The following morning remove the cloth,
wipe the meat thoroughly, trim and coat it with glaze, brush-
ing it over several times. For the glaze, soak an ounce of
gelatine in a gill of cold water, then let it dissolve in a small
saucepan with a gill of boiling water and add sufficient Parisian
essence to make the mixture a rich but not too dark brown.
Pour the glaze into a bowl, and use it before it gets cold.
Savory Round of Beef.
Three or four pounds of the top-side of the round of beef
should be rolled into a compact little round by the butcher;
after washing and drying it, proceed to insert little pieces of
bacon all over it at intervals in the following manner: — Cut
some fat bacon into strips measuring about a quarter of an
inch in width and four inches in length; pierce a hole in the
lean portion of the beef with a sharply-pointed wooden skewer
and fill this hole with a strip of bacon; make another hole two
or three inches away and fill this in the same way and so on
until about eight strips of bacon have been used. Season the
meat with salt and pepper✪ Savory Round of Beef and roast it in a well-heated oven
in the usual manner, basting it frequently until it is done.
This joint is equally nice hot or cold.
o 3
I
Q <u
< -5
STANDARD COOKERY. 227
Stuffed Loin of Lamb.
Have the bones removed from a loin of lamb (about three
to four pounds in weight) ; wash the meat and dry it well, and
flour and salt. Make a forcemeat according to the recipe
given below, and spread it evenly over the meat, then roll it
up tightly, tie it with narrow tape at each end, and in the mid-
dle, and roast it, basting it frequently, until it is thoroughly
cooked. The appearance of the meat will be much improved
if it is glazed after it has been allowed to get cold. For the
forcemeat take the contents of a small can of button mush-
rooms, drain them from the liquor in which they were pre-
served, and chop them up into small pieces; pour half the
mushroom liquor into a bowl containing the breadcrumbs, add
the chopped mushrooms, veal (or beef) suet, three ounces of
bacon, half a teaspoonful of chopped mint, one tablespoonful of
chopped parsley, and a quarter of a grated lemon and an onion,
season well with celery salt and pepper, and add a little grated
nutmeg; moisten the mixture with the egg and a little milk, if
necessary✪ Stuffed Loin of Lamb, and it will be ready for use. This is an excellent cold
dish, but it may be served hot, surrounded by clear gravy.
Baked Leg of Mutton.
Boil two or three cloves of garlic in three different waters
in order to remove the pungent flavor, and then mince them
finely with half a dozen boned anchovies. Take a small leg
of mutton, cut numerous slits across the skin and well rub the
garlic and anchovy mixture into these slits. Cover the leg of
mutton as thickly as possible with breadcrumbs and put it into
a baking-pan with half a pint of clear stock✪ Baked Leg of Mutton. Let it bake from
an hour and a half to two hours, according to size, basting it
from time to time with the sauce.
The joint should be served on a dish surrounded with a
border of mixed vegetables or macaroni.
Larded Leg of Mutton. ✪ Larded Leg of Mutton
Page 157 · 4 recipe records on this page
Presented as published in 1912. 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
The following morning remove the cloth, wipe the meat thoroughly, trim and coat it with glaze, brushing it over several times. For the glaze, soak an ounce of gelatine in a gill of cold water, then let it dissolve in a small saucepan with a gill of boiling water and add sufficient Parisian essence to make the mixture a rich but not too dark brown. Pour the glaze into a bowl, and use it before it gets cold.
Savory Round of Beef.
Three or four pounds of the top-side of the round of beef should be rolled into a compact little round by the butcher; after washing and drying it, proceed to insert little pieces of bacon all over it at intervals in the following manner: — Cut some fat bacon into strips measuring about a quarter of an inch in width and four inches in length; pierce a hole in the lean portion of the beef with a sharply-pointed wooden skewer and fill this hole with a strip of bacon; make another hole two or three inches away and fill this in the same way and so on until about eight strips of bacon have been used. Season the meat with salt and pepper and roast it in a well-heated oven in the usual manner, basting it frequently until it is done. This joint is equally nice hot or cold.
Stuffed Loin of Lamb.
Have the bones removed from a loin of lamb (about three to four pounds in weight) ; wash the meat and dry it well, and flour and salt. Make a forcemeat according to the recipe given below, and spread it evenly over the meat, then roll it up tightly, tie it with narrow tape at each end, and in the middle, and roast it, basting it frequently, until it is thoroughly cooked. The appearance of the meat will be much improved if it is glazed after it has been allowed to get cold. For the forcemeat take the contents of a small can of button mushrooms, drain them from the liquor in which they were preserved, and chop them up into small pieces; pour half the mushroom liquor into a bowl containing the breadcrumbs, add the chopped mushrooms, veal (or beef) suet, three ounces of bacon, half a teaspoonful of chopped mint, one tablespoonful of chopped parsley, and a quarter of a grated lemon and an onion, season well with celery salt and pepper, and add a little grated nutmeg; moisten the mixture with the egg and a little milk, if necessary, and it will be ready for use. This is an excellent cold dish, but it may be served hot, surrounded by clear gravy.
Baked Leg of Mutton.
Boil two or three cloves of garlic in three different waters in order to remove the pungent flavor, and then mince them finely with half a dozen boned anchovies. Take a small leg of mutton, cut numerous slits across the skin and well rub the garlic and anchovy mixture into these slits. Cover the leg of mutton as thickly as possible with breadcrumbs and put it into a baking-pan with half a pint of clear stock. Let it bake from an hour and a half to two hours, according to size, basting it from time to time with the sauce.
The joint should be served on a dish surrounded with a border of mixed vegetables or macaroni.
Larded Leg of Mutton.
Records on this page
Savory Round of BeefStuffed Loin of LambBaked Leg of MuttonLarded Leg of Mutton