Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

grated nutmeg if so desired. Let ali come to a boil. Skim the meat from the broth and place in another saucepan. Rab the sauce through a fine sieve over the meat. Add a bouquet, a few carrots and turnips cut in small pieces, and eighteen small onions sugared and browned in butter. Boil half an hour, then add one pìnt of raw potato balls. Boil slowly half an hour longer. Place the saucepan at the side of the range and let it stand for fifteen minutes. Skim off ali the fat and remove the bouquet. Dish in conical foi*m and serve. Quarter of Springr Lamb Select a medium-sized hind quarter of lamb. Trim the bone and place the flank over the ribs to prevent them from being cooked too much. Fasten ali together securely. Season with one tablespoon of salt, rubbing it over the meat. Cover it with the thin fat and place it in a dripping pan with one tablespoonful of water. Place in a moderate oven and roast for one hour, basting it with its own drippings. Remove the fat, cover the bone with paper ru£Be, and serve on a hot dish. Skim the grease from the drippings and strain it over the lamb. Serve mint sauce with it if wished. Curry of Lamb with Asparagus Tops Cut three and a half pounds of shoulder of lamb in two-inch squares. Wash thoroughly and drain. Place in a saucepan with enough water to cover. Let them come to a boil. Drain and wash again. Then cover them with boUing water, one and a half tablespoonfuls of salt, three-quarters of a teaspoonful of pepper, five small onions, and a bouquet. Let ali cook and steam for forty-five minutes. Strain the liquid into another saucepan with one-half pint of white sauce. Stir until it boils and then stand where it will keep warm. Beat the yolks of four eggs and the juice of half a lemon together. Gradually stir this into the sauce. Pour over the lamb. Also add one pint of asparagus tops. Do not let it boil. Serve steaming hot with a garnish of boiled rice. Fillets of Mutton Prepare four fillets of mutton, removing all the sinews and almost all the fat. Cut them in two pieoes. Flatten them and season with salt and white pepper. Melt four ounces of batter in a saucepan, add the fillets, and fry them until they are thoroughly cooked and a light brown. Tum them frequently. Remove and drain on a piate. In the saucepan add one tablespoonful of flour, one pint of broth, and a glass of Sherry. Boil for a minute or two. Arrange the mutton alternately with fried bread, cut the same size. Skim the grease from the sauce, strain it, and garnish the fillets. Boast Mutton Select a medium-sized leg of mutton, cut off the bone and trim it. Rub it with salt and pepper. Sprinkle with little pieces of butter and roast in a moderate oven for one hour and a quarter. Baste of ten and turn it three or four times while it is roasting. Serve with either the strained gravy from the pan or thickened gravy. Boast Mutton