The Book of Household Management - Mrs. Isabella Beeton
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120
"_Speed_. Such another proof will make me cry _baa_."
The descriptive poets give us some charming pictures of sheep.
Every one is familiar with the sheep-shearing scene in Thomson's
"Seasons:"--
"Heavy and dripping, to the breezy brow
Slow move the harmless race; where, as they spread
Their dwelling treasures to the sunny ray,
Inly disturb'd, and wond'ring what this wild
Outrageous tumult means, their loud complaints
The country fill; and, toss'd from rock to rock,
Incessant bleatings run around the hills."
What an exquisite idea of stillness is conveyed in the
oft-quoted line from Gray's "Elegy:"--
"And drowsy tinklings lull the distant fold."
From Dyer's quaint poem of "The Fleece" we could cull a hundred
passages relating to sheep; but we have already exceeded our
space. We cannot, however, close this brief notice of the
allusions that have been made to sheep by our poets, without
quoting a couple of verses from Robert Burns's "Elegy on Poor
Mailie," his only "pet _yowe_:"--
"Thro' a' the town she troll'd by him;
A lang half-mile she could descry him;
Wi' kindly bleat, when she did spy him.
She ran wi' speed;
A friend mair faithfu' ne'er cam' nigh him
Than Mailie dead.
"I wat she was a sheep o' sense.
An' could behave hersel' wi' mense;
I'll say't, she never brak a fence,
Thro' thievish greed.
Our bardie, lanely, keeps the spence,
Sin' Mailie's dead."
MUTTON COLLOPS (Cold Meat Cookery).
731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt
and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury
herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1
dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of
lemon-juice.
_Mode_.--Cut some very thin slices from a leg or the chump end of a loin
of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury
herbs, and minced shalot; fry them in butter, stir in a dessertspoonful
of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7
minutes, and serve immediately.
_Time_.--5 to 7 minutes.
_Average cost_, exclusive of the meat, 6d.
_Seasonable_ at any time.
[Illustration: MUTTON CUTLETS.]
MUTTON CUTLETS WITH MASHED POTATOES.
732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton,
salt and pepper to taste, mashed potatoes.
_Mode_.--Procure a well-hung neck of mutton, saw off about 3 inches of
the top of the bones, and cut the cutlets of a moderate thickness. Shape
them by chopping off the thick part of the chine-bone; beat them flat
with a cutlet-chopper, and scrape quite clean, a portion of the top of
the bone. Broil them over a nice clear fire for about 7 or 8 minutes,
and turn them frequently. Have ready some smoothly-mashed white
potatoes; place these in the middle of the dish; when the cutlets are
done, season with pepper and salt; arrange them round the potatoes, with
the thick end of the cutlets downwards, and serve very hot and quickly.
(See Coloured Plate.)
_Time_.--7 or 8 minutes. _Average cost_, for this quantity, 2s. 4d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ at any time.
_Note_.--Cutlets may be served in various ways; with peas, tomatoes,
onions, sauce piquante, &c.
MUTTON PIE (Cold Meat Cookery).
733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton,
pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of
chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a
little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy;
crust.
_Mode_.--Cold mutton may be made into very good pies if well seasoned
and mixed with a few herbs; if the leg is used, cut it into very thin
slices; if the loin or neck, into thin cutlets. Place some at the bottom
of the dish; season well with pepper, salt, mace, parsley, and herbs;
then put a layer of potatoes sliced, then more mutton, and so on till
the dish is full; add the gravy, cover with a crust, and bake for 1
hour.
_Time_.--1 hour.
_Seasonable_ at any time.
_Note_.--The remains of an underdone leg of mutton may be converted into
a very good family pudding, by cutting the meat into slices, and putting
them into a basin lined with a suet crust. It should be seasoned well
with pepper, salt, and minced shalot, covered with a crust, and boiled
for about 3 hours.
MUTTON PIE.
