Scientific cooking with scientific methods

Use three or four pounds of mutton from the forequarter. Cut meat into cubes with scissors, put in kettle and cover with three pints of cold water, bringing to the boiling-point quickly. Skim and add threefourths of a cup of barley that has been soaked overnight. Simmer until the meat is tender. It will take from one to one and a half hours, cooking slowly. It is well to cover the bones with cold water in another saucepan and cook while the meat and barley cook. Strain the water from bones onto meat when tender. Put two tablespoons of butter into frying-pan and cook one cup each of onion, celery, carrot and turnip for a few moments, and add these to the meat and barley, and cook until the vegetables are tender. Thicken with butter and flour rubbed together. Mutton Broth. 3 pounds neck of mutton. 2 tablespoons rice or 2 quarts water. 2 tablespoons barley. 1 teaspoon salt. * 1 onion, 1 turnip. Remove the skin and fat, and cut into small pieces. Put into kettle with the bones, and cover with cold water. Heat slowly to the boiling-point. Skim and season. Add the onion and turnip. "When the meat is tender, strain and remove the fat. Reheat and add the rice or barley, whichever you desire, and cook until rice or barley is tender. If barley is used, it must be soaked overnight. Scalloped Lamb. Use cold roast lamb. First remove all the outside and cut in thin slices. Cover the bottom of w^ell-buttered baking-dish with buttered cracker crumbs, then a laj^er of the meat, with some boiled macaroni or spaghetti, if you have some; then another layer of the meat and macaroni, and pour over all a highly seasoned tomato sauce, with one sweet-pepper minced fine and added to it. Cover the top with buttered crumbs, and bake for twenty minutes in moderate oven. Lamb Kidneys. Soak, pare, trim and slice six kidneys. Sprinkle with salt and pepper. Cook in hot frying-pan in two tablespoons of butter until brown ; dredge well with flour, and add three-fourths of a cup of hot water, or stock if you have it. Cook for five minutes, and season with onion juice, lemon juice, and a little sherry or Madeira wine. Kidneys want to be cooked quickly or they become tough. By some they are considered a table delicacy. I myself do not enthuse on them. Minced Lamb on Toast. Remove dry and gristly parts from roast lamb. Cut fine, and heat in a little butter in frying-pan. Season with salt, pepper and a little cayenne. Sprinkle with flour, and add enough stock or cream to make a nice gravy, and serve on toast. SWEETBREADS. 113. CHAPTER XIII. SWEETBREADS.