The 1918 Fanny Farmer Cookbook

Wipe six French Chops, cut one and one−half inches thick. Split meat in halves, cutting to

bone.

Cook two and one−half tablespoons butter and one tablespoon onion five minutes; remove

onion, add one−half cup chopped mushrooms, and cook five minutes; then add two

tablespoons

flour, three tablespoons stock, one teaspoon finely chopped parsley, one−fourth teaspoon salt,

and a few grains cayenne. Spread mixture between layers of chops, press together lightly,

wrap

in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.

Boiled Leg of Mutton

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling−point,

boil

five minutes, and skim. Set on back of range and simmer until meat is tender. When half

done,

add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of

one−half milk and one−half Mutton Stock), two “hard−boiled” eggs cut in slices.

Braised Leg of Mutton

Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in

one−fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one−half bay leaf,

and

a sprig each of thyme and parsley. Add three cups hot water, one and one−half teaspoons salt,

and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours,

uncovering for the last half−hour. Remove from pan to hot platter. Brown three tablespoons

butter, add four tablespoons flour, and stir until well browned; then pour on slowly the

strained

liquor; there should be one and three−fourths cups.

Stuffing

cup cracker

crumbs

/8 teaspoon pepper

/4 cup melted

butter

/2 tablespoon Poultry

Seasoning

/4 teaspoon salt

/4 cup boiling water

Roast Lamb

A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle

Chapter XIII − LAMB AND MUTTON

258