minutes, then place it in the oven and let it roast slowly until done. Baste con- tinually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, sprinkle it with barley flour, and baste with butter or dripping; and when the froth rises, serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy around the meat, not over it. BOILED MUTTON OR LAMB Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard fiv€ minutes, then reduce to gentle simmer. Allow fifteen minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white. MUTTON PIE Mutton, Cold. Sliced Potatoes, Parsley i Herbs or Onion Mace, Salt, Pepper Use any cold mutton from which lean slices may be cut. Put into a pie dish in alternate layers with thin sliced potatoes, making meat the first layer. The seasonings may be added at discre- tion. A cupful of gravy from the meat may be poured into the pie before the crust goes on. Pile mashed potatoes lightly on top for the crust. MUTTON HARICOT 2 Pounds Breast Mutton 2 Onions Sliced 1 Pint Parboiled Potatoes 1 Pint Shelled Peas Barley Flour Drippings Cut meat in pieces, roll in flour and brown in drippings. Put in stew pan, add onions, cover with boiling water and simmer until very tender. Add potatoes and peas, season, and simmer until vegetables are done. LAMB SWEETBREADS 3 Sweetbreads Vz Pint Veal Stock Green Onions 2 Eggs 1 Pint Cream 1 Teaspoon Parsley, Minced Butter Substitute Barley Flour Salt, White Pepper Mace, Grated Nutmeg Boiled Asparagus Tips✪ Lamb Sweetbreads Soak in luke-warm water; put in sauce pan with boiling water to cover. Sim- mer ten minutes; take out and put in cold water. Now lard them, lay in stew pan, add the stock, seasoning, mace onions, and a thickening of the butter substitute and flour. Stew gently twenty minutes. Beat the eggs and cream together, add the parsley and a little nutmeg. Put with other ingredients. Stir well till quite hot, but do not let it boil after the cream is added or it will curdle. Have ready the asparagus tips; add to sweetbreads and serve. LAMB OR MUTTON STEW Breast of Lamb or Mutton 2 Onions 2 Potatoes Pepper and Salt 1 Cup Tomato Catsup Parsley Sweet Herbs✪ Lamb or Mutton Stew _ Cut up potatoes in quarters or eighths and put with other ingredients in sauce pan with meat; cover with water and stew gently two hours; add catsup; let boil up again and serve hot. BROILED MUTTON CHOPS 1 Dozen Chops (loin) Butter, Parsley Salt, Pepper✪ Broiled Mutton Chops Dip in melted butter and broil over clear fire nearly ten minutes, turning fre- quently. Lay on a warm platter and garnish with parsley. IRISH STEW 2 Pounds Chops (neck) 4 Pounds Potatoes (after paring) 8 Onions, large✪ Irish Stew Cut meat in convenient pieces; slice potatoes and onions; put layer of onions and potatoes at the bottom of stew pan, place the meat on this and season it' plentifully with pepper, lightly with salt. Pack closely and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer. Cover tightly and let simmer gently for three hours. Don't remove the lid as it hurts the flavor.

AI-modernized reading of the original text

minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, sprinkle it with barley flour, and baste with butter or dripping; and when the froth rises, serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy around the meat, not over it. BOILED MUTTON OR LAMB Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard five minutes, then reduce to gentle simmer. Allow fifteen minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white. MUTTON PIE Mutton, Cold. Sliced Potatoes, Parsley i Herbs or Onion Mace, Salt, Pepper Use any cold mutton from which lean slices may be cut. Put into a pie dish in alternate layers with thin sliced potatoes, making meat the first layer. The seasonings may be added at discretion. A cupful of gravy from the meat may be poured into the pie before the crust goes on. Pile mashed potatoes lightly on top for the crust. MUTTON HARICOT 2 Pounds Breast Mutton 2 Onions Sliced 1 Pint Parboiled Potatoes 1 Pint Shelled Peas Barley Flour Drippings Cut meat in pieces, roll in flour and brown in drippings. Put in stew pan, add onions, cover with boiling water and simmer until very tender. Add potatoes and peas, season, and simmer until vegetables are done. LAMB SWEETBREADS 3 Sweetbreads Vz Pint Veal Stock Green Onions 2 Eggs 1 Pint Cream 1 Teaspoon Parsley, Minced Butter Substitute Barley Flour Salt, White Pepper Mace, Grated Nutmeg Boiled Asparagus Tips Soak in luke-warm water; put in sauce pan with boiling water to cover. Simmer ten minutes; take out and put in cold water. Now lard them, lay in stew pan, add the stock, seasoning, mace onions, and a thickening of the butter substitute and flour. Stew gently twenty minutes. Beat the eggs and cream together, add the parsley and a little nutmeg. Put with other ingredients. Stir well till quite hot, but do not let it boil after the cream is added or it will curdle. Have ready the asparagus tips; add to sweetbreads and serve. LAMB OR MUTTON STEW Breast of Lamb or Mutton 2 Onions 2 Potatoes Pepper and Salt 1 Cup Tomato Catsup Parsley Sweet Herbs _ Cut up potatoes in quarters or eighths and put with other ingredients in sauce pan with meat; cover with water and stew gently two hours; add catsup; let boil up again and serve hot. BROILED MUTTON CHOPS 1 Dozen Chops (loin) Butter, Parsley Salt, Pepper Dip in melted butter and broil over clear fire nearly ten minutes, turning frequently. Lay on a warm platter and garnish with parsley. IRISH STEW 2 Pounds Chops (neck) 4 Pounds Potatoes (after paring) 8 Onions, large Cut meat in convenient pieces; slice potatoes and onions; put layer of onions and potatoes at the bottom of stew pan, place the meat on this and season it plentifully with pepper, lightly with salt. Pack closely and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer. Cover tightly and let simmer gently for three hours. Don't remove the lid as it hurts the flavor.

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Lamb SweetbreadsLamb or Mutton StewBroiled Mutton ChopsIrish Stew

The bride's cook book