To Cook Breast of Lamb

Remove the outer skin, which is apt to make the meat taste woolly if left on, see that the meat is clean and put whole into the kettle and stew until the bones will slip, then remove them, put the meat in a dripping pan, set it in the oven, cover with buttered crumbs, and cook until brown and tender. Make a gravy of the broth left in the kettle, and serve with the lamb.

Breast of Lamb with Tomato Sauce

Proceed same as before until ready to make the gravy, then add as much tomato as broth in making the gravy.

To Cook Sweetbreads

Soak in salt and water to make clear and white, then cook in boiling water until tender, and let cool in the water in which they were cooked. Serve with a mushroom sauce or a white sauce.

To Cook Corned Beef

Soak in cold water until sufficiently freshened. Then put into a sufficient quantity of boiling water to prevent burning. Cook until tender. Cabbage, cauliflower, turnips, spinach, beans or carrots may be appropriately served with corned beef. When one desires, part of the water in which the beef is cooking may be poured into another kettle, and the vegetables cooked in it. The meat flavor which the vegetable takes renders it more palatable, and not less wholesome.

To Boil Ham

If the ham is moldy, scrape with a dull knife until clean, and saw off the bone, if necessary, then soak, skin side up, in cold water, wash with brush, wipe dry, and put to cook, skin side down, in boiling water. Cook until tender, usually about twenty minutes to the inch. If to be served cold, let remain in water in which it is cooked until cold, then skin, slice thin, and serve. Or, after the skin is removed, cover with bread crumbs, moisten with sugar and vinegar, and brown. If to be served hot, take from vessel in which cooked as soon as done, remove the skin, slice, and serve. Ham, if from a young animal, may be wrapped in dough and baked.

To Stew a Fowl

Cut the fowl into pieces suitable for serving. Put in the back, the rib piece, the drumsticks, and all pieces which require the longest cooking, in order of their time to become tender, put the breast on top, and pour over just enough hot water to prevent burning while the fowl cooks. Cover closely, and when it boils move back where it will cook slowly. Salt when nearly done. When done, remove the meat, add milk or chicken broth to make gravy.

A small onion and a blade of mace, big as the thumb nail, stewed with an old hen, brings out the flavor. Celery is next to onion in its ability to mix with things universally, and parsley comes next on the list. Celery is preferable to any other flavoring with boiled chicken or turkey, the other is used for variety. Parsley may always be used with stewed chicken with drawn butter sauce. Celery, oyster, lemon, or caper sauce is appropriate with boiled fowl.

To Fricassee a Fowl

A fricassee differs from a stew in this particular only, - the meat is browned before the water is put in the kettle.

Veal Pot Pie

Cut the veal in medium-sized pieces and simmer in a small quantity of water for an hour. Always choose fat veal. Pour off most of the water, but leave enough to cook dumplings, then thicken and season the poured-off broth, lift the dumplings carefully, and pour over them the gravy.

Dumplings

Class rule: One-half cup of flour, one-eighth teaspoon-ful salt, one level teaspoonful of baking powder, one-quarter cup of sweet milk, one level teaspoonful of butter.

Home rule: Two cups of flour, one-half teaspoonful of salt, four teaspoonfuls of baking powder, one cup of sweet milk, four teaspoonfuls of butter or lard.

Mix the baking powder with a little of the flour. Rub into the remaining flour the butter, add the salt and the baking powder, then put in the milk, stirring as little as possible. Flour the molding board, turn the dumplings onto it, and, without kneading, roll and cut into shapes, and put to cook, or drop into kettle from a spoon.

To Cook Tongue

Soak in plenty of cold water until sufficiently freshened, then skewer the two ends together and put into boiling water and cook gently until tender. Remove from the water in which it has been cooked, plunge into cold water, and let lie a few minutes. Then cut the skin on the under side and peel it back both ways. Serve with a brown tomato sauce made in the following manner: Brown together in the saucepan one and one-half table-spoonfuls of butter and two of flour, add one-half a cup of brown soup stock, and one-half cup strained tomato, cold. Stir constantly until it has boiled a few minutes. Thicken with one and one-half tablespoonfuls of flour stirred into a little water. Smoked tongue is better than pickled tongue. If fresh tongue is used no soaking is necessary.

Beef Round

Beef Round

To Prepare a Calf's or Sheep's Head

Soak and clean thoroughly, put into boiling salted water, and cook until tender. Take off all edible meat, and chop with the brains. Season to taste with onions, salt and pepper, moisten with white sauce (page 53), cover with buttered crumbs, brown in the oven, and serve hot.

To Cook a Pot Roast of Beef

Choose a cut which is too tough for an oven roast. The crossrib cut is usually so. Sear the cut surfaces, and stew in a very little water until tender. Then let the water cook entirely out, and brown the meat in the kettle.

Last Cut Round Steak

Last Cut Round Steak