4. Broil; serve with Lemon Butter; garnish with parsley
and lemon sections.
C.R.— 5
Fig 15. — Mutton and Lamb
Cuts.
LAMB
53
Fig. 16.— Mutton and Lanab Cuts,
1 Leg — Roast.
2 LOIN — Roasts and Chops.
3 RIBS (or hotel rack) — Roasts
and Chops.
4 BREAST— Roasts and Stews.
5 CHUCK (Shoulder)— Roasts
and Stews.
6 SHANK— Broth, Soups and
Stews.
7 NECK— Broth, Soups and
Stews.
NOTE — See photographic il-
lustrations of Lamb and Mutton
cuts on pages 30, 31 .
CANADIAN COOK BOOK
c3 m'ii
a^
minj
oo:
o
O
O
O O
CO
m
a
03
Cl
'o:
1
IUI
aa
an
o
oo
Ml
'-'
o
CQ
03
c3
o o
'o
O
Br
rH O
ft 03 .
3
03 O
mm
•R.2
P aj •
ft tS
< ^
00 CD
to • •
• 0
•(N
0 • •
_n CO ^
00
Tt* CO cvl
<«
.9.9
r)<00
O O
COO
■2 "I
3 a
2 cu
^o ^
T 5?
I o*:2
T3
5
I ^'5 «
2 93
LAMB
55
(C.) LAMB.
ROAST LEG OF LAMB.
1. Remove thick skin, weigh and wipe meat.
2. Place on rack in roasting pan, dredge with flour.
3. Place in hot oven, sear on all sides, reduce heat.
4. Add 1 c. boiling water;✪ Roast Leg of Lamb baste every 15 mins. with
liquid in pan.
5. Roast 20 mins to 1 lb.
6. Season when half cooked.
7. Serve with Brown Gravy and Mint Sauce or Currant
Jelly.
Leg of lamb may be boned, stuffed and roasted, as in
method for Fillet of Veal.
1. Have crown set up, using ten ribs or more.
2. Pack trimmings in centre of crown; cover with weighted
bowl to keep crown in shape.
3. Wrap ends of chops with greased paper to prevent
burning.
4. Place on rack in roasting pan, sear in hot oven,
reduce heat and pour into pan 1 c. boiling water.
5. Cook 20 mins. to 1 lb.; season when half cooked.
6. Remove paper from ends of bones; garnish with
paper frills.
7. Fill centre with potato balls, green peas and carrots,
or boiled chestnuts.
8. Serve with Brown Gravy and Currant Jelly, or Mint
CROWN ROAST OF LAMB✪ Crown Roast of Lamb.
Sauce.
BREADED LAMB CHOPS.
2
1 tb.
VsT.
8 French chops.
2 tb. butter or dripping.
4 tb. flour.
^ T. salt.
f.g. cayenne.
1 c. milk.
}/2 c. chopped ham✪ Breaded Lamb Chops.
1. Make thick white sauce of butter, flour, seasonings
and milk.
56
CANADIAN COOK BOOK
2. Add ham; cool.
3. Trim fat from chops; broil or pan-broil; season and
cool.
4. Cover with a layer of sauce ; when set, dip in crumbs,
egg and crumbs.
5. Brown in deep fat which coats a cube of bread in
60 sees. 370 °F.
6. Cover ends of bones with paper frills; garnish with
parsley and potato roses.
7. Serve with Tomato or Cuban Sauce.
BOILED MUTTON.
1. Weigh and wipe meat.
2. Place in kettle, cover with boiling water, boil 5 mins.,
remove scum.
3. Reduce heat; cover and cook below boiling, allow-
ing 25 mins. to 1 lb. and 25 mins. extra.
4. Add salt when meat is half cooked.
5. Serve with Caper Sauce.
PORK
57
0
IJHAM — It is more economical
to buy a whole ham. The
butt can be baked, the centre
sliced, fried or broiled, the
shank boiled, and the rind
used for seasoning.
2 LOIN — Roasts and chops.
3 BELLY— Used for bacon.
The best grade of bacon,
"Certified" brand is the
heart of this cut.
4 FAT BACK— Smoked or
pickled.
5 SPARE RIBS.
6 PICNIC BUTT (Shoulder)—
Roasts, steaks, chops, hams.
7 HOCK— Pickled and stewed.
8 BOSTON BUTT— Steaks
and roasts.
9 CLEAR PLATE— Pickled
and smoked.
