174. Leg Of Lamb, Boiled

From an hour and a quarter to an hour and a half. Accompaniments - caper sauce, melted butter, turnips, spinach, carrots, etc.

175. Neck, Boiled

One hour; if very large, an hour and a quarter.

176. Lamb's Head And Pluck

Parboii the lights and a small bit of the liver till it will chop fine, and boil the head in the same liquor; it will take nearly an hour to boil; scald the brains, tied up in a small bag, with five or six sage leaves, chopped very fine; they will take twenty minutes to do; warm the mince in a little of the liquor, seasoned with salt, pepper, and nutmeg; thicken with flour, and half an ounce of butter, and stir in the brains. Take up the head; skin the tongue; pour over the mince; sippets of toasted bread and slices of lemon. The liver, heart, and sweetbread, to be fried, and laid round the dish with slices of bacon; or served in a separate dish, which is preferable, as the liver requires a little brown gravy. Vegetables, turnips, carrots, etc.

Browned

After boiling, wash the head with the yolk of an egg; sprinkle with bread crumbs and chopped parsley, and brown it in a dutch oven, the mince to be poured round it. Some people like the flavour of catsup in the mince; others like a little sliced lemon peel, and a spoonful or two of cream.

177. Boiled Veal

A knuckle, whether of leg or shoulder, will take full two hours. A scrag of neck or breast, an hour and three-quarters to two hours. Sauce, melted butter, parsley and butter, celery, etc.

187. Salmon To Boil

The water should be blood-warm: allow plenty to cover the fish, with a good handful of salt, and a quarter of a pint of vinegar; this makes the fish boil firm. Remove the scum as fast as it rises. Keep it at a very gentle boil from half an hour to an hour, according to the thickness of the fish. When the eyes start, and the fins draw out easily, it is done. Lay the fish-drainer across the kettle a minute or two before shifting the fish. Sauce, lobster, shrimp, anchovy, or parsley and butter. Melted butter is the universal sauce for fish, whether boiled, fried, or baked. Whatever other sauce is served, plain melted butter must never be omitted: we shall therefore only refer to the number of other sauces suitable for particular kinds of fish. Observe, also, potatoes, either boiled or mashed, are the only vegetables eaten with fish, excepting parsnips with salt fish.

188. Broiled Salmon

This is a good method of dressing a small quantity of salmon for one or two persons. It may be cut in slices the whole round of the fish, each taking in two divisions of the bone; or the fish may be split, and the bone removed, and the sides of the fish divided into cutlets of three or four inches each: the former method is preferable, if done neatly with a sharp knife. Rub it thoroughly dry with a clean rough cloth; then do each piece over with salad oil or butter. Have a nice clean gridiron over a very clear lire, and at some distance from it. When the bars are hot through wipe them, and rub with lard or suet to prevent sticking; lay on the salmon, and sprinkle with salt. When one side is brown, carefully turn and brown the other. They do equally well or better in a tin, or flat dish, in an oven, with a little bit of butter, or sweet oil; or they may be done in buttered paper on the gridiron. Sauce, lobster or shrimp.