734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after
being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy
or water, 2 tablespoonfuls of minced parsley; when liked, a little
minced onion or shalot; puff crust.
_Mode_.--Bone the mutton, and cut the meat into steaks all of the same
thickness, and leave but very little fat. Cut up the kidneys, and
arrange these with the meat neatly in a pie-dish; sprinkle over them the
minced parsley and a seasoning of pepper and salt; pour in the gravy,
and cover with a tolerably good puff crust. Bake for 1-1/2 hour, or
rather longer, should the pie be very large, and let the oven be rather
brisk. A well-made suet crust may be used instead of puff crust, and
will be found exceedingly good.
_Time_.--1-1/2 hour, or rather longer. _Average cost_, 2s.
_Sufficient_ for 6 or 6 persons.
_Seasonable_ at any time.
MUTTON PUDDING.
735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton,
weighed after being boned; pepper and salt to taste, suet crust made
with milk (see Pastry), in the proportion of 6 oz. of suet to each pound
of flour; a very small quantity of minced onion (this may be omitted
when the flavour is not liked).
_Mode_.--Cut the meat into rather thin slices, and season them with
pepper and salt; line the pudding-dish with crust; lay in the meat, and
nearly, but do not quite, fill it up with water; when the flavour is
liked, add a small quantity of minced onion; cover with crust, and
proceed in the same manner as directed in recipe No. 605, using the same
kind of pudding-dish as there mentioned.
_Time_.--About 3 hours. _Average cost_, 1s. 9d.
_Sufficient_ for 6 persons.
_Seasonable_ all the year, but more suitable in winter.
RAGOUT OF COLD NECK OF MUTTON (Cold Meat Cookery).
736. INGREDIENTS.--The remains of a cold neck or loin of mutton, 2 oz.
of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small
carrots, 2 turnips, pepper and salt to taste.
_Mode_.--Cut the mutton into small chops, and trim off the greater
portion of the fat; put the butter into a stewpan, dredge in a little
flour, add the sliced onions, and keep stirring till brown; then put in
the meat. When this is quite brown, add the water, and the carrots and
turnips, which should be cut into very thin slices; season with pepper
and salt, and stew till quite tender, which will be in about 3/4 hour.
When in season, green peas may be substituted for the carrots and
turnips: they should be piled in the centre of the dish, and the chops
laid round.
_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 4d.
_Seasonable_, with peas, from June to August.
ROAST NECK OF MUTTON.
[Illustration: NECK OF MUTTON 1-2. _Best end_. 2-3. _Scrag_.]
737. INGREDIENTS.--Neck of mutton; a little salt.
_Mode_.--For roasting, choose the middle, or the best end, of the neck
of mutton, and if there is a very large proportion of fat, trim off some
of it, and save it for making into suet puddings, which will be found
exceedingly good. Let the bones be cut short and see that it is properly
jointed before it is laid down to the fire, as they will be more easily
separated when they come to table. Place the joint at a nice brisk
fire, dredge it with flour, and keep continually basting until done. A
few minutes before serving, draw it nearer the the fire to acquire a
nice colour, sprinkle over it a little salt, pour off the dripping, add
a little boiling water slightly salted, strain this over the meat and
serve. Red-currant jelly may be sent to table with it.
_Time_.--4 lbs. of the neck of mutton, rather more than 1 hour.
_Average cost_, 8-1/2d. per lb.
_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.
WOOLLEN MANUFACTURES.--The distinction between hair and wool is
rather arbitrary than natural, consisting in the greater or less
degrees of fineness, softness and pliability of the fibres.
