Mutton and Cooking Lamb
3. Fore shank.
4. Crown rib.
Boiled-Leg, Loin, Rack (neck end).
Broth-Breast, Head, Rack (best end), Rack (neck end).
Chops-Loin, Rack (best end), Ribs, Sirloin, Shoulder.
Roasted-Chine or saddle, Crown rib, Leg, Loin, Rack (neck end),
Stewed-Neck end, Rack.
Savory herb (minced)
1 teaspoon flour
500 ml gravy
1 tablespoon lemon juice
a. Cut some very thin slices from a cold leg,
or the chump end of a loin.
b. Sprinkle them with pepper, salt,
herbs, and shallot.
c. Fry them in butter, stir in flour.
d. Add gravy and lemon juice.
e. Simmer very gently for about 5 minutes.
f. Serve immediately.
------------------Broiled Shoulder Meat
a. Bone the shoulder.
b. Fill the space with pine nuts.
c. Dust all with flour.
d. Wrap in cheesecloth and plunge,
in a pot of boiling water.
e. Boil rapidly for 5 minutes.
f. Simmer for 2 hours.
g. Serve with caper sauce.
2 tablespoons butter
1 tablespoon flour
1 hard-boiled egg (chopped fine)
2 tablespoons capers
a. Mix butter and flour well.
b. Pour on boiling water till it thicken.
c. Add egg and capers.
Lamb should be one year old.
Eating season should be in summer,
and fall. The rest could be eaten throughout the year.
1500g brisket mutton
1/2 teaspoon chopped parsley
250 ml milk
1/2 teaspoon cayenne pepper
1 tablespoon rice
1 tablespoon butter
1000 ml water
1 teaspoon salt
a. Boil mutton in water with onion,
salt and pepper for about 4 hours.
b. Add rice and cook 1 hour longer.
c. Just before serving, put in butter,
milk and parsley.
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