Twentieth century home cook book

Two ox tails cut in pieces three inches in length ; to it add three tablespoonfuls of butter, one large onion, half carrot, three slices of turnip, two stalks of celery, two cloves, pint and a half of stock, salt and pepper to suit the taste; cut the vegetables in small pieces, heat the butter, then add the vegetables, and when it begins to brown, add little flour and stir three minutes. Put in the tails, adding the seasoning and stock. Simmer gently three hours, serve on hot dish, and pour strained gravy over them. / OX TAIL A LA TARTARE. Three ox tails cut in pieces three inches long ; to this add one quart of stock and a bouquet of sweet herbs, salt and pepper. Let the ox tails simmer two hours in this, then take up, drain and cool. When cold, dip in beaten egg, rolled in fine cracker crumbs and then fried a golden color in hot lard. Pour tartare sauce on middle of cold dish, arrange ox tails on this and garnish ■with parsley. MUTTON AND LAMB. The saddle is considered the finest piece, and is composed of the back or loin and upper part of the hind legs. The hindquarter and loin make a fine dish. The forequarter is often cut by taking off the shoulder and using the ribs or brisket, and great many persons look upon it as a choice part of the mutton. Before cooking mutton, the outside skin should be taken off entirely. The oil of the wool penetrates through the skin, and it is this which causes the meat to have that strong woolly taste which is exceedingly unpleasant. Boiled mutton is very nice, but this mode of cooking will not apply to lamb. There is nothing better than lamb when nicely cooked. Lamb, when roasted, should be covered with the caul, as the dripping from this keeps the meat moist. Lamb should not be eaten until four and a half months old. The flesh of good mutton or lamb is a bright red, with the fat firm and white. A LEG OF MUTTON TO ROAST. Require your butcher to take off the shank and the skin ; wrap the flank nicely around, and secure the skewers; cut a gash in the joint and turn up the bone close to the fillet; secure it with skewers; dredge well with flour and salt ; put your meat to roast over a good fire and baste often . Serve with currant jelly. A SHOULDER OF MUTTON TO ROAST. Remove the bone, and fill the space with a force-meat made of bread crumbs, salt pork, chopped fine, pepper, salt, sweet marjoram and thyme; baste and dredge well. Serve with lenion or pickle. BOILED LEG OF MUTTON. Put in boiling water with a little salt ; boil two hours or more ; make a sauce of melted butter, a piece of butter the size of a walnut ; stir this into a tablespoonful of flour well, then stir mto a pint of boiling water, with a tablespoonful of capers. Put into a gravy dish on the table, and garnish the dish with boiled cauliflower and parsley. BONED LEG OF MUTTON. Remove the bone ; wipe inside and out with a wet cloth ; sprinkle the inside with salt ; stuff and sew. Put on a rack in dripping pan with some of the kidney suet on the meat and in the pan. Dredge with salt, pepper and flour, and bake in a hot oven. Baste as soon as the flour is brown, and repeat this often. Bake one hour, if liked rare ; one hour and a quarter, if well done. STUFFING FOR SAME. One cup of cracker or stale breadcrumbs. Season with one salt spoonful each of salt, pepper, thyme or marjoram, and moisten with a quarter of a cup of melted butter. Add hot water if a moist stuffing be desired. BREAST OF MUTTON AND GREEN PEAS.