The Young Housekeeper's Friend; Or, a Guide to Domestic Economy and Comfort - Softcover
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1846 edition. Excerpt: ...boiled well. It requires a little more time in proportion to the size than mutton; as the latter is good a little rare, while lamb is neither good nor healthy unless well done. Let the general directions about boiling be carefully observed. See recipe for mutton broth under the head of Convenient Dishes, &c. MUTTON CHOPS. BOAST LAMB. 93 MUTTON CHOPS.--9. Cut the pieces from the loin or the best part of the neck; take off the most of the fat. Dip them in a beaten egg or not, as you prefer, strew over them crumbs of cracker or bread, sprinkle them with salt and cut parsley, and fry them in a very little butter. Two or three slices of salt pork or a little lard may he substituted for butter. When the chops are done, lay them in a hot dish; pour a teacupful of hot water into the frying-pan, dredge in a little flour, and as it boils up, stir it thoroughly; then pour it over the chops. Mutton chops are very good broiled; and steaks, cut from a good leg which has been kept several days, are as fine as any meat can be for this purpose. KOAST LAMB. 10. If it is a hind quarter and very fat, take off the thickest from the kidneys; place it on the spit as you would wish to have it lie on the dish, a little drawn up. Do exactly as in roasting beef. An hour and a half will suffice to roast a quarter weighing five or six pounds. There is generally more fat from a good piece of lamb than will be used for gravy; therefore, pour or dip it off as in case of the beef and mutton. The breast of lamb is very sweet and requires about as much roasting as the leg. FORE QUARTER, OR BREAST OF LAMB BROILED. 11. Lay it upon the gridiron, the ribs down; do not have the coals very hot. Lay a tin sheet on it, and set upon it a flatiron, or some other weight. Be very...
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- PublisherTheClassics.us
- Publication date2013
- ISBN 10 1230252231
- ISBN 13 9781230252230
- BindingPaperback
- Number of pages62
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