of well-made apple sauce.
Roast Loin of Pork. — Treat very much the same
as for leg of pork, only sage and onion stuffing should
be made separately, and baked in a flat dish or tin.
Roast Loin of Veal, Stuffed. — It is by no means a
general practice to stuff a loin of veal, but it is one which
can be highly recommended, as it greatly improves the
joint. Mate an incision in the flap or skirt of the loin,
GAS COOKERY BOOK.
73
and into the cavity thus made, just over the ends of the
bones, put some good veal forcemeat. Roll in the flap
to cover the kidney fat, and skewer it down or bind
with string. Wrap the loin in well-greased sheets of
paper and put it in the gas oven. Baste well. Half
an hour before it is done enough take away the paper
and let the veal brown. If the paper is not put on,
the joint must be well dredged with flour. When
done enough, put the veal on a hot dish, and
pour either clear brown gravy or good brown sauce
over it.
Garnish the dish with sliced lemon and fried force¬
meat balls.
Ham, tongue, bacon, or pickled pork should be
served with it. In some places egg sauce and brown
gravy are served with roast veal.
Leg of Mutton Boiled. — For boiling, this joint
should not hang so long as for roasting. Two or three
days will be enough if the colour is considered of
importance. This, and careful skimming, will pre¬
vent the necessity for a floured cloth, which some in¬
experienced cooks resort to. Cut off the bone and
wipe the joint with a damp cloth. Put it into a large
oval stewpan, with as much boiling water as will cover
it. When restored to its boiling state skim it, and
place on the simmering burner. Allow for a leg of
mutton of 9 or io lb. weight two and a half hours
from the time it boils. Boil very young turnips for a
garnish. Place the turnips round the dish; melted
butter, with capers added, should accompany the dish.
Page 38
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Loin of Lamb Braized. Take a loin of lamb and skewer down the flap, and tie over it some pieces of fat bacon, and put it in the braizing pan with two onions, six young carrots, a bunch of thyme, one of parsley, and a blade of mace, three or four pepper¬ corns, and a teaspoonful of salt and a little pepper. Add a pint of good stock, put the lid tightly on, and simmer for two hours. Serve on a hot dish with the gravy round it, and some green peas or asparagus.
Pork and ail joints of it, should be very thoroughly cooked, whether roasted, baked, boiled or grilled. It is not necessary that, because it be well cooked, it should be dry, as if the meat is good, and purchased from a reliable butcher, and the cook¬ ing properly attended to, it should be most succulent. There is nothing more unwholesome and disagreeable than underdone white meats.
Roast Leg of Pork. — In selecting a leg of pork choose a small one and not too fat. Get your butcher to score the skin across in narrow strips about a quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with sage and onion stuffing. Rub a little salad oil over the joint; this makes the crackling crisp and richer in colour. Place it in a hot oven, baste well, and serve with a little gravy made after pouring away the fat. Send to table with a tureen of well-made apple sauce.
Roast Loin of Pork. — Treat very much the same as for leg of pork, only sage and onion stuffing should be made separately, and baked in a flat dish or tin.
Roast Loin of Veal, Stuffed. — It is by no means a general practice to stuff a loin of veal, but it is one which can be highly recommended, as it greatly improves the joint. Mate an incision in the flap or skirt of the loin,
and into the cavity thus made, just over the ends of the bones, put some good veal forcemeat. Roll in the flap to cover the kidney fat, and skewer it down or bind with string. Wrap the loin in well-greased sheets of paper and put it in the gas oven. Baste well. Half an hour before it is done enough take away the paper and let the veal brown. If the paper is not put on, the joint must be well dredged with flour. When done enough, put the veal on a hot dish, and pour either clear brown gravy or good brown sauce over it.
Garnish the dish with sliced lemon and fried forcemeat balls.
Ham, tongue, bacon, or pickled pork should be served with it. In some places egg sauce and brown gravy are served with roast veal.
Leg of Mutton Boiled. — For boiling, this joint should not hang so long as for roasting. Two or three days will be enough if the colour is considered of importance. This, and careful skimming, will pre¬ vent the necessity for a floured cloth, which some in¬ experienced cooks resort to. Cut off the bone and wipe the joint with a damp cloth. Put it into a large oval stewpan, with as much boiling water as will cover it. When restored to its boiling state skim it, and place on the simmering burner. Allow for a leg of mutton of 9 or io lb. weight two and a half hours from the time it boils. Boil very young turnips for a garnish. Place the turnips round the dish; melted butter, with capers added, should accompany the dish.