English and French cookery

Forequarter of Lamb, Roasted and Larded. — Lard the upper side of the joint with lean bacon, and sprinkle the other side thick with breadcrumbs ; then cover with paper to prevent the meat from being burnt, and roast it. When nearly done, take it from the fire, and cover the part that has not been larded a second time with breadcrumbs, seasoned with salt, and parsley chopped very fine ; then put the lamb again before a bright fire to brown it. Serve with a little vinegar poured over it. Roast Leg of Lamb. — Place the joint at a good distance from the fire at first, and baste continually. When nearly done, draw it near to the fire to brown. Sprinkle a little fine salt over the meat ; empty the dripping-pan ; pour in a little boiling water, and strain over the meat. Serve with mint sauce and salad, and send peas, spinach, or cauliflowers to table with it. Lamb (Leg of) Stewed with. Peas. — Stew a leg in some stock. When nicely done, take it out, put it in a slow oven, and glaze it 3 or 4 times ; then have some good young peas, well stewed, with bechamel sauce ; pour them on the dish, and lay the leg on the top ; cut the loin into cutlets, and do them on the fire with some butter and some strong gravy ; when nearly done, shake them well in their glaze, dish round the lamb over the peas, and serve them hot to table. Sweetbreads, Fried. — After soaking the sweetbreads for an hour, plunge them into boiling water for 5 minutes, and throw them into cold water till cool. Cut them in slices, egg and breadcrumb them, dip in clarified butter, bread them again, and fry in plenty of hot fat till brightly browned. Drain them, and then dish on toast. Efficiency. — Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. The true test of a range is its cooking capabilities. Wright and Butler's Patent Oil Stoves are better than coal fires, because with them {he food is cooked throughout in a thorough manner. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham.— See Advertisement. PAET VI. POULTRY AND GAME. Chicken & la Marengo. — Cut a chicken or fowl into neat joints, season with salt and cayenne, and fry it till done in about A pint of oil or butter. When half cooked, add a clove of garlic, 2 shallots, and a faggot of sweet herbs. Drain the meat from the fat, and mix with the latter a tablespoonful of flour, and, very gradually, sufficient good stock to make the sauce of the consistence of thick cream. Stir it till thick and smooth. Put the chicken on a hot dish, strain the sauce over, and serve. Time, about A hour to fry the chicken. Curried. Chicken. — Cut the remains of a cold fowl into neat joints. Fry a minced apple and an onion sliced, in some hot butter or lard. When lightly browned, press them through a sieve and put the pulp into a saucepan with a pint of good gravy. Thicken this with a dessertspoonful each of curry-powder, curry-paste, and ground rice ; boil gently until smooth and thick. Put in the pieces of chicken and let them remain until quite hot ; squeeze a little lemon-juice over, and just before serving, add a tablespoonful of thick cream. Serve the curry with rice piled round the dish.