and put into a casserole. Cover with six or eight chops browned in
butter, add a little stock or water, season to taste, cover tightly,
and cook until tender. Thicken the gravy with browned flour and serve
from the casserole.
LAMB PIE
Arrange tender lamb chops in a deep baking-dish with chopped
mushrooms, half a cupful of canned tomatoes, half a dozen small onions
fried brown in butter, and a can of peas. Thicken a sufficient
quantity of stock with browned flour, pour in, cover with a rich
crust, gash the top, cover, bake for half an hour or more.
BROILED MUTTON CUTLETS WITH CARROTS
Peel new carrots, cut into small pieces, and boil until tender in
salted water. Drain and fry brown in butter, sprinkling with pepper
and sugar. Squeeze in the juice of half a lemon, reheat, and serve
with a border of broiled mutton cutlets.
ROAST LAMB WITH GARLIC
Trim a leg of lamb and remove the parchment-like skin. Separate the
beans from a whole clove of garlic, peel and cut each one into four
pieces. Make incisions in the surface of the meat with a sharp knife,
stick the bits of garlic in, season highly with pepper and salt, and
put into a hot oven until brown. Cover and roast slowly until done.
Make a gravy of the drippings, skimming off the fat, thickening with
browned flour, and adding stock or water if necessary to make the
required quantity.
BRAISED LAMB WITH CELERY
Roast a leg of lamb in a quick oven until brown. Put into a saucepan
with celery and carrots cut fine, a chopped onion, a bunch of sweet
herbs, and enough chicken stock to cover. Add a little butter, cover,
and cook slowly until done. Serve the vegetables with the meat.
Cucumbers may be used instead of the carrots and celery.
BRAISED SHOULDER OF LAMB
Take the bone from a shoulder of lamb, lard it with small strips of
bacon, tie in shape, and brown in butter. Add a dozen small peeled
onions, a tablespoonful of minced parsley, and stock to cover. Simmer
until the onions are tender. Take up the meat, remove the skin,
thicken the cooking liquor with browned flour, pour over the meat, and
serve with the onions as a garnish. The breast of lamb may be used.
STEWED BREAST OF LAMB
Cut a breast of lamb into convenient pieces for serving. Season with
pepper and salt, and stew until tender in stock to cover. Thicken the
sauce with flour browned in butter, add a wineglassful of vinegar.
This may be cooked in a casserole.
FRICASSEE OF LAMB
Cut the breast of lamb into square pieces, sprinkle with salt, dredge
with flour, and brown in butter. Cover with stock or water, add a
sliced onion, and simmer until the bones can easily be removed. Take
the lamb out, remove the bones, strain the liquid again, reheat, add
one quart of shelled green peas, and simmer for fifteen minutes.
CURRIED LAMB
Cut the meat from two boiled breasts of lamb and brown in butter with
a chopped onion. Add a tablespoonful of flour and two teaspoonfuls of
curry powder. Mix thoroughly and add enough white stock or water to
make the required quantity of sauce. Season with salt, pepper, minced
parsley, and grated lemon-peel. Cover and simmer until done. Skim off
the fat. Fill a well-buttered border mould with plain boiled rice,
press firmly into shape, turn out on a hot platter, pour the lamb into
the centre, and serve.
INDIAN MUTTON CURRY
Fry four chopped onions in butter, add a teaspoonful of curry powder,
a teaspoonful of salt, and one cupful of chopped cooked apples. Add
one cupful of cream or more and a tablespoonful of flour blended
smooth with a little cold water. Simmer until thick, stirring
constantly. Add two pounds of the breast of mutton cut in squares and
browned in butter. Simmer until the meat is done, adding more cream if
required. Serve very hot.
BLANQUETTE OF MUTTON
Divide a breast of mutton between the ribs. Put into a saucepan with a
head of celery cut fine, a small onion, and a bay-leaf. Cover with
boiling water or stock, bring to the boiling point, and boil rapidly
for five minutes. Skim and simmer slowly for an hour. Take up the meat
and reduce the liquid by rapid boiling to a pint. Strain, thicken
while stirring with flour browned in butter, take from the fire, add
the yolks of two eggs beaten smooth with a little cold water, season
with salt and pepper, and pour over the meat. Sprinkle with minced
parsley and serve with a border of mashed potatoes or boiled rice.
