The fore and hind quarter of lamb are used for roasting. Rub
on a little butter, salt and pepper; put a pint of water✪ Roast Lamb into the
dripping-pan, and a little lard or butter, allow about fifteen min-
utes to a pound; baste often. Lamb is to be cooked thoroughly.
The following is a very excellent sauce for roast lamb : Pick,
wash and shred fine, some fresh mint, put on it a tablespoonful
of sugar and four tablespoonfuls of vinegar; or, chop some hard
pickles to the size of capers and put them to a half pint of melted
butter, and a teaspoonful of vinegar.
MUTTON A LA VENISON.
Take a leg of mutton and lard it well with strips of salt pork;
insert deep slits in the meat, which has been previously rolled in
pepper and cloves; bake two hours or according to the size of the
roast, basting frequently while in the oven. About an hour before
serving, spread over it currant jelly✪ Mutton a la Venison. Return to the oven and
brown.
SAUTED MUTTON CHOPS.
Trim the superfluous fat, and the skin from chops; heat a fry-
ing-pan until the chops siss, on being put into it; put the chops
into the hot frying-pan, and brown them quickly, first on one
side then on the other, and then move the pan away from the hot
part of the stove, and finish cooking the chops to the desired
degree. Chops fried in this way are juicy and nicely flavored;
when they are done put them on a hot platter, season with salt,
pepper and butter✪ Sauted Mutton Chops; serve them hot.
ROAST VEAL.
Prepare the dressing as for fowls. In the place where the bone
has been removed, put in the dressing. Tie the fillet around
40 MEATS.
with a white string✪ Roast Veal, in order to keep it in shape and compact, as
it will look better so, and can be carved more readily. The string
should be removed before sending to the table. Roast the veal
in an oven, without water in the pan. Veal should be thoroughly
done, but it takes longer time to even heat it through, than any
other kind of meat. A fillet of ordinary size will require, cer-
tainly, three hours' roasting. Baste frequently with butter. Just
before it is done, sprinkle over a little flour, and rub over some
butter. This will give a frothy appearance to the meat. Serve
with sliced lemons.
VEAL STEW.
Cut four pounds of veal into strips three inches" long and an
inch thick, peel twelve large potatoes, cut them into slices an
inch thick, then spread a layer of veal on the bottom of the pot,
and sprinkle a little salt and a very little pepper over it, then put
a layer of potatoes; then a layer of veal seasoned as before. Use
up the veal thus, and over the last layer of veal put a layer of
slices of salt pork, and over the whole a layer of potatoes. Pour
in water till it rises an inch over the whole, and cover it as close
as possible; heat it fifteen minutes and simmer it an hour. Ten
minutes before taking up, put in butter the size of an egg, stir in
a thin batter made of two tablespoonfuls of flour✪ Veal Stew.
VEAL CUTLETS. ✪ Veal Cutlets
Page 23 · 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
The fore and hind quarter of lamb are used for roasting. Rub on a little butter, salt and pepper; put a pint of water into the dripping-pan, and a little lard or butter, allow about fifteen minutes to a pound; baste often. Lamb is to be cooked thoroughly.
The following is a very excellent sauce for roast lamb : Pick, wash and shred fine, some fresh mint, put on it a tablespoonful of sugar and four tablespoonfuls of vinegar; or, chop some hard pickles to the size of capers and put them to a half pint of melted butter, and a teaspoonful of vinegar.
MUTTON A LA VENISON.
Take a leg of mutton and lard it well with strips of salt pork; insert deep slits in the meat, which has been previously rolled in pepper and cloves; bake two hours or according to the size of the roast, basting frequently while in the oven. About an hour before serving, spread over it currant jelly. Return to the oven and brown.
SAUTED MUTTON CHOPS.
Trim the superfluous fat, and the skin from chops; heat a frying-pan until the chops hiss, on being put into it; put the chops into the hot frying-pan, and brown them quickly, first on one side then on the other, and then move the pan away from the hot part of the stove, and finish cooking the chops to the desired degree. Chops fried in this way are juicy and nicely flavored; when they are done put them on a hot platter, season with salt, pepper and butter; serve them hot.
ROAST VEAL.
Prepare the dressing as for fowls. In the place where the bone has been removed, put in the dressing. Tie the fillet around
with a white string, in order to keep it in shape and compact, as it will look better so, and can be carved more readily. The string should be removed before sending to the table. Roast the veal in an oven, without water in the pan. Veal should be thoroughly done, but it takes longer time to even heat it through, than any other kind of meat. A fillet of ordinary size will require, certainly, three hours' roasting. Baste frequently with butter. Just before it is done, sprinkle over a little flour, and rub over some butter. This will give a frothy appearance to the meat. Serve with sliced lemons.
VEAL STEW.
Cut four pounds of veal into strips three inches long and an inch thick, peel twelve large potatoes, cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes; then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole, and cover it as close as possible; heat it fifteen minutes and simmer it an hour. Ten minutes before taking up, put in butter the size of an egg, stir in a thin batter made of two tablespoonfuls of flour.
VEAL CUTLETS.
Records on this page
Roast LambMutton a la VenisonSauted Mutton ChopsRoast VealVeal StewVeal Cutlets