Myra's cookery book

Serve in a sauce boat. 10... Cut lemon ... ... ... ] Should be ready for use, to be laid 1 between the shoulder and ribs II... Cayenne ... ... 12... Fresh butter... I OZ. ) when separated. 2.-QUARTER OP LAMB, boned. Order. Ingredients. Quantities. Method. I... Quarter of lamb Bone. 2... Forcemeat ... Stuff the lamb, roll it round, and tie with string. 3" Buttered paper Cover the lamb, and roast it 15 minutes to every lb. 4... Melted butter Serve separately. 128 MYRA’S COOKERY BOOK. 3.-SADDLE OF LAMB, roasted. Order. Ingredients. Quantities. Method. I... Saddle of lamb Cover with buttered paper, and roast it at a quick fire. 2... Butter 2 OZ. Baste the joint constantly at first, then with its own dripping. 3- Mint sauce ... ... Serve separately. 4.-TARGET OF LAMB, roasted. Order. Ingredients. Quantities. Method. I... Target This joint consists of the breast and neck joints, not separated. 2... ... ... * ... Take the flap bones from tbe neck, saw off the chine bone and chop the ribs. 3- Buttered paper Cover the joint, and roast before a bright fire hours. 4... Salt and flour Dredge over the joint just before taking it up. 5... Butter 2 OZ. Baste the joint to make it froth up. 6... Mint sauce ... ... Serve separately. 5— LOIN OF LAMB, roasted. Order. Ingredients. Quantities. Method. I... Loin of lamb This is a very small joint, only suit- able for I or 2 persons. 2... ... . • • . . • ••• Take care it does not burn in roasting. 3" Buttered paper Cover the meat, but remove a few minutes before serving. 4... Flour, pepper ... Dredge over before taking up. S'" Butter ij OZ. ... Baste before serving. 6... Mint sauce ... Serve separately. 6-LEG OF LAMB, roasted. See preceding receipt. Time, ij hours for 6 lbs. LAMB. i2g 7.-LEG OP LAMB, boiled. Order. Ingredients. Quantities. Method. I... Leg of lamb... Select one weighing about 5 lbs. 2... Warm water Pour over the lamb, and let it soak more than 2 hours. 3" ... Wrap it in a cloth, and boil slowly ij hours. 4... Carrots • . • • • • [ Serve with the lamb, either on the 5... Turnips ..t ) same dish or separately. 6... Parsley and butter Serve in a sauce-boat. 8-BREAST OP LAMB, eu fricassde. Order. Ingredients. Quantities. Method. I... Breast of lamb Cut into small slices and put in a pan. 2... Boiling water ... ... Pour over and let the meat soak. 3- ... Dry in a cloth. 4... Butter lib. ... Melt in a stewpan over a slow fire. 5- Flour I table Dredge over, stirring with a wooden spoonful spoon. 6... Stock 1 pint ... Pour over gradually, still stirring. 7... ... ... Put the meat in the stewpan. 8... Mushrooms ... 3 or 4 ... 9... 10... Small onions Salt 3 or 4 ... i Add. II... Bunch of herbs ... ... 1 12... .. ... ... Let all simmer i hour. 13- ... ... ... Take out the bunch of herbs before the stew is done. 14... Yolks of eggs 2 Beat up in the basin. 15... Lemon juice 2 or 3 Pour into the egg. 16... drops ... ... ... Put the meat on a warm dish. 17... ... ... Pour the egg gradually into the sauce, 18... ... * . . stirring all the time. Pour the sauce over the meat and serve hot. K 130 MYRA’S COOKERY BOOK. 9.-SH0ULDER OF LAMB, with green peas. Order. Ingredients. Quantities. Method. I...