Kirmess cook book

In buying, select a marrow bone without any meat and have the butcher saw, not chop, it into three inch lengths. Wash the bones, scraping the ends to remove tiny bits of bone; wipe dry and cover each end with a thick paste made with flour and cold water, then tie each in a piece of cheese cloth. Drop in boiling water and boil for half an hour. Remove cloth and paste and shake out the marrow on a saucer, then keep it hot over water. To a good brown sauce add chopped mushrooms and olives, and simmer for five minutes. Trim from the steak any extra amount of fat, gash the gristly fat along the upper edge and arrange in the greased broiler. Broil over a clear hot fire or under gas, turning every half minute; six to eight minutes will be required for a steak an inch and a half thick. When half done season both sides with salt and pepper. When done arrange on a heated platter, pour over it the sauce, and on this lay the marrow cut in inch bits. LAMB AND MUTTON. Boston Cooking School Cook Book. Lamb and mutton are divided into two parts, by cutting through entire lengtli of backbone, then subdivided into fore and hind quarter, eight ribs being left on hind quarter; while in beef but three ribs are left on hind quarter. These eight ribs are cut into chops and are known as rib chops. The meat which lies between these ribs and the leg, cut into chops, is known as loin, or kidney chops. Lamb and mutton chops cut from loin have a small piece of tenderloin on one side of bone, and correspond to porterhouse steaks in the beef creature. Rib chops, which have the bone cut short and scraped clean, nearly to the lean meat, are called French chops. The leg is sold whole for boiling or roasting. The fore-quarter may be boned, stuflfed, rolled, and roasted, but is more often used for broth, stew or fricassee. For a saddle of mutton the loin is removed whole before splitting the creature. Some of the bones are removed and the flank ends are rolled, fastened with wooden skewers, and securely tied to keep skewers in place. Good quality mutton should be fine-grained and of bright pink color ; the fat white, hard and flaky. If the outside skin comes off easily, mutton is sure to be good. Lamb chops may be easily distinguished from mutton chops by the red color of the bone. As lamb grows older, blood recedes from bones ; therefore in mutton the bone is white. In leg of lamb the bone at joint is serrated, while in leg of mutton the bone at joint is smooth and rounded. Good mutton contains a larger proportion of fat than good beef. Poor mutton is often told by the relatively small proportion of fat and lean as compared tc bone. Lamb is usually preferred well done ; mutton is often cooked rare. CROWN OF LAMB. Mrs. Howland, Brooklyn. Twelve uncut chops^ arranged in circle ; this will take two loins, and have butcher chop through bones only. Cover bones with oiled paper to prevent scorching ; trim bones, tie in circle, meat inside, and bones standing up ; cover bones with pieces of salt pork, dust with pepper and salt, and bake an hour or more, basting often. Press potatoes through a potato-ricer, and it is ready to serve, or fill with peas. CROWN OP LAMB. Table Talk.