Beat them well, pepper and salt on both sides, roll in flour ; fry in hot lard✪ Mutton Chops. Must be well cooked, nicely browned, and melted butter poured over them. Serve at once. BOILED LEG OF MUTTON. Put the mutton on in cold water, with enough to cover it well; add two table-spoonfuls of salt; boil three hours. Boil four eggs hard ; take two of them, mash fine with a table- spoonful of butter. Take one pint of the water in which the mutton was boiled, stir smoothly into it a table-spoonful of flour, pour this over the eggs, cook a moment, and add one table-spoonful of butter. Slice the remaining two eggs into thin slices, lay over the mutton, and pour over the dressing. STUFFED SHOULDER OF MUTTON. Have the butcher to take out the bone; fill the place from which it was taken with a good force-meat of bread crumbs, minced pork, salt, pepper, sweet herbs, and one raw egg. Mix all well together. After the stuffing is put in, sew up the edges of the skin to keep the dressing in. Allow fifteen minutes to each pound for cooking. Baste often at first with the water you have put in the pan. Just before the mutton is done add a small piece of butter, baste again, then sprinkle bread crumbs over it and give a nice brown. Tlie New Kentucky Home Cook Book. 55 Skim all the flit from the gravy, thicken with flour, and boil a moment. Serve hot, with some acid jelly. MUTTON OR LAMB CHOPS. Trim the chops nicely; salt and pepper them well; fry in hot lard. Or, roll them in bread crumbs, then in beaten egg, again in the bread crumbs; fry. MUTTON POT-PIE. Make pie-crust, line the pan, put into the stove and let it brown slightly; take slices of mutton, a few small Irish po- tatoes or sliced ones, a heaping table-spoonful of butter✪ Boiled Leg of Mutton. Make dumplings of biscuit dough rolled thin, and cut into strips an inch and a half long ; salt and pepper. Just when ready to put on upper crust pour in warm water enough to cover the filling, then the upper crust ; bake. ROAST OF VEAL. Have the butcher prepare the roast for dressing by run- ning a sharp knife under the skin, so as to allow the dress- ing to be put on. Make a nice rich dressing of bread crumbs or rolled cracker, pepper, salt, a little minced pars- ley or sage, mixing well together with butter✪ Roast of Veal. Put this all over the roast, just under the skin. Put in a pan, with water enough to keep it from burning, with pepper, salt, and butter. Baste very frequenlly. Yeal must be thor- oughly cooked to be good, allowing fifteen minutes to each pound. VEAL CUTLETS. Trim the cutlets, gash the edges to keep them from curl- ing up; salt, pepper, and dip them in flour; fry in hot lard✪ Veal Cutlets to a nice brown, and thoroughly cook. Or, beat two eggs very light, dip the cutlets in the egg, then in bread crumbs; fry as above directed. Cook veal chops in the same wav. 56 The New Kentucky Home Cook Book. VEAL LOAF. ✪ Veal Loaf

AI-modernized reading of the original text

Beat them well, pepper and salt on both sides, roll in flour ; fry in hot lard. Must be well cooked, nicely browned, and melted butter poured over them. Serve at once. BOILED LEG OF MUTTON. Put the mutton on in cold water, with enough to cover it well; add two table-spoonfuls of salt; boil three hours. Boil four eggs hard ; take two of them, mash fine with a tablespoonful of butter. Take one pint of the water in which the mutton was boiled, stir smoothly into it a table-spoonful of flour, pour this over the eggs, cook a moment, and add one table-spoonful of butter. Slice the remaining two eggs into thin slices, lay over the mutton, and pour over the dressing. STUFFED SHOULDER OF MUTTON. Have the butcher to take out the bone; fill the place from which it was taken with a good force-meat of bread crumbs, minced pork, salt, pepper, sweet herbs, and one raw egg. Mix all well together. After the stuffing is put in, sew up the edges of the skin to keep the dressing in. Allow fifteen minutes to each pound for cooking. Baste often at first with the water you have put in the pan. Just before the mutton is done add a small piece of butter, baste again, then sprinkle bread crumbs over it and give a nice brown. The New Kentucky Home Cook Book. Skim all the flit from the gravy, thicken with flour, and boil a moment. Serve hot, with some acid jelly. MUTTON OR LAMB CHOPS. Trim the chops nicely; salt and pepper them well; fry in hot lard. Or, roll them in bread crumbs, then in beaten egg, again in the bread crumbs; fry. MUTTON POT-PIE. Make pie-crust, line the pan, put into the stove and let it brown slightly; take slices of mutton, a few small Irish potatoes or sliced ones, a heaping table-spoonful of butter. Make dumplings of biscuit dough rolled thin, and cut into strips an inch and a half long ; salt and pepper. Just when ready to put on upper crust pour in warm water enough to cover the filling, then the upper crust ; bake. ROAST OF VEAL. Have the butcher prepare the roast for dressing by running a sharp knife under the skin, so as to allow the dressing to be put on. Make a nice rich dressing of bread crumbs or rolled cracker, pepper, salt, a little minced parsley or sage, mixing well together with butter. Put this all over the roast, just under the skin. Put in a pan, with water enough to keep it from burning, with pepper, salt, and butter. Baste very frequently. Yeal must be thoroughly cooked to be good, allowing fifteen minutes to each pound. VEAL CUTLETS. Trim the cutlets, gash the edges to keep them from curling up; salt, pepper, and dip them in flour; fry in hot lard to a nice brown, and thoroughly cook. Or, beat two eggs very light, dip the cutlets in the egg, then in bread crumbs; fry as above directed. Cook veal chops in the same way. 56 The New Kentucky Home Cook Book. VEAL LOAF.

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Mock TerrapinMutton ChopsBoiled Leg of MuttonStuffed Shoulder of MuttonMutton or Lamb ChopsMutton Pot-PieRoast of VealVeal CutletsVeal Loaf

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