This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
To mince the heart, the tongue, the kidneys, and a part of the liver of the sheep, with a third of its weight in fat bacon, two anchovies chopped small, and the crumb of a penny-roll grated, a salt-spoonful of grated lemon. - peel, pepper, salt, two eggs beaten, and a glass of wine; mix all well together; butter and mould; put in the mixture, and let it boil for two hours: or it may be boiled in a veal caul.
Take any joint of mutton, put it into a pot with a good many onions cut small, and as many vegetables as can be obtained to add to it; two table-spoonfuls of vinegar, five of port wine; season it with black and red pepper; add a spoonful of flour, and, if at hand, four dessert-spoonfuls of Harvey's sauce and essence of anchovies. Cover the meat with water, and let it stew one and a half hour; it should be stirred frequently to prevent it from burning, as there should be only-water sufficient to cook it. Should there be a steam apparatus do not add the water. This is an excellent dish in camp, and it also suits a family where there are many persons to be fed from one joint. A fowl may be added to or substituted for the mutton.
Take eight tongues of an equal size; let them disgorge in a little water and flour, and next blanch them. When thoroughly blanched, put them in a stew-pan, to braise them. In case you should have a braise of beef, or of mutton, or any others, they will all equally answer the purpose for sheep's tongues; when they are done, peel them and cut them in two. Dish them miroton way, and cover them with the sauce of the haricot, the turnips of course being put in the middle. It is customary in French cookery to call any thing made with turnips haricot.
Take a shoulder of mutton that has been kept for some while; bone it without taking off the thin skin that is found near the joint; powder it over with a little pepper and salt. Then pass a piece of packthread round, as tailors do round a button, fasten the packthread, and mould the shoulder of mutton quite round. You must preserve the knuckle so that it may resemble a bagpipe. Braise it, and season it well. After having drained and glazed it, send it up with either endive or sorrel.
N. B. It may also be stuffed and larded, and a floweret larded in the top part, and sent up with white beans a la Lyon-naise. This is also a common dish.
Meat Safe, of wood and wire.
This is the favorite and indeed the best joint. Do not put it too near the fire at first, when it gets heated baste it well; the fire should be quick, clear, but not fierce; the usual weight of a fore-quarter is between nine and eleven pounds, it will take two hours; when it is done, separate the shoulder from the ribs, but before it is quite taken off lay under a large lump of butter, squeeze a lemon, and season with pepper and salt; let it remain long enough to quite melt the butter, then remove the shoulder and lay it on another dish.
Fore-Quarter of Lamb.
 
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