Miss Cameron's cookery book

Take the shank end of a shoulder of mutton, put in a saucepan, add 1 tablespoonful of vinegar, 1 teaspoonf salt and pepper mixed, cover it with warm water, and stew gently for half an hour, then add 4 small turnips left whole, 3 parsnips, \ of a root of celery, and 4 shallots Stew this all together for three-quarters of an hour more, take out the meat and vegetables, remove the fat fron liquor, thicken it, stir in a spoonful of sharp brown sauce and a tablespoonful of chopped parsley ; put back the meat in it, heat up together for five minutes and serve. Ribs of Lamb au Gratin. Joint the short bones and neck of a rib of lamb, simmer them together, and boil them gently for one hour and simmer with a carrot, an onion, and a bunch of parsley and thyme, a little pepper and salt. When done, put the meat baking-tin, sprinkle with chopped parsley and plenty of crumbs, put small pieces of butter at intervals over it ; it in a moderate oven till it is brown; remove the skin and serve with good gravy and mint sauce in a sauceboal Lamb Outlets with Cucumber. Two lb. best end neck of lamb, 2 eggs, bread crumbs, cucumber, J pint white sauce, \ pint of clear brown sau Sauces), a little hard-boiled yolk of egg rubbed through a sieve. Trim the cutlets very neatly, removing near fat, leave \ inch of bone at end of each, sprinkle pepper and salt, egg f and bread crumbs, and fry in hot fat till a nice golden colour ; dish in a circle. Have the cucumber ready boiled in its skin, and cut into small pieces, stir into the white sauce, season with a little lemon juice, sal pepper, and cayenne ; heat up over the fire, and pour in the centre of the cutlets. Decorate with two hard-boiled egg yolks rubbed through a sieve, and pour the clear sauce around. Cold Entree— Medallions de Veau a la Bar.nne. Three-quarters lb. cold veal passed through a mincing machine, 1/2 lb. cooked ham minced also, \ pint white sauce, I tablespoonful each of chili vinegar and essence of anchovy, i few chopped mushrooms or two truffles, \ oz. of leaf gelaine. Heat the white sauce; add vinegar, anchovy, mushrooms, and gelatine ; flavour well with a little parsley, pepper, and cayenne. When the gelatine is thoroughly melted mix in the minced veal and ham ; spread the mixture out on a wetted baking-sheet, and when set cut into rounds the size tf a tumbler top ; cover each round with white sauce, in which some gelatine has been melted. Decorate with chopped mushroom or truffle. Dish in a circle, with chopped lettuce r ound, and salad and mayonnaise in the centre. Luncheon Quenelle. One lb. fillet of veal, 1/2 lb. of bacon,, 1 tablespoonful of anchovy essence, 1 tablespoonful of Worcester sauce, 1 tablespoonful of chopped parsley, 5 eggs, \ lb. bread crumbs, >epper, salt, and cayenne. Pass the veal and bacon twice through a mincing machine, then pound well in a mortar; add the bread crumbs, Worcester sauce, anchovy essence, parsley, and seasoning. Mix to a smooth paste with the eggs beaten up, shape into a roll, tie in a cloth, sew up, and tie the ends, and boil one and a half hours; take up and Allow to cool. Remove the cloth, glaze over with Liebig glaze (see Sauces), and send to table garnished with watercress or parsley. An onion or clove of garlic can be added to mixture if liked. Lamb Entree. Boil a breast of lamb gently in stock, with plenty of Vegetables, first having tied it with string to keep it in shape; when cooked, remove the string, and take out all the bones; put it on a dish and allow to become cold, then till it is cold, then cover it over with a beaten egg and brown crumbs and bake it for twenty minutes, keeping it well basted. Serve brown caper sauce with it, and garnish it with tomatoes split and grilled. Pork Mould.