Hand-book for the kitchen and housekeeper's guide: Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes . Saddle.—Carve from A to B thin slices; then carve asC, D. Loin.—If small, should be carved in chops. If large,carve slices the whole length. MEATS. 89. Shoulder.—Cut into the bone at the line 1, and help thinslices of lean from each side; the fat lies at 2. If moremeat is required cut on either side of the line 3. Fore-Quarter of Lamb Roasted. Loosen the sh
Hand-book for the kitchen and housekeeper's guide: Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes . Saddle.—Carve from A to B thin slices; then carve asC, D. Loin.—If small, should be carved in chops. If large,carve slices the whole length. MEATS. 89. Shoulder.—Cut into the bone at the line 1, and help thinslices of lean from each side; the fat lies at 2. If moremeat is required cut on either side of the line 3. Fore-Quarter of Lamb Roasted. Loosen the shoulder from the ribs, round three sides, turnover the shoulder, and take out the blade. Make a nicestuffing of bread-crumbs, lard, salt, pepper, a*nd a littlethyme; put it in the place of the bone; turn it over on theribs, and skewer it down; have the ribs cracked in severalplaces, so it can be carved easily; roast it gently; baste itwhile cooking. Serve with or without, sauce. (See Sauces.) Loin of Lamb Roasted with Tomatoes. Separate the joints of the loin from the leg; place it in apan with the kidney uppermost; season with pepper, salt,and a few cloves, a pint of water, and a dozen ripe tomatoesskinned. Roast it; thicken the gravy with butter and alittle browned flour. Lamb Roasted. Wash it; rub salt and pepper over it; dredge it withflour or bread-crumbs; roast slowly; baste
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Keywords: ., bookcentury1800, bookdecade1870, bookidhandbookfork, bookyear1879
