Take some fine tender steaks, beat them a little, season
with a saltspooaful of pepper and a teaspoonful of salt to
a two-pound steak; put bits of butter, the size of a hickory
nut, over the whole surface, dredge a teaspoonful of floor
over, then roll it np and cut it in pieces two inches long;
put a rich pie paste around the sides' and bottom of a tin
basin; put is the pieces of steak, nearly fill the basin with
water, add a piece of butter the size of a large egg✪ Beefsteak Pie, cut
small, dredge in a teaspoonful of flour, add a little pepper
and salt, lav skewers across the basin, roll a top crust to
half an inch thickness, cut a slit in the center; dip your
fingers in flour and neatly pinch the top and side crust to-
gether all around the edge. Bake one hoar in a quick oven.
BOILED LEG OF MUTTON.
Mutton, water, salt. A leg of mutton for boiling should
not hang too long, as it will not look a good color when
dressed. Gat off the shank-bone, trim the knuckle and
wash and wipe it very clean; plunge it into sufficient boil-
ing water to cover it; let it boil np, then draw the sauce-
pan to the side of the fire, where it should remain till the
finger can be borne in the water. Then place it sufficiently
near the fire, that the water may gently simmer, and be
very careful that it doss not boil fast, or the meat will be
hard. Skim well, add a little salt, and in about two and
one quarter hours after the water begins to simmer, a mod-
erate-sized leg of mutton will be done. Serve with carrots
and mashed turnips, which may be boiled with the meat
and send caper sauce to table with it in a tureen.
Mother's Cook Boost,
ROAST LOIN OP MUTTON.
Loin of mutton, a little salt. Cat and trim off the su- ■
pernaoua fat, and see that the batcher joints the meat prop-
erly, as thereby much annoyance is saved to the carver,
when it comes to table. Have ready a nice clear fire (it
need not be a very wide, large one), pat down the meat,
dredge with flour, and baste well until it is done.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of batter.
Cat the chops from a well-hong, tender loin of mutton, re-
move a portion of the fat, and trim them into a nice shape;
slightly beat and level them; place the gridiron over a
bright, clear fire, rub the bars with a little fat, and lay on
the chops. While broiling, frequently tarn them, and in
about eight minutes they will be done. Season with pepper
and salt, dish them on a very hot dish, rub a small piece of
butter on each chop, and serve very hot and expeditiously.
MUTTON CHOP FRIED.
Cut some fine mutton chops without mneh fat, rub over
both sides with a mixture of salt and pepper, dip them in
wheat flour or rolled crackers, and fry in hot lard or beet
drippings; when both sides are a fine brown, take them on
a hot dish, put a wineglass of hot water in the pan, let it
become hot, stir in a teaspoonful of browned flour, let it
boil up at once, and terra in the pan with the meat.
K«AST POKE.QUARTER OP LAMB.
Lamb, a little salt To obtain the flavor of lamb in
perfection it should not be long kept; time to cool u all
t& Mother's Coos Book.
that is required; and though the meat may be somewhat
thready, the juices and flavor will be infinitely superior to
that of Iamb that has been killed two or three days. Make
up the fire in good time, that it may be clear and brisk
when the joint is pat down. Place it at sufficient distance
to prevent the fat from burning, and baste it constantly till
the moment of serving. Lamb should be .very thoroughly
done without being dried up, and not the slightest appear-
ance of red gravy should be visible, as in roast mutton;
this rule is applicable to all young white meats. Serve with
a little gravy made in the dripping-pan, the same as for
other roasts, and send to table with a tureen of mint aance.
LAMBS' SWEETBREADS. ✪ Lamb's Sweetbreads
Page 26 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take some fine tender steaks, beat them a little, season with a saltspoonful of pepper and a teaspoonful of salt to a two-pound steak; put bits of butter, the size of a hickory nut, over the whole surface, dredge a teaspoonful of flour over, then roll it up and cut it in pieces two inches long; put a rich pie paste around the sides and bottom of a tin basin; put in the pieces of steak, nearly fill the basin with water, add a piece of butter the size of a large egg, cut small, dredge in a teaspoonful of flour, add a little pepper and salt, lay skewers across the basin, roll a top crust to half an inch thickness, cut a slit in the center; dip your fingers in flour and neatly pinch the top and side crust together all around the edge. Bake one hour in a quick oven.
BOILED LEG OF MUTTON.
Mutton, water, salt. A leg of mutton for boiling should not hang too long, as it will not look a good color when dressed. Cut off the shank-bone, trim the knuckle and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about two and one quarter hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat and send caper sauce to table with it in a tureen.
Mother's Cook Book.
ROAST LOIN OP MUTTON.
Loin of mutton, a little salt. Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide, large one), pat down the meat, dredge with flour, and baste well until it is done.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a well-hong, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling, frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously.
MUTTON CHOP FRIED.
Cut some fine mutton chops without much fat, rub over both sides with a mixture of salt and pepper, dip them in wheat flour or rolled crackers, and fry in hot lard or beet drippings; when both sides are a fine brown, take them on a hot dish, put a wineglass of hot water in the pan, let it become hot, stir in a teaspoonful of browned flour, let it boil up at once, and serve in the pan with the meat.
ROAST FORE-QUARTER OP LAMB.
Lamb, a little salt To obtain the flavor of lamb in perfection it should not be long kept; time to cool all
Mother's Cook Book.
that is required; and though the meat may be somewhat thready, the juices and flavor will be infinitely superior to that of Iamb that has been killed two or three days. Make up the fire in good time, that it may be clear and brisk when the joint is pat down. Place it at sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be .very thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible, as in roast mutton; this rule is applicable to all young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts, and send to table with a tureen of mint sauce.
LAMBS' SWEETBREADS.
Records on this page
Beefsteak PieLamb's Sweetbreads