Cut meat in small pieces and trim off most of
fat; cover with boiling water and let simmer slowly
for 1 hr. Then add salt and pepper and the onions,
carrots and turnips cut in small pieces. Cook 1 hr.
more. Then peel and slice potatoes, add to stew and
cook 20 min. more. Dilute flour with enough cold
water to make a paste and stir it into the stew to
thicken the gravy. Simmering is allowing liquid
to come to a boil so that it bubbles around the edges
but does not boil vigorously.
633 — Leg of Lamb Roast.
If leg of lamb is received from the market wrapped
in a white membrane like an outer tissue, remove it.
Wipe the meat, sprinkle well with salt and pepper
and place in roasting pan. Sprinkle all over with
flour, allowing surplus flour to fall in pan. Place
in hot oven. As soon as the flour in the pan is
brown spoon the liquid in the pan over the meat. If
not enough fat has melted from the meat to form a
liquid with the flour add enough boiling water to
the pan so that it can be spooned. This must be
RECIPES
67
done every 1 5 min. until the meat is done which will
take about 1 24 hr. To make brown gravy remove
fat from pan to leave about 4 tablespoons after
roast has been taken out. Leave oven door open or
place pan over low flame ; add 4 tablespoons flour to
the fat and stir until well browned; add 1^4 cups
boiling water, cook 5 min., stirring, season with salt
and pepper to taste✪ Brown Gravy and pour through strainer before
serving. Roast potatoes should be served with roast
lamb as they are cooked at the same time. (Recipe
No. 935.)
634 — Forequarter of Lamb.
The meat of the forequarter is tougher than the
hind quarter and therefore to make it equally tender
when served, should be boiled for ^4 hr. Do not
season until after it is boiled. Then prepare for
roasting and roast as directed for Leg of Lamb
Roast (hind quarter) in Recipe No. 633.
635 — Saddle of Lamb (or Mutton).
This cut should be purchased dressed for cooking
at the market. Wipe the meat, season, sprinkle with
flour and roast all as directed in Recipe No. 633.
It will require il/\. hr. in a hot oven to be tender.
Carve in slices parallel to the backbone.
637 — Leg of Mutton.
Wipe meat, cover with boiling water in a kettle
and allow to boil vigorously for 5 min. Skim the
fat off the surface of the water and set over slow
fire so that the water will simmer during remainder
68
THE GALLEY GUIDE
of cooking. Cook for 2 or 3 hrs. or until meat be¬
gins to separate from bone, adding 1 tablespoon salt
after 1 hr. of cooking.
638 — Saddle of Mutton.
See Recipe No. 635.
639 — Pork Roast.
The cheapest and best cut of pork for roasting is
a shoulder weighing about 6 lbs. from which the
bone has been removed at the market. If this cut
is used the space occupied by the bone should be
stuffed wth a stuffing made as follows : Cover
pieces of dry bread with boiling water; as soon as
the bread has absorbed the water press out the water
and season with salt, pepper, 2 tablespoons melted
butter and 1 onion finely chopped✪ Stuffing for Meat ; mix well. The
other cuts for roasting are the loin and hind leg
(called fresh ham). These do not require stuffing.
The galley guide
1923Page 22 · 3 recipe records on this page
Presented as published in 1923. 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
Cut meat in small pieces and trim off most of fat; cover with boiling water and let simmer slowly for 1 hr. Then add salt and pepper and the onions, carrots and turnips cut in small pieces. Cook 1 hr. more. Then peel and slice potatoes, add to stew and cook 20 min. more. Dilute flour with enough cold water to make a paste and stir it into the stew to thicken the gravy. Simmering is allowing liquid to come to a boil so that it bubbles around the edges but does not boil vigorously.
633 — Leg of Lamb Roast.
If leg of lamb is received from the market wrapped in a white membrane like an outer tissue, remove it. Wipe the meat, sprinkle well with salt and pepper and place in roasting pan. Sprinkle all over with flour, allowing surplus flour to fall in pan. Place in hot oven. As soon as the flour in the pan is brown spoon the liquid in the pan over the meat. If not enough fat has melted from the meat to form a liquid with the flour add enough boiling water to the pan so that it can be spooned. This must be
done every 1 5 min. until the meat is done which will take about 1 24 hr. To make brown gravy remove fat from pan to leave about 4 tablespoons after roast has been taken out. Leave oven door open or place pan over low flame ; add 4 tablespoons flour to the fat and stir until well browned; add 1^4 cups boiling water, cook 5 min., stirring, season with salt and pepper to taste and pour through strainer before serving. Roast potatoes should be served with roast lamb as they are cooked at the same time. (Recipe No. 935.)
634 — Forequarter of Lamb.
The meat of the forequarter is tougher than the hind quarter and therefore to make it equally tender when served, should be boiled for ^4 hr. Do not season until after it is boiled. Then prepare for roasting and roast as directed for Leg of Lamb Roast (hind quarter) in Recipe No. 633.
635 — Saddle of Lamb (or Mutton).
This cut should be purchased dressed for cooking at the market. Wipe the meat, season, sprinkle with flour and roast all as directed in Recipe No. 633. It will require 1¼ hr. in a hot oven to be tender. Carve in slices parallel to the backbone.
637 — Leg of Mutton.
Wipe meat, cover with boiling water in a kettle and allow to boil vigorously for 5 min. Skim the fat off the surface of the water and set over slow fire so that the water will simmer during remainder
of cooking. Cook for 2 or 3 hrs. or until meat begins to separate from bone, adding 1 tablespoon salt after 1 hr. of cooking.
638 — Saddle of Mutton.
See Recipe No. 635.
639 — Pork Roast.
The cheapest and best cut of pork for roasting is a shoulder weighing about 6 lbs. from which the bone has been removed at the market. If this cut is used the space occupied by the bone should be stuffed wth a stuffing made as follows : Cover pieces of dry bread with boiling water; as soon as the bread has absorbed the water press out the water and season with salt, pepper, 2 tablespoons melted butter and 1 onion finely chopped ; mix well. The other cuts for roasting are the loin and hind leg (called fresh ham). These do not require stuffing.
Records on this page
Brown GravyLeg of Lamb RoastStuffing for Meat