RAGOUT OF MUTTON
Have three pounds of the breast of mutton cut into squares. Brown in
butter, dredge with flour, and add four cupfuls of water. Stir until
the liquid thickens, then add a sliced onion and a diced turnip which
have been browned in butter, pepper and salt to season, a bay-leaf,
and a tablespoonful of minced parsley. Simmer for an hour and a half,
take out the bay-leaf, and serve in a casserole.
BROILED LAMB'S KIDNEYS
Split and skin the kidneys, dip in olive-oil, season with salt,
pepper, and grated nutmeg, fasten open with skewers, dip in crumbs,
broil, and serve with any preferred sauce.
MUTTON KIDNEYS IN CASSEROLE
Brown the kidneys in butter and put into the casserole. Add a sliced
onion fried, a slice of bacon, two potatoes, sliced, and two carrots
finely minced. Add enough stock or water to cover, put on the lid,
and bake slowly for three hours. Serve in the casserole.
KIDNEY BACON ROLLS
Peel and chop fine a small onion. Mix it with a cupful of bread
crumbs, a tablespoonful of chopped parsley, the grated rind of half a
lemon, and black pepper, paprika, and grated nutmeg to season. Make to
a smooth paste with beaten egg, spread the mixture on thin slices of
bacon, and place a small kidney on each. Roll up and fasten with
toothpicks or skewers. Put the rolls in a hot oven and bake for twenty
minutes. Garnish with parsley and sliced lemon.
DEVILLED KIDNEYS.
Parboil, skin, and split the kidneys, dip in melted butter, season
highly with red pepper, and broil. Serve with melted butter and minced
parsley.
LAMB STEW WITH DUMPLINGS
Have the lamb cut up into small squares. Cover with cold water, bring
gradually to the boil, and cook slowly until it is nearly done. Add
three slices of salt pork, cut into dice and fried crisp, two sliced
onions, and two or three raw potatoes cut into dice. Cover and cook
until the meat is tender. Sift two cupfuls of flour with a spoonful of
baking-powder and a pinch of salt. Add enough milk to make a very
stiff batter. Drop the dumplings into buttered patty pans, place in a
steamer and steam over boiling water. Thicken the gravy with a little
flour blended smooth with cold milk.
ENGLISH MUTTON STEW
Have three pounds of the breast of mutton cut into squares. Brown in
butter with half a dozen onions chopped fine. Dredge with flour, add
six cupfuls of stock or water, and cook until it thickens, stirring
constantly. Season with salt, pepper, and grated nutmeg, add two
chopped carrots, two chopped turnips, a bunch of sweet herbs, and a
crushed clove of garlic. Cook for thirty minutes, add one cupful of
lima beans, and cook until the beans are done. Skim the liquid, take
out the parsley, and serve. This may be cooked in a casserole, after
the meat has been browned.
IRISH STEW
Put trimmed loin mutton chops into a deep pot with alternate layers of
seasoned and sliced raw potatoes. Add enough cold water nearly to
cover and four each of turnips and onions, cut into small bits. Cover,
and simmer slowly until the vegetables are soft, and nearly all the
gravy has been absorbed.
STEWED LAMBS' TONGUES
Boil the tongues for an hour and a half. Plunge into cold water and
remove the skins. Chop fine a large onion, two slices of carrot, and
three slices of turnip. Fry brown in butter, dredge with flour, add
two cupfuls of stock or water, and cook until thick, stirring
constantly. Season with salt and pepper, a bay-leaf, a pinch of celery
seed, and add the sliced tongues. Simmer for two hours. Thicken the
gravy with browned flour if required, and remove the bay-leaf. Serve
with a border of diced, cooked carrots, and turnips.
