Middle class cookery book

Cut the tail into joints ; wash the pieces in cold water. Put them into a stewpan with the butter and sliced onion ; put the pan on the fire, and heat it suffi- ciently to brown the tail ; add the water and seasonings and let the whole simmer gently for two and a half hours. When done, take tho pieces of tail from the pan ; thicken the gravy with the flour mixed to a smooth pasto with cold water and a little browning ; 1 See note. p. 48. CHAP. IV MEAT 75 let it boil for a few minutes ; put the pieces of tail on a dish, strain the gravy over, adding the lemon juice just before straining. Garnish the dish with sippets of toasted bread, and slices of lemon cut into halves. Cook according to “General Directions for Roasting,” p. 34. Mint sauce (see p. 128) should be served with roast lamb. If the joint is a forequarter, have a hot dish at hand, ready for the shoulder, when the carver has divided the joint. Put the bacon into a stewpan with the onion (into which two or three cloves may be stuck if the flavour is liked), the peppercorns, herbs, sugar, and salt. Put in the lamb ; pour over sufficient water or weak stock to cover it. Let it simmer gently for an hour or an hour and a half. Boil a pint of green peas (see “Peas,” p. 121). When the lamb is ready, take it from the pan, remove the onion and herbs from the gravy, add the peas, put the meat on a dish, and pour the gravy and peas round it. If the peas are boiled with the meat, they lose their green colour. This dish may be varied by using rice instead of peas. Take the best end of the neck with the bones not cracked. Saw off the flat bone at the end, and divide the neck into cutlets. Cut off most of the fat, and all the skin ; scrape the bone at the top of each cutlet quite Roast Lamb Stewed Lamb 2 lbs. of Breast of Lamb 3 Slices of Bacon 1 Onion Water or Stock Bunch of Sweet Herbs 10 Peppercorns 1 Teaspoonful Castor Sugar i ,, Salt Lamb Cutlets 76 MIDDLE CLASS COOKERY BOOK PART II clean for about half an inch. Dip a broad knife into cold water, and flatten the cutlets into a nice shape. Break an egg on to a plate, mix it slightly with a knife, adding a pinch of salt and one of pepper (see p. 134). Put some bread crumbs into a sheet of kitchen paper, dip the cutlets in the egg, toss them in the crumbs, shake off the loose crumbs, and fry the cutlets a golden brown colour in clarified fat (see “ General Directions for Frying,” p. 39). Serve with mashed potatoes or peas, spinach, or French beans, heaped in the middle of a dish with the cutlets arranged round. Lamb’s Fry- Wipe the pieces of fry with a clean coarse cloth, egg each piece over as directed for cutlets, toss in bread crumbs, and fry in clarified fat. Serve with fried parsley (see p. 138) and slices of lemon put round the dish. If gravy is required, thicken a small quantity of stock or water with J oz. of flour rubbed into a smooth paste with \ oz. butter. When the gravy boils, add a small quantity of browning, pepper, and salt ; pour it carefully round the fry. Bashers of bacon are sometimes served with this dish. Roast Mutton Cook according to “ General Directions for Boasting,” p. 34. Bed currant jelly is generally eaten with roast mutton. With shoulder of mutton onion sauce (p. 125) is usually served. Loin or Neck of Mutton