Lamb And Mutton
Pan-broiled Chops
Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan. Turn as soon as under…
Breaded Mutton Chops
Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain…
Chops à la Signora
Gash French Chops on outer edge, extending cut halfway through lean meat. Insert in each gash a slice of truffle, sprinkle with salt and…
Lamb Chops à la Marseilles
Pan broil, on one side, six French chops, cover cooked side with Mushroom Sauce, place in a buttered bakingdish, and bake in a hot oven…
Chops à la Castillane
Broil six lamb chops, arrange on slices of fried egg-plant, and pour around the following sauce: Brown three tablespoons butter, add three…
Chops en Papillote
Finely chop the whites of three "hard-boiled" eggs and force yolks through potato ricer, mix, and add to three common crackers, rolled and…
Mutton Cutlets à la Maintenon
Re- Wipe six French Chops, cut one and one-half inches thick. Split meat in halves, cutting to bone. Cook two and one-half tablespoons…
Boiled Leg of Mutton
Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of…
Braised Leg of Mutton
Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion…
Roast Lamb
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in…
Lamb Bretonne
Serve hot thinly sliced roast lamb with Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and…
Saddle of Mutton
Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge…
Crown of Lamb
Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each…
Lamb en Casserole
Wipe two slices of lamb cut one and one-fourth inches thick from centre of leg. Put in hot frying-pan, and turn frequently until seared and…
Mutton Curry
Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should be three cupfuls. Put in kettle, cover with cold water, and…
Mutton Broth
3 lbs. mutton (from the neck) 2 quarts cold water 1 teaspoon salt Few grains pepper 3 tablespoons rice or 3 tablespoons barley Wipe meat…
Irish Stew with Dumplings
Wipe and cut in pieces three pounds lamb from the forequarter. Put in kettle, cover with boiling water, and cook slowly two hours or until…
Scotch Broth
Wipe three pounds mutton cut from fore-quarter. Cut lean meat in one-inch cubes, put in kettle, cover with three pints cold water, bring…
Lambs' Kidneys II
Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, sauté in butter, and remove to a hot dish. Cook one-half tablespoon…
Ragout of Kidneys
Soak lambs' kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt and pepper, dredge with flour, and sauté in…
Kidney Rolls
Mix one-half cup stale bread crumbs, one-half small onion, finely chopped, and one-half tablespoon finely chopped parsley. Season with salt…
Scalloped Lamb
Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper. Cover bottom of a buttered baking-dish with…
Blanquette of Lamb
Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups sauce, - sauce made of onefourth cup each of butter and…
Barbecued Lamb
Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding threefourths tablespoon vinegar…
Salmi of Lamb
Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add lamb…
Casserole of Rice and Meat
Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with…
Breast of Lamb
Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-half tablespoon salt, one-half…
Veal
EAL is the meat obtained from a young calf killed when six to eight weeks old. Veal from a younger animal is very unwholesome, and is…
Veal Cutlets
Use slices of veal from leg cut one-half inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregular-shaped…