Ingredients
- one cup of hot water
- 86 rocky mountain cook book
- six tongues in salted water
- 87 veal
- salt
Directions
Spring lamb is divided into fore and hind quar- ters, the whole of either not being too much to roast at one time. The fore quarter is less expensive than the hind. It should be fresh and thoroughly cooked. Roast in a hot oven, season with flour, salt and pep- per. After fifteen minutes' cooking add one cup of hot water, baste frequently, allowing about twenty minutes to a pound. Serve with mint sauce and green peas or asparagus and new potatoes.
86 ROCKY MOUNTAIN COOK BOOK.
BOILED LAMB TONGUES (Mrs. Lincoln).
Boil six tongues in salted water with the juice of half a lemon until tender. Serve cold with tartare sauce, or pickle them by covering with hot-spiced vinegar.
The flesh of veal should be pink and firm; if it has a white or blue tinge it is unwholesome. It con- tains less nourishment than any other meat and less flavor, so should be highly seasoned, and, like lamb, should be thoroughly cooked.