10 JOWL— Used for cheap
bacon and generally cooked
with baked beans.
Page 16 · 4 recipe records on this page
Presented as published in 1924. 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. Broil; serve with Lemon Butter; garnish with parsley and lemon sections.
Fig 15. — Mutton and Lamb Cuts.
LAMB
Fig. 16.— Mutton and Lamb Cuts,
1 Leg — Roast.
2 LOIN — Roasts and Chops.
3 RIBS (or hotel rack) — Roasts and Chops.
4 BREAST— Roasts and Stews.
5 CHUCK (Shoulder)— Roasts and Stews.
6 SHANK— Broth, Soups and Stews.
7 NECK— Broth, Soups and Stews.
NOTE — See photographic illustrations of Lamb and Mutton cuts on pages 30, 31 .
c3 m'ii
a^
minj
oo:
o
O
O
O O
CO
m
a
'o:
IUI
aa
an
o
oo
Ml
'-'
o
CQ
o o
'o
O
Br
rH O
ft 03 .
03 O mm
•R.2
P aj •
ft tS < ^
00 CD
to • •
• 0
•(N
0 • •
_n CO ^
Tt* CO cvl
<«
.9.9
r)<00 O O
COO
■2 "I
3 a
2 cu
^o ^
T 5? I o*:2
T3
I ^'5 « 2 93
LAMB
(C.) LAMB.
ROAST LEG OF LAMB.
1. Remove thick skin, weigh and wipe meat.
2. Place on rack in roasting pan, dredge with flour.
3. Place in hot oven, sear on all sides, reduce heat.
4. Add 1 c. boiling water; baste every 15 mins. with liquid in pan.
5. Roast 20 mins to 1 lb.
6. Season when half cooked.
7. Serve with Brown Gravy and Mint Sauce or Currant
Jelly.
Leg of lamb may be boned, stuffed and roasted, as in method for Fillet of Veal.
1. Have crown set up, using ten ribs or more.
2. Pack trimmings in centre of crown; cover with weighted bowl to keep crown in shape.
3. Wrap ends of chops with greased paper to prevent burning.
4. Place on rack in roasting pan, sear in hot oven, reduce heat and pour into pan 1 c. boiling water.
5. Cook 20 mins. to 1 lb.; season when half cooked.
6. Remove paper from ends of bones; garnish with paper frills.
7. Fill centre with potato balls, green peas and carrots, or boiled chestnuts.
8. Serve with Brown Gravy and Currant Jelly, or Mint
CROWN ROAST OF LAMB.
Sauce.
BREADED LAMB CHOPS.
1 tb. VsT.
8 French chops.
2 tb. butter or dripping.
4 tb. flour.
^ T. salt.
f.g. cayenne.
1 c. milk.
}/2 c. chopped ham.
1. Make thick white sauce of butter, flour, seasonings and milk.
2. Add ham; cool.
3. Trim fat from chops; broil or pan-broil; season and cool.
4. Cover with a layer of sauce ; when set, dip in crumbs, egg and crumbs.
5. Brown in deep fat which coats a cube of bread in 60 sees. 370 °F.
6. Cover ends of bones with paper frills; garnish with parsley and potato roses.
7. Serve with Tomato or Cuban Sauce.
BOILED MUTTON.
1. Weigh and wipe meat.
2. Place in kettle, cover with boiling water, boil 5 mins., remove scum.
3. Reduce heat; cover and cook below boiling, allowing 25 mins. to 1 lb. and 25 mins. extra.
4. Add salt when meat is half cooked.
5. Serve with Caper Sauce.
IJHAM — It is more economical to buy a whole ham. The butt can be baked, the centre sliced, fried or broiled, the shank boiled, and the rind used for seasoning.
2 LOIN — Roasts and chops.
3 BELLY— Used for bacon. The best grade of bacon, "Certified" brand is the heart of this cut.
4 FAT BACK— Smoked or pickled.
5 SPARE RIBS.
6 PICNIC BUTT (Shoulder)— Roasts, steaks, chops, hams.
7 HOCK— Pickled and stewed.
8 BOSTON BUTT— Steaks and roasts.
9 CLEAR PLATE— Pickled and smoked.
10 JOWL— Used for cheap bacon and generally cooked with baked beans.
Records on this page
Roast Leg of LambCrown Roast of LambBreaded Lamb ChopsBreaded Lamb Chops