The complete cook book

Wipe and remove the fat, veins and tough tendinous portion in the middle and lard the upper side. Dredge with pepper and flour and put in one slice of onion, one sprig of thyme, one-half carrot, one root of celery, one bay leaf, one teaspoonful of salt, one-fourth teaspoonful of pepper, one-half pint of stock or water, two tablespoonfuls of butter, and lay the beef on several pieces of pork and roast twenty or twenty-five minutes. VEAL CECILS. Chop fine sufficient veal to make one pint In a frying pan melt one tablespoonful butter, add the chopped veal, two tablespoonfuls bread crumbs, one scant teaspoonful salt, one-quarter teaspoonful paprika, one-eighth teaspoonful mace, one teaspoonful onion juice, and the yolks of two raw eggs. Stir until the mixture is heated through and set aside to cool. When cool make up into balls the size of an egg, dip in beaten egg, roll in bread crumbs, and fry in hot deep fat. Serve with tomato sauce. ROAST LAMB. After a quarter of lamb is trimmed, wipe it with a wet towel, put it in front of the fire, or in a very hot oven, and brown it quickly; after it is brown, season it with salt and pepper, dust it with flour, and baste it with the drippings every fifteen minutes, if a frothed surface is desired ; allow the lamb to cook about twenty minutes to a pound. BRAISED LEG OF MUTTON. This recipe can be varied either by preparing the leg with a stuffing placed in the cavity after having the bone removed, or cooking it without. Having lined The Complete Cook Book, loi the bottom of a thick iron kettle or stewpan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs ; then over these place the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning with salt and pepper as soon jjs it begins to be tender. "When cooked strain the gravy, thicken with a spoonful of flour (it should be quite brown), pour some of it over the meat and send the remainder to the table in a tureen to be served with the mutton when carved. Garnish the dish around the leg with potatoes cut in the shape of olives and fried a light brown in butter. SADDLE OR LOIN OF MUTTON OR LAMB. Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under on each side, and sew it across the middle. Dredge with salt, pepper and flour; place it in the pan, with the inside up, in order to thoroughly cook the fat. Baste, and dredge often. When the fat is brown and crisp, turn, and cook the upper part till brown. Keep a buttered paper over it to preV'ent burning. Carve long slices parallel with the backbone, then slip the knife under and separate the slices from the ribs. Divide the slices, and serve with some of the crisp fat. A loin of mutton may be stuffed and rolled, having first removed the ends of the ribs. Bake, and serve in slices cut at right angles with the backbone. SADDLE OF MUTTON— ROASTED, PLAIN. Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with three strings, so that it retains its shape, season it with a good pinch of salt, and it will then be ready to roast. Place the sad- I02 The Complete Cook Book. die in a roasting pan, adding a gill of cold water; i)ut it in a moderate oven, and let cook for forty-five minutes. Baste it frequently with its own gravy, and serve on a very hot dish. Skim off all the fat, strain the gravy into a sauce bowl, and serve separately. LEG OF MUTTON— CAPER SAUCE.