Domestic and economical cookery recipes

Should be roasted or baked. Serve with onion sauce, and any of the vegetables suitable for roasted leg of mutton. No. 143. BREAST OF MUTTON. May be braised or stewed, or boned and stuffed with veal forcemeat, rolled and tied with broad tape and roasted. * Serve with potatoes and any green vegetables. No. 144. CHINE & BEST END OF NECK OF MUTTON. Cook and serve like roast leg of mutton. No. 145. SCRAG END OF NECK. Should be gently stewed until tender, and may be served in the same manner as boiled leg of mutton. It is very good stewed with a little rice. LAMB. (Joints of a Lamb.) A lamb is generally divided as follows : — Hind quarter : 1, leg; 2, 3, 4, loin. Fore quarter : 5, neck ; 6, shoulder; 7, breast. No. 146. SHOULDER OF LAMB. Should be roasted or baked, and served with potatoes, green peas, and spinach, though many other vegetables are very suitable. No. 147. BREAST AND NECK OF LAMB. These are sometimes cooked in one joint, termed a target, and roasted and served with vegetables as for shoulder of lamb. The breast may be braised or stewed with green peas, or other suitable vegetables. No. 148. LEG OF LAMB. May be roasted, baked, or boiled. When roasted serve in same manner as roast shoulder of lamb. When boiled serve with Bechamel, or, maitre-d 'hotel sauce. Carrots, turnips, and potatoes are suitable vegetables to serve with it. No. 149. FORE QUARTER AND HIND QUARTER. Are either roasted or baked, and served with same accompaniments as for roast shoulder of lamb. Divide the “Divide the shoulder from the ribs of the fore quarter, and place between them a little lemon juice, butter, pepper, and salt, just before serving. No. 150. SADDLE AND LOIN OF LAMB. Cook as directed in foregoing recipe. VEAL. (Joints of a Calf. A calf is divided as follows — 1. Loin, best end 2. ,, chump end 3. Fillet 4. Hind knuckle 5. Fore ,, 6. Neck, best end 7. ,, scrag end 9. Breast, best end 10. Blade bone 11. Head No. 151. FILLET OF VEAL. May be either roasted, baked, or boiled. Remove the bone, and fill the space with veal forcemeat, skewer the fillet into a round shape, and cook according to directions for boiling, baking, or roasting meat. Serve with nice thick gravy, made with melted butter instead of water ; lemons quartered, lengthwise, potatoes, and any green vegetables. Send boiled ham or bacon to table with it. No. 152. LOIN OF VEAL. Is generally roasted, though it may also be either boiled or braised. It is very good stuffed with veal forcemeat, roasted, and served with the accompaniments as directed for roast fillet of veal. No. 153. BREAST OF VEAL. Before roasting breast of veal, fasten the caul over the joint, and about half an hour before the joint is done remove the caul and allow the meat to brown nicely. Serve as directed for fillet of veal. No. 154. NECK OF VEAL. Cook and serve like fillet of veal. No. 155. CALFS HEAD. Clean the calf’s head thoroughly in salt and water, then bone it, and cut the meat neatly into eight pieces. Let it simmer gently for about 4| hours until quite tender, in white stock, if possible. The tongue should also be boiled, skinned, and cut into slices and placed nicely round the dish as a garnish. Serve with brain sauce. Boiled bacon or pickled pork should be sent to table with it. No. 156. CALF’S FEET.