Your butcher will bone the leg for you if you order
it so, or you can easily remove the bone with small
boning-knife. Wipe, remove skin and fat, stuff and
sew into shape. Place in deep pan and brown on all
sides in three tablespoons of butter in which you have
a little onion, slice of carrot and turnip. Add four
cups boiling water, cover closely and cook for two and.
a half hours, uncover and brown. iRemove from pan
to hot platter, and make a brown sauce in the pan in
which the mutton was cooked by first pouring off all
the fat in the pan and add two tablespoons of butter
and two tablespoons of flour (rounding, or four of each
level). Brown the butter, add the flour and stir until
well browned, then add the liquor you poured out of
the pan, first straining it, and removing the mutton
fat, and cook and serve in a gravy-boat. If desired,
you can turn half a glass of currant jelly✪ Boned and Roasted Leg of Mutton into this
sauce, and return leg of mutton to pan and baste well
for about ten minutes. This will give it the taste of
venison.
Stuffing.
l^A cups cracker crumbs. 1 tablespoon onion, minced.
2 tablespoons melted but- ^'^ teaspoon thyme.
ter. 2 tablespoons water.
1 egg. Salt and pepper✪ Stuffing.
110 SCIENTIFIC COOKING.
Roast Lamb.
Eemove the caul fat which usually covers the le^
of lamb when sent from the market. Wipe the meat
well with wet cloth. Sprinkle with salt and pepper,
place on rack in dripping-pan, place in hot oven and
close the pores of the meat, then add two tablespoons
of good, sweet lard✪ Roast Lamb to the pan, and baste every ten or
fifteen minutes. Cook slowly for about two hours.
Serve with mint sauce, or gravy made in the pan-, if
you like. Make same as for roast beef.
Crown Roast of Lamn,.
Select the ribs from two loins. Scrape the meat
from the bones as far as the lean meat, and trim off
the backbone. Shape each piece in semi-circle, to form
the crown. Have the ends of the bones cut evenly and
not too long. Cut an opening in some small pieces of
fat salt pork✪ Crown Roast of Lamb to prevent bone from burning. Roast in
moderate oven for one and a half hours, using care
that the gas is kept low during the time. Place on hot
platter, and fill center with potato chips or puree of
chestnuts, peas, or any vegetable you desire to serve
with it.
Curried Mutton.
This can be made from cooked or uncooked meat.
If uncooked, use the fore-shoulder cut into pieces about
an inch each way, using care to remove all fat, skin
and muscle. Cook in boiling water for a few moments
until the scum comes to the top, which you remove;
cover closely and cook until the meat is quite tender.
Season the meat with a little thyme, parsley, salt and
a few pepper-corns✪ Curried Mutton during the cooking. When meat
LAMB AND MUTTON. Ill
is done strain the liquor, remove the meat and make
curry sauce from the liquor that you have strained.
Curry Sauce.
Two rounding' tablespoons of butter, two rounding
tablespoons of flour, one onion minced and cooked for a
few moments in the butter^ half teaspoon curry powder
mixed Avith the flour. Add flour and curry to the
butter and onion. Stir and mix well, and add two
cups of the strained liquor✪ Curry Sauce from the meat. When well
blended add the meat to the sauce, reheat, and serve
with border of* cooked rice.
Scotch Broth. ✪ Scotch Broth
Page 51 · 7 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
Your butcher will bone the leg for you if you order it so, or you can easily remove the bone with small boning-knife. Wipe, remove skin and fat, stuff and sew into shape. Place in deep pan and brown on all sides in three tablespoons of butter in which you have a little onion, slice of carrot and turnip. Add four cups boiling water, cover closely and cook for two and. a half hours, uncover and brown. iRemove from pan to hot platter, and make a brown sauce in the pan in which the mutton was cooked by first pouring off all the fat in the pan and add two tablespoons of butter and two tablespoons of flour (rounding, or four of each level). Brown the butter, add the flour and stir until well browned, then add the liquor you poured out of the pan, first straining it, and removing the mutton fat, and cook, and serve in a gravy-boat. If desired, you can turn half a glass of currant jelly into this sauce, and return leg of mutton to pan and baste well for about ten minutes. This will give it the taste of venison.
Stuffing.
l^A cups cracker crumbs. 1 tablespoon onion, minced.
2 tablespoons melted but- ^'^ teaspoon thyme.
ter. 2 tablespoons water.
1 egg. Salt and pepper.
Roast Lamb.
Eemove the caul fat which usually covers the leg of lamb when sent from the market. Wipe the meat well with wet cloth. Sprinkle with salt and pepper, place on rack in dripping-pan, place in hot oven and close the pores of the meat, then add two tablespoons of good, sweet lard to the pan, and baste every ten or fifteen minutes. Cook slowly for about two hours. Serve with mint sauce, or gravy made in the pan-, if you like. Make same as for roast beef.
Crown Roast of Lamb.
Select the ribs from two loins. Scrape the meat from the bones as far as the lean meat, and trim off the backbone. Shape each piece in semi-circle, to form the crown. Have the ends of the bones cut evenly and not too long. Cut an opening in some small pieces of fat salt pork to prevent bone from burning. Roast in moderate oven for one and a half hours, using care that the gas is kept low during the time. Place on hot platter, and fill center with potato chips or puree of chestnuts, peas, or any vegetable you desire to serve with it.
Curried Mutton.
This can be made from cooked or uncooked meat. If uncooked, use the fore-shoulder cut into pieces about an inch each way, using care to remove all fat, skin and muscle. Cook in boiling water for a few moments until the scum comes to the top, which you remove; cover closely and cook until the meat is quite tender. Season the meat with a little thyme, parsley, salt and a few peppercorns during the cooking. When meat
LAMB AND MUTTON. Ill
is done strain the liquor, remove the meat and make curry sauce from the liquor that you have strained.
Curry Sauce.
Two rounding' tablespoons of butter, two rounding tablespoons of flour, one onion minced and cooked for a few moments in the butter^ half teaspoon curry powder mixed Avith the flour. Add flour and curry to the butter and onion. Stir and mix well, and add two cups of the strained liquor from the meat. When well blended add the meat to the sauce, reheat, and serve with border of* cooked rice.
Scotch Broth.
Records on this page
Boned and Roasted Leg of MuttonStuffingRoast LambCrown Roast of LambCurried MuttonCurry SauceScotch Broth