The Swedish, French, American cook book

Filling. Four tablespoons milk, four tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing. Stir on ice until it begins to thicken; add one small cup cooked cut-up sweetbreads. This can also be made in a large timbale cup. LAMB AND MUTTON ( Agneau et Mouton ) Lamb and mutton come from sheep. There are different grades such as: Spring lamb Canada lamb Lamb Canada mutton Mutton Of these, spring lamb is the best. It should be about six weeks old when slaughtered and cut up into hind quarters and fore quarters. Mutton and lamb are divided into: Neck Tongue Shoulder Legs Loin chops French chops English chops Crown of lamb Saddle Rack Breast Shoulder chops Kidney Lamb Frys The neck is used for mutton broth and stew, with the addition of some of the meat from the shoulder and breast of lamb. The shoulder is used for stews, shoulder chops, and for boning, stuffed and roasted, also boiled, served with caper sauce, etc. The breast of lamb is bought for lamb stew, etc. The ribs are divided into French and English chops and are also called racks and made into a crown, stuffed, roasted, and served as a dinner course with vegetables. The chops are used for differ¬ ent entrees, also broiled and fried. The loin is used as a roast cut in chops, fried, broiled, and breaded. Underneath the loin chops lies the kidney which is used for broiling, served on toast for breakfast, and for kidney stew. The loin chops — called the saddle until the sheep is divided in halves — which is cut from the hip bone to the rib chops, roasted as a main course for dinner. The leg and the loin combined, called the hind quarter , is used as a roast. Can also be divided and the leg used separately in differ¬ ent ways, boiled and served with caper sauce, also boned, stuffed, and roasted as the following recipes will show. LAMB ( AGNEAU ) Lamb is a baby sheep and when it gets older it is called mutton. Lamb and mutton are similarly prepared, only mutton has to be cooked longer than lamb. Roast Leg of Lamb with Mint Sauce Gigot d’ Agneau roti, Sauce Menthe Select a nice leg of lamb; wash well and cut off the bone just showing about one inch from the meat; cut the joint so that the leg does not lie too stiff in the pan; sprinkle with pepper and salt; put water in the pan with some onions and carrots; the fat that comes around the leg wash well and put on top. Roast the lamb in a very hot oven, basting a few times meanwhile. A leg of lamb about six to seven pounds should be roasted from one and a quarter to one and a half hours. When done, put on a hot platter; put a paper frill around the leg bone and garnish with parsley at the other end of the platter; remove all the fat from the pan, add half cup stock; shake it over the fire, then strain. If not sufficiently brown, color with kitchen bouquet. Put this gravy around the meat but do not float the platter too full with the sauce. Serve with potatoes of any kind and green vegetables, with mint sauce, as a roast for dinner. Roast Loin of Lamb ( Longe d’ Agneau, roti )