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Updated: June 17, 2025
This is a sweet and delicate morsel; for this reason some people prefer the fore-quarter to any other part. Always buy a shoulder of pork for economy, for roasting, or coming to boil. Cut off the leg to be boiled.
The two loins together are called the chine or saddle. The flesh of good mutton is of a bright red, and a close grain, and the fat firm and quite white. The meat will feel tender and springy when you squeeze it with your fingers. The vein in the neck of the fore-quarter should be of a fine blue. Lamb is always roasted; generally a whole quarter at once.
In another place, after detailing the manner in which he assailed a poor animal he says, "I was loading and firing as fast as could be, sometimes at the head, sometimes behind the shoulder, until my elephant's fore-quarter was a mass of gore; notwithstanding which he continued to hold on, leaving the grass and branches of the forest scarlet in his wake. * Having fired thirty-five rounds with my two-grooved rifle, I opened upon him with the Dutch six-pounder, and when forty bullets had perforated his hide, he began for the first time, to evince signs of a dilapidated constitution."
Deacon Slowcome was not, in reality, more surprised at this outbreak than he had been when his "fore-quarter of bloody beef" had been accepted unchallenged, but he professed to be so; and in his elaborate astonishment allowed Janet's remarks about a slight mistake she had made, and about the impropriety of "looking a gift horse in the mouth" to pass unanswered.
A round of beef that is stuffed, will take more than three hours to boil, and if not stuffed, two hours or more, according to the size; slow boiling is the best. A leg of mutton requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless, very large, will boil in an hour.
The brisket of beef, after being corned, may be smoked, and is very good for boiling. Lean pieces of beef, cut properly from the hind-quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter.
FOUR ENTREMETS. Orange fritters; Tapioca pudding; Wine jelly; Potatoes a la Lyonnaise. TWO REMOVES. Roast fore-quarter of lamb; Spring chickens A la Montmorency. FOUR ENTREES. Fillets of ducklings, with green peas; Mutton cutlets a la Wyndham; Blanquette of chicken with cucumbers; Timbale of macaroni a la Milanaise. SECOND COURSE. Pigeons; Leveret. TWO REMOVES. Flemish gauffers; Iced Souffle.
94. =Roast Lamb with Mint Sauce.= Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind-quarter; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced; put it into a quick oven, and roast it fifteen minutes to each pound; when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it.
Close the cans with veal; again press it down very hard, and finish by pouring on clarified butter. Cover the cans closely, and keep them in a dry place. It maybe eaten at tea or supper. Send it to table cut in slices. You may use it for sandwiches. The fore-quarter of a sheep contains the neck, breast, and shoulder; and the hind-quarter the loin and leg.
Lamb brings the same price, either fore-quarter or hind-quarter; therefore it is more profitable to buy a hind-quarter than a fore-quarter; especially as its own fat will cook it, and there is no need of pork or butter in addition. Either part is good for roasting or boiling. The loin of lamb is suitable for roasting, and is the most profitable for a small family.
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