|
Classic
Cook Books
< last page | next page >
page 64
of salt. When the mutton is done garnish with turnips mashed in cream, butter,
pepper and salt, and send it to table with a sauce boat of caper sauce No. 11.
ROAST LEG OF MUTTON
Select a fine, fat leg, cut holes in it, and lard it with fat bacon; season with
parsley, pepper, and salt and put it to bake in a slow oven. Roast it for two
hours, and serve with tomato sauce.
MUTTON STUFFED WITH MUSHROOMS
Chop up half a pint of mushrooms, put them in a stew pan with some chopped
parsley and onion, and a tablespoonful of grated lean and same of fat ham;
season with salt and pepper, add the yolks of four eggs, stir it all together,
and introduce it in the leg by taking out the bone or by making incisions in the
mutton. Bake very brown, froth it up by dusting flour over it, and serve with a
good brown gravy, in which some currant jelly is melted. Sauce No. 28 is very
nice for stuffed leg of mutton.
MUTTON HAUNCH
Let it lie in vinegar and water a few hours before it is put to cook. When
wanted, rub it all over with pepper and salt, and when going to put it in the
oven, cover it with a paste made of flour and water, to keep in the juices while
baking; allow fifteen minutes to each pound of mutton. When half done, take off
the flour paste, baste the meat well and dredge flour over it. Half an hour
before serving, stir into the pan a quarter of a pound of butter, baste the meat
freely, dredge
< last page | next page >
Classic
Cook Books
|
