The 1918 Fanny Farmer Cookbook

with

salt and pepper, place or rack in dripping−pan, and dredge meat and bottom of pan with flour.

Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes

afterwards until meat is done, which will take about one and three−fourths hours. It may be

necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be

boned and stuffed for roasting. See Stuffing, under Braised Mutton.

Make gravy, following directions for Roast Beef Gravy on page 202, or serve with Currant

Jelly Sauce.

To Carve a Leg of Lamb. Cut in thin slices across grain of meat to the bone, beginning at

of the leg.

top

Lamb Bretonne

Serve hot thinly sliced roast lamb with

Beans Bretonne. Soak one and one−half cups pea beans over night in cold water to cover,

drain, and parboil until soft; again drain, put in earthen−ware dish or bean pot, add tomato

sauce,

cover, and cook until beans have nearly absorbed sauce.

Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned

pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely

chopped,

one−fourth cup butter, and two teaspoons salt.

Saddle of Mutton

Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and

pepper, place on rack in dripping−pan, and dredge meat and bottom of pan with flour. Bake in

hot oven one and one−fourth hours, basting every fifteen minutes. Serve with Currant Jelly

Sauce.

To Carve a Saddle of Mutton, cut this slices parallel with backbone, then slip the knife

and separate slices from ribs.

under

Chapter XIII − LAMB AND MUTTON

259