4. Rub through a sieve and add the cream, and
flavouring to taste. 5. Add the juice of one lemon,
and pepper and salt. 6. Mould as in previous recipe,
and poach like an egg. 7. Serve with white sauce.
Mushrooms or truffles may be used to garnish.
If made into a mould it is called cream of veal or
chicken, and must be cooked like a pudding and
served with sauce.
CALF’S LIVER AND BACON.
Ingredients.
Calf s Liver. Bacon. Ketchup.
Stock. Flour. Pickles✪ Calf’s Liver and Bacon.
1. Cut the liver in slices, each about a quarter of
an inch in thickness. 2. Cut also some streaky bacon
into thin rashers of uniform thickness. 3. Fry them
first, and drain on a plate. 4. Add the fat from the
plate to the frying-pan. 5. Cover each niece of liver
Roast Leg of Mutton .
261
with flour. 6. Fry them in the fat from the bacon,
and when nicely browned on both sides, dish up the
liver and bacon in a circular row, placing a piece of
each alternately. 7. Strain off the fat from the pan
in which the liver has been fried. 8. Add a little
flour and a tablespoonful of ketchup, a little pepper
and salt, and half a gill of stock or water; a few
minced gherkins or mushrooms, pickled walnuts, or
mixed pickles may be mixed with the sauce. 9. Stir
all together over the fire until the sauce just boils.
10. Pour it over the liver and bacon.
Precautions. — Be careful to flour the pieces of
liver uniformly ; and the bacon should be young.
ROAST LEG OF MUTTON.
Ingredients.
Leg of Mutton.
Mutton for roasting is generally all the better for
being kept for a week or more in a dry, airy place,
free from flies. A short thick leg is the best ; the
lean rather of a dark red, and the fat firm and white.
1. Saw off the shank-bone two inches below the
knuckle. A clove of garlic may be introduced near
the knuckle for those who like the flavour, or two or
three eschalots wrapped in blanched sage leaves and
inserted in different parts of the meat. 2. Place it
before a sharp fire for ten minutes, to keep in the
gravy. 3. Remove it a short distance to finish roast-
ing. 4. Five or ten minutes before taking from the
fire, put a gill of broth into the dripping-pan. 5.
Sprinkle with salt✪ Roast Leg of Mutton. 6. Place the mutton on a dish,
262
Buckmaster s Cookery.
and put a white paper frill round the knuckle-bone.
7. Skim off all the fat. 8. Strain the gravy over the
meat. You may serve with this joint white haricot
beans, or macaroni under the meat or separately. A
leg of mutton may be marinaded before roasting.
(See p. 249.)
Precautions. — Constant basting is necessary for
all roast meat. Allow 15 to 20 minutes to the pound.
BOILED LEG OF MUTTON.
Ingredients.
Boiled Turnips. A leg of Mutton. Caper sauce✪ Boiled Leg of Mutton.
Page 115 · 3 recipe records 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
4. Rub through a sieve and add the cream, and flavouring to taste. 5. Add the juice of one lemon, and pepper and salt. 6. Mould as in previous recipe, and poach like an egg. 7. Serve with white sauce. Mushrooms or truffles may be used to garnish.
If made into a mould it is called cream of veal or chicken, and must be cooked like a pudding and served with sauce.
CALF’S LIVER AND BACON.
Ingredients.
Calf s Liver. Bacon. Ketchup.
Stock. Flour. Pickles.
1. Cut the liver in slices, each about a quarter of an inch in thickness. 2. Cut also some streaky bacon into thin rashers of uniform thickness. 3. Fry them first, and drain on a plate. 4. Add the fat from the plate to the frying-pan. 5. Cover each piece of liver
Roast Leg of Mutton .
with flour. 6. Fry them in the fat from the bacon, and when nicely browned on both sides, dish up the liver and bacon in a circular row, placing a piece of each alternately. 7. Strain off the fat from the pan in which the liver has been fried. 8. Add a little flour and a tablespoonful of ketchup, a little pepper and salt, and half a gill of stock or water; a few minced gherkins or mushrooms, pickled walnuts, or mixed pickles may be mixed with the sauce. 9. Stir all together over the fire until the sauce just boils. 10. Pour it over the liver and bacon.
Precautions. — Be careful to flour the pieces of liver uniformly ; and the bacon should be young.
ROAST LEG OF MUTTON.
Ingredients.
Leg of Mutton.
Mutton for roasting is generally all the better for being kept for a week or more in a dry, airy place, free from flies. A short thick leg is the best ; the lean rather of a dark red, and the fat firm and white. 1. Saw off the shank-bone two inches below the knuckle. A clove of garlic may be introduced near the knuckle for those who like the flavour, or two or three eschalots wrapped in blanched sage leaves and inserted in different parts of the meat. 2. Place it before a sharp fire for ten minutes, to keep in the gravy. 3. Remove it a short distance to finish roasting. 4. Five or ten minutes before taking from the fire, put a gill of broth into the dripping-pan. 5. Sprinkle with salt. 6. Place the mutton on a dish,
Buckmaster s Cookery.
and put a white paper frill round the knuckle-bone. 7. Skim off all the fat. 8. Strain the gravy over the meat. You may serve with this joint white haricot beans, or macaroni under the meat or separately. A leg of mutton may be marinaded before roasting. (See p. 249.)
Precautions. — Constant basting is necessary for all roast meat. Allow 15 to 20 minutes to the pound.
BOILED LEG OF MUTTON.
Ingredients.
Boiled Turnips. A leg of Mutton. Caper sauce.
Records on this page
Calf’s Liver and BaconRoast Leg of MuttonBoiled Leg of Mutton