|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 51
Have the butcher take out the first joint in a leg of mutton; or it can be
done at home by using a very sharp, narrow-bladed knife, and holding it
close to the bone. Rub in a tablespoonful of salt, and then fill with a
dressing made as follows: One pint of fine bread or cracker crumbs, in
which have been mixed dry one even tablespoonful of salt and one of summer
savory or thyme, and one teaspoonful of pepper. Chop one onion very fine,
and add to it, with one egg well beaten. Melt a piece of butter the size
of an egg in a cup of hot water, and pour on the crumbs. If not enough to
thoroughly moisten them, add a little more. Either fasten with a skewer,
or sew up, and roast as in previous directions. Skim all the fat from the
gravy, as the flavor of mutton-fat is never pleasant. A tablespoonful of
currant jelly may be put into the gravy-tureen, and the gravy strained
upon it. The meat must be basted, and dredged with flour, as carefully as
beef. Both the shoulder and saddle are roasted in the same way, but
without stuffing; and the leg may be also, though used to more advantage
with one.
Lamb requires less time; a leg weighing six pounds needing but one hour,
or an hour and a quarter if roasted before an open fire.
ROAST VEAL.
Veal is so dry a meat, that a moist dressing is almost essential. This
dressing may be made as in the previous receipt; or, instead of butter,
quarter of a pound of salt pork can be chopped fine, and mixed with it. If
the loin is used,--and this is always best,--take out the bone to the
first joint, and fill the hole with dressing, as in the leg of mutton. In
using the breast, bone also, reserving the bones for stock; lay the
dressing on it; roll, and tie securely. Baste often. Three or four thin
slices of salt pork may be laid on the top; or, if this is not liked, melt
a tablespoonful of butter in a cup of hot water, and baste with that.
Treat it as in directions for roasted meats, but allow a full half-hour to
the pound, and make the gravy as for beef. Cold veal makes so many nice
dishes, that a large piece can always be used satisfactorily.
ROAST PORK.
Bone the leg as in mutton, and stuff; substituting sage for the sweet
marjoram, and using two onions instead of one. Allow half an hour to the
pound, and make gravy as for roast beef. Spare-ribs are considered most
delicate; and both are best eaten cold, the hot pork being rather gross,
and, whether hot or cold, less digestible than any other meat.
ROAST VENISON.
In winter venison can be kept a month; and, in all cases, it should hang
in a cold place at least a month before using. Allow half an hour to a
pound in roasting, and baste very often. Small squares of salt pork are
sometimes inserted in incisions made here and there, and help to enrich
the gravy. In roasting a haunch it is usually covered with a thick paste
of flour and water, and a paper tied over this, not less than four hours
being required to roast it. At the end of three, remove the paper and
paste, dredge and baste till well browned. The last basting is with a
glass of claret; and this, and half a small glass of currant jelly are
added to the gravy. Venison steaks are treated as in directions for
broiled meats.
BAKED PORK AND BEANS.
Pick over one quart of dried beans, what is known as "navy beans" being
the best, and soak over-night in plenty of cold water.
Turn off the water in the morning, and put on to boil in cold water till
tender,--at least one hour. An earthen pot is always best for this, as a
shallow dish does not allow enough water to keep them from drying. Drain
off the water. Put the beans in the pot. Take half a pound of salt pork,
fat and lean together being best. Score the skin in small squares with a
knife, and bury it, all but the surface of this rind, in the beans. Cover
them completely with boiling water. Stir in one tablespoonful of salt, and
two of good molasses. Cover, and bake slowly,--not less than five
hours,--renewing the water if it bakes away. Take off the cover an hour
before they are done, that the pork may brown a little. If pork is
disliked, use a large spoonful of butter instead. Cold baked beans can be
warmed in a frying-pan with a little water, and are even better than at
first, or they can be used in a soup as in directions given. A teaspoonful
of made mustard is sometimes stirred in, and gives an excellent flavor to
a pot of baked beans. Double the quality if the family is large, as they
keep perfectly well in winter, the only season at which so hearty a dish
is required, save for laborers.
Previous Page
| Next Page
|
|