Mrs. Maclurcan's cookery book

Mode. — Get a nice piece of the fillet, cut the bacon (which should be as fat as possible) into strips of four inches long and a quarter of an inch thick, run them through and through the beef with a larding needle, place it in a baking tin, dredge it over with a little flour, put some dripping on and place in a hot oven, baste it as often as you can, bake for one hour, dish it up and sprinkle a little salt over it ; pour the fat away from the tin, dredge in a little flour, put it over the fire to brown, then put in pepper and salt to taste, and a half a cupful of boiling water, allow it to simmer and strain over the beef. 409— ROAST BREAST OF VEAL. 5 lbs breast of veal Pepper and salt 1 lemon Flour. Mode. — Place the veal in a baking tin, dredge it over with flour, put about four tablespoonfuls of dripping with it and put it in a hot oven, allow it to bake for one hour and a half, basting it as often as you can. Dish up, sprinkle a little pepper and salt over it and make the gravy ; serve with it slices of lemon. 410— ROAST FILLET OF VEAL 8 lbs. fillet of veal 1 teaspoonful minced 2 ozs. ham parsley J lemon Breadcrumbs Salt and cayenne 2 eggs A little suet. Boast and Boiled Joints. Mode. — Take away the bone and fill with the following forcemeat : — Mince the ham and suet very finely and add it to the juice of the lemon, parsley, breadcrumbs, salt, cayenne and two eggs, mix altogether well with flour, place in a baking tin with some dripping (if you have some bacon rind put it over the veal), place it in a rather moderate oven, bake slowly at first, then make the oven hot and bake briskly the last half hour, so as to make it nice and brown ; serve with gravy, garnish with slices of lemon. Ham or bacon can be served with this. 411— ROAST LOIN OF VEAL. 9 lbs. loin of veal 1 lemon Forcemeat Melted butter. Mode. — Turn the flap of the veal under the kidney fat, place it in a baking tin, flour it well, put a little dripping over it, place it in a moderate oven and baste it as often as you can for one and a-half hours. Make some forcemeat balls from the preceding recipe, not larger than pigeons egg, put these in the baking dish with the veal, then make your oven hotter and bake for another hour. Dish the veal up, sprinkle a little salt over, garnish the dish with forcemeat balls and slices of lemon. Serve melted butter or gravy with it. 412— STUFFED SHOULDER OF MUTTON. 1 shoulder of mutton Pepper and salt i lb. minced veal A few sweet herbs Breadcrumbs Chopped parsley 1 egg. Mode. — Bone the shoulder of mutton and stuff with the mincemeat, breadcrumbs, etc., tie round securely, put it into a baking tin with some dripping and bake for one hour ; this is the best way of using a shoulder of mutton as there is very little waste. The bone can be chopped up and put in a saucepan with half a pint of water and a little salt and used for the gravy. Boast and Boiled Joints. 413— BOILED SHOULDER OF MUTTON AND OYSTER SAUCE. Shoulder of mutton 6 doz. oysters 1 onion Breadcrumbs.