Lard it, and bind it carefully to the skewer with a small wire;
cover the fillet with sweet salad oil and a little lemon juice. Put
it into a hot oven; baste it frequently; five minutes before tak-
ing it away from the fire, glaze the fillet three times with a glaz-
ing brush. When the fillet is carved at table, the little juice
which falls into the dish should be poured over each of the
slices.
BOILED MUTTON WITH CAPER SAUCE.
Have ready a pot of boiling water, and throw in a handful of
salt; wash a leg of mutton and rub salt through it. If it is to be
rare, cook two hours, if well done, three hours or longer, accord-
ing to size. Boil a pint of milk, thicken with flour well blended,
add butter j salt, pepper and two tablespoonfuls of capers, or mint
3g MEATS.
sauce if preferred. Another way : Boil in six quarts of water.
In a few minutes a scum will rise, \\liich must be skimmed off
carefully. Throw in a handful of whole black pepper✪ Boiled Mutton with Caper Sauce, add salt
and boil till done. Serve with caper sauce.
POT ROAST.
A nice way to cook a leg of mutton, lamb, or veal, is in this,
way: Put into a pot one pint of boiling water, put in the meat,
and steam two hours, then add salt and pepper, steam till tender,
add some butter, and brown in the pot. Put it on a platter and
serve it with the gravy, thickened with a little flour✪ Pot Roast.
FRIED MUTTON CHOPS.
For this dish the dainty French chops that are at once so deli-
cious and so expensive need not be used. The large, coming
further down the leg and resembling cutlets more than chops are
quite as good. Beat them hard with the flat of a hatchet, crush-
ing the bones, dip each first into beaten egg, then into cracker
crumbs. Have ready plenty of boiling hot lard or drippings✪ Fried Mutton Chops in
a flying-kettle. Test it with a piece of bread, and if this browns
almost instantly the fat is in proper condition. Fry the chops a
good brown, remove with a skimmer and place on a hot platter,
and serve hot.
LAMB CHOPS.
This is a favorite dinner-company dish, generally arranged in a
circle, around green pease. They should be neatly trimmed, the
bones scraped, then rolled in a little melted butter, and carefully
broiled. When done, rub more butter over them and season with
pepper and salt✪ Lamb Chops. Slip little paper, ruffled, over the ends of the
bones. They may be served with a centre of almost any kind of
vegetables, such as a smooth hemisphere of mashed potatoes or
spinach, or with beans, cauliflowers or stuffed baked tomatoes,
or with a tomato sauce.
LEG OF MUTTON ROASTED.
A leg of mutton intended for roasting can be kept much longer
than for boiling, but must be wiped very dry, and dusted with
MKATS. 39
flour and pepper. Cut off knuckle, remove thick skin, and trim
off piece of thick flank. Put a little salt and water✪ Leg of Mutton Roasted into dripping-
pan, baste joint for short time with it, then use gravy from meat
itself, basting eveiy ten minutes. A leg of mutton, if too large,
can be divided, and knuckle boiled. By placing a paste of flour
and water over part cut off, to keep in gravy, it can be roasted,
by which means two roast dinners can be had from one joint.
ROAST LAMB. ✪ Roast Lamb
Page 22 · 6 recipe records on this page
Presented as published in 1887. 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
Lard it, and bind it carefully to the skewer with a small wire; cover the fillet with sweet salad oil and a little lemon juice. Put it into a hot oven; baste it frequently; five minutes before taking it away from the fire, glaze the fillet three times with a glazing brush. When the fillet is carved at table, the little juice which falls into the dish should be poured over each of the slices.
BOILED MUTTON WITH CAPER SAUCE.
Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook two hours, if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter j salt, pepper and two tablespoonfuls of capers, or mint
3g MEATS.
sauce if preferred. Another way : Boil in six quarts of water. In a few minutes a scum will rise, \which must be skimmed off carefully. Throw in a handful of whole black pepper, add salt and boil till done. Serve with caper sauce.
POT ROAST.
A nice way to cook a leg of mutton, lamb, or veal, is in this, way: Put into a pot one pint of boiling water, put in the meat, and steam two hours, then add salt and pepper, steam till tender, add some butter, and brown in the pot. Put it on a platter and serve it with the gravy, thickened with a little flour.
FRIED MUTTON CHOPS.
For this dish the dainty French chops that are at once so delicious and so expensive need not be used. The large chops, coming further down the leg and resembling cutlets more than chops are quite as good. Beat them hard with the flat of a hatchet, crushing the bones, dip each first into beaten egg, then into cracker crumbs. Have ready plenty of boiling hot lard or drippings in a flying-kettle. Test it with a piece of bread, and if this browns almost instantly the fat is in proper condition. Fry the chops a good brown, remove with a skimmer and place on a hot platter, and serve hot.
LAMB CHOPS.
This is a favorite dinner-company dish, generally arranged in a circle, around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. When done, rub more butter over them and season with pepper and salt. Slip little paper, ruffled, over the ends of the bones. They may be served with a centre of almost any kind of vegetables, such as a smooth hemisphere of mashed potatoes or spinach, or with beans, cauliflowers or stuffed baked tomatoes, or with a tomato sauce.
LEG OF MUTTON ROASTED.
A leg of mutton intended for roasting can be kept much longer than for boiling, but must be wiped very dry, and dusted with
MKATS. 39
flour and pepper. Cut off knuckle, remove thick skin, and trim off piece of thick flank. Put a little salt and water into drippingpan, baste joint for short time with it, then use gravy from meat itself, basting every ten minutes. A leg of mutton, if too large, can be divided, and knuckle boiled. By placing a paste of flour and water over part cut off, to keep in gravy, it can be roasted, by which means two roast dinners can be had from one joint.
ROAST LAMB.
Records on this page
Boiled Mutton with Caper SaucePot RoastFried Mutton ChopsLamb ChopsLeg of Mutton RoastedRoast Lamb