PICKLED LAMBS' TONGUES
Cook the tongues for two hours in salted and acidulated water to
cover. Drain, put into an earthen jar, pour over boiling spiced
vinegar, and let stand for three or four days before using.
FRICASSEE OF LAMBS' TONGUES
Boil five tongues for two hours in salted water. Cool in the water in
which they were boiled, skin, and trim. Cut in two lengthwise, season
with salt and pepper, dredge with flour, and fry in butter with a
little minced parsley. Make a sauce of two tablespoonfuls of grated
horseradish, one tablespoonful each of mustard, vinegar, and salad
oil, and salt and pepper to season. Serve the sauce separately.
BOILED LEG OF LAMB
Soak the leg for an hour in salted and acidulated water to cover.
Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and
boil for an hour and a half in water to cover, seasoning with pepper
and sweet herbs. When cooked, drain, take off the cloth, garnish with
parsley and sliced lemon, and serve with Caper Sauce.
LAMB POT PIE
Cut three pounds of lean mutton or lamb into squares, removing fat and
gristle. Cover with cold water, bring to the boil, and simmer for an
hour. Add a cupful of salt pork cut into dice, and fried crisp, and
stew half an hour longer. Season with salt, pepper, and kitchen
bouquet. Sift together two cupfuls of flour, a pinch of salt, and a
heaping teaspoonful of baking-powder. Add enough milk to make a soft
dough, roll out, cut into small strips, and drop into the stew. Cover,
cook for ten minutes, and serve very hot.
LAMB CROQUETTES
Chop fine a pound and a half of uncooked lamb. Peel and chop one large
onion and mix it with the meat. Season with pepper and salt. Shape the
mixture into small balls, cover with cold water, bring to the boil,
and simmer slowly until done. Beat the yolks of four eggs with the
strained juice of two lemons and a pinch of salt. Cook slowly over
boiling water until it begins to thicken, then add slowly one cupful
of the water in which the meat balls were boiled. Cook slowly for ten
minutes longer, stirring constantly. Strain the sauce over the balls
and serve very hot.
STUFFED SHOULDER OF LAMB
Remove the bone, fill with seasoned crumbs, and sew up. Cover the
bottom of a deep pan with thin slices of salt pork and sliced onion.
Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt
and pepper, and pour over a quart of stock. Cook slowly for two hours.
When done, take up the meat, rub the gravy through a coarse sieve,
reduce by rapid boiling, thicken with browned flour, pour over the
meat, and serve with a border of green peas.
MUTTON BIRDS
Make a stuffing of bread crumbs seasoned with butter, salt, pepper,
sage, and summer savory. Mix to a smooth paste with beaten egg. Spread
thin slices of raw mutton with the mixture, roll up, and fasten with
toothpicks. Brown in butter, then add a little hot water, and finish
cooking in the oven, basting frequently. Thicken the gravy with
browned flour and serve in a casserole.
CURRIED MUTTON
Chop a large onion fine and fry it in butter. Add one tablespoonful
each of curry powder and flour, and a teaspoonful of salt. Stir until
thoroughly mixed and add gradually two cupfuls of water or stock. Have
ready two pounds of lean mutton, cut in small pieces. Fry brown in
butter, add to the curry, and simmer until tender. Surround with a
border of boiled rice and serve piping hot.
STUFFED CABBAGE LEAVES
Parboil and chop lean mutton, mix it with an equal quantity of boiled
rice, and season with salt, pepper, and butter. Use the white leaves
of cabbage. Lay a large spoonful of the meat and rice on each leaf,
fold, and tie securely. Tie all the prepared leaves in cheese-cloth
and boil slowly for half an hour in the water in which the mutton was
boiled. Take off the cloth, remove the strings, and serve with melted
butter.
LAMB IN MINT JELLY
Chop fine a bunch of mint, cover with vinegar, and add sugar to taste.
Let stand over night. Rub through a fine sieve, and add enough white
stock to make the required quantity of jelly. Tint green with
color-paste if desired, and add soaked and dissolved gelatine in the
proportion of one package to a quart. Add also a tablespoonful of
finely chopped mint leaves. Pour a thin layer of jelly into a mould,
cover with thin slices of lean, rare, cooked mutton, and let harden.
