|
Classic
Cook Books
< last page | next page >
page 52
taken off, and it is cut into four quarters, will weigh six pounds per quarter.
Take a fore-quarter, make several incisions between the ribs, and stuff it with
rich forcemeat; put it in a pan with a pint of water, two cloves of garlic,
pepper, salt, two gills of red wine, and two of mushroom catsup, bake it, and
thicken the gravy with butter and brown flour; it must be jointed, and the ribs
cut across before it is cooked, or it cannot be carved well; lay it in the dish
with the ribs uppermost; if it be not sufficiently brown, add a little burnt
sugar to the gravy, garnish with balls.
TO ROAST A FORE-QUARTER OF SHOTE.
JOINT it for the convenience of carving, roast it before a brisk fire; when
done, take the skin off, dredge and froth it, put a little melted butter with
some caper vinegar over it, or serve it with mint sauce.
TO MAKE SHOTE CUTLETS.
TAKE the skin from the hind-quarter, and cut it in pieces, prepare them in the
way directed for veal cutlets, make a little nice gravy with the skin and the
scraps of meat left, thicken it with butter and brown flour, and season it in
any way you like.
TO CORN SHOTE.
RUB a hind-quarter with saltpetre and common salt, let it lie ten days, then
boil it, and put either carrots or parsnips under it.
< last page | next page >
Classic
Cook Books
|
