The Toronto Cook Book

To bone a piece of meat a French knife is almost a necessity, and in preparing a leg of lamb or mutton the meat must be cut away very carefully in order to remove the bone without spoiling the shape. Prepare a dressing by moistening two cups of bread crumbs (from the inside of the leaf) with one-half cup of melted butter. Season with salt, pepper and thyme, or with a little onion, if desired. Add a very little water and place in the meat, skewering the ends into shape. Have oven very hot and place meat in pan, adding neither water nor seasoning until the surface is seared over. Then reduce the gas flame, dredge meat lightly with flour and the seasonings, and pour one cup of boiling water in the pan. Baste the meat with this every ten or fifteen minutes (unless a covered roasting pan is used), and roast about an hour and a half, if weighing six pounds. Serve with a brown sauce made from two tablespoons of flour and the drippings in the pan, with a pint of stock made by cooking the bones in water very slowly until it is well flavored. Curry of Mutton Any piece of cold roast or boiled mutton may be used for this dish. If none is at hand, boil until tender about one and a half pounds of mutton, and when tender place in a skillet two level teaspoons of butter, allow it to melt, and when hot add one large onion cut into very thin slices or chopped fine, and keep it stirred until a delicate brown ; now sprinkle over it two level teaspoons of flour, stir until well mixed, and then add half a pint of the broth in which the mutton was boiled, stir until it thickens, then add the meat, cut into rather small pieces ; mix well with the gravy, add half a lemon sliced, then cover and let simmer gently for about ten minutes. Heap boiled rice in the centre of a platter and arrange the curried mutton around it, or they may be served in separate dishes. Meats, Fowl, Entrees, Gravies abd Fillings 277 Veal Loaf (Delicious) Take three pounds raw veal, half a pound of fat salt pork, slices of chicken or ham, five rolled soda biscuits, one tablespoon chopped mushrooms, juice of one lemon, two teaspoons of poultry seasoning, one dessertspoon salt and one teaspoon pepper, four eggs well beaten, four tablespoons of cream or tomato sauce; add the other ingredients and shape into a compact loaf; put in a bake-pan and cover with slices of salt pork; cook two hours, basting every few minutes. Serve hot with a sauce made in the pan after the loaf has been removed. This is delicious served cold with vegetable salad and mayonnaise dressing. Beef Loaf Two pounds steak put through the mincer, one dessertspoon pepper and one of salt, four eggs, six rolled soda biscuits, a little mustard and red pepper, six tablespoons milk, one large onion, one dessertspoon sage; make into a loaf and cook as a fowl. Veal Loaf Take three and a half pounds veal, fat and lean; one thick slice of fat salt pork; chop the whole raw; take six common crackers pounded fine; two eggs, half cup butter, one tablespoon pepper, a little cloves, and herb to suit taste. Mix all well together and make into a loaf like bread; put into a shallow baking-pan with a little water, cover with bits of butter and dredge flour over it. Bake slowly two hours, basting it as you would meat. This is nice cut in thin slices for a tea dish, and it will keep for some time. Veal Loaf