Repeat until the mould is full. Set away to cool, turn out, garnish
with fresh mint leaves, and serve with mayonnaise.
SHEPHERD'S PIE
Chop fine and season to taste cold cooked mutton. Put into a buttered
baking-dish with enough stock or gravy to moisten. Cover with highly
seasoned mashed potato to which a beaten egg has been added and bake
until the potato is puffed and brown. Serve in the same dish.
_PORK_
SAUSAGE ROLLS
Prepare a good pie-crust, not too rich. Roll out half an inch thick,
cut into strips, and roll a small sausage in each strip. Put the rolls
into a baking-pan, and bake for half or three-quarters of an hour.
FRANKFURTERS
Drop the sausages into boiling water and boil slowly until they float.
Drain, and rub with a mixture of butter, lemon-juice, and made
mustard, heated very hot.
ROASTED SAUSAGES
Peel, core, and slice four or five tart apples. Make a syrup of one
cupful each of sugar and water and cook the apples in it very slowly
until tender. Prick the sausages with a fork, simmer in boiling water
for fifteen minutes, then drain and brown in the oven. Put the
sausages in the centre of a small deep platter, arrange the apples
around in a border, and serve.
ROAST HAM WITH SHERRY
Soak a small lean ham in cold water for six hours, wipe dry, put into
a saucepan, and cover with cold water. Add an onion, four sprigs of
parsley, and six each of cloves and pepper-corns. Boil slowly for two
hours. Let cool in the water, take up, skin, and sprinkle thickly with
crumbs and sugar. Put into a roasting-pan with one pint of sherry.
Bake for forty minutes, basting every ten minutes. Serve the ham hot
with the gravy in a separate bowl, or cold if preferred.
BAKED HAM WITH NOODLES
Butter an earthen baking-dish and fill with alternate layers of cold
cooked chopped ham and cooked and drained noodles. Have ham on top.
Beat two eggs with a cupful of milk, pour over, cover with crumbs, dot
with butter, and brown in the oven.
PORK CHOPS A LA MARYLAND
Dip the pork chops in beaten egg, then in seasoned crumbs, and put
into a dripping-pan. Cover and cook in a very hot oven, adding a
little boiling water if necessary to keep from burning. Serve with any
preferred sauce.
JELLIED PIGS' FEET
Take two pounds of the pickled pigs' feet as they come from the
market, and boil in water to cover, seasoning with salt, pepper,
celery seed, and a little vinegar. Boil until the meat slips from the
bones. Remove the meat, cut it into small pieces, and reduce the
liquid by rapid boiling to a cupful. Put the meat into a mould, pour
the liquid over, and set away to cool. Serve with potato salad.
BROILED PORK TENDERLOIN
Trim off all the fat and the sinew from two tenderloins of pork. Dip
in seasoned oil and broil slowly. Chop fine one tablespoonful each of
pickles and parsley and mix to a smooth paste with two tablespoonfuls
of melted butter and one teaspoonful of vinegar. Pour over the sauce
and serve.
BREADED TENDERLOINS
Split and trim the tenderloins, and marinate for an hour in
lemon-juice and oil, seasoned with salt and pepper. Dip in fresh bread
crumbs, broil, and serve with Piquante Sauce.
PORK TENDERLOINS WITH SWEET POTATOES
Wipe two pork tenderloins, put into a dripping-pan, and brown quickly
in a hot oven. Sprinkle with salt, pepper, and powdered sage and bake
for forty-five minutes, basting from three to four times. Have half a
dozen sweet potatoes parboiled. Peel, cut in half, sprinkle with
sugar, and put into the pan with the meat. Cook until soft, basting
whenever the meat requires it.
MOCK DUCK
Split a large pork tenderloin, stuff with highly seasoned poultry
stuffing, tie into shape, and roast. Baste frequently, take up, remove
the string, and serve with gravy made of the drippings.