When the fibres possess these properties so far as to admit of
their being spun and woven into a texture sufficiently pliable
to be used as an article of dress, they are called wool. The
sheep, llama, Angora goat, and the goat of Thibet, are the
animals from which most of the wool used in manufactures is
obtained. The finest of all wools is that from the goat of
Thibet, of which the Cashmere shawls are made. Of European
wools, the finest is that yielded by the Merino sheep, the
Spanish and Saxon breeds taking the precedence. The Merino
sheep, as now naturalized in Australia, furnishes an excellent
fleece; but all varieties of sheep-wool, reared either in Europe
or Australia are inferior in softness of feel to that grown in
India, and to that of the llama of the Andes. The best of our
British wools are inferior in fineness to any of the
above-mentioned, being nearly twelve times the thickness of the
finest Spanish merino; but for the ordinary purposes of the
manufacturer, they are unrivalled.
ROAST SADDLE OF MUTTON.
[Illustration: SADDLE OF MUTTON.]
738. INGREDIENTS.--Saddle of mutton; a little salt.
_Mode_.--To insure this joint being tender, let it hang for ten days or
a fortnight, if the weather permits. Cut off the tail and flaps and trim
away every part that has not indisputable pretensions to be eaten, and
have the skin taken off and skewered on again. Put it down to a bright,
clear fire, and, when the joint has been cooking for an hour, remove the
skin and dredge it with flour. It should not be placed too near the
fire, as the fat should not be in the slightest degree burnt. Keep
constantly basting, both before and after the skin is removed; sprinkle
some salt over the joint. Make a little gravy in the dripping-pan; pour
it over the meat, which send to table with a tureen of made gravy and
red-currant jelly.
_Time_.--A saddle of mutton weighing 10 lbs., 2-1/2 hours; 14 lbs.,
3-1/4 hours. When liked underdone, allow rather less time.
_Average cost_, 10d. per lb.
_Sufficient_.--A moderate-sized saddle of 10 lbs. for 7 or 8 persons.
_Seasonable_ all the year; not so good when lamb is in full season.
ROAST SHOULDER OF MUTTON.
739. INGREDIENTS.--Shoulder of mutton; a little salt.
_Mode_.--Put the joint down to a bright, clear fire; flour it well, and
keep continually basting. About 1/4 hour before serving, draw it near
the fire, that the outside may acquire a nice brown colour, but not
sufficiently near to blacken the fat. Sprinkle a little fine salt over
the meat, empty the dripping-pan of its contents, pour in a little
boiling water slightly salted, and strain this over the joint. Onion
sauce, or stewed Spanish onions, are usually sent to table with this
dish, and sometimes baked potatoes.
_Time_.--A shoulder of mutton weighing 6 or 7 lbs., 1-1/2 hour.
_Average cost_, 8d. per lb.
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
_Note_.--Shoulder of mutton may be dressed in a variety of ways; boiled,
and served with onion sauce; boned, and stuffed with a good veal
forcemeat; or baked, with sliced potatoes in the dripping-pan.
THE ETTRICK SHEPHERD.--James Hogg was perhaps the most
remarkable man that ever wore the _maud_ of a shepherd. Under
the garb, aspect, and bearing of a rude peasant (and rude enough
he was in most of these things, even after no inconsiderable
experience of society), the world soon discovered a true poet.
He taught himself to write, by copying the letters of a printed
book as he lay watching his flock on the hillside, and believed
that he had reached the utmost pitch of his ambition when he
first found that his artless rhymes could touch the heart of the
ewe-milker who partook the shelter of his mantle during the
passing storm. If "the shepherd" of Professor Wilson's "Noctes
Ambrosianae" may be taken as a true portrait of James Hogg, we
must admit that, for quaintness of humour, the poet of Ettrick
Forest had few rivals. Sir Walter Scott said that Hogg's
thousand little touches of absurdity afforded him more
entertainment than the best comedy that ever set the pit in a
roar. Among the written productions of the shepherd-poet, is an
account of his own experiences in sheep-tending, called "The
Shepherd's Calender." This work contains a vast amount of useful
information upon sheep, their diseases, habits, and management.
The Ettrick Shepherd died in 1835.
SHEEP'S BRAINS, EN MATELOTE (an Entree).
