Put the scrag end of a neck of veal, which you can
usually buy for ten cents, into a pot half full of boil-
ing water, with a half tablespoonful of salt, and half
a pound of bacon or salt pork (cost six cents), half a
pound of rice (cost five cents), and an onion stuck
with six cloves✪ Veal and Rice ; boil it gently for three hours, and
then serve it hot ; put the meat in the middle of the
platter, and the rice laid around it. — Twenty-five-
Cent Dinners : Miss Juliet Corson. ( By per)
Mutton au Chou.
Bake a leg or a breast of mutton in the oven, bast-
ing it well, and half an hour before it is done put in
the pan a cabbage, chopped fine as for cold slaw.
The cabbage will cook in the rich gravy, and the
basting must be continued so as to give the gravy all
possible taste of the osmazome of the meat, — the
browned crust that gives the flavor and pleasant odor
in all roasting or baking meats. — Philadelphia Ledger.
{By per)
Mutton Steaks.
They should be broiled over a clear fire, seasoned
when half done, and often turned. Take them up
38
STEWED SHOULDER OF MUTTON.
into a very hot dish, rub a little butter over them, and
serve quite hot.”
Stewed Shoulder of Mutton.
“ Select a shoulder of mutton that is not too fat ;
bone it, tie in a cloth, and boil it for two hours and
a half. Take it up, put a little cold butter over it,
and then strew thickly with bread-crumbs and pars-
ley, with pepper and salt, all properly mixed ; and
let it remain in the oven half an hour to be perfectly
browned.”
A man may feel thankful, heartily thankful, over a dish of plain
mutton with turnips. — Grace before Meat: Charles Lamb.
Irish Stew.
Cut a neck of mutton in pieces, blanch the chops
in water, take and put them into another stewpan
with four onions cut in slices ; put to it a little stock ;
let it boil a quarter of an hour ; have ready some
potatoes pared ; put them into the stewpan with the
mutton, with salt and pepper. As some like the pota-
toes whole, and some mashed, to thicken the stew,
you must boil them accordingly. Dish the meat
round, and the vegetables in the middle. — Arthur's
Home Magazine.
Breast of Lamb, with Peas.
This part of the lamb is always cheaper than other
portions, and not only has this to recommend it, but
is readily adaptable to many delicate and palate-pleas-
ing dishes, one of which is the following : Trim off
LAMB CHOPS.
39
the skin and part of the fat from the breast of a spring
lamb ; cut the meat into squares or triangular pieces ;
dredge in flour; put them into a stewpan with a
small quantity of butter and herb seasonings ; toss
them about, and brown them nicely ; add a pint of
soup-stock to each pound of meat ; simmer until ten-
der, and skim off all surplus fat. Just before serving,
add half a can of French peas, pour out on a hot dish,
garnish with large croutons , and serve. The tops of
asparagus, French beans, etc., may be used instead
of peas. — The Book of Entrees : Thomas J.
Murrey. White, Stokes, & Allen, Pubs.
Lamb Chops.
Fry them a light brown, in butter, then add a little
water, flour, salt, and a dust of pepper, to the gravy ;
let it brown, and pour it over the chops. — From
Peterson's Magazine. (By per.)
To Roast Lamb.
Page 17 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the scrag end of a neck of veal, which you can usually buy for ten cents, into a pot half full of boiling water, with a half tablespoonful of salt, and half a pound of bacon or salt pork (cost six cents), half a pound of rice (cost five cents), and an onion stuck with six cloves ; boil it gently for three hours, and then serve it hot ; put the meat in the middle of the platter, and the rice laid around it. — Twenty-five- Cent Dinners : Miss Juliet Corson. ( By per)
Mutton au Chou.
Bake a leg or a breast of mutton in the oven, basting it well, and half an hour before it is done put in the pan a cabbage, chopped fine as for cold slaw. The cabbage will cook in the rich gravy, and the basting must be continued so as to give the gravy all possible taste of the osmazome of the meat, — the browned crust that gives the flavor and pleasant odor in all roasting or baking meats. — Philadelphia Ledger. {By per)
Mutton Steaks.
They should be broiled over a clear fire, seasoned when half done, and often turned. Take them up
STEWED SHOULDER OF MUTTON.
into a very hot dish, rub a little butter over them, and serve quite hot.”
Stewed Shoulder of Mutton.
“ Select a shoulder of mutton that is not too fat ; bone it, tie in a cloth, and boil it for two hours and a half. Take it up, put a little cold butter over it, and then strew thickly with bread-crumbs and parsley, with pepper and salt, all properly mixed ; and let it remain in the oven half an hour to be perfectly browned.”
A man may feel thankful, heartily thankful, over a dish of plain mutton with turnips. — Grace before Meat: Charles Lamb.
Irish Stew.
Cut a neck of mutton in pieces, blanch the chops in water, take and put them into another stewpan with four onions cut in slices ; put to it a little stock ; let it boil a quarter of an hour ; have ready some potatoes pared ; put them into the stewpan with the mutton, with salt and pepper. As some like the potatoes whole, and some mashed, to thicken the stew, you must boil them accordingly. Dish the meat round, and the vegetables in the middle. — Arthur's Home Magazine.
Breast of Lamb, with Peas.
This part of the lamb is always cheaper than other portions, and not only has this to recommend it, but is readily adaptable to many delicate and palate-pleasing dishes, one of which is the following : Trim off
LAMB CHOPS.
the skin and part of the fat from the breast of a spring lamb ; cut the meat into squares or triangular pieces ; dredge in flour; put them into a stewpan with a small quantity of butter and herb seasonings ; toss them about, and brown them nicely ; add a pint of soup-stock to each pound of meat ; simmer until tender, and skim off all surplus fat. Just before serving, add half a can of French peas, pour out on a hot dish, garnish with large croutons , and serve. The tops of asparagus, French beans, etc., may be used instead of peas. — The Book of Entrees : Thomas J. Murrey. White, Stokes, & Allen, Pubs.
Lamb Chops.
Fry them a light brown, in butter, then add a little water, flour, salt, and a dust of pepper, to the gravy ; let it brown, and pour it over the chops. — From Peterson's Magazine. (By per.)
To Roast Lamb.
Records on this page
Veal and Rice