Miss Corson's practical American cookery and household management

it after it is washed, and a tablespoonful of butter to each pint of sorrel ; cover the saucepan, and cook the sorrel until it is tender enough to beat to a pulp with a fork ; then season it palatably with salt and pepper, add to it enough butter to make it semi-liquid, and serve it on the dish with the lamb. Another form of sorrel-sauce is made by mixing smoothly over the fire a tablespoonful each of butter and flour, then stirring with them a pint of boiling water, a cupful of boiled sorrel-pulp, and a palatable seasoning of salt and pepper. bhw-quabter of lamb. The hind-quarter of lamb, which is cut for marketing as shown in the annexed picture, is rather larger than the fore- Hind-Quarter of Lamb. quarter, and always more expensive. It is cooked and served as directed in the recipe for roast lamb. 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. Serve ROASTS {rotis). 347 the lamb with gravy made by browning together two tablespoonfuls of its drippings, and one of dry flour, and then stirring with them a pint of boiling water, and a palatable seasoning of salt and pepper ; as soon as the gravy boils, serve it. Mint-sauce may be served with roast lamb, made by mixing together a cupful each of vinegar and sugar, and half a cupful of chopped green mint. SADDLE or LAMB ROASTED. The saddle of lamb is simply the two loins cut off before the carcass is split open down the back; it is best when roasted before an open fire, but it may be nicely cooked in a very hot oven. If it is of medium size, it will cook in an hour and a half; but if it is large, it will require nearly two hours. It is first to be exposed to intense heat until it is browned ; then it is to be seasoned with salt and pepper, and every fifteen minutes to be basted with the drippings which fall from it. About half an hour before the loin is done, make the sauce as follows ; and when the lamb is cooked, dish it on a hot platter, and serve the cucumber sauce in a gravy-boat with it. CUCUMBER SAUCE. Peel two large cucumbers, cut them in thin slices, and let them fall into salted cold water ; peel and slice one medium-sized onion, put it into a saucepan with the cucumbers, and enough broth or gravy to cover them, and let them stew for fifteen minutes ; then season the sauce highly with salt and pepper, and a tablespoonful of lemon-juice or vinegar, and use it with roast lamb. SADDLE OF MUTTON. The saddle of mutton is the double loin, cut before the carcass is split open, and trimmed as shown in the annexed cut. After the saddle is so prepared, it is roasted or baked, according to the directions given elsewhere, and then served hot, with currant-jelly. There is no better or more whole- SaMIe of Mutton. some meat than a prime saddle of mutton, which has been hung long enough to become tender. Directions are given in the chapter on Carving, for carving the saddle at table. BEAR MEAT. Bear-meat in good condition is not unlike beef, and it may be cooked in the same way.