Bone the lamb ; put the bones to stew with | pint cold water, 1 small onion and a blade of mace for 1 hour ; put the flour, salt, pepper and parsley on a plate, divide the meat into small pieces about 2 inches long and 1 inch wide ; roll these in the seasoned flour, then roll up each piece, pile them in a heap in a pie dish ; add 2 tablespoonfuls of water, line the edges of the dish with rough puff pastry (page 84), then cover and decorate ; paint over the top -with egg, bake 1^ hours ; when done, strain the gravy from bones, add a little gelatine, then pour into the pie. Allow this to set, and serve cold, with a serviette folded round the dish, and ornamented with a little parsley. No. 70. \ LAMB’S (Entree). 1 or 1^ lb. lamb’s fry Some flour 1 good bunch of parsley 1 egg 1 tablespoonful milk Salt and pepper Wash the firy thoroughly, put it into a pan of cold water and simmer five minutes, lift out and dry on a soft towel, and 33 divide into nice pieces ; dip in a batter made of 1 egg, 1 tablespoonful of milk, a little pepper, salt, and enough flour to make it the consistency of good thick cream ; have ready a frying pan containing 2 oz. of butter browned, put in the fry and fry a light brown ; remove the fry, dust a little flour into the frying pan, allow this to brown, and add a little water and seasoning, boil 4 or 5 minutes, strain over the fry, decorate the dish with fried parsley (page 116) and cut lemon. No. 71. LIVER (Baked). 1 dessertspoonful mushroom ketchup 1 lb. calf ’s liver 1 small onion i teaspoonful sweet herbs j do. salt J teaspoonful pepper 1 do. minced parsley 3 oz. bread crumbs 3 oz. fat bacon Cut the liver into slices ^ of an inch thick, wash and dry it thoroughly, lay the slices in a well buttered dripping- tin ; make a forcemeat of bread crumbs, parsley, sweet herbs, salt, pepper, and onion minced, cover each strip of liver with this, and on the top place a strip of bacon ; pour' round this ^ pint of water, and bake slowly f of an hour ; dish in a ring, taking care not to disturb the forcemeat and bacon ; strain the gravy round the base. No. 72. BRAIZED LOIN OF MUTTON, with Mushrooms. 3 lb. loin of mutton 1 stalk of celery 4 teaspoonful peppercorns A bunch of sweet herbs 1 oz. butter Pepper, salt, and cayenne 1 turnip 1 carrot 2 or 3 cloves A sprig of parsley 1 oz. flour Remove the bone from the mutton, thoroughly rub it with 1 teaspoonful salt, ^ do. pepper, and a few grains of cayenne✪ Mutton mixed ; roll up and tie into a neat roll ; cut up the celery, onion, carrot, and turnip, and lay them at the bottom of a 34 stewpan with the sweet herbs and parsley ; Jay the mutton on the top of these, and pour round enough water to three- parts cover it, simmer slowly 1^ to 2 hours ; lift the mutton into a dripping tin with a few tablespoonfuls gravy; set in a brisk oven until nicely .brovra ; strain the gravy and skim off the fat, put the butter into a saucepan, and when brown, add the flour, and brown also ; then add the gravy gradually, a little pepper and salt, and about 1 dozen button mushrooms, skinned ; boil 8 minutes ; dish the mutton with the mushrooms round, and the gravy strained over. No. 73. HARICOT MUTTON. 2 lb. beat end neck of mutton 2 small onions 1 dessertspoonful mushroom ketchup 1 dessertspoonful Worcester sauoe 1 oz. flour ^ pint water 1 oz. butter 1 large carrot ^ turnip ✪ Haricot Mutton

AI-modernized reading of the original text

Bone the lamb ; put the bones to stew with ½ pint cold water, 1 small onion and a blade of mace for 1 hour ; put the flour, salt, pepper and parsley on a plate, divide the meat into small pieces about 2 inches long and 1 inch wide ; roll these in the seasoned flour, then roll up each piece, pile them in a heap in a pie dish ; add 2 tablespoonfuls of water, line the edges of the dish with rough puff pastry (page 84), then cover and decorate ; paint over the top -with egg, bake 1^ hours ; when done, strain the gravy from bones, add a little gelatine, then pour into the pie. Allow this to set, and serve cold, with a serviette folded round the dish, and ornamented with a little parsley. No. 70. \ LAMB’S (Entree). 1 or 1^ lb. lamb’s fry Some flour 1 good bunch of parsley 1 egg 1 tablespoonful milk Salt and pepper Wash the fry thoroughly, put it into a pan of cold water and simmer five minutes, lift out and dry on a soft towel, and divide into nice pieces ; dip in a batter made of 1 egg, 1 tablespoonful of milk, a little pepper, salt, and enough flour to make it the consistency of good thick cream ; have ready a frying pan containing 2 oz. of butter browned, put in the fry and fry a light brown ; remove the fry, dust a little flour into the frying pan, allow this to brown, and add a little water and seasoning, boil 4 or 5 minutes, strain over the fry, decorate the dish with fried parsley (page 116) and cut lemon. No. 71. LIVER (Baked). 1 dessertspoonful mushroom ketchup 1 lb. calf ’s liver 1 small onion 1 teaspoonful sweet herbs 1 do. salt 1 teaspoonful pepper 1 do. minced parsley 3 oz. bread crumbs 3 oz. fat bacon Cut the liver into slices ½ of an inch thick, wash and dry it thoroughly, lay the slices in a well buttered drippingtin ; make a forcemeat of bread crumbs, parsley, sweet herbs, salt, pepper, and onion minced, cover each strip of liver with this, and on the top place a strip of bacon ; pour' round this ½ pint of water, and bake slowly ¾ of an hour ; dish in a ring, taking care not to disturb the forcemeat and bacon ; strain the gravy round the base. No. 72. BRAIZED LOIN OF MUTTON, with Mushrooms. 3 lb. loin of mutton 1 stalk of celery 1 teaspoonful peppercorns A bunch of sweet herbs 1 oz. butter Pepper, salt, and cayenne 1 turnip 1 carrot 2 or 3 cloves A sprig of parsley 1 oz. flour Remove the bone from the mutton, thoroughly rub it with 1 teaspoonful salt, ½ do. pepper, and a few grains of cayenne mixed ; roll up and tie into a neat roll ; cut up the celery, onion, carrot, and turnip, and lay them at the bottom of a stewpan with the sweet herbs and parsley ; Jay the mutton on the top of these, and pour round enough water to threeparts cover it, simmer slowly 1½ to 2 hours ; lift the mutton into a dripping tin with a few tablespoonfuls gravy; set in a brisk oven until nicely brown ; strain the gravy and skim off the fat, put the butter into a saucepan, and when brown, add the flour, and brown also ; then add the gravy gradually, a little pepper and salt, and about 1 dozen button mushrooms, skinned ; boil 8 minutes ; dish the mutton with the mushrooms round, and the gravy strained over. No. 73. HARICOT MUTTON. 2 lb. beat end neck of mutton 2 small onions 1 dessertspoonful mushroom ketchup 1 dessertspoonful Worcester sauoe 1 oz. flour ^ pint water 1 oz. butter 1 large carrot ^ turnip

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