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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
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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.
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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.
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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.
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| 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.
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