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#10 - SHEEP

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


MUTTON BROTH.--Boil about two pounds of the neck of mutton with leeks, carrots, one turnip, one parsnip, and a little celery (salt to taste) in five pints of water until the meat is thoroughly done. Prepare cutlets, put the trimmings from the cutlets in the broth. When done, having prepared a carrot, two turnips cut in small dice, and two leeks, strain the stock and put the cutlets in with the prepared vegetables and half a teacupful of rice. Boil two hours gently, skimming well.

MUTTON CUTLETS.--Cut a neck of mutton into chops, and put them into a frying pan and fry them a nice light brown; then put the chops into a stew-pan. Have ready some carrots, turnips, onions, cut and fried, with a little salt, pepper and flour; add them to the chops, also fried a nice brown, with sufficient stock to cover the whole. Let them stew two hours; put the chops round the dish, vegetables in middle.

LAMB STEW WITH PEAS.--Cut the neck or breast into small pieces, put in a stew-pan with some salt pork, sliced thin, and enough water to cover it; cover close, and let it stew until the meat is tender; then skim free from scum, add a quart of green shelled peas, and more hot water if necessary   cover till the peas are done tender   then add a bit of butter rolled in flour and pepper to taste; let simmer for a few minutes, and serve.

General opinion confirms the fact that good mutton or lamb is one of the most wholesome, as well as the most easily digested, of all kinds of meat.