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(Meats) - (The International Jewish Cook Book)

Take a shoulder of mutton--must be young and tender--wash the meat well
and dry with a clean towel. Rub well with salt, ginger and a speck of
pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Put a few pieces of whole mace and a few slices of onion on top; pour a
cup of water into the pan. Cover it up tight and set in a hot oven to
roast, basting frequently. Allow twenty minutes to the pound for
roasting mutton; it should be well done. Add more water if necessary
(always add hot water so as not to stop the process of boiling), skim
the gravy well and serve with currant or cranberry jelly. Pare potatoes
of uniform size and wash and salt them about three-quarters of an hour
before dinner. Lay the potatoes in pan around the roast and sprinkle
them with salt and return to the oven to roast. Let them brown nicely.
Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. In the meantime
pare and cut up the carrots, add these and cover up again. Pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. Cover up again, and when done,
make a sauce as follows: Skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. Brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.
White turnips may be used instead of carrots.

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