Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 table- spoon of vinegar
- 53 steaks
- vinegar
- sage
Directions
Mutton and The quality of mutton is so varying
Lamb. that when cooked the dish is often a dis-
appointment. The influence of long keeping or " hanging" upon it is even more beneficial than upon
Fat of Mutton. Some cooks trim
Mutton Fat. , . , „ „ , - T,
away every bit of fat from mutton. It is perfectly wholesome, but sometimes gets a taste from coming in contact with the hide or hair of the animal; hence the prejudice. Scrape the outside of the meat well, pulling off the dried skin and cutting away the dark ends.
Unlike beef, other pieces besides the
Pieces to roast. ., , „ , , -, • •,
rib are good for roasting; the loin and haunch are most economical, the shoulder next, the leg next. Koast like beef, see page 35.
Unless the meat is first class, do not roast, but boil it. The leg is oftenest used for this purpose.
Simmer about 12 minutes to the
To boil mutton. , . , . . . , , -, , »
pound ; that is the rule, but very fre- quently the meat when it comes on the table, will be tough, owing entirely to the difference in the qual- ity of the meat. Such meat must be boiled twice as long, or is better cooked in a stew.
The chop is oftenest broiled and is ichops' a famous dish. Cut f in. thick, and broil rare like beef.
Chops and cutlets are excellent fried in fat. See page 40.
Mutton stew. This is the most economical and per-
haps the most satisfactory of all mutton dishes. The inferior parts, as the neck, are as good as any for this purpose. Proceed exactly as with beef stew. A good stew is made from sheep's kidneys.
These may be mentioned because
Sheep tongues. . . . ,
sometimes thrown away or sold very cheap. Clean well, and simmer 1£ hours, with a little pork and onion. Add to the gravy 1 table- spoon of vinegar.
All these recipes for mutton apply to the cooking of lamb ; remembering however, that lamb, like veal, must be thoroughly cooked.
Pork does not need to be kept in order to be ten- der, that is one of its great recommendations to the housekeeper. It is also easily cooked and we m&j lay aside some of the precautions we use regarding beef: The lean of fresh pork however, is apt to dry in cooking.
The leg, the loin and the chine are
Roasting pieces. , ,. . ,, ,, ..
good roasting pieces as well as the rib. Pork is so rich in flavor that it seasons finely a bread crumb dressing, to which add a little sage and vin- egar or chopped pickles. Bake separately, and lay around it when served. Or better, though more trouble, make -holes in the roast and force the stuff- ing in.
Put directly into a hot oven in a pan containing some hot fat, and baste very frequently till done. Allow at least 20 minutes to the pound.
steaks and chops. Steaks and chops are broiled, but the surface must be kept well moistened with butter or beef fat, or they will be dry and tasteless.
Fresh pork is seldom boiled and it is too fat for a stew, though the lean may be selected and cooked like beef stew. It makes also an excellent potpie, or meat pie. See page 46.
Pig's liver is good cooked like beefs liver, and is cheaper. See page 47.
The cooking of this is very simple.
Pork Sausage. T-, , . „ , ,
.bry brown in a trying pan on the stove, or better, set the pan in a hot oven, you will then avoid the sputtering of the fat.