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The 1918 Fanny Farmer Cookbook
enough
hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out
moisture while steaming, and steam forty−five minutes. Serve on a platter surrounded with
Tomato Sauce. Veal may be used in place of mutton.
5
1
Breast of Lamb
Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six
cloves, one−half tablespoon salt, one−half teaspoon peppercorns, and one−fourth cup each
carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out
easily.
in
Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip
crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces
cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and
in deep fat.
of
fried
Chapter XIII − LAMB AND MUTTON
265
Page
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