CHAPTER XII.
MUTTON AND LAMB.
| Page | |
| Different joints of Mutton | [233] |
| When in season | [233] |
| To choose Mutton | [233] |
| To roast a Haunch of Mutton | [234] |
| Roast Saddle of Mutton | [235] |
| To roast a Leg of Mutton | [235] |
| Superior receipt for roast Leg of Mutton | [235] |
| Braised Leg of Mutton | [236] |
| Leg of Mutton boned and forced | [236] |
| A boiled Leg of Mutton, with Tongue and Turnips (an excellent receipt) | [237] |
| Roast or stewed Fillet of Mutton | [238] |
| To roast a Loin of Mutton | [238] |
| To dress a Loin of Mutton like Venison | [239] |
| Roast Neck of Mutton | [239] |
| To Roast a Shoulder of Mutton | [239] |
| The Cavalier’s broil | [240] |
| Forced Shoulder of Mutton | [240] |
| Mutton Cutlets stewed in their own Gravy | [240] |
| To broil Mutton Cutlets (Entrée) | [241] |
| China Chilo | [241] |
| A good family stew of Mutton | [242] |
| An Irish stew | [242] |
| A Baked Irish stew | [243] |
| Cutlets of cold Mutton | [243] |
| Mutton Kidneys à la Française (Entrée) | [243] |
| Broiled Mutton Kidneys | [244] |
| Oxford receipt for Mutton Kidneys (Breakfast dish or Entrée) | [244] |
| To roast a Fore Quarter of Lamb | [244] |
| Saddle of Lamb | [245] |
| Roast Loin of Lamb | [245] |
| Stewed Leg of Lamb, with white Sauce (Entrée) | [245] |
| Loin of Lamb stewed in butter (Entrée) | [246] |
| Lamb or Mutton Cutlets, with Soubise Sauce (Entrée) | [246] |
| Lamb Cutlets in their own Gravy | [246] |
| Cutlets of cold Lamb | [246] |