Modern cookery for private families
CHAPTER XII.
MUTTON AND LAMB.
Page
Different joints of Mutton 233
When in season 233
To choose Mutton 233
To roast a Haunch of Mutton 234
Roast Saddle of Mutton 235
To roast a Leg of Mutton 235
Superior receipt for roast Leg 235 of Mutton
Braised Leg of Mutton 236
Leg of Mutton boned and forced 236
A boiled Leg of Mutton, with 237 Tongue and Turnips (_an excellent receipt_)
Roast or stewed Fillet of 238 Mutton
To roast a Loin of Mutton 238
To dress a Loin of Mutton like 239 Venison
Roast Neck of Mutton 239
To Roast a Shoulder of Mutton 239
The Cavalier’s broil 240
Forced Shoulder of Mutton 240
Mutton Cutlets stewed in their 240 own Gravy
To broil Mutton Cutlets 241 (_Entrée_)
China Chilo 241
A good family stew of Mutton 242
An Irish stew 242
A Baked Irish stew 243
Cutlets of cold Mutton 243
Mutton Kidneys _à la 243 Française_ (_Entrée_)
Broiled Mutton Kidneys 244
Oxford receipt for Mutton 244 Kidneys (_Breakfast dish or Entrée_)
To roast a Fore Quarter of 244 Lamb
Saddle of Lamb 245
Roast Loin of Lamb 245
Stewed Leg of Lamb, with white 245 Sauce (_Entrée_)
Loin of Lamb stewed in butter 246 (_Entrée_)
Lamb or Mutton Cutlets, with 246 Soubise Sauce (_Entrée_)
Lamb Cutlets in their own 246 Gravy
Cutlets of cold Lamb 246