Myra's cookery book

4OZ. Melt in a stewpan, and put in the slices of lamb at the same time. 5... Hot stock ... J pint ... Add. 6... ... Let the meat stew for i hour, then take it out and keep it hot. 7... Flour I tea spoonful Dredge into the sauce to thicken it. 8... Pickled gherkins - A few Cut in slices and add. g... Vinegar A few drops Add. 10... ... Put the lamb on a hot dish, and pour the sauce over. II... Toasted sippets ... Put round the dish and ser\-e. LAMB. 133 16.-BLANQUETTE OF LAMB. Order. Ingredfents. Quantities. Method. I... Shoulder of lamb Take off the meat, cover it with buttered paper, and stew in a braising pan till cooked. 2-.. Butter 2 OZ. Melt in a stewpan. 3- Flour I dessert spoonful Add and stir well, but do not let the butter brown. 4... Veal broth ... i pint ... Add. 5... Gravy from the braising pan Strain, and add. 6... Small white onions ' i Cook separately in butter, then add 7- Mushrooms ... 20 ) them to the sauce. 8... ... Boil for a few minutes, then take off the fire. g... Yolks of eggs 2 Beat up. 10... II... Boiled milk ... Salt ) I teacup ful Add to the eggs, and pour into the sauce. 12... 13... Pepper i Lemon juice ) Add to flavour the sauce. 14... Parsley A few sprigs Chop flne and add. 15... ... ... ... ... Make the sauce rather thick, and thin down with milk if necessary. 16... « . • ... Cut the meat in neat slices, and lay them in a hot dish. 17.., Toasted sippets ... Pour the sauce over. 18... Put round the dish. can be dressed in the same ways as cold roast mutton, as croquettes, bouleltes, &c, .-v.u 134 MYRA'S COOKERY BOOK. SECTION VIL— PORK. l.-ROAST SUCKING PIG. Order. Ingredients. Quantities. Method. I... Sucking pig... Well clean. 2... Sage and onion stuffing 3 or I pint Stuff (if veal forcemeat is preferred, stuff with that). 3" ... ... ... Sew it up with strong thread. 4... ... ... ... ... Truss it like a hare with its fore-legs skewered back, and its hind-legs forward. 5-" ... ... Dry it well. 6... Flour ... ... Dredge jDver it. 7... ... ... ... ... Set it before a clear fire. 8... ... Baste it with butter till there is enough of its own gravy. 9 •• When it is done, cut off the head, split it in halves, divide the pig with a very sharp knife down the centre, lay the backs together, put the ears on each side, and the halves of the head at each end of the dish. 10... Good gravy ... Very little Pour over. 1 1 ... Lemon juice... A few drops Squeeze over. 12... ... Send some of the same gra\y to table in a sauce-boat. 13... Bread, apple, or tomato sauce May be eaten with it at will. PORK. 135 2.-LEG OF PORK, roasted. Order. Ingredients. Quantities. Method. I... Leg of pork ... 6 or 7 lbs. Score the skin with a sharp knife all round the joint. 2... ... Place it at some distance from the fire, turn constantly and baste well. 3-" Brown gravy and apple sauce Serve with it. 3.- LEG OF PORK, boiled. Order. Ingredients. Quantities. Method. I... Leg of pork ... Rub well with salt and let it remain a week in pickle, turning and rubbing it once a day. 2... Cold water ... ... Pour over and let it steep i hour to improve the colour. 3- ... ... Put it into a large pot. 4... Cold water ... ... Pour over till it swims.