Cut it in slices, put over it salt and pepper; broil it nicely, and pour
on some melted butter with chopped parsley after it is dished.
* * * * *
_ Directions for cleaning Calf's Head and Feet, for those who live in
the country and butcher their own meats._
As soon as the animal is killed, have the head and feet taken off, wash
them clean, sprinkle some pounded rosin all over the hairs, then dip
them in boiling water, take them instantly out, the rosin will dry
immediately, and they may be scraped clean with ease; the feet should be
soaked in water three or four days, changing it daily; this will make
them very white.
* * * * *
LAMB.
TO ROAST THE FORE-QUARTER, &c.
The fore-quarter should always be roasted and served with mint sauce in
a boat; chop the mint small and mix it with vinegar enough to make it
liquid, sweeten it with sugar.
The hind-quarter may be boiled or roasted, and requires mint sauce; it
may also be dressed in various ways.
* * * * *
BAKED LAMB.
Cut the shank bone from a hind-quarter, separate the joints of the loin,
lay it in a pan with the kidney uppermost, sprinkle some pepper and
salt, add a few cloves of garlic, a pint of water and a dozen large ripe
tomatoes with the skins taken off, bake it but do not let it be burnt,
thicken the gravy with a little butter and brown flour.
Pages:
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57