740. INGREDIENTS.--6 sheep's brains, vinegar, salt, a few slices of
bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient
stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice,
matelote sauce, No. 512.
_Mode_.--Detach the brains from the heads without breaking them, and put
them into a pan of warm water; remove the skin, and let them remain for
two hours. Have ready a saucepan of boiling water, add a little vinegar
and salt, and put in the brains. When they are quite firm, take them out
and put them into very cold water. Place 2 or 3 slices of bacon in a
stewpan, put in the brains, the onion stuck with 2 cloves, the parsley,
and a good seasoning of pepper and salt; cover with stock, or weak
broth, and boil them gently for about 25 minutes. Have ready some
croutons; arrange these in the dish alternately with the brains, and
cover with a matelote sauce, No. 512, to which has been added the above
proportion of lemon-juice.
_Time_.--25 minutes. _Average cost_, 1s. 6d.
_Sufficient_ for 6 persons.
_Seasonable_ at any time.
SHEEP'S FEET or TROTTERS (Soyer's Recipe).
741. INGREDIENTS.--12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1
carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, 1/4 oz. of
pepper, 2 tablespoonfuls of flour, 2-1/2 quarts of water, 1/4 lb. of
fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, 3/4
teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1
gill of milk, the yolks of 2 eggs.
_Mode_.--Have the feet cleaned, and the long bone extracted from them.
Put the suet into a stewpan, with the onions and carrot sliced, the
bay-leaves, thyme, salt, and pepper, and let these simmer for 5 minutes.
Add 2 tablespoonfuls of flour and the water, and keep stirring till it
boils; then put in the feet. Let these simmer for 3 hours, or until
perfectly tender, and take them and lay them on a sieve. Mix together,
on a plate, with the back of a spoon, butter, salt, flour (1
teaspoonful), pepper, nutmeg, and lemon-juice as above, and put the
feet, with a gill of milk, into a stewpan. When very hot, add the
butter, &c., and stir continually till melted. Now mix the yolks of 2
eggs with 5 tablespoonfuls of milk; stir this to the other ingredients,
keep moving the pan over the fire continually for a minute or two, but
do not allow it to boil after the eggs are added. Serve in a very hot
dish, and garnish with croutons, or sippets of toasted bread.
_Time_.--3 hours. _Average cost_, 1s. 6d.
_Sufficient_ for 4 persons.
_Seasonable_ at any time.
TO DRESS A SHEEP'S HEAD.
742. INGREDIENTS.--1 sheep's head, sufficient water to cover it, 3
carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley,
1 teaspoonful of pepper, 3 teaspoonfuls of salt, 1/4 lb. of Scotch
oatmeal.
_Mode_.--Clean the head well, and let it soak in warm water for 2 hours,
to get rid of the blood; put it into a saucepan, with sufficient cold
water to cover it, and when it boils, add the vegetables, peeled and
sliced, and the remaining ingredients; before adding the oatmeal, mix it
to a smooth batter with a little of the liquor. Keep stirring till it
boils up; then shut the saucepan closely, and let it stew gently for
1-1/2 or 2 hours. It may be thickened with rice or barley, but oatmeal
is preferable.
_Time_.--1-1/2 or 2 hours. _Average cost_, 8d. each.
_Sufficient_ for 3 persons.
_Seasonable_ at any time.
SINGED SHEEP'S HEAD.--The village of Dudingston, which stands
"within a mile of Edinburgh town," was formerly celebrated for
this ancient and homely Scottish dish. In the summer months,
many opulent citizens used to resort to this place to solace
themselves over singed sheep's heads, boiled or baked. The sheep
fed upon the neighbouring hills were slaughtered at this
village, and the carcases were sent to town; but the heads were
left to be consumed in the place. We are not aware whether the
custom of eating sheep's heads at Dudingston is still kept up by
the good folks of Edinburgh.
TOAD-IN-THE-HOLE (Cold Meat Cookery).