ROAST SPARERIBS
Trim off the rough ends, crack the ribs through the middle, rub with
salt and pepper, fold over where cracked, stuff, sew or wrap with
twine, put into dripping-pan with a pint of water, baste frequently
and turn once. Should be a rich, even brown. Dressing: Three
tablespoonfuls of bread crumbs, a finely chopped onion, same of apple,
half a teaspoonful each of powdered sage, salt, and pepper, and two
tablespoonfuls of chopped beef suet. Cook slowly in a little water.
ROAST LEG OF PORK
Score a leg of young pork, fill the slits with chopped onion and
powdered sage, sprinkle with pepper, salt, and crumbs, and roast as
usual, basting frequently. Serve with Cranberry Sauce.
GERMAN ROAST PORK
Boil the pork until tender, drain and roast in the oven with three
onions and three carrots sliced thin, a little minced parsley, thyme,
and two cloves. Add one cupful of boiling stock, and baste frequently
for the first half hour. Then strain and skim the gravy and reduce by
rapid boiling until there is just enough to coat the surface of the
meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with
cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as
follows:
Stone a pound of ripe cherries and simmer the kernels for fifteen
minutes in water to cover. Strain the water, add to it the cherries,
two cupfuls of water, half a dozen cloves, a wineglassful of claret, a
slice of bread, and sugar to taste. Simmer for half an hour, rub
through a sieve, and boil until thick. Serve very hot.
PORK ROASTED WITH SWEET POTATOES AND APPLES
Season a loin of pork and roast for two hours and a half, basting
often with the drippings and hot water. About an hour before it is
done, add peeled sweet potatoes cut in halves and sprinkle with sugar.
Fifteen minutes later, add red cooking apples cored but not peeled.
Bake until all are done, basting frequently. Thicken the drippings
with flour for a gravy and serve separately.
MOCK GOOSE
Parboil a leg of pork and remove the skin. Put it in the oven to roast
with a little water in the pan. Rub with butter, sprinkle with
powdered sage, pepper, salt, bread crumbs, and finely minced onion.
Insert poultry stuffing under the skin of the knuckle. Garnish the
dish with balls of fried stuffing. Serve with gooseberry jam or tart
apple sauce.
BAKED CHINE WITH SWEET POTATOES
The chine is the backbone with the meat attached. Rub with salt,
pepper, flour, and sage, and put into a dripping-pan with a pint of
water. Lay a dozen sweet potatoes peeled and cut into halves around
the meat. Bake, basting with the dripping. Serve with the potatoes
around the meats.
MOCK OYSTERS
Chop fine a pound and a half of fresh pork. Season with salt and
pepper and minced onion. Add half the quantity of bread soaked until
soft and squeezed dry, bind with two eggs well-beaten, shape into
patties, and saute in drippings. Garnish with sliced lemon and
parsley.
_VEAL_
BROILED SWEETBREADS A LA MAITRE D'HOTEL
Soak and parboil the sweetbreads, cut into slices, season with salt
and pepper, dredge with flour, and broil, basting with melted butter.
Serve with Maitre d'Hotel Sauce.
CALF'S LIVER IN CASSEROLE
Lard a whole liver with strips of salt pork. Brown in butter and drain
off the fat. Brown a heaping tablespoonful of flour in fresh butter,
add one cupful of white wine, and cook until thick and smooth,
stirring constantly. Put the liver into a buttered casserole, pour
over the gravy, add pepper to season, a bay-leaf, a small bunch of
parsley, a bruised clove of garlic, two shallots, two onions, and a
small carrot, sliced. Cover and cook slowly for an hour. Put the liver
on a platter and strain the gravy over it. Return to the casserole,
reheat, and serve.
VEAL LIVER PATE
Run twice through the meat-chopper one pound of calf's liver and half
a pound of fat bacon. Season with salt, pepper, mace, and parsley, add
two tablespoonfuls of finely chopped lean ham and a chopped onion
which has been fried in fat. Mix with the yolks of two eggs and then
fold in the stiffly beaten whites. Line a mould with thin slices of
bacon, put in the meat, cover with bacon, and bake slowly in a
moderate oven. When it can be pierced easily it is done. Let cool in
the mould, turn out, and garnish with parsley and lemon.
