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Stir in sufficient loaf-sugar to sweeten it, and grate some nutmeg into it. By adding to it lemon juice, you may make what is called negus. Having washed a fore-quarter or knuckle of veal, and cracked the bones, put it on to boil with two quarts and a pint of water. Let it boil till the liquid is reduced to one quart, and skim it well. Then strain it, and set it away to cool.

To the cook: "Give this man a cloth and knife and steel, and let him go up to the yard and kill a sheep." Half an hour later Mitchell came back with the carcass wrapped in the cloth. "Here yer are; here's your sheep," he said to the cook. "That's all right; hang it in there. Did you take a forequarter?" "No." "Well, why didn't you? The boss told you to." "I didn't want a fore-quarter.

A hind-quarter of eight pounds will be done in about two hours; a fore-quarter of ten pounds, in two hours and a half; a leg of five pounds will take from an hour and a quarter to an hour and a half; a loin about an hour and a half. Lamb, like veal and pork, is not eatable unless thoroughly done; no one preferring it rare, as is frequently the case with beef and mutton.

For two pounds of meat allow two sliced onions, eight good-sized potatoes, two teaspoonfuls of salt, and half a teaspoonful of pepper. Cover closely, and cook for two hours. Thicken the gravy with one tablespoonful of flour stirred smooth in a little cold water, and serve very hot. The trimmings from a fore-quarter of mutton will be enough for a stew, leaving a well-shaped roast besides.

Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.

Put in pepper, salt, and a little shred mint, and serve all together. LAMB. In purchasing this meat, observe particularly the neck of a fore-quarter. If the vein is bluish, it is fresh: if it has a green or yellow cast, it is stale. In the hind-quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunk, the head is not fresh.

Veal should be well seasoned, and rubbed with lard; when it begins to brown, baste it with salt and water; a large loin will take from two to three hours to roast, the thin part of the fore-quarter an hour; it should be well done; boil up and thicken the gravy. A leg of veal or mutton may be stuffed before baking.

PORK AS LAMB. To dress pork like lamb, kill a young pig four or five months old, cut up the fore-quarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork, steaks, or pies. PORK PIES. Raise some boiled crust into a round or oval form, and have ready the trimming and small bits of pork when a hog is killed.

Make a distribution among your friends." The Captain, somewhat sold, told them to send down a detail, and he would distribute. The detail returned, well loaded, having performed their duty faithfully, with the exception of trimming Sambo's fore-quarter "mighty close," as he phrased it.

And would they take me first, because I am youngest and plumpest? Albert would make good soup bones, and Eric's shoulder serve as a delicious fore-quarter. And by the time we came to the top again, I was all ready to cry. And then, mamma, I did an awful thing. Mr. Mann exclaimed: "Why, Miss Mae, how frightened you look. You are quite white."