Myra's cookery book

in the bread crumbs again. 22... ... ... ... Fry the croquettes a fine brown. 23... Salt ... ... Add. 24... Parsley Fry and put round the dish. 25... ... Serve hot, with the sauce. 31.-VEAL CAKE. Order. Ingredients. Quantities. Method. I... Veal rjlb. ... Take off all skin and fat, and cut in 2... Bacon i lb. ... Cut in thin slices. [slices. 3-- Salt and To taste 4... cayenne Mace T tea Chop the lemon peel very fine and spoonful . mix with the rest to season the meat. 5-- Nutmeg i-third 6... Lemon peel... I lemon J 7... ... Lay the veal and bacon in a basin in 8... Stock A little ... layers, and sprinkle the seasoning Add to form a jelly. [over. 9... ... Bake i J hour and turn out when cold. io8 MYRA'S COOKERY BOOK. SECTION V.— MUTTON. l.-LEG OF MUTTON, roasted. Order. Ingredients. Quantities. Method. I... Leg of mutton For roasting, this joint may be kept much longer than for boiling ; it must be wiped very dry and dredged with flour and pepper. 2... ••• ••• . • Cut off the knuckle, remove the thick skin, and trim off the piece of flank. 3-- Salt and water ... Put into the dripping-pan, and baste the meat with it, afterwards using the gravy from the meat itself. 4... « • » • ... Baste every 10 minutes. 5... ... ... ... Serve with gravy. 6... Currant jelly ... Serve separately. 7... • •• * * * If you cut this joint in two for roast- ing, put a paste over the cut ends. 2.-LEG OF MUTTON, boiled. Order. Ingredients. Quantities. Method. I... Leg of mutton Cut off the shank bone, wash and wipe it very clean. 2... Cold water ... ... ... Pour into a. saucepan over the joint, which must swim in it. 3 •• ... ... ... Set over a good fire, and skim as the scum rises. 4... ... ••• ... Boil 15 minutes to the pound. 5.. . 6.. . Turnips Carrots ... 1 Serve on the dish or separately. 7... Caper sauce... ... Serve in a sauce-boat. MUTTON. log 3.-LEG OF MUTTON, boned. Order. Ingredients. Quantities. Method, I... Leg of mutton 7 lbs. Buy a small joint and carefully remove the bone. 2... Veal stuffing i lb. ... 1 Fill up the hole from whence the 3" Ham or bacon 3 oz. ... J bone has been taken. 4... ... Cover the skin over and sew it up neatly to secure the stuffing. 5... ... Tie it up and roast it for about 3 hours before a bright clear fire. 6... Good brown gravy ••• ... Place round it on the dish when done. 4.-LEG OF MUTTON, braised. Order. Ingredients. Quantities. Method. I... Leg of mutton Bone it. 2... Strips of fat bacon sea- soned with pepper I ib. ... Use to lard the meat, but the bacon should not be seen. 3" Fat bacon ... ... Tie up in a good shape. 4... ilb. ... Cut into slices and put at the bottom of a large stewpan. 5... Sliced carrots ... Put the mutton on the bacon. 6... 3 or 4 ... 1 7... Onions 3 8... The bone chopped :■ Add. g... Bunch of parsley 10... Chervil ... I r... Stock with the fat off, or water I quart ... Pour over till all is covered. 12... ... ... Put the stewpan on to boil. 13... When it boils, put it into a hot oven to simmer till the meat is cooked quite tender. It will take 3 or 4 hours. no MYRA'S COOKERY BOOK. LEG OF MUTTON, braised — {continued). Order. Ingredients. Quantities. Method. 14...