Mutton Pot Roast
Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.
Sautéd Salt Pork
Cut salt pork in one fourth inch slices, cover with boiling water, and cook five minutes. Drain, arrange in frying pan, and cook slowly for five minutes, then more rapidly until crisp and brown on both sides.
Salt Pork in Batter
Cut salt pork in thin slices, cover with boiling water, and cook five minutes. Drain and sauté, or dip in [Fritter Batter], and sauté in pork fat or fry in deep fat.
Broiled Kidneys
- 2 kidneys
4 tablespoons cracker crumbs
2 tablespoons butter melted
salt, pepper and lemon juice
Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with [Maître d’Hôtel Butter].