Breast of Lamb, a la Jardinier

Ingredients

• 2 briskets of mutton
• seasonings
• vegetables
• buttered paper

Method

1. 1

   Chop briskets into strips, place in a baking pan with seasonings and vegetables, cover with buttered paper, and cook until tender.

2. 2

   Prepare a mix of vegetables and serve with gravy from the baking pan.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 274. The excerpt below is the record exactly as published.

Breast of lamb, a la jardiniere (2 bris- kets, 4 lbs 32 cents.) Ragout of beef, a la Creole (meat from soup pot 20, with trimmings 30 cents.) Macaroni au gratin (No. 629; 12 cents.) Summer beats 5, string beans ^, corn 15, rice 7, potatoes 15 (45 cents.) Baked Indian pudding (cheap, 20 cents.) Apple pie, rhubarb pie (4 pies, 28 cents.) Lemon ice cream (2 qts milk, starch, eggs, etc., 38 cents.) Cakes (2 lbs 18 cents.) Nuts, raisins, pickles, cheese crackers (40 cents.) Milk, buttermilk 24, coffee 10, tea, sugar 6, bread 6. Total $399; 40 persons; 10 cents a plate. Eight military cadets arrived shortly before dinner — had to^ add a little here and there but, practicially, the same din- ner was 'sufficient that would have been prepared for 32 — it is but a more thor- ough clean-up of the dishes and a little ekeing out of the corn and ice cream, and a few slices of cake served in place of the departed pudding. In a case like this it is the home folks that go without. 903— Pot-au-Feu or Gravy Soup. Take 3 or 4 pounds of coarse beef, tbt COOKING jFOR profit. 127 neck will do or the long strings of the flank which some butchers sell attached to the f )orter house steaks ; cut in pieces, put it into a jar or pot with 6 quarts of water and set it in the oven while break- fast is going on or at such a time that it may bake 3 hours. Sometime while bak- ing throw into the jar an onion cut small, a piece of carrot, turnip, celery and pars- nip or whichever may be at hand, merely to give a little flavor, but the meat gravy is the characteristic of the soup and not the vegetables. Season with salt and pepper. Take out the meat and reserve it for a side dish. Skim the fat off the soup, add a little flour thickening, boil up and serve with a few squares of toasted bread in the plates. 904— Stewed Codfish and Potatoes. ^ Chop a pound of salt codfish in pieces size of walnuts, steep them a few hours to freshen, boil in water, throw that away and boil again in fresh water and milk ; put in as many potatoes as there are Eieces offish, also a small onion, lumpof utter, pepper, and thicken like white sauce with flour. 905— Breast Of Lamb, a la Jardinier. Chop briskets of mutton lengthwise in strips, put them in a deep bakmg pan with seasonings and vegetables, cover with buttered paper

Cook this with the app: pantry check, scaling, and the assistant.