One pint of cold veal cut into small cubes, one cup
of white sauce made with one table"spoon flour, one
tablespoon butter and one cup hot milk. Season with
pepper and salt and a little onion juice✪ Creamed Veal. After sauce
boils, put in the pieces of veal. Turn onto hot platter
and edge with points of puff paste made from the pieces
of paste left over from your pie or patty shells.
Boiled Dinner.
Three pounds lean veal wiped and put into kettle
with plenty of boiling water to cook meat and vege-
tables. When the meat is half done, ad'd potatoes, car-
rots, turnips, onions and half head of cabbage, cut into-
three pieces lengthways so it wnll keep its shape. The
onions, carrots✪ Boiled Dinner and turnips will take longer to cook,,
and must be added before the cabbage and potatoes.
Serve the meat on hot platter and surround with the
vegetables. This is a recipe fro-m a New England
woman who was a beautiful coak.
106 SCIENTIFIC COOKING.
CHAPTER XII.
LAMB AND MUTTON.
THE flesh of the mutton is very nutritious and easy
of digestion. It is ranked with beef as a nutrient,
but the fat of the mutton is rather difficult to digest,
for the reason that it contains a large per cent, of stearic
acid. The lamb, like the veal, wants to be cooked soon
after the animal has been killed and dressed, but the
mutton wants to be hung and ripened. The sheep
wants to be three years old to furnish the best, and
should be ripened for two or three weeks where the
temperature is uniform. If hung out and frozen, it
must be cooked as soon as it begins to thaw, but we
get them now from the cold storage where they do not
reach the freezing-point. The Southdown mutton, held
in such high esteem in England, is often cut from the
sheep older than three years. We are now producing
mutton on our Southern mountains that is said to be
just as good as the English Southdown. Young lamb,
six weeks or three months old, is known in tnc market
as spring lamb; it is found in market from January,
but is scarce, high-priced, and has very little flavor.
The one-year-old lamb is called a yearling. The strong
flavor of the mutton, that is so disagreeable to many,
comes from the penetration through the skin of the oil
from the wool. This is obviated by removing the pink
skin and trimming off the superfluous fat from the
outside. Mutton must be fat to be good, the flesh a pink,
and the fat very white and firm. In serving mutton
be sure your plates are very warm, so the fat will not
LAMB AND MUTTON. 107
harden to disfigure the dish and spoil the appetite.
Lamb is divided into two parts by cutting through
the entire length of the backbone, then subdivided into
fore and hind quarters. Eight ribs are left on the
hind-'juarter ; these are cut into chops and are known
as rib chops. The meat between these ribs and the leg-
is called loin or kidney chops. On one side of the bone
of the loin chop we find a small piece of tenderloin,
which corresponds to the porterhouse steak in the beef.
Rib chops which have the bone cut short and scraped
are called French chops. The leg is sold whole for
boiling or roasting. The fore-quarter can be boned,
stuffed and rolled, and roasted or boiled. For a loin
of mutton the saddle is removed before the creature
is cut down the back. Lamb chops can easily be told
from the mutton by the red color of the bone.
Page 49 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One pint of cold veal cut into small cubes, one cup of white sauce made with one tablespoon flour, one tablespoon butter and one cup hot milk. Season with pepper and salt and a little onion juice. After sauce boils, put in the pieces of veal. Turn onto hot platter and edge with points of puff paste made from the pieces of paste left over from your pie or patty shells.
Boiled Dinner.
Three pounds lean veal wiped and put into kettle with plenty of boiling water to cook meat and vegetables. When the meat is half done, add potatoes, carrots, turnips, onions and half head of cabbage, cut into three pieces lengthways so it will keep its shape. The onions, carrots and turnips will take longer to cook, and must be added before the cabbage and potatoes. Serve the meat on hot platter and surround with the vegetables. This is a recipe from a New England woman who was a beautiful cook.
CHAPTER XII. LAMB AND MUTTON.
THE flesh of the mutton is very nutritious and easy of digestion. It is ranked with beef as a nutrient, but the fat of the mutton is rather difficult to digest, for the reason that it contains a large per cent, of stearic acid. The lamb, like the veal, wants to be cooked soon after the animal has been killed and dressed, but the mutton wants to be hung and ripened. The sheep wants to be three years old to furnish the best, and should be ripened for two or three weeks where the temperature is uniform. If hung out and frozen, it must be cooked as soon as it begins to thaw, but we get them now from the cold storage where they do not reach the freezing-point. The Southdown mutton, held in such high esteem in England, is often cut from the sheep older than three years. We are now producing mutton on our Southern mountains that is said to be just as good as the English Southdown. Young lamb, six weeks or three months old, is known in the market as spring lamb; it is found in market from January, but is scarce, high-priced, and has very little flavor. The one-year-old lamb is called a yearling. The strong flavor of the mutton, that is so disagreeable to many, comes from the penetration through the skin of the oil from the wool. This is obviated by removing the pink skin and trimming off the superfluous fat from the outside. Mutton must be fat to be good, the flesh a pink, and the fat very white and firm. In serving mutton be sure your plates are very warm, so the fat will not
LAMB AND MUTTON. 107
harden to disfigure the dish and spoil the appetite. Lamb is divided into two parts by cutting through the entire length of the backbone, then subdivided into fore and hind quarters. Eight ribs are left on the hind-quarter ; these are cut into chops and are known as rib chops. The meat between these ribs and the legis called loin or kidney chops. On one side of the bone of the loin chop we find a small piece of tenderloin, which corresponds to the porterhouse steak in the beef. Rib chops which have the bone cut short and scraped are called French chops. The leg is sold whole for boiling or roasting. The fore-quarter can be boned, stuffed and rolled, and roasted or boiled. For a loin of mutton the saddle is removed before the creature is cut down the back. Lamb chops can easily be told from the mutton by the red color of the bone.
Records on this page
Creamed VealBoiled Dinner