Baked Veal, Lamb, Mutton, Chicken
From Jane Hamilton's recipes, 1909
Ducks may be seasoned with onions. Use lard for veal and butter or bacon for chickens.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 7. The excerpt below is the record exactly as published.
BAKED VEAL, LAMB, MUTTON, CHICKEN. Have the meats properly cleansed, wash them, rub salt on them, and put them in the oven with sufficient water, — say about three pints of water to a hind quarter of veal, a quart to a quarter of lamb or shoulder of mutton, less to chickens or ducks. The length of time it takes to bake a hind quar- ter of lamb of about ten pounds' weight is about two hours; veal of about ten pounds' weight, about two hours and a half; an or- dinary sized shoulder of mutton takes about an hour and a half; ducks require about the same time; tender chickens will bake in half an hour. When chickens or ducks are baked, first see that they are prop- erly cleansed, then stuff them with stale loaf bread mixed with butter and highly (37) JANE HAMILTON'S RECIPES seasoned with salt and black pepper
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