743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few
slices of cold mutton, pepper and salt to taste, 2 kidneys.
_Mode_.--Make a smooth batter of flour, milk, and eggs in the above
proportion; butter a baking-dish, and pour in the batter. Into this
place a few slices of cold mutton, previously well seasoned, and the
kidneys, which should be cut into rather small pieces; bake about 1
hour, or rather longer, and send it to table in the dish it was baked
in. Oysters or mushrooms may be substituted for the kidneys, and will be
found exceedingly good.
_Time_.--Rather more than 1 hour.
_Average cost_, exclusive of the cold meat, 8d.
_Seasonable_ at any time.
BREAST OF LAMB AND GREEN PEAS.
744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of
stock No. 105, 1 lemon, 1 onion, 1 bunch of savoury herbs, green peas.
_Mode_.--Remove the skin from a breast of lamb, put it into a saucepan
of boiling water, and let it simmer for 5 minutes. Take it out and lay
it in cold water. Line the bottom of a stewpan with a few thin slices of
bacon; lay the lamb on these; peel the lemon, cut it into slices, and
put these on the meat, to keep it white and make it tender; cover with 1
or 2 more slices of bacon; add the stock, onion, and herbs, and set it
on a slow fire to simmer very gently until tender. Have ready some green
peas, put these on a dish, and place the lamb on the top of these. The
appearance of this dish may be much improved by glazing the lamb, and
spinach may be substituted for the peas when variety is desired.
_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.
_Sufficient_ for 3 persons.
_Seasonable_,--grass lamb, from Easter to Michaelmas.
THE LAMB AS A SACRIFICE.--The number of lambs consumed in
sacrifices by the Hebrews must have been very considerable. Two
lambs "of the first year" were appointed to be sacrificed daily
for the morning and evening sacrifice; and a lamb served as a
substitute for the first-born of unclean animals, such as the
ass, which could not be accepted as an offering to the Lord.
Every year, also, on the anniversary of the deliverance of the
children of Israel from the bondage of Egypt, every family was
ordered to sacrifice a lamb or kid, and to sprinkle some of its
blood upon the door-posts, in commemoration of the judgment of
God upon the Egyptians. It was to be eaten roasted, with
unleavened bread and bitter herbs, in haste, with the loins
girded, the shoes on the feet, and the staff in the hand; and
whatever remained until the morning was to be burnt. The sheep
was also used in the numerous special, individual, and national
sacrifices ordered by the Jewish law. On extraordinary
occasions, vast quantities of sheep were sacrificed at once;
thus Solomon, on the completion of the temple, offered "sheep
and oxen that could not be told nor numbered for multitude."
STEWED BREAST OF LAMB.
745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste,
sufficient stock, No. 105, to cover it, 1 glass of sherry, thickening of
butter and flour.
_Mode_.--Skin the lamb, cut it into pieces, and season them with pepper
and salt; lay these in a stewpan, pour in sufficient stock or gravy to
cover them, and stew very gently until tender, which will be in about
1-1/2 hour. Just before serving, thicken the sauce with a little butter
and flour; add the sherry, give one boil, and pour it over the meat.
Green peas, or stewed mushrooms, may be strewed over the meat, and will
be found a very great improvement.
_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.
_Sufficient_ for 3 persons.
_Seasonable_,--grass lamb, from Easter to Michaelmas.
LAMB CHOPS.
746. INGREDIENTS.--Loin of lamb, pepper and salt to taste.
_Mode_.--Trim off the flap from a fine loin of lamb, aid cut it into
chops about 3/4 inch in thickness. Have ready a bright clear fire; lay
the chops on a gridiron, and broil them of a nice pale brown, turning
them when required. Season them with pepper and salt; serve very hot and
quickly, and garnish with crisped parsley, or place them on mashed
potatoes. Asparagus, spinach, or peas are the favourite accompaniments
to lamb chops.
_Time_.--About 8 or 10 minutes. _Average cost_, 1s. per lb.
