and a heavy weight on top ; cover closely. Shake the
barrel every day for a week, then once a week. If it
does not make brine enough of its own juices in a few
days to cover the meat, pour on water that has
been boiled (when cold) to cover the meat, then pour
the brine all off, stir well and pour it back. If
any scum rises skim it all off before shaking.
The pieces for drying will be salt enough in three and
a half weeks, and for eating. When purchasing a
quarter of beef for corning for winter use, be careful
to select a tender beef of the right age, about 7 or
more years old. A young beef is always tough.
November is the best month to salt beef. Follow
directions for selections of beef for table, under the
the head of baked meats. Beef should be killed three
or four days before salting, according to weather.
Mutton and Lamb.
To roast a leg of either lamb or mutton, it is
prepared the same as beef, only it is improved by
making incisions and placing within finger strips
of salt pork; baste every fifteen minutes. Roast
twelve minutes for every pound of lamb^ and fifteen
for every pound of mutton. The outside must be
brown and crisp. Make a gravy; serve with green
peas, pickles and currant jelly.
A Boiled Leg of Mutton.
Put it in boiling water just enough to cover it, boil
slowly fifteen minutes for every pound. When done,
have just water enough to make the drawn butter of.
Serve with spiced pickles and jam.
Fore Quarter of Lamb, Roasted.
Have the butcher take out the leg bone and shoul-
der blade (which yoy can take home toward a soup)
60 The Queen Cook Book
stuff the cavity with turkey dressing, tie it up, season-
ing right. Bake twelve minutes to the pound. Place
it on the frame and have only a little water in pan,
so as to let the gravy brown when it is baked, then
add water and make the gravy.
Fore Quarter Lamb, Broiled.
This is the most delicious method of cooking lamb.
Choose a young and tender, but small fore quarter;
have it well nicked by the butcher; and forty minutes
before dinner place it on the gridiron over bright
coals, but not too hot; every ten minutes baste it on
both sides with a bit of butter and turn on the gridiron;
send it to table just off the fire and well buttered; it
will make its own gravy; it should be done thoroughly,
that is, past the pink color demanded by French
cooks, but not enough to dry the natural juices of the
meat. Home Messenger.
Lamb Chops.
Lamb chops can be fried or broiled, not cooked
hard, but browned, salted, peppered and buttered.
Can make a gravy for the fried chops.
Roast Leg of Veal.
Prepared the same as lamb, only it requires longer
and more thorough cooking and is always better to
lay bits of salt pork in bottom of pan, or gash it in.
Make a gravy of the brown drippings.
Veal Cutlets.
For veal cutlets it should be cut one-half inch
thick from the leg, cut in right sizes for helping, have
a spoonful of lard and butter each in a hot spider; lay
in the veal and cook well, brown on both sides^ salt
The Queen Cook Book 6i
and pepper the veal first, then dip in beaten egg and
rolled cracker; lay it in spider and brown again. Make
a gravy.
Pickled Tongue Boiled.
Wash it and put it in a kettle of cold water,
boil gently three or four hours, till when you
pierce it with a fork it is tender; then take out and
skin it, trimming off the roots. Do not let the water
boil out. When cold slice it thin, place it on platter,
the pieces overlapping each other all around the platter;
put in the center nasturtium flowers or seeds, and
parsley around the edge. A nice supper dish. It is
also nice \/armed up in milk gravy.
Jellied Tongue.
Page 22
Presented as published in 1895. 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
and a heavy weight on top ; cover closely. Shake the barrel every day for a week, then once a week. If it does not make brine enough of its own juices in a few days to cover the meat, pour on water that has been boiled (when cold) to cover the meat, then pour the brine all off, stir well and pour it back. If any scum rises skim it all off before shaking. The pieces for drying will be salt enough in three and a half weeks, and for eating. When purchasing a quarter of beef for corning for winter use, be careful to select a tender beef of the right age, about 7 or more years old. A young beef is always tough. November is the best month to salt beef. Follow directions for selections of beef for table, under the head of baked meats. Beef should be killed three or four days before salting, according to weather.
Mutton and Lamb.
To roast a leg of either lamb or mutton, it is prepared the same as beef, only it is improved by making incisions and placing within finger strips of salt pork; baste every fifteen minutes. Roast twelve minutes for every pound of lamb, and fifteen for every pound of mutton. The outside must be brown and crisp. Make a gravy; serve with green peas, pickles and currant jelly.
A Boiled Leg of Mutton.
Put it in boiling water just enough to cover it, boil slowly fifteen minutes for every pound. When done, have just water enough to make the drawn butter of. Serve with spiced pickles and jam.
Fore Quarter of Lamb, Roasted.
Have the butcher take out the leg bone and shoulder blade (which yoy can take home toward a soup)
60 The Queen Cook Book
stuff the cavity with turkey dressing, tie it up, seasoning right. Bake twelve minutes to the pound. Place it on the frame and have only a little water in pan, so as to let the gravy brown when it is baked, then add water and make the gravy.
Fore Quarter Lamb, Broiled.
This is the most delicious method of cooking lamb. Choose a young and tender, but small fore quarter; have it well nicked by the butcher, and forty minutes before dinner place it on the gridiron over bright coals, but not too hot; every ten minutes baste it on both sides with a bit of butter and turn on the gridiron; send it to table just off the fire and well buttered; it will make its own gravy; it should be done thoroughly, that is, past the pink color demanded by French cooks, but not enough to dry the natural juices of the meat. Home Messenger.
Lamb Chops.
Lamb chops can be fried or broiled, not cooked hard, but browned, salted, peppered and buttered. Can make a gravy for the fried chops.
Roast Leg of Veal.
Prepared the same as lamb, only it requires longer and more thorough cooking and is always better to lay bits of salt pork in bottom of pan, or gash it in. Make a gravy of the brown drippings.
Veal Cutlets.
For veal cutlets it should be cut one-half inch thick from the leg, cut in right sizes for helping, have a spoonful of lard and butter each in a hot spider; lay in the veal and cook well, brown on both sides, salt
The Queen Cook Book 6i
and pepper the veal first, then dip in beaten egg and rolled cracker; lay it in spider and brown again. Make a gravy.
Pickled Tongue Boiled.
Wash it and put it in a kettle of cold water, boil gently three or four hours, till when you pierce it with a fork it is tender; then take out and skin it, trimming off the roots. Do not let the water boil out. When cold slice it thin, place it on platter, the pieces overlapping each other all around the platter; put in the center nasturtium flowers or seeds, and parsley around the edge. A nice supper dish. It is also nice warmed up in milk gravy.
Jellied Tongue.