The Skilful Cook Part 3

These should be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be used for soup.

Aitch Bone, Round, Thick and Thin Flank of Beef.

Those are usually salted and boiled (see directions for boiling salt meat). Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.

Brisket of Beef.

This should be stewed (see directions for stewed brisket).

Leg of Mutton.

This may be roasted, baked, or boiled. If roasted, it should be served with red-currant jelly; if boiled, with caper sauce. Carrots and turnips are liked with boiled mutton.

Shoulder of Mutton.

This may be either roasted or baked. Serve with onion sauce.

Saddle of Mutton.

This may be either roasted or baked. Serve with red-currant jelly.

Neck of Mutton.

This is boiled, and requires long and gentle cooking. Serve with caper sauce.

Fore Quarter of Lamb.

This joint should be roasted or baked. Serve with mint sauce.

Leg of Lamb.

This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with _maitre d'hotel_ sauce.

Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

All these are either roasted or boiled, and served with mint sauce.

Fillet of Veal.

Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted b.u.t.ter, instead of water, for making the gravy.

Breast, Shoulder, and Loin of Veal.

These are all roasted. Thin melted b.u.t.ter is used to make the gravy for them, and cut lemon is served with them.

Knuckle of Veal.

This is boiled, and served with one dessertspoonful of chopped parsley added to one pint of melted b.u.t.ter.

Leg of Pork.

This must be roasted or baked, the skin having been previously scored with a knife. Serve it with apple sauce.

Chine of Pork.

Stuff it with pork stuffing (see Forcemeats) and roast it. Serve with apple sauce.

Spare Rib of Pork.

This is roasted, the skin having previously been scored. Serve it with apple sauce.

Hand of Pork.

Soak it for two or three hours before cooking, and boil it. Serve with pease pudding.

Leg of Pork.

This joint is also salted and boiled. It is served with pease pudding.

To Cook a Ham.

Put into lukewarm water, to which has been added one pint of old ale.

Simmer it very gently until quite tender. For a ham always allow twenty-five minutes to each pound, and twenty-five minutes over. Let it get cold in the liquor in which it boiled, then remove the rind and carefully cover with raspings.

Bacon.

Cook like ham, taking care that it is simmered until perfectly tender.

Remove the skin and cover with raspings.