To each cup of boiling water in which the mutton was cooked add one tablespoon of flour moistened with a little cold water, one teaspoon vinegar, speck of pepper, and one eighth teaspoon salt. Boil five minutes, stirring till smooth. Add one tablespoon fine chopped parsley, or capers if desired.✪ Gravy for Mutton Recipe, No. 127. Boiled Dinner 4 lbs. corned beef. 1 small French turnip. 2 beets. 6 potatoes. 1 small cabbage. 1 small squash. 2 small carrots. 2 small parsnips.✪ Boiled Dinner 204 SCHOOL KITCHEN TEXTBOOK Wash the meat quickly in cold water and, if very salt, soak it one half hour. Put it in the kettle, cover with boil- ing water, and simmer three to five hours, or until tender. Wash the vegetables, scrape the carrots and parsnips, and cut the cabbage into quarters ; pare the turnip and squash, cut into tlu'ee quarter inch slices, and pare the potatoes. Two hours before dinner-time skim off all the fat from the liquid and add more boiling water. Remove the meat when tender, then put in the carrots, afterward the cabbage and turnip, and one half hour before dinner add the squash, parsnips, and potatoes. Cook the beets separately. When tender take the vegetables up carefully, drain the water from the cabbage by pressing it in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat in the center of a large dish, and serve the carrots, turnips, and potatoes round the edge, with the squash, cabbage, parsnips, and beets in separate dishes. Recipe, No. 128. General Directions for Boiled Meat Large pieces. Wipe and trim; immerse in boiling water to keep juices inside. Skim to improve appearance ; add salt to improve flavor. Cook slowly, with a slight bubbling on one side, to make fibre tender ; rapid boiling washes out connective tissue. Time depends on cubical size; a four pound cube takes more time than the same weight if long and thin. Cook till meat leaves the bone. For corned beef and tongue only slightly salted, use boiling water; if more than three days in the brine, use cold water and heat slowly, or soak for an hour in cold water and then put into boiling water. For ham, soak over night in cold water, put into fresh cold water in large kettle, and cook gently till skin will peel. Salt meat should be kept covered with water, but fresh meat and chickens may have little or much, as preferred. When only a little is used the process is a kind of steaming. LESSON V LEFT OVERS To be able to prepare attractive dishes from the odds and ends that are left over is not only desirable, but should be regarded as a duty; for it is wrong to waste food, even if we have abundant means. By waste we do not mean such remnants of food as are given away or fed to animals, but all good food which is thrown into the refuse barrel or the fire, because there is so little of it. With care not a scrap of food need be wasted. Because there is not enough for an entire meal, or for every member of the family, is no reason for throwing it away. By combin- ing small portions of different foods that will blend agreeably, a large dish may be prepared.

AI-modernized reading of the original text

To each cup of boiling water in which the mutton was cooked add one tablespoon of flour moistened with a little cold water, one teaspoon vinegar, speck of pepper, and one eighth teaspoon salt. Boil five minutes, stirring till smooth. Add one tablespoon fine chopped parsley, or capers if desired. Recipe, No. 127. Boiled Dinner 4 lbs. corned beef. 1 small French turnip. 2 beets. 6 potatoes. 1 small cabbage. 1 small squash. 2 small carrots. 2 small parsnips. Wash the meat quickly in cold water and, if very salt, soak it one half hour. Put it in the kettle, cover with boiling water, and simmer three to five hours, or until tender. Wash the vegetables, scrape the carrots and parsnips, and cut the cabbage into quarters ; pare the turnip and squash, cut into three quarter inch slices, and pare the potatoes. Two hours before dinner-time skim off all the fat from the liquid and add more boiling water. Remove the meat when tender, then put in the carrots, afterward the cabbage and turnip, and one half hour before dinner add the squash, parsnips, and potatoes. Cook the beets separately. When tender take the vegetables up carefully, drain the water from the cabbage by pressing it in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat in the center of a large dish, and serve the carrots, turnips, and potatoes round the edge, with the squash, cabbage, parsnips, and beets in separate dishes. Recipe, No. 128. General Directions for Boiled Meat Large pieces. Wipe and trim; immerse in boiling water to keep juices inside. Skim to improve appearance ; add salt to improve flavor. Cook slowly, with a slight bubbling on one side, to make fibre tender ; rapid boiling washes out connective tissue. Time depends on cubical size; a four pound cube takes more time than the same weight if long and thin. Cook till meat leaves the bone. For corned beef and tongue only slightly salted, use boiling water; if more than three days in the brine, use cold water and heat slowly, or soak for an hour in cold water and then put into boiling water. For ham, soak over night in cold water, put into fresh cold water in large kettle, and cook gently till skin will peel. Salt meat should be kept covered with water, but fresh meat and chickens may have little or much, as preferred. When only a little is used the process is a kind of steaming. LESSON V LEFT OVERS To be able to prepare attractive dishes from the odds and ends that are left over is not only desirable, but should be regarded as a duty; for it is wrong to waste food, even if we have abundant means. By waste we do not mean such remnants of food as are given away or fed to animals, but all good food which is thrown into the refuse barrel or the fire, because there is so little of it. With care not a scrap of food need be wasted. Because there is not enough for an entire meal, or for every member of the family, is no reason for throwing it away. By combining small portions of different foods that will blend agreeably, a large dish may be prepared.

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Gravy for MuttonBoiled Dinner

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