Modern cookery for private families by Eliza Acton
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 235
of Mutton
Braised Leg of Mutton 236
Leg of Mutton boned and forced 236
A boiled Leg of Mutton, with 237
Tongue and Turnips (_an
excellent receipt_)
Roast or stewed Fillet of 238
Mutton
To roast a Loin of Mutton 238
To dress a Loin of Mutton like 239
Venison
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 240
own Gravy
To broil Mutton Cutlets 241
(_Entrée_)
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 243
Française_ (_Entrée_)
Broiled Mutton Kidneys 244
Oxford receipt for Mutton 244
Kidneys (_Breakfast dish or
Entrée_)
To roast a Fore Quarter of 244
Lamb
Saddle of Lamb 245
Roast Loin of Lamb 245
Stewed Leg of Lamb, with white 245
Sauce (_Entrée_)
Loin of Lamb stewed in butter 246
(_Entrée_)
Lamb or Mutton Cutlets, with 246
Soubise Sauce (_Entrée_)
Lamb Cutlets in their own 246
Gravy
Cutlets of cold Lamb 246