_Sufficient_.--Allow 2 chops to each person.
_Seasonable_ from Easter to Michaelmas.
LAMB CUTLETS AND SPINACH (an Entree).
747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to
taste, a little clarified butter.
_Mode_.--Cut the cutlets from a neck of lamb, and shape them by cutting
off the thick part of the chine-bone. Trim off most of the fat and all
the skin, and scrape the top part of the bones quite clean. Brush the
cutlets over with egg, sprinkle them with bread crumbs, and season with
pepper and salt. Now dip them into clarified butter, sprinkle over a few
more bread crumbs, and fry them over a sharp fire, turning them when
required. Lay them before the fire to drain, and arrange them on a dish
with spinach in the centre, which should be previously well boiled,
drained, chopped, and seasoned.
_Time_.--About 7 or 8 minutes. _Average cost_, 10d. per lb.
_Sufficient_ for 4 persons.
_Seasonable_ from Easter to Michaelmas.
_Note_.--Peas, asparagus, or French beans, may be substituted for the
spinach; or lamb cutlets may be served with stewed cucumbers, Soubise
sauce, &c. &c.
LAMB'S FRY.
748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread
crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste.
_Mode_.--Boil the fry for 1/4 hour in the above proportion of water,
take it out and dry it in a cloth; grate some bread down finely, mix
with it a teaspoonful of chopped parsley and a high seasoning of pepper
and salt. Brush the fry lightly over with the yolk of an egg, sprinkle
over the bread crumbs, and fry for 5 minutes. Serve very hot on a napkin
in a dish, and garnish with plenty of crisped parsley.
_Time_.-1 hour to simmer the fry, 5 minutes to fry it.
_Average cost_, 10d. per lb.
_Sufficient_ for 2 or 3 persons.
_Seasonable_ from Easter to Michaelmas.
HASHED LAMB AND BROILED BLADE-BONE.
749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and
salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1
tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.
_Mode_.--Take the blade-bone from the shoulder, and cut the meat into
collops as neatly as possible. Season the bone with pepper and salt,
pour a little oiled butter over it, and place it in the oven to warm
through. Put the stock into a stewpan, add the ketchup and shalot
vinegar, and lay in the pieces of lamb. Let these heat gradually
through, but do not allow them to boil. Take the blade-bone out of the
oven, and place it on a gridiron over a sharp fire to brown. Slice the
gherkins, put them into the hash, and dish it with the blade-bone in the
centre. It may be garnished with croutons or sippets of toasted bread.
_Time_.--Altogether 1/2 hour. _Average cost_, exclusive of the meat, 4d.
_Seasonable_,--house lamb, from Christmas to March; grass lamb, from
Easter to Michaelmas.
[Illustration: FORE-QUARTER OF LAMB.]
ROAST FORE-QUARTER OF LAMB.
750. INGREDIENTS.--Lamb, a little salt.
_Mode_.--To obtain the flavour of lamb in perfection, it should not be
long kept; time to cool is all that it requires; and though the meat may
be somewhat thready, the juices and flavour will be infinitely superior
to that of lamb that has been killed 2 or 3 days. Make up the fire in
good time, that it may be clear and brisk when the joint is put down.
Place it at a sufficient distance to prevent the fat from burning, and
baste it constantly till the moment of serving. Lamb should be very
_thoroughly_ done without being dried up, and not the slightest
appearance of red gravy should be visible, as in roast mutton: this rule
is applicable to all young white meats. Serve with a little gravy made
in the dripping-pan, the same as for other roasts, and send to table
with it a tureen of mint sauce, No. 469, and a fresh salad. A cut lemon,
a small piece of fresh butter, and a little cayenne, should also be
placed on the table, so that when the carver separates the shoulder from
the ribs, they may be ready for his use; if, however, he should not be
very expert, we would recommend that the cook should divide these joints
nicely before coming to table.
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120