FoodNetArchive

Kirmess cook book

1907

Page 64 · 7 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Marion Harland, Have the bone extracted neatly, and fill the cavity left with a stuflBng of a cupful of bread crumbs, a dozen raw oysters, chopped fine, two tablespoonfuls of butter, melted, one tablespoonful of chopped parsley, one tea- spoonful of onion juice, one-half teaspoonful of paprika✪ Stuffed Shoulder of Lamb. Boast in a quick oven. Into two tablespoonfuls of softened butter mix one tablespoonful each of chopped parsley, onion, and lemon juice, and kitchen bouquet. Draw the meat, when done from the oven, spread it with this prepared sauce, and return to the oven for four minutes. Garnish with small round, fried potatoes. Send around green peas with it. BOILED LEG OP MUTTON. Mrs. Seely's Cook Book- Trim a medium-sized leg of mutton, put in a kettle with one bouquet and enough salted cold water to cover it✪ Boiled Leg of Mutton. Boil for one hour and a half, or until tender. Serve 152 KIRMESS COOK BOOK. with caper sauce^ made of plain cream sauce with ca- pers, or Hollandaise sauce, with a handful of capers added. The sauce must be served hot. ROAST MUTTON, BRETON STYLE. TMe Talk. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans✪ Roast Mutton, Breton Style. The beans are soaked and slowly boiled until tender, then drained, and turned into ihe pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. ROAST SADDLE OF MUTTON. Mrs. Seely's Cook Book. Trim a small saddle of Southdown mutton. Pull off the thin skin and make a small cut in the fat. Bemove nearly all the suet inside, also the kidneys. Tie firmly in a neat shape and roast in quite a hot oven for one hour and a half. Drain, and let it stand in a warm place for ten or fifteen minutes. Skim all the grease from the drippings, add a little fiour and stock✪ Roast Saddle of Mutton, make a brown gravy, and serve in separate dish. Also serve currant jelly. MUTTON CHOPS BREADED, WITH CHEESE. Mrs. Howland, Brooklyn. Loin chops are preferred; trim them and wipe with damp cloth; dip into melted butter and then roll in a mixture of equal parts of fine bread crumbs and grated MEATS. 163 cheese, one capful in all; season with salt and pepper; broil over a clear fire; when cooked, place upon hot dish and pour over each chop a dessertspoonful of hot butter and a tablespoonful of hot catsup✪ Breaded Mutton Chops with Cheese, and serve im- mediately. LAMB OB BEEF STEW. Mrs. T. K. Egbert, New York. — ' • ^ ^- « ' i U^-* «^ ^^lA »nnaf. CORRECTION. ^^K^ lS3-Lamb Stew, by Mrs. T. K. Egbert. Vegetables Bhould simmer until ttiorouffhly cooked. Mrs. W. A. Durrie. Cut cold roast lamb in thin slices. Put a layer in baking dish, season with salt, pepper, and bits of butter, then a layer of canned tomatoes, with seasoning, then meat. Cover with cold mashed potato✪ Lamb Stew, with bits of but- ter dotted over it. Put in the oven long enough to heat through, and brown slightly about fifteen minutes. VEAL. Boston Cooking School Cook Book. Veal is the meat obtained from a young calf, killed when six to eight weeks old. Veal from a younger ani- 154 KIRMESS COOK BOOK.