The Myrtle Reed Cook Book Part 57

This may be cooked in a ca.s.serole.

FRICa.s.sEE OF LAMB

Cut the breast of lamb into square pieces, sprinkle with salt, dredge with flour, and brown in b.u.t.ter. Cover with stock or water, add a sliced onion, and simmer until the bones can easily be removed. Take the lamb out, remove the bones, strain the liquid again, reheat, add one quart of sh.e.l.led green peas, and simmer for fifteen minutes.

CURRIED LAMB

Cut the meat from two boiled b.r.e.a.s.t.s of lamb and brown in b.u.t.ter with a chopped onion. Add a tablespoonful of flour and two teaspoonfuls of curry powder. Mix thoroughly and add enough white stock or water to make the required quant.i.ty of sauce. Season with salt, pepper, minced parsley, and grated lemon-peel. Cover and simmer until done. Skim off the fat. Fill a well-b.u.t.tered border mould with plain boiled rice, press firmly into shape, turn out on a hot platter, pour the lamb into the centre, and serve.

INDIAN MUTTON CURRY

Fry four chopped onions in b.u.t.ter, add a teaspoonful of curry powder, a teaspoonful of salt, and one cupful of chopped cooked apples. Add one cupful of cream or more and a tablespoonful of flour blended smooth with a little cold water. Simmer until thick, stirring constantly. Add two pounds of the breast of mutton cut in squares and browned in b.u.t.ter. Simmer until the meat is done, adding more cream if required. Serve very hot.

BLANQUETTE OF MUTTON

Divide a breast of mutton between the ribs. Put into a saucepan with a head of celery cut fine, a small onion, and a bay-leaf. Cover with boiling water or stock, bring to the boiling point, and boil rapidly for five minutes. Skim and simmer slowly for an hour. Take up the meat and reduce the liquid by rapid boiling to a pint. Strain, thicken while stirring with flour browned in b.u.t.ter, take from the fire, add the yolks of two eggs beaten smooth with a little cold water, season with salt and pepper, and pour over the meat. Sprinkle with minced parsley and serve with a border of mashed potatoes or boiled rice.

RAGOUT OF MUTTON

Have three pounds of the breast of mutton cut into squares. Brown in b.u.t.ter, dredge with flour, and add four cupfuls of water. Stir until the liquid thickens, then add a sliced onion and a diced turnip which have been browned in b.u.t.ter, pepper and salt to season, a bay-leaf, and a tablespoonful of minced parsley. Simmer for an hour and a half, take out the bay-leaf, and serve in a ca.s.serole.

BROILED LAMB'S KIDNEYS

Split and skin the kidneys, dip in olive-oil, season with salt, pepper, and grated nutmeg, fasten open with skewers, dip in crumbs, broil, and serve with any preferred sauce.

MUTTON KIDNEYS IN Ca.s.sEROLE

Brown the kidneys in b.u.t.ter and put into the ca.s.serole. Add a sliced onion fried, a slice of bacon, two potatoes, sliced, and two carrots finely minced. Add enough stock or water to cover, put on the lid, and bake slowly for three hours. Serve in the ca.s.serole.

KIDNEY BACON ROLLS

Peel and chop fine a small onion. Mix it with a cupful of bread crumbs, a tablespoonful of chopped parsley, the grated rind of half a lemon, and black pepper, paprika, and grated nutmeg to season. Make to a smooth paste with beaten egg, spread the mixture on thin slices of bacon, and place a small kidney on each. Roll up and fasten with toothpicks or skewers. Put the rolls in a hot oven and bake for twenty minutes. Garnish with parsley and sliced lemon.

DEVILLED KIDNEYS.

Parboil, skin, and split the kidneys, dip in melted b.u.t.ter, season highly with red pepper, and broil. Serve with melted b.u.t.ter and minced parsley.

LAMB STEW WITH DUMPLINGS

Have the lamb cut up into small squares. Cover with cold water, bring gradually to the boil, and cook slowly until it is nearly done. Add three slices of salt pork, cut into dice and fried crisp, two sliced onions, and two or three raw potatoes cut into dice. Cover and cook until the meat is tender. Sift two cupfuls of flour with a spoonful of baking-powder and a pinch of salt. Add enough milk to make a very stiff batter. Drop the dumplings into b.u.t.tered patty pans, place in a steamer and steam over boiling water. Thicken the gravy with a little flour blended smooth with cold milk.

