The Ideal cook book

Prepare them as above, cut each kidney in half, and dip them in egg beaten up with salt and pepper ; breadcrumb them, dip them in melted butter, breadcrumb them again, then grill over a slow fire; serve with piguante sauce. knife to the bone across the knuckle then cut slices along the whole line ae - from 4 to 3. 172. Leg of Mutton. ~ Direct your butcher to well joint the -mutton, or it will not be a pleasant task utton (to Carve). ~Haunch | ‘of mutton. ~Press the ° sepepssoccessceaccnmesees eee of the joint, along line 1 to 2 and Carry the knife sharply down the line fom 1 to 2, and slice from either side. The “ fat will be found at the line 3 to 4. 173. Loin of Mutton. to the carver. Insert the knife at fig. 1, and if between the bones cut sharply bh along line 1 to 2. 174. Fore-Quarter of Lamb. To separate the shoulder from the breast is the point, pass the knife lightly round the dotted line 1, 2, 3, 4, and 5, cutting through the skin, raise with a little force the shoulder into which the fork is firmly fixed, it will come away with a little more cutting ; now separate the ribs from the brisket by cutting through the line 5 to 6, now we can serve our guests, carve the ribs along line from 9 to 10 and the brisket from 7 to 8. 175. Leg of Lamb. Loin, saddle, or shoulder is carved in the same manner as — corresponding joints of mutton. mee 66 Tur Dominion Cook Book. BORIS 176. Leg of Pork (to Roast). Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. 177. Leg of Pork (to Boil). Salt it eight or ten days: when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white; allow a quarter of an hour for every pound, and half an hour over, from the time it boils up; skin it as soon as it boils, and frequently after. Allow water enough. Save some of it to make peasoup. Some boil it in a very nice cloth, floured, which gives a very delicate look. It should be small and of a fine grain. Serve pease-pudding and turnips with it. | 178. Loin and Neck of Pork. Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp penknife. 179. Shoulders and Breasts of Pork. Put them into pickle, or salt the shoulders as the leg; when very nice they may be roasted. 180. Neck of Pork (Rolled) —Ingredients—Neck of pork, forcemeat of chopped sage, a few bread crumbs, salt and pepper, 2 or 3 berries of allspice. Bone it ; puta forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over the inside ; then roll the meat as tightly as you can, and roast it slowly. 181. Pork Pie—Ingredients—f Ib. of lard, 1 Ib. of pork (leg or loin), seasoning, I lb. ot flour and an egg, 14 glass of cold water. Put the lard and water in rather a large saucepan ; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces about an inch square ; when the lard and water are quite boiling pour into ‘3 Meats. | 67