then cover with warm water, add a bunch parsley, two button onions
and Bimmer until meat is done ; skim on fat, take out onions and
parslev, mince the latter finely, return it to the gravy with a pint of
of boiled asparagus tops, add salt and pepper, simmer a few minutes
longer and serve. Canned asparagus may be used. A plain stew
of lamb is nice, first fried as aoove, cooked without vegetables, and
served with its own gravy poured over, flavored with four tablespoons
tomato catsup, or servea with mint sauce. When the leg or shoul-
der is stewed the bone may be removed and the cavity stuffed with
any force-meat preferred. The loin may be stewea whole or in
steaks ; when stewed whole secure the flap with a skewer. Stewed
Mutton is prepared in any of above ways.
Lamb Chops. — ^Trim off the fat from a loin of lamb, cut into chops
tibout three-fouiths inch in thickness, and for Broiled Lainb Chops
proceed as directed in. Broiled Meats, remembering that they require
little cooking and must be done very quickly. Season with pepper and
salt✪ Stewed Lamb with Tomatoes and serve immediately, very hot, garnished with crisped parsley ;
or dish them in a circle round green pease or a mound ojt mashed po-
tatoes. Asparagus, spinach, cauliflower and beans are also served
with lamb or mutton chops, and stuffed baked
tomatoes are nice with them. When chops are cut
from the loin as above,8ome like to have tne kidney
LanbCtaoiM. retained in its place. When chops are made
fipom breast the red bone at the edge should be cut off, and the breast
parboiled in water or broth, with a sliced carrot and two or three
onions, before it is divided into cutlets, which is done by cutting
between every second or third bone. Many prefer to single-bread
lamb chops before broiling, and after dipping in egg some season
with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley.
For Fried Lamb ChopSy choose cutlets or chops about naif an
inch thick and fry in a mixture of butter and currant jelly, half and
half — two tablespoons of each to four cutlets — ^turning to brown
both sides. Season highly with salt and pepper✪ Fried Lamb Chops ^nd serve on hot
platter with the gravy from pan poured over. Or fry plainly by
putting in hot frying-pan, turning quickly to brown both sides and
Keep in the juices, then fr^ until done. Season just before taking
up and serve on hot dish with a gravv made in pan, flavored with
mushroom or tomato catsup, poured over. Or double-bread them
and fry, though some only single-bread cutlets, adding to the sifted
crumbs a seasoning of pepper and salt and a little chopped parsley
or onion and grated lemon peel and pounded mace, if liked. Or first
sear them quickly on each side in frying-pan, then single-bread and
fry or broil. They maybe fried in little butter or drippings, but are
much nicer if dropped into hot fat. Some do not use egg in Dreading cut-
lets but dip them into melted butter or kettle of fat, and roll in crumbs,
then fry as Fritters. Dish as Broiled Chops, and serve with clear
red currant jelly or mushroom, onion or tomato sauce. Fried toma-
MEATS. 423
Page 359 · 2 recipe records on this page
Presented as published in 1890. 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
then cover with warm water, add a bunch parsley, two button onions and Bimmer until meat is done ; skim on fat, take out onions and parslev, mince the latter finely, return it to the gravy with a pint of of boiled asparagus tops, add salt and pepper, simmer a few minutes longer and serve. Canned asparagus may be used. A plain stew of lamb is nice, first fried as aoove, cooked without vegetables, and served with its own gravy poured over, flavored with four tablespoons tomato catsup, or servea with mint sauce. When the leg or shoulder is stewed the bone may be removed and the cavity stuffed with any force-meat preferred. The loin may be stewea whole or in steaks ; when stewed whole secure the flap with a skewer. Stewed Mutton is prepared in any of above ways.
Lamb Chops. — Trim off the fat from a loin of lamb, cut into chops tibout three-fouiths inch in thickness, and for Broiled Lainb Chops proceed as directed in. Broiled Meats, remembering that they require little cooking and must be done very quickly. Season with pepper and salt and serve immediately, very hot, garnished with crisped parsley ; or dish them in a circle round green pease or a mound of mashed potatoes. Asparagus, spinach, cauliflower and beans are also served
with lamb or mutton chops, and stuffed baked tomatoes are nice with them. When chops are cut from the loin as above, some like to have the kidney retained in its place. When chops are made from breast the red bone at the edge should be cut off, and the breast parboiled in water or broth, with a sliced carrot and two or three onions, before it is divided into cutlets, which is done by cutting between every second or third bone. Many prefer to single-bread lamb chops before broiling, and after dipping in egg some season with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley. For Fried Lamb Chops, choose cutlets or chops about half an inch thick and fry in a mixture of butter and currant jelly, half and half — two tablespoons of each to four cutlets — ^turning to brown both sides. Season highly with salt and pepper and serve on hot platter with the gravy from pan poured over. Or fry plainly by putting in hot frying-pan, turning quickly to brown both sides and Keep in the juices, then fr^ until done. Season just before taking up and serve on hot dish with a gravv made in pan, flavored with mushroom or tomato catsup, poured over. Or double-bread them and fry, though some only single-bread cutlets, adding to the sifted crumbs a seasoning of pepper and salt and a little chopped parsley or onion and grated lemon peel and pounded mace, if liked. Or first sear them quickly on each side in frying-pan, then single-bread and fry or broil. They maybe fried in little butter or drippings, but are much nicer if dropped into hot fat. Some do not use egg in Dreading cutlets but dip them into melted butter or kettle of fat, and roll in crumbs, then fry as Fritters. Dish as Broiled Chops, and serve with clear red currant jelly or mushroom, onion or tomato sauce. Fried toma-
Records on this page
Stewed Lamb with TomatoesFried Lamb Chops