. The Boston Cooking School magazine of culinary science and domestic economics. Lamb Chops en Casserole a little underdone, as it will cook moreon the plank. Have the plank welloiled and hot. Set the fish in thecenter of it, and brush it with ready a quantity of mashed andwell-seasoned potato, beaten very thoroughly, then gradually beat in ascant tablespoonful of lemon juice. Lamb Chops en Casserole Buy chops from a neck of lamb,having them cut about three-fourths SEASONABLE RECIPES 475 an inch thick. For four chops, brownfour level tablespoonfuls of butter orfat from the top of t
. The Boston Cooking School magazine of culinary science and domestic economics. Lamb Chops en Casserole a little underdone, as it will cook moreon the plank. Have the plank welloiled and hot. Set the fish in thecenter of it, and brush it with ready a quantity of mashed andwell-seasoned potato, beaten very thoroughly, then gradually beat in ascant tablespoonful of lemon juice. Lamb Chops en Casserole Buy chops from a neck of lamb,having them cut about three-fourths SEASONABLE RECIPES 475 an inch thick. For four chops, brownfour level tablespoonfuls of butter orfat from the top of the soup kettle;add six tablespoonfuls of flour andstir and cook until browned; add half water will not boil, but keep hot, forabout twenty-five minutes. Drain,cover with cold water and when coldremove the shells. Cut a slice fromthe round ends, that the eggs may. Egg-and-Anchovy Paste Salad a teaspoonful of salt, the same ofpaprika and one pint of broth or boil-ing water, with a teaspoonful of beefextract; stir until boiling, then pourover the chops in a casserofe, coverand let cook three hours or until ten-der. Have ready a cup, each, ofcooked peas and stringless beans andpart of a carrot, cut in strips and cookedtender. Skim the fat from the topof the sauce, add the vegetables and,when all are hot, serve in the cas-serole. For individual service, cas-seroles about five inches in diametermay be had; in one of these dispose achop, about one-fourth a cup, each,of peas and string beans and a table-spoonful of the carrot. Cover andset into the oven, until the dish andcontents are very hot. The individualdishes may be used for cooking, but itis best to cook all together and usethe individual dishes simply for serving. Egg-and-Anchovy Paste Salad Cover the required number of eggswith boiling water; let stand where the stand level, then cut down thr
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
