Buckmaster's cookery

Precautions. — The mutton should be tender and the cutlets nicely browned, and egged and breadcrumbed an hour before frying. ROAST HIND-QUARTER OF LAMB, Ingredients. Hind-quarter of Lamb. Horseradish sauce. Watercresses. 1. Saw off the knuckle-bone of a hind-quarter or Roast Breast of Lamb. leg of lamb. 2. Roast before a sharp, even fire, and baste frequently; when ready, place it on a dish, and garnish with watercresses. Horseradish or mint sauce may be served in a boat. Precautions. — Frequent basting and a clear uniform fire are necessary. ROAST BREAST OF LAMB. Ingredients. Breast of Lamb. Watercresses. Mint sauce. 1. Select a nice breast or leg of lamb. 2. Put it before a clear fire. 3. Take some stale bread-crumbs, minced parsley, and a little salt and pepper. 4. Mix these thoroughly together. After about a quarter of an hour, when the fat begins to melt freely, sprinkle the mixture uniformly over the surface. When done, skim the fat from the gravy. 7. Strain over the joint. Garnish with watercresses, and serve with hot mint sauce in a boat. A lemon is often sent up with roast lamb. Precautions. — A clear uniform fire and basting are essential for all roast meat. LAMB CUTLETS AND ASPARAGUS PEAS. Ingredients. Lamb. Asparagus. Butter. Sugar. Oil, or Egg and Bread-crumb. White Sauce. 1. Prepare your cutlets as in the foregoing recipe. 2. Cut the green part of your asparagus into small pieces the shape of peas. 3. Boil them carefully. 4. Drain them free from all moisture. 5. Add an ounce Buckmaster s Cookery. of butter, a little pepper and salt, a pinch of sugar, and a tablespoonful of white sauce, see page 210. 6. Stir the contents of the saucepan gently over the fire till the butter is melted. 7. Garnish your cutlets with the asparagus peas, and serve. ROAST PARTRIDGE. Ingredients. Partridge. Bacon. Watercresses. 1. Draw, wipe, and singe a partridge. 2. Tie round the breast a rasher of fat bacon. 3. Put it before a clear good fire, and in eighteen or twenty minutes the bird is ready. 4. Remove the bacon, and serve with gravy and garnish with watercresses ; or (5) take a round of toast without crust, moisten it in hot water or stock, press it lightly, butter it,' and soak it in the dripping-pan, and serve each partridge on a piece of toast. Some prefer the toasted bread slightly moistened with lemon-juice. Precautions. — In selecting a partridge, grouse, or pheasant, see that the spurs are small ; look at the under feathers of the wings — if pointed, the bird is young ) if round, old. Try the pinions and breast. ROAST GROUSE. Ingredients. Grouse. 1. Take a grouse, draw, singe, and truss it. 2. Tie a thin rasher of fat bacon over the breast. 3. Put it to roast before a good fire. When ready serve on a piece of toasted bread, or same as for partridge. Roast Pheasants. Blackcock may be roasted in the same way, but garnish with watercresses. ROAST PHEASANTS. Ingredients. Pheasant^ Bacon.