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Classic
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page 171
BOILED MUTTON WITH CAPER SAUCE.
Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of
mutton and rub salt through it. If it is to be rare, cook about two hours, if
well done, three hours or longer, according to size. Boil a pint of milk,
thicken with flour well blended, add butter, salt, pepper and two table-spoons
of capers, or mint sauce if preferred.--Mrs. E. L. F.
LAMB STEWED WITH PEASE.
Cut the neck or breast in pieces, put it in a stew-pan with some salt pork
sliced thin, and enough water to cover it; cover close and let stew until the
meat is tender, then skim free from scum, add a quart of green pease shelled,
and more hot water, if necessary; cover till the pease are done tender, then add
a bit of butter rolled in flour, and pepper to taste; let simmer for a few
minutes and serve.
LAMB CHOPS.
Trim neatly, broil over a clear fire, season with pepper and salt, and serve
with green pease. The chops may be arranged on the platter in the form of an
oval with the bones lapping one over another.
MUTTON CHOPS.
Season with salt and pepper, put in skillet, cover closely, and fry five
minutes, turning over once; dip each chop in beaten egg, than in cracker or
bread-crumbs, and fry till tender or nicely browned on each side; or put in oven
in a dripping-pan, with a little water, salt and pepper; baste frequently and
bake until brown.
WINTER HOTCH-POTCH.
This can be made of beef or mutton (or for those who are partial to Scotch
cookery, of a sheep's head and feet), one pound of old green pease steeped all
night, one large turnip, three carrots, four leeks, a little parsley (all cut
small with the exception of one carrot, which should be grated), sweet herbs,
pepper and salt. The pease require two hours cooking, the vegetables two hours,
the head three hours, and the feet four hours.--Mrs. E. L. Fay, New York City.
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Classic
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