ENGLISH MUTTON STEW

Have three pounds of the breast of mutton cut into squares. Brown in b.u.t.ter with half a dozen onions chopped fine. Dredge with flour, add six cupfuls of stock or water, and cook until it thickens, stirring constantly. Season with salt, pepper, and grated nutmeg, add two chopped carrots, two chopped turnips, a bunch of sweet herbs, and a crushed clove of garlic. Cook for thirty minutes, add one cupful of lima beans, and cook until the beans are done. Skim the liquid, take out the parsley, and serve. This may be cooked in a ca.s.serole, after the meat has been browned.

IRISH STEW

Put trimmed loin mutton chops into a deep pot with alternate layers of seasoned and sliced raw potatoes. Add enough cold water nearly to cover and four each of turnips and onions, cut into small bits. Cover, and simmer slowly until the vegetables are soft, and nearly all the gravy has been absorbed.

STEWED LAMBS' TONGUES

Boil the tongues for an hour and a half. Plunge into cold water and remove the skins. Chop fine a large onion, two slices of carrot, and three slices of turnip. Fry brown in b.u.t.ter, dredge with flour, add two cupfuls of stock or water, and cook until thick, stirring constantly. Season with salt and pepper, a bay-leaf, a pinch of celery seed, and add the sliced tongues. Simmer for two hours. Thicken the gravy with browned flour if required, and remove the bay-leaf. Serve with a border of diced, cooked carrots, and turnips.

PICKLED LAMBS' TONGUES

Cook the tongues for two hours in salted and acidulated water to cover. Drain, put into an earthen jar, pour over boiling spiced vinegar, and let stand for three or four days before using.

FRICa.s.sEE OF LAMBS' TONGUES

Boil five tongues for two hours in salted water. Cool in the water in which they were boiled, skin, and trim. Cut in two lengthwise, season with salt and pepper, dredge with flour, and fry in b.u.t.ter with a little minced parsley. Make a sauce of two tablespoonfuls of grated horseradish, one tablespoonful each of mustard, vinegar, and salad oil, and salt and pepper to season. Serve the sauce separately.

BOILED LEG OF LAMB

Soak the leg for an hour in salted and acidulated water to cover.

Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and boil for an hour and a half in water to cover, seasoning with pepper and sweet herbs. When cooked, drain, take off the cloth, garnish with parsley and sliced lemon, and serve with Caper Sauce.

LAMB POT PIE

Cut three pounds of lean mutton or lamb into squares, removing fat and gristle. Cover with cold water, bring to the boil, and simmer for an hour. Add a cupful of salt pork cut into dice, and fried crisp, and stew half an hour longer. Season with salt, pepper, and kitchen bouquet. Sift together two cupfuls of flour, a pinch of salt, and a heaping teaspoonful of baking-powder. Add enough milk to make a soft dough, roll out, cut into small strips, and drop into the stew. Cover, cook for ten minutes, and serve very hot.

LAMB CROQUETTES

Chop fine a pound and a half of uncooked lamb. Peel and chop one large onion and mix it with the meat. Season with pepper and salt. Shape the mixture into small b.a.l.l.s, cover with cold water, bring to the boil, and simmer slowly until done. Beat the yolks of four eggs with the strained juice of two lemons and a pinch of salt. Cook slowly over boiling water until it begins to thicken, then add slowly one cupful of the water in which the meat b.a.l.l.s were boiled. Cook slowly for ten minutes longer, stirring constantly. Strain the sauce over the b.a.l.l.s and serve very hot.

STUFFED SHOULDER OF LAMB

Remove the bone, fill with seasoned crumbs, and sew up. Cover the bottom of a deep pan with thin slices of salt pork and sliced onion.

Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt and pepper, and pour over a quart of stock. Cook slowly for two hours.

When done, take up the meat, rub the gravy through a coa.r.s.e sieve, reduce by rapid boiling, thicken with browned flour, pour over the meat, and serve with a border of green peas.