Manual for army cooks

onion, parsley, salt, and pepper. Continue these alternations until all is used. Cut the remaining two potatoes into three slices each ; cover these over the top, add the water or stock, and bake in a moderate oven two hours ; serve. LAMB. Lamb, like mutton, should he of a bright red color with white fat. It is in season from April to September, but is best when two months old. It will not keep like mutton and vshould be used at least within three days after killing. Like veal it is unwholesome if not cooked thoroughly. The l)etter way of cooking is to roast or bake it. The loin may be cut into chops and cooked the same as mutton chops. MINT SAUCE. Chop one bunch mint (ten stalks) very line. Mix it with one large teaspoonful sugar. Add one-half teaspoonful salt and two dashes black pepper. Rub Avell, adding four tablespoonf uls vinegar, gradually, and serve Avitli roast lamb. TO BAKE OR ROAST A QUARTER OF LAMB. Wipe the meat with a damp towel, place it in a baking pan, and dredge it with pepper. Put one teaspoonful of salt in bottom of the j)an, add one cup of water to baste with at first. When that evaporates use its own drippings. Lamb must be basted every ten minutes, and baked fifteen minutes to the pound in a very hot oven. Mint sauce, green peas, and asparagus tips should be served with spring lamb. VEAL. Veal is divided, the same as mutton, into fore and hind quarters ; the fore quarter is divided into loin, breast, shoulder, and neck. The hind into leg and loin. Chops are cut from the loin, and the leg is used for cutlets and fillets. The fillet is a solid piece cut from the leg, also called a cushion, and does not correspond with the fillet of beef. Do not buy veal that is too young, as it is not only unwholesome but dangerous. It may be known by the small and tender bones ; the flesh has a bluish tinge and a soft, flabby appearance. A calf should not be killed until it is two months old ; then the flesh is firm, with a pinkish tinge, and the bones are hard. The loin, shoulder, fillet, and breast are used for roasting. The knuckle, which is the lower part of the leg after the cutlets are taken oft', and the neck are used for soups, stews, and pies. ROAST LOIN OF VEAL. Wipe the loin, place in a baking pan, dredge it with pepper, add a teaspoonful of salt and a cup of water to the pan, and place in a very quick oven for fifteen minutes. Then cool the oven somewhat by closing the drafts, and roast slowly fifteen minutes for every pound of veal, basting frequently, at first with the water in the pan and afterwards with its own gravy. Veal must be well done to be eatable. When done make a gravy the same as roast beef. VEAL POT-PIE. Take two pounds veal (rib piece is good), cut in small pieces, and place in pot (having placed small plate in bottom to prevent meat from burning). Put in two quarts water, hot or cold. Boil one and one-half hours. Make one quart flour into biscuit dough and one-half hour before serving drop in small lumps of the dough. Be sure there is water enough to cover meat entirely when dumplings are put in and cover closely for twenty minutes. Potatoes may be cooked with it if desired. REMARKS ON POULTRY.