Physical culture cook book

the pot. While it is simmering gently, parboil half a cupful of string or lima beans, half a cupful of green peas (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it; put with them two tomatoes sliced, and cook about fifteen minutes. In serving this dish arrange the vegetables around the meat, and pour over them the gravy, which should be thickened with browned flour after the meat and vegetables have been taken from it. 14. Mutton Stew. — Cut up three or four pounds of mutton — one of the cheaper cuts as the shoulder will do — and remove the fat. Put in enough cold water to cover and stew slowly one hour, covered ; then add one slice of onion, salt and stew one and a half hours longer. Thicken the gravy and pour over the meat. If green corn is in season, add the grains from one-half dozen ears one hour before serving. 15. Blanquette of Lamb. — (See blanquette of veal.) The shoulder may be used for this dish, which is delicious if properly done. _> 16. Mutton Cutlets. — These may be cut from the neck, and must be trimmed neatly. Dip each in melted butter, then in egg and bread crumbs; put in a dripping pan, add a very little water and roast quickly, basting often. Serve with thickened gravy or maitre d'hotel sauce. We do not recommend veal. It is an immature meat, but if especially desired the best means of preparing it are as follows : 17. Roast Veal. — Salt a loin of veal, dredge with flour and put in a baking pan with a piece of suet; pour in a little water and roast, basting often. Allow one-half hour to each pound, in rather slow oven. 1 8. Veal Cutlets No. i. — Heat a frying pan and put in some bits of suet and let them melt a little; salt the cutlets and put in the frying pan ; when coated on one side, turn and coat on the other ; then set on the back of the stove, cover the pan and let them cook very slowly three-quarters of an hour; then brown onequarter of an hour longer, thicken the gravy and serve. 19. Veal Cutlets (2). — Cut into neat pieces, salt, dip in egg and cracker dust, and fry in butter. Serve with tomato sauce. 20. Blanquette of Veal. — Cut two pounds of lean veal off the shoulder into pieces; heat a stewpan, wash the meat and put it in, stirring the pieces until they are coated; then add one slice onion, chopped, a little celery and salt to season; set back to simmer gently in its own juices for two and a half hours; put the meat in the center of a hot platter and set in the oven while you make a sauce by pouring one cup of milk or cream in the pan, thickening it with flour and adding one teaspoonful of lemon juice; put little heaps of green peas around the meat, and pour the sauce over all. If canned peas are used, the water must be drained from them, and they must be washed in water and put on to heat with very little water, salt and a good piece of butter.