Loin Chops and Rib Chops. 8. Head 4-5. Shoulder and Round Shoulder. LAMB OR MUTTON. Boiled and roasted mutton. How scraps of mutton may be utilized. The best time for lambs is from beginning^ of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the. most tender part of lamb. The wether furnishes the best meat when he is 3 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and covered with a layer of white fat. Best parts for roasts are leg and loin. Best pieces for braising and stews are leg, loin and breast. Small pieces for frying, cutlets and steaks from le^. —65— Best meat to make bouillon is all lean meat, the feet, scraps of cutlets and bones. Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk. Especially old mutton will be more palatable after being kept in vinegar or milk for a while. No. 1— LEG OF MUTTON, ENGLISH STYLE. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton 1 tbsp. of butter Salt 1 small bunch of peppermint 1 pinch of pepper Some vinegar and sugar Preparation: Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with % pint of boiling water. Add 1 tablespoonful of butter and roast 1% hours, basting frequently ; the roast will be quite rare inside. If you wish it well done, roast 2 to 2^ hours. Waslh the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1% tablespoonfuls of flour, brown it and pour in 1 cup of water, ^4 cup of cream and let this boil ; then season with salt, strain the gravy and serve it with the meat. No. 2— LEG OF MUTTON IN MILK. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton % bay-leaf 2 — 3 qts. of milk % lb. of butter % lb. of bacon for larding 2 tbsps. of flour ✪ Stewed Veal or Calf's Tongue with Raisins Salt, pepper % cup of sweet or sour cream 2 cloves A tew drops of lemon juice % onion 1 cup of water Preparation: The membrane and fat are removed from the leg of mutton and it is then well pounded and put into sweet milk for 2 or 3 days, turning it twice eyery dav. The milk should cover the roast. In winter leave it in the milk for 3 days, in summer only 2. After this wash it off, lard it, salt and pepper it, put into oven with water, the spices and onion. After roasting it for ^/^ hour, add the butter, roast for 2 hours, basting frequently. During the last % hour take off some fat, stir in 3 tablcT spoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice ; now leave it in the oven a little longer. If the gravy has boiled down too much — 66 — in the last y2 hour, add some more water. The grravy must be. smooth and strained before serving with the roast. This is a very good dish. No. 3— LEG OF MUTTON WITH RED WINE. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton 10 pepper-corns Vs lb. of bacon % lb. of butter 10 sardines Salt 1 qt. of thin vinegar 1% tbsps. of flour 2 small onions % pt. of red wine 3 cloves Vz pt. of water 1 bay-leaf Preparation : The leg of mutton is cleared from all mem- brane and fat, pounded and larded. The sardines are drained and cut lengthwise into halves and the leg of mutton larded with them. The thus prepared leg of mutton is covered with 1 qt. of vinegar, onion slices, cloves, pepper-corns and bay- leaf and left in the vinegar for 24 hours, turning it over once in a while.

AI-modernized reading of the original text

Loin Chops and Rib Chops. 8. Head 4-5. Shoulder and Round Shoulder. LAMB OR MUTTON. Boiled and roasted mutton. How scraps of mutton may be utilized. The best time for lambs is from beginning^ of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the. most tender part of lamb. The wether furnishes the best meat when he is 3 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and covered with a layer of white fat. Best parts for roasts are leg and loin. Best pieces for braising and stews are leg, loin and breast. Small pieces for frying, cutlets and steaks from leg. —65— Best meat to make bouillon is all lean meat, the feet, scraps of cutlets and bones. Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk. Especially old mutton will be more palatable after being kept in vinegar or milk for a while. No. 1— LEG OF MUTTON, ENGLISH STYLE. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton 1 tbsp. of butter Salt 1 small bunch of peppermint 1 pinch of pepper Some vinegar and sugar Preparation: Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with % pint of boiling water. Add 1 tablespoonful of butter and roast 1% hours, basting frequently ; the roast will be quite rare inside. If you wish it well done, roast 2 to 2^ hours. Waslh the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1% tablespoonfuls of flour, brown it and pour in 1 cup of water, ^4 cup of cream and let this boil ; then season with salt, strain the gravy and serve it with the meat. No. 2— LEG OF MUTTON IN MILK. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton % bay-leaf 2 — 3 qts. of milk % lb. of butter % lb. of bacon for larding 2 tbsps. of flour Salt, pepper % cup of sweet or sour cream 2 cloves A tew drops of lemon juice % onion 1 cup of water Preparation: The membrane and fat are removed from the leg of mutton and it is then well pounded and put into sweet milk for 2 or 3 days, turning it twice eyery dav. The milk should cover the roast. In winter leave it in the milk for 3 days, in summer only 2. After this wash it off, lard it, salt and pepper it, put into oven with water, the spices and onion. After roasting it for ^/^ hour, add the butter, roast for 2 hours, basting frequently. During the last % hour take off some fat, stir in 3 tablcT spoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice ; now leave it in the oven a little longer. If the gravy has boiled down too much — 66 — in the last y2 hour, add some more water. The gravy must be. smooth and strained before serving with the roast. This is a very good dish. No. 3— LEG OF MUTTON WITH RED WINE. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton 10 pepper-corns Vs lb. of bacon % lb. of butter 10 sardines Salt 1 qt. of thin vinegar 1% tbsps. of flour 2 small onions % pt. of red wine 3 cloves Vz pt. of water 1 bay-leaf Preparation : The leg of mutton is cleared from all membrane and fat, pounded and larded. The sardines are drained and cut lengthwise into halves and the leg of mutton larded with them. The thus prepared leg of mutton is covered with 1 qt. of vinegar, onion slices, cloves, pepper-corns and bayleaf and left in the vinegar for 24 hours, turning it over once in a while.

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Stewed Veal or Calf's Tongue with Raisins

The art of German cooking and baking