No. 297. Mutton Saddle, Baked or Roasted

$1.45.

A : Medium saddle of mutton ;

B : 1 tsp. salt, dash pepper, and 1 tbsp. flour.

Have butcher dress A by removing skin, cutting the suet in decorations, and rounding into shape ; the backbone may also be removed. Dust with B and bake about 1 hour, carve in strips parallel to backbone and serve with Ctirraul .Jelly Forms No. 276 (Currant Jelly Forms).

No. 298. Mutton Leg, Stuffed

$ 1.00.

A : Leg of mutton, skinned and bone removed ;

B : 1 c. crumbs. 2 tbsps. butter, 3 tbsps. chopped almonds, 1/2 tsp. salt, 1 tsp. parsley, 2 drops Tabasco C : 1 onion, sliced, 1 carrot, cu1 into dice, 1 tomato, sliced, 2 tbsps. celery, diced, 2 sprigs parsley : D : 2 cs. boiling water ; E : 1 tbsp. browned flour.

Stuff A with B, put in roaster over C, pour over D, cover and cook 2 hours. Remove cover, dust with bits of butter, flour, salt, and pepper, and brown. Place on hot dish, add E to liquor in pan ; when boiling, strain and serve in a boat.

No. 299. Veal Cutlet, Broiled

45 cts.

A : 2 lbs. veal from leg, 1/2 inch thick ;

B : 2 tbsps. olive oil, 1 tbsp. parsley, minced, .1/4 tsp. salt, dash pepper ;

C : Juice of 1 orange, and bits of butter or Sorrel Sauce No. 257 (Sorrel Sauce, for Veal).

Marinate A in B 1 hour, broil, sprinkle with C, and

No. 300. Veal Fillets with Cream or Brow

52 cts.

Sauce, Sauted.

A : 2 lbs. cutlet cut into 6 fillets :

B : 1 tbsp. hot butter, 2 tbsps. flour ; cook until smooth, add 1 1/2 cs. hot cream, 1 tbsp. parsley, minced, 1/4 tsp. salt, dash pepper and nutmeg, or Brown Sauce No. 230 (Brown Sauce), and 1 tbsp. Worcestershire sauce and 1/2 tsp. Kitchen Bouquet

Pound A until tender, egg and crumb and saute in buttter or salt pork until light brown on both sides. Place on hot dish, add B to the pan ; when boiling, strain over the fillets and serve.

No. 301. Veal or Lamb Roll

$1.00.

A : Shoulder of veal or lamb, bone removed and inside brushed with 1 tbsp. melted butter mixed with 1/2 tsp.

thyme, 1/2 tsp. sweet marjoram, or 1 tsp. each parsley and onion minced ;

B : 1 onion and 1 carrot, sliced, 1 bay-leaf and sprig of parsley ;

C : 3 slices of pork or bacon, salt, pepper, and flour.

Roll A and tie with string, cover bone with cold water, add B ; when boiling, add A and simmer until tender, put the meat in pan, cover with C, add 1 c. of the meat liquor, bake \ an hour, basting often. Place on hot dish, add 2 tbsps. browned flour to pan ; when boiling, strain over meat and cut in slices.