Boston Cooking-School cook book

To Serve Crown of Lamb. Remove paper, bread, and pork from bones and put a chop frill, if desired, on each bone. Fill . center with any of the following: Mashed Potatoes (p. 432) Chestnut Purée (p. 459) Green Peas (p. 474) Brussels Sprouts (p. 453) or other vegetables Watercress To Carve Crown of Lamb. Cut each chop separately. ROAST SHOULDER OF LAMB Select shoulder weighing 3 to 4 pounds. Order boned. Sprinkle inside of pocket with salt and pepper. Stuff with Savory Stuffing (p. 180), Onion Stuffing (p. 180), or Celery Stuffing (p. 180), etc. Leave flat or roll. Sew edges together. Rub with salt, pepper, and flour. If fat covering is very thin, lay several strips of bacon over top. Follow directions for Roast Leg of Lamb (p. 286). ROAST BREAST OF LAMB Select breast of lamb including fore shank. Order with bones cracked, to make carving easier. Make pocket by cutting through flesh close to ribs. Sprinkle inside of pocket with salt and pepper, stuff lightly with stuffing made with chopped fore shank seasoned to taste, and sew edges together. Rub with salt, pepper, and flour. Place on rack in open pan, ribs down. If there is not sufficient fat, lay a few slices of bacon over top. Roast in hot oven (450° F.) 20 minutes, reduce heat to 300° F. and cook about 11% hours longer. MOCK DUCK Order fore quarter of lamb dressed for Mock Duck. Cover parts representing head and tail with buttered paper. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed, thin slices of fat pork on meat and 1 slice cut in pieces in bottom of pan. Roast in hot oven (450° F.) 20 minutes, reduce heat to 300° F. and cook 2 to 24% hours longer. Baste occasionally if necessary. Remove string, paper, and skewers, place on serving dish, and serve with brown gravy made from fat in pan. BOILED LEG OF MUTTON Wipe meat, place in kettle, and cover with boiling water. Bring quickly to boiling point, boil 5 minutes, and skim. Reduce heat and simmer until meat is tender. When half done, add. 1 tablespoon salt. Serve with Caper Sauce (p. 194) or add to 2 cups White Sauce (p. 191) (made of half milk and half mutton stock) 2 hard-cooked eggs cut in slices. The French call this dish “‘ Poached Leg of Mutton” and consider it a great delicacy with a well-seasoned caper sauce. BRAISED LEG OF MUTTON Leg of mutton (boned at market) 1 sprig thyme 14 cup butter 1 sprig parsley 1 slice onion 3 cups hot water 1 slice carrot 11% teaspoons sa!t 1 slice turnip 4 tablespoons flour 1% bay leaf Plain Stuffing (p. 180) Wipe meat, stuff, sew, and place in deep pan. Melt 14 cup butter, add onion, carrot, turnip, bay leaf, thyme, and parsley. Cook 5 minutes. Add hot water, salt, and peppercorns; pour over mutton. Cover closely and cook 3 hours in slow oven (250° F.), uncovering for the last half-hour. Remove from pan to hot platter. Brown remaining butter; add flour, and stir until well browned; then pour on slowly the strained liquor; there should be 134 cups. BREAST OF LAMB Breast of lamb ½ teaspoon salt Bouquet of sweet herbs 14 teaspoon peppercorns 1 small onion, stuck with 6 cloves 14 cup carrot, cut in dice 4 cup turnip, cut in dice Put lamb in kettle with vegetables and seasonings. Cover with boiling water and simmer until bones will slip out easily. ‘Take meat from water, remove bones, and press under weight. When cool, trim in shape. Crumb and fry (see Croquettes, p. 397). Serve with Spanish Sauce (p. 198). LAMB EN CASSEROLE 2 pounds lamb, cut in 1-inch cubes 1 cup potato balls (for suitable cuts, see p. 282) 2 cups Brown Sauce (p. 196) Salt and pepper 12 small, cooked onions 34 cup carrot, cut in strips, 1 cup cooked, string beans parboiled 15 minutes 1 teaspoon Worcestershire Sauce