To Broil a Breast of Lamb. — Have a clear, bright fire
of coals; when the gridiron is hot rub it over with a bit of suet,
then lay on the meat, the inside to the fire first, let it broil
gently; when it is nearly cooked through turn the other sioe-,
let it brown nicely, put a good bit of butter on a steak dish,
166 HOUSEHOLD.
work a large teaspoonful of salt and a small one of pepper into'
it, lay the meat upon it, turn it once or twice, and sferve hot.
The shoulder may be broiled in the same manner.
Lamb Stewed with Peas. — Cut the scrag or breast of
lamb in pieces, and put it in a stewpan with water enough to
cover it. Cover the stewpan close, and let it simmer or stew
for fifteen to twenty minutes; take off the scum, then add a
tablespoonful of salt and a quart of shelled peas; cover the
stewpan and let them stew for half an hour; work a small
tablespoonful of wheat flour with a quarter of a pound of but-
ter, and stir it into the stew; add a small teaspoonful of
pepper; let it simmer together for ten minutes. Serve with
new potatoes, boiled. (^ blade of mace may be added if
liked.
Quarter of Lamb Roasted. — Wash a quarter of lamb
with cold water, mix a large tablespoonful of salt, and a heaping
teaspoonful of pepper, and rub it well over every part of the
meat; then split it, or lay it on muffin rings or a trivet in a
dripping-pan; put a pint of water in the pan to baste with, set
it before the fire in a Dutch oven or reflector, or in a hot stove
oven, baste very often after it begins to roast; lay it so that the
thickest part may be nearest the fire; allow fifteen minutes for
each pound of meat; baste with the water in the pan until
nearly done; add more to it as it wastes, then put to it a quar-
ter of a pound of butter, baste the meat with it, dredge it white
with flour, stir up the fire to brown it.
To Prepare a Quarter of Lamb For Broiling. — ^Wash
a quarter of lamb in cold water, then rub it all over with a
mixture of salt and pepper, dredge well with wheat flour, and
put in a pot of hot (not boiling) water; cover the pot and let
it boil gently, allowing fifteen minutes for each pound of meat;
take off the scum as it rises. Served with boiled potatoes and
parsley, or drawn butter sauce, and mint sauce, and lettuce
dressed. Break the leaves from some white heart lettuce and
rinse each one in cold water, then cut them small, put a tea-
spoonful of made mustard with a teaspoonfnl of sugar, and
the same of oil, beat them together in a cup; then add enough
vinegar to fill a cup« and pour it over the lettuce.
,^. I
HOUSEHOLD. W
Mutton.— Observations on Mutton. — The pipe which
runs along the bone inside of a chine or saddle of mutton,
must be taken out. If it is to be kept any length of time, wipe
the meat perfectly dry, and rub pepper over it in every part.
Whenever you find any moisture, wipe it dry, rub it with pep-
per, and dredge flour over. The kernels should be taken out
by the butcher. ✪ Lamb Stewed with Peas
Page 113 · 2 recipe records on this page
Presented as published in 1883. 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
To Broil a Breast of Lamb. — Have a clear, bright fire of coals; when the gridiron is hot rub it over with a bit of suet, then lay on the meat, the inside to the fire first, let it broil gently; when it is nearly cooked through turn the other side; let it brown nicely, put a good bit of butter on a steak dish,
work a large teaspoonful of salt and a small one of pepper into it, lay the meat upon it, turn it once or twice, and serve hot. The shoulder may be broiled in the same manner.
Lamb Stewed with Peas. — Cut the scrag or breast of lamb in pieces, and put it in a stewpan with water enough to cover it. Cover the stewpan close, and let it simmer or stew for fifteen to twenty minutes; take off the scum, then add a tablespoonful of salt and a quart of shelled peas; cover the stewpan and let them stew for half an hour; work a small tablespoonful of wheat flour with a quarter of a pound of butter, and stir it into the stew; add a small teaspoonful of pepper; let it simmer together for ten minutes. Serve with new potatoes, boiled. (^ blade of mace may be added if liked.
Quarter of Lamb Roasted. — Wash a quarter of lamb with cold water, mix a large tablespoonful of salt, and a heaping teaspoonful of pepper, and rub it well over every part of the meat; then split it, or lay it on muffin rings or a trivet in a dripping-pan; put a pint of water in the pan to baste with, set it before the fire in a Dutch oven or reflector, or in a hot stove oven, baste very often after it begins to roast; lay it so that the thickest part may be nearest the fire; allow fifteen minutes for each pound of meat; baste with the water in the pan until nearly done; add more to it as it wastes, then put to it a quarter of a pound of butter, baste the meat with it, dredge it white with flour, stir up the fire to brown it.
To Prepare a Quarter of Lamb For Broiling. — ^Wash a quarter of lamb in cold water, then rub it all over with a mixture of salt and pepper, dredge well with wheat flour, and put in a pot of hot (not boiling) water; cover the pot and let it boil gently, allowing fifteen minutes for each pound of meat; take off the scum as it rises. Served with boiled potatoes and parsley, or drawn butter sauce, and mint sauce, and lettuce dressed. Break the leaves from some white heart lettuce and rinse each one in cold water, then cut them small, put a teaspoonful of made mustard with a teaspoonful of sugar, and the same of oil, beat them together in a cup; then add enough vinegar to fill a cup« and pour it over the lettuce.
,^. I
Mutton.— Observations on Mutton. — The pipe which runs along the bone inside of a chine or saddle of mutton, must be taken out. If it is to be kept any length of time, wipe the meat perfectly dry, and rub pepper over it in every part. Whenever you find any moisture, wipe it dry, rub it with pepper, and dredge flour over. The kernels should be taken out by the butcher.
Records on this page
Lamb Stewed with PeasQuarter of Lamb Roasted