BOILED CALF'S TONGUE
Soak for an hour in cold water. Cover with fresh cold water, bring
quickly to the boil, and skim. Add for each tongue a carrot and turnip
sliced and a small onion stuck with three cloves. Add sweet herbs to
season and a little salt and pepper. Cook slowly for two hours. Drain,
skin, and serve with a border of spaghetti or macaroni. If they are to
be served cold, let them cool in the water in which they were cooked.
VEAL CHOPS A LA PROVENCALE
Trim and clean veal chops and saute in olive-oil with a finely chopped
onion. Add a little brown stock, half a dozen chopped mushrooms, two
minced beans of garlic, and a teaspoonful of minced parsley. Bring to
the boil, thicken the gravy with browned flour cooked in butter, and
serve.
BRAISED VEAL CUTLETS
Trim and clean convenient pieces of veal cutlet and lard with thin
strips of bacon. Brown in a little butter, add a little clear stock
with chopped onion, carrot, and turnip to season, and simmer until
done. Drain and serve with string beans.
BAKED VEAL CUTLET
Butter a baking-pan, pour in a cupful of cold water, and lay in a
thick slice of veal cutlet. Spread over the cutlet a dressing made of
two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt,
pepper and melted butter to season. Cover the pan, bake for half an
hour, then take off the lid and brown.
VEAL BIRDS
Cut veal cutlets into convenient pieces and flatten with a
potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and
make a stuffing. Roll up and tie into shape with strings. Brown in fat
with a sliced carrot and a chopped onion. Add one cupful of stock,
cover, and cook slowly for twenty minutes. This can be served in a
casserole.
MOCK FRIED OYSTERS
Cut a veal cutlet into small pieces. Pound each piece until very
tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep
fat. Serve with Tomato Sauce and shredded cabbage.
STEWED BREAST OF VEAL
Brown a breast of veal in butter. Add two cupfuls of hot water or
stock, a bunch of sweet herbs, two onions, half a dozen cloves, the
peel of half a lemon, a blade of mace, and salt and pepper to season.
Cook slowly, take up the veal, remove the larger bones, and strain the
cooking liquid. Cook together one tablespoonful each of butter and
flour, add the veal stock and one cupful of cream. Cook until thick,
stirring constantly. Take from the fire, add the yolks of two eggs
well-beaten, the juice of half a lemon, and half a dozen parboiled
oysters. Pour the sauce over the meat and serve.
VEAL STEW WITH DUMPLINGS
Cut three pounds of veal into strips, cover with cold water, boil, and
skim. Add pepper, salt, and a little butter and a sufficient quantity
of raw potatoes cut into balls with a French cutter. Make a batter of
two eggs, half a cupful of milk, a pinch of salt, and enough sifted
flour to make a batter that will drop from the spoon. Drop into the
stew a spoonful at a time, cover, and boil for twenty minutes. Or
steam the dumplings in oiled patty pans.
GERMAN VEAL STEW
Sprinkle a breast of veal with salt and ginger. Slice an onion and fry
it in butter with a little parsley and two or three celery tops. When
hot, put in the breast of veal. Cover tightly and brown the veal in
the same fat. Add half a cupful of canned tomatoes and a very little
hot water. Cover, and cook slowly for two hours, turning the meat
frequently. Thicken the gravy with flour rubbed smooth in a little
cold water, season with minced parsley or carraway seed, boil up once,
and serve.
ROAST LOIN OF VEAL
Leave the kidney in. Unroll the loin and stuff with highly seasoned
poultry stuffing, packing well around the kidney. Fold, tie firmly
into shape, and roast, basting with the drippings and a little hot
water. Before taking up, dredge with flour, and baste two or three
times with melted butter. Take off the string and serve with a gravy
made from the stuffing and thickened drippings.
STUFFED BREAST OF VEAL