When ready to a turn place on the platter
on its knees ; put on his back a little Chinese doll on
a saddle of blue satin, with reins of smilax, and for a
38 STATESMEN'S DISHES;
bit an ear of popcorn ; wire the cue of the doll so it
will stand out straight, and you will be astonished at
the rate of speed which his pigship is making across
the table. Garnish the dish with holly and mistletoe,
and if you have a lot of merry children about you
will be well paid for your trouble in watching the
pleasure which this jaunty little race-horse will give
them.
AND HOW TO COOK THEM. 89
A SADDLE OF MUTTON.
BY MRS. J. LOWUIE BELL.
(Wife of Superintendent of Railway Mail Service.)
'END for your butcher about November 1, and
order him to take a week in selecting your
Christmas mutton. If you take the shoulder
too, you can get the whole for 18 cents per pound.
Wash the saddle, wrap it in heavy muslin and hang
it where the temperature can be kept below freezing.
Every few days the cloth should be wet with vinegar.
After six weeks' care it is just ready for the Christ-
mas dinner, and should be washed in salt and water,
placed in a large pan and basted frequently. A safe
rule for roasting is twenty minutes to the pound.
Currant jelly should be served with it.✪ A Saddle of Mutton The delicious
flavor depends in part on the carver. He should cut
the slices very thin, and parallel with the backbone.
40 STATESMEN'S DISHES;
BARBACUED MUTTON.
BY UBS. BOSEB Q. MILLS.
(Wife of Representative from Texas.)
£AKE a nice, tender forequarter or only the
ribs of lamb or mutton. Cut it across three
or four times to break the bones, so as to
carve easily. Put it in a flat stove pan, or, better, on
a broiler in front of the fire. Let it broil slowly.
Take a pint of vinegar, add to it two tablespoonfuls
of red pepper (pods cut up fine much the best), tea-
spoonful black pepper, salt to taste and two table-
spoonfuls of butte✪ Barbacued Muttonr. Keep this hot. Make a sponge
of a piece of soft cloth, and all the time the meat is
cooking mop it with dressing. When ready pour on
the rest of the dressing and serve hot.
AND HOW TO COOK TEEM. 41
ROAST TURKEY.
BY MRS. THOS. J. HENDERSON.
(Wife of Representative from Illinois.)
^AKB one loaf of bread, scald it with boiling
water; take the liver of the turkey, one pint
of oysters, two stalks of celery, one raw egg,
two-thirds of a cup of butter; mix and chop together
very fine. Season with salt, pepper and a little nut-
meg✪ Roast Turkey ; dredge the turkey with flour, and put small bits
of butter on the breast, with pepper and salt. Eoast
from two and a half to three hours ; baste frequently
while roasting it.
42
STATESMEN'S DISHES;
ROAST BEEF.
BY MRS W. D. BYNDM.
(Wife of Representative from Indiann.)
jj|HE best pieces for roasting are the tenderloin,
sirloin and rib-pieces — the sixth, seventh and
eighth ribs are best. If you get a rib-piece,
have the butcher take out the bone, and roll and
skewer the meat in shape. If there is much fat on
the surface, cover the roast with a paste of flour and
water✪ Roast Beef. This should be removed half an hour before
the meat is done. Have the oven rather hot, if you
like beef rare, and allow twelve minutes to the pound.
If preferred well done, have the oven moderate and
cook a longer time.
Serve with gravy.
/u 7^uyyy{.
AND HOW TO COOK THEM. 43
ROAST VEAL. ✪ Roast Veal
Page 9 · 5 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
When ready to a turn place on the platter on its knees ; put on his back a little Chinese doll on a saddle of blue satin, with reins of smilax, and for a
bit an ear of popcorn ; wire the cue of the doll so it will stand out straight, and you will be astonished at the rate of speed which his pigship is making across the table. Garnish the dish with holly and mistletoe, and if you have a lot of merry children about you will be well paid for your trouble in watching the pleasure which this jaunty little race-horse will give them.
A SADDLE OF MUTTON.
BY MRS. J. LOWUIE BELL. (Wife of Superintendent of Railway Mail Service.)
SEND for your butcher about November 1, and order him to take a week in selecting your Christmas mutton. If you take the shoulder too, you can get the whole for 18 cents per pound. Wash the saddle, wrap it in heavy muslin and hang it where the temperature can be kept below freezing. Every few days the cloth should be wet with vinegar. After six weeks' care it is just ready for the Christmas dinner, and should be washed in salt and water, placed in a large pan and basted frequently. A safe rule for roasting is twenty minutes to the pound. Currant jelly should be served with it. The delicious flavor depends in part on the carver. He should cut the slices very thin, and parallel with the backbone.
BARBACUED MUTTON.
BY MRS. ROBERT Q. MILLS.
(Wife of Representative from Texas.)
TAKE a nice, tender forequarter or only the ribs of lamb or mutton. Cut it across three or four times to break the bones, so as to carve easily. Put it in a flat stove pan, or, better, on a broiler in front of the fire. Let it broil slowly. Take a pint of vinegar, add to it two tablespoonfuls of red pepper (pods cut up fine much the best), teaspoonful black pepper, salt to taste and two tablespoonfuls of butter. Keep this hot. Make a sponge of a piece of soft cloth, and all the time the meat is cooking mop it with dressing. When ready pour on the rest of the dressing and serve hot.
ROAST TURKEY.
BY MRS. THOS. J. HENDERSON.
(Wife of Representative from Illinois.)
TAKE one loaf of bread, scald it with boiling water; take the liver of the turkey, one pint of oysters, two stalks of celery, one raw egg, two-thirds of a cup of butter; mix and chop together very fine. Season with salt, pepper and a little nutmeg ; dredge the turkey with flour, and put small bits of butter on the breast, with pepper and salt. Roast from two and a half to three hours ; baste frequently while roasting it.
ROAST BEEF.
BY MRS W. D. BYNDM.
(Wife of Representative from Indiann.)
THE best pieces for roasting are the tenderloin, sirloin and rib-pieces — the sixth, seventh and eighth ribs are best. If you get a rib-piece, have the butcher take out the bone, and roll and skewer the meat in shape. If there is much fat on the surface, cover the roast with a paste of flour and water. This should be removed half an hour before the meat is done. Have the oven rather hot, if you like beef rare, and allow twelve minutes to the pound. If preferred well done, have the oven moderate and cook a longer time.
Serve with gravy.
/u 7^uyyy{.
ROAST VEAL.
Records on this page
A Saddle of MuttonBarbacued MuttonRoast TurkeyRoast BeefRoast Veal