Prepare the potatoes as for boiling, cut them
in halves. Slice the onion very thinly. Place a
layer of potatoes at the bottom of the stewpan,
then a layer of cutlets, and a sprinkling of onion,
pepper and salt; then another layer of potatoes
and so on until all is used up. Pour in the water,
cover the pan closely and simmer gently for 2
hours.
Mutton (Boned Le^ of, Stuffed) — A leg
weighing 7 or 8 pounds, 2 shallots, forcemeat✪ Mutton (Boned Leg, Stuffed).
Make forcemeat, to which add the minced
shallots. Get the butcher to take the bone from
the mutton, as he can do it without spoiling the
skin; if very fat, cut off some of it. Fill up the
hole with the forcemeat, then sew it up to pre-
vent it falling out, tie up neatly and roast about
2}/£ hours or a little longer. When ready to serve,
remove the string and serve with a good gravy.
Lamb (Stewed) — A breast of lamb, 1 table-
spoonful of salt, 1 qt. of canned peas, 1 table-
spoonful of wheat flour, 3 tablespoonfuls of but-
ter, pepper to taste.
Cut the scrag, or breast of lamb, in pieces, and
put in a stewpan with water enough to cover it.
Cover the stewpan closely and let it simmer or
stew for fifteen or twenty minutes; take off the
scum, then add a tablespoonful of salt and a
quart of canned peas; cover the stewpan and let
them stew for half an hour; work a small table-
spoonful of wheat flour with three tablespoonfuls
of butter✪ Lamb (Stewed), and stir it into the stew; add pepper
to taste; let it simmer together for ten minutes.
Lamb Chops — A little butter, a little water,
enough potatoes to fill a small dish, 1 teacupful
of cream✪ Lamb Chops.
76 White Ribbon Cook Book.
Lamb chops are excellent cooked this way:
Put them in a frying-pan with a very little water,
so little that it will boil away by the time the
meat is tender; then put in lumps of butter with
the meat and let it brown slowly; there will be a
brown, crisp surface, with a fine flavor. Serve
for breakfast with potatoes cooked thus: Choose
the small ones and let them boil till they are
tender; drain off the water, and pour over them,
while still in the kettle, at least one teacupful of
cream; mash them smoothly in this.
Shoulder of Mutton (Boiled with Oysters)
— A little pepper, a piece of mace, about 2 dozen
oysters, a little water, an onion, a few pepper-
corns, about 3^ pint of good gravy, a tablespoon-
ful of flour and butter.
Hang it some days, then salt it well for two
days; bone it, and sprinkle it with pepper and a
piece of mace pounded; lay some oysters over it,
and roll the meat up tight and tie it. Stew it in
a small quantity of water, with an onion and a
few peppercorns✪ Shoulder of Mutton (Boiled with Oysters), till quite tender. Have ready
a little good gravy, and some oysters stewed in
it: thicken this with flour and butter, and pour
over the mutton, when the tape is taken off. The
stewpan should be kept covered.
Sweetbreads — Half boil them, and stew them
in a white gravy; add cream, flour, butter, nut-
meg, salt and white pepper✪ Sweetbreads. Or do them in
brown sauce seasoned. Or parboil them, and
then cover them with crumbs, herbs and season-
ing, and brown them in a Dutch oven. Serve
with butter and mushroom catsup or gravy.
N. B. — If there is no oven at hand, they may be
toasted before the fire upon a toasting fork.
Fried Sweetbreads — After they are par-
boiled and cold, split in halves and cut into
pieces as large as very large oysters, wipe dry
Meats. 77 ✪ Fried Sweetbreads
Page 35 · 7 recipe records on this page
Presented as published in 1894. 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
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Prepare the potatoes as for boiling, cut them
in halves. Slice the onion very thinly. Place a
layer of potatoes at the bottom of the stewpan,
then a layer of cutlets, and a sprinkling of onion,
pepper and salt; then another layer of potatoes
and so on until all is used up. Pour in the water,
cover the pan closely and simmer gently for 2
hours.
Mutton (Boned Le^ of, Stuffed) — A leg
weighing 7 or 8 pounds, 2 shallots, forcemeat.
Make forcemeat, to which add the minced
shallots. Get the butcher to take the bone from
the mutton, as he can do it without spoiling the
skin; if very fat, cut off some of it. Fill up the
hole with the forcemeat, then sew it up to pre-
vent it falling out, tie up neatly and roast about
2}/£ hours or a little longer. When ready to serve,
remove the string and serve with a good gravy.
Lamb (Stewed) — A breast of lamb, 1 table-
spoonful of salt, 1 qt. of canned peas, 1 table-
spoonful of wheat flour, 3 tablespoonfuls of but-
ter, pepper to taste.
Cut the scrag, or breast of lamb, in pieces, and
put in a stewpan with water enough to cover it.
Cover the stewpan closely and let it simmer or
stew for fifteen or twenty minutes; take off the
scum, then add a tablespoonful of salt and a
quart of canned peas; cover the stewpan and let
them stew for half an hour; work a small table-
spoonful of wheat flour with three tablespoonfuls
of butter, and stir it into the stew; add pepper
to taste; let it simmer together for ten minutes.
Lamb Chops — A little butter, a little water,
enough potatoes to fill a small dish, 1 teacupful
of cream.
76 White Ribbon Cook Book.
Lamb chops are excellent cooked this way:
Put them in a frying-pan with a very little water,
so little that it will boil away by the time the
meat is tender; then put in lumps of butter with
the meat and let it brown slowly; there will be a
brown, crisp surface, with a fine flavor. Serve
for breakfast with potatoes cooked thus: Choose
the small ones and let them boil till they are
tender; drain off the water, and pour over them,
while still in the kettle, at least one teacupful of
cream; mash them smoothly in this.
Shoulder of Mutton (Boiled with Oysters)
— A little pepper, a piece of mace, about 2 dozen
oysters, a little water, an onion, a few pepper-
corns, about 3^ pint of good gravy, a tablespoon-
ful of flour and butter.
Hang it some days, then salt it well for two
days; bone it, and sprinkle it with pepper and a
piece of mace pounded; lay some oysters over it,
and roll the meat up tight and tie it. Stew it in
a small quantity of water, with an onion and a
few peppercorns, till quite tender. Have ready
a little good gravy, and some oysters stewed in
it: thicken this with flour and butter, and pour
over the mutton, when the tape is taken off. The
stewpan should be kept covered.
Sweetbreads — Half boil them, and stew them
in a white gravy; add cream, flour, butter, nut-
meg, salt and white pepper. Or do them in
brown sauce seasoned. Or parboil them, and
then cover them with crumbs, herbs and season-
ing, and brown them in a Dutch oven. Serve
with butter and mushroom catsup or gravy.
N. B. — If there is no oven at hand, they may be
toasted before the fire upon a toasting fork.
Fried Sweetbreads — After they are par-
boiled and cold, split in halves and cut into
pieces as large as very large oysters, wipe dry
Meats. 77