The 1918 Fanny Farmer Cookbook

taste. Cook until potatoes are soft, then add twelve small onions cooked until soft, then

drained

and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not

be sautéd unless they are desired glazed. Serve from casserole dish.

Mutton Curry

Wipe and cut meat from fore−quarter of mutton in one−inch pieces; there should be three

cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling−point; drain in

colander

and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water,

add three onions cut in slices, one−half teaspoon peppercorns, and a sprig each of thyme and

parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one−fourth

cup

each of butter and flour cooked together; to the flour add one−half teaspoon curry powder,

one−half teaspoon salt, and one−eighth teaspoon pepper. Add meat to gravy reheat, and serve

with border of steamed rice.

Fricassee of Lamb with Brown Gravy

Order three pounds lamb from the fore−quarter, cut in pieces for serving. Wipe meat, put in

kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water,

cool,

sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on

platter, and pour around one and one−half cups Brown Sauce made from liquor in which meat

was cooked after removing all fat. It is better to cook meat the day before serving, as then fat

may be more easily removed.

Mutton Broth

lbs: mutton (from

the neck)

Few grains pepper

quarts cold water

tablespoons rice

teaspoon salt

tablespoons

barley

Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover

with cold water. Heat gradually to boiling−point, skim, then season with salt and pepper.

Cook

slowly until meat is tender, strain, and remove fat. Reheat to boiling−point, add rice or barley,

and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some

Chapter XIII − LAMB AND MUTTON

261