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Classic
Cook Books
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page 120
blood, and to improve their color; let them remain for rather more than one
hour; then put them into boiling water, and allow them to simmer for about ten
minutes, which renders them firm. Take them up, drain them, brush over the egg,
sprinkle with bread-crumbs; dip them in egg again, and then into more
bread-crumbs. Drop on them a little oiled butter, and put the sweetbreads into a
moderately heated oven, and let them bake for nearly three-quarters of an hour.
Make three pieces of toast; place the sweetbreads on the toast, and pour round,
but not over them, a good brown gravy.
FRICASSEED SWEETBREADS.
If they are uncooked, cut into thin slices, let them simmer in a rich gravy for
three-quarters of an hour, add a well-beaten egg, two tablespoonfuls of cream
and a tablespoonful of chopped parsley; stir all together for a few minutes and
serve immediately.
Mutton and Lamb.
ROAST MUTTON.
The pieces mostly used for roasting are the hind quarter of the sheep, called
the loin and leg, the fore-quarter, the shoulder, also the chine or saddle,
which is the two loins together. Every part should be trimmed off that cannot be
eaten, then wash well and dry with a clean cloth; lay it in your dripping-pan
and put in a little water to baste it with at first; then afterward with its own
gravy. Allow, in roasting, about twelve minutes to the pound; that is, if your
fire is strong, which it should be. It should not be salted at first, as that
tends to harden it, and draws out too much of the blood or juices; but salt soon
after it begins to roast well. If there is danger of its browning too fast,
cover it with a sheet of white paper. Baste it often, and about a quarter of an
hour before you think it will be done dredge the meat very lightly with flour
and baste it with butter. Skim the gravy well and thicken very slightly with
brown flour. Serve with currant jelly or other tart sauce.
BONED LEG OF MUTTON ROASTED.
Take the bone out of a small leg of mutton, without spoiling the skin if
possible, then cut off most of the fat. In the hole whence the bone was taken,
fill with a stuffing made the same as for fowls, adding to it part of an
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