|
Classic
Cook Books
< last page | next page >
page 44
LAMB.
TO ROAST THE FORE-QUARTER.
THE fore-quarter should always be roasted and served with mint sauce in a boat;
chop the mint small and mix it with vinegar enough to make it liquid, sweeten it
with sugar.
The hind-quarter may be boiled or roasted, and requires mint sauce; it may also
be dressed in various ways.
BAKED LAMB.
CUT the shank bone from a hind-quarter, separate the joints of the loin, lay it
in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few
cloves of garlic, a pint of water and a dozen large ripe tomatos with the skins
taken off, bake it but do not let it be burnt, thicken the gravy with a little
butter and brown flour.
FRIED LAMB.
SEPARATE the leg from the loin, cut off the shank and boil the leg; divide the
loin in chops, dredge and fry them a nice brown, lay the leg in the middle of
the dish, and put the chops around, pour over parsley and butter, and garnish
with fried parsley.
The leg cut into steaks and the loin into chops, will make a fine fricassee, or
cutlets.
TO DRESS LAMB'S HEAD AND FEET.
CLEAN them very nicely, and boil them till tender, take off the flesh from the
head with the eyes, also
< last page | next page >
Classic
Cook Books
|
