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Classic
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page 126
The mint sauce is made as follows: Take fresh, young spearmint leaves stripped
from stems; wash and drain them or dry on a cloth, chop very fine, put in a
gravy tureen, and to three tablespoonfuls of mint add two of finely powdered
cut-loaf sugar; mix, and let it stand a few minutes; then pour over it six
tablespoonfuls good cider or white-wine vinegar. The sauce should be made some
time before dinner, so that the flavor of the mint may be well extracted.
TO BROIL THE FORE-QUARTER OF LAMB.
Take off the shoulder and lay it upon the gridiron with the breast; cut in two
parts, to facilitate its cooking; put a tin sheet on top of the meat, and a
weight upon that; turn the meat around frequently to prevent its burning; turn
over as soon as cooked on one side; renew the coals occasionally, that all parts
may cook alike; when done, season with butter, pepper, and salt,-exactly like
beef-steak. It takes some time to broil it well; but when done it will be found
to be equal to broiled chicken, the flavor being more delicate than when cooked
otherwise. Serve with cream sauce, made as follows: Heat a tablespoonful of
butter in a sauce-pan, add a teaspoonful of flour and stir until perfectly
smooth; then add, slowly stirring in, a cup of cold milk; let it boil up once,
and season to taste with salt and pepper and a teaspoonful of finely chopped
fresh parsley. Serve in a gravy boat, all hot.
LAMB STEW.
Cut up the lamb into small pieces (after removing all the fat), say about two
inches square. Wash it well and put it over the fire, with just enough cold
water to cover it well, and let it heat gradually. It should stew gently until
it is partly done; then add a few thin slices of salt pork, one or two onions
sliced up fine, some pepper and salt if needed, and two or three raw potatoes
cut up into inch pieces. Cover it closely and stew until the meat is tender.
Drop in a few made dumplings, made like short biscuit, cut out very small. Cook
fifteen minutes longer. Thicken the gravy with a little flour moistened with
milk. Serve.
PRESSED LAMB.
The meat, either shoulder or leg, should be put to boil in the morning with
water just enough to cover it; when tender, season with salt and pepper, then
keep it over the fire until very tender and the juice nearly boiled out. Remove
it from the fire-place in a wooden chopping-bowl, season more if necessary, chop
it up like hash. Place it in a bread-pan, press out all the juice, and put it in
a cool place to harden. The pressing is generally done by placing a dish over
the meat and putting a flat-iron upon that. Nice cut up cold into thin slices,
and
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