The complete cook book

Pare a nice leg of mutton as above, put it on to boil in a pot, filled with slightly salted cold water, add a bouquet of herbs and one sliced carrot. Boil one hour and a quarter, and serve with half a pint of caper sauce, made by putting two cups of hot Hollandaise sauce into a saucepan with a light handful of capers, and heating thoroughly for five minutes without boiling. TO ROAST A SUCKING PIG, In selecting a pig for the table, one four weeks old is to be preferred. Let the pig be prepared in the usual way by the butcher, that is, scalded, drawn, etc. Stuff it with a mixture of two or three onions, say half a pint when sliced and chopped, and a dozen leaves of sage, pepper and salt; set this to simmer on the fire, then throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggs. Cook this and stuff the pig with it; sew the pig up and put it in the oven to roast ; baste it often with a brush or swab dipped in olive oil, dust a little sugar over it, and brown it evenly. Take off the head before serving, take out the brains, put them in a stewpan; add to them some chopped parsley, pepper and salt, a cup of the gravy from the pig, and the juice of a lemon. Stir this over the fire, and send it to the table hot in a separate boat. A FAMOUS DISH. Chop beef, mutton or pork into a hash. Take a quantity of Grape-Nuts equal to half the amount of meat. Mix into the Grape- Nuts a raw egg and what milk it will take up. Salt and pepper to taste. Now thoroughly mix meat and all into a bash, form into patties like sausage and place in a hot skillet with only The Complete Cook Book. 103 enough butter on bottom to prevent sticking. Place cover over the skillet and cook until done. Put a little piece of butter on top of each patty if they tend to become dry, but do not use enough to make greasy. Serve hot and you will discover that the meat has acquired a most savory flavor from the Grape-Nuts, and at the same time it has been rendered easily digestible, and the elements in the Grape-Nuts furnish most valuable nourishment for athletes as well as invalids. EEMARKS ON BOILING MEATS. Meat, whether fresh or salted, smoked or dried, should always be pu' on the fire in cold water. Dried meats should be soaked before boiling. The delicacy of meat and fowls is preserved by carefully skimming while they are boiling. MOST DELICIOUS BOILED HAM. If very salt or large, soak over night : next morning scrape and wash it well, and put it into a boiler and cover with cold water; now, add one large handful of bay, one cupful of molasses, one onion, one tablespoonful of whole grains of black pepper, one tablespoonful of whole cloves and one tablespoonful of whole allspice; tie pepper, cloves and allspice in a muslin bag; simmer it gently ; allow twenty-five minutes for every pound, and, when done, set it off and let it get cold in the water it is boiled in ; then take it out, peel off the skin, dredge with brown sugar, and set in a. moderate oven until it browns. Or, you may take one-half cup of brown sugar, one teaspoonful brown flour, and wet with just enough port wine to make a paste, and spread over the ham, and brown in oven. Serve with poached eggs. BOILED LEG OF MUTTON OR LAMB. Wipe, remove the fat and put into well-salted boiling water. Skim, and simmer twelve minutes for each pound of meat. One quarter of a cup of rice is sometimes boiled with the mutton, or the meat may be tied I04 The Complete Cook Book. in a cloth to keep it from becoming discolored. Serve with a thick caper sauce poured over the mutton. Garnish with parsley. Serve with currant jelly.