Lamb en Casserole

Wipe two slices of lamb cut one and one−fourth inches thick from centre of leg. Put in hot
frying−pan, and turn frequently until seared and browned on both sides. Brush over with
melted
butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender.
Parboil three−fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one
tablespoon
bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with
one
cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to 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.

Saddle of Lamb à l’Estragnon

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. Remove to hot serving dish and pour around.

Crown of Lamb

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean
meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew
pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not
left too long, and wrap each bone in a thin strip of fat salt pork or insert in cubes of fat salt
pork
to prevent bone from burning; then cover with buttered paper. Roast one and one−fourth
hours.

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.
Saddle of Mutton, Currant Mint Sauce
Follow directions for Saddle of Mutton, and serve with

Braised Leg of Mutton

Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in
one−fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one−half bay leaf,
and
a sprig each of thyme and parsley. Add three cups hot water, one and one−half teaspoons salt,
and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours,
uncovering for the last half−hour. Remove from pan to hot platter. Brown three tablespoons
butter, add four tablespoons flour, and stir until well browned; then pour on slowly the
strained
liquor; there should be one and three−fourths cups.

Stuffing

1 cup cracker
crumbs
1/8 teaspoon pepper
1/4 cup melted
butter
1/2 tablespoon Poultry
Seasoning
1/4 teaspoon salt
1/4 cup boiling water
Roast Lamb
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle 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.

Mutton Cutlets à la Maintenon

Wipe six French Chops, cut one and one−half inches thick. Split meat in halves, cutting to
bone.
Cook two and one−half tablespoons butter and one tablespoon onion five minutes; remove
onion, add one−half cup chopped mushrooms, and cook five minutes; then add two
tablespoons
flour, three tablespoons stock, one teaspoon finely chopped parsley, one−fourth teaspoon salt,
and a few grains cayenne. Spread mixture between layers of chops, press together lightly,
wrap
in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.

Boiled Leg of Mutton

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling−point,
boil
five minutes, and skim. Set on back of range and simmer until meat is tender. When half
done,
add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of
one−half milk and one−half Mutton Stock), two “hard−boiled” eggs cut in slices.

Chops en Papillote

Finely chop the whites of three “hard−boiled” eggs and force yolks through potato ricer, mix,
and add to three common crackers, rolled and sifted; then add three tablespoons melted butter,
salt, pepper, and onion juice, to taste. Add enough cream to make of right consistency to
spread. Cover chops thinly with mixture and wrap in buttered paper cases. Bake twenty−five
minutes in hot oven. Remove from cases, place on hot platter, and garnish with parsley.

Chops à la Castillane

Broil six lamb chops, arrange on slices of fried egg−plant, and pour around the following
sauce:
Brown three tablespoons butter, add three and one−half tablespoons flour, and stir until well
browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw
ham cut in small cubes in one−half tablespoon butter two minutes. Moisten with two
tablespoons
Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season
with
salt and pepper.

Sandwiches of Chicken Halibut

Cut chicken halibut in thin fillets. Put together in pairs, with Fish or Chicken Force−meat
between, first dipping fillets in melted butter seasoned with salt and pepper and brushing over
with lemon juice. Place in shallow pan with one−fourth cup white wine. Bake twenty minutes
in
hot oven. Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish
with
Tomato Jelly, and serve with Hollandaise Sauce.

Halibut à la Rarebit

Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush over with
melted
butter, place in dripping−pan on greased fish−sheet, and bake twelve minutes. Remove to hot
platter for serving, and pour over it a Welsh Rarebit.

Fillets of Fish à la Bement

Prepare and cook fish same as for Halibut à la Martin. Insert tip of small lobster claw in each
fillet, and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin
circular
slice of truffle. Serve with

Lobster Sauce

Remove meat from a one and one−half pound lobster and cut claw meat
in cubes. Cover remaining meat and body bones with cold water. Add one−half small onion,
sprig of parsley, bit of bay leaf, and one−fourth teaspoon peppercorns, and cook until stock is
reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on
gradually the stock; then add one−half cup heavy cream and yolks two eggs. Season with salt,
lemon juice, and paprika; then add lobster cubes.

Moulded Fish, Normandy Sauce

Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a
sieve
(there should be one and one−third cups). Pound in mortar, adding gradually whites two eggs.
Add one and one−fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a
buttered fish−mould, cover with buttered paper, set in pan of hot water, and bake until fish is
firm. Turn on serving dish and surround with

Halibut à la Martin

Clean two slices chicken halibut and cut into eight fillets. Season with salt, brush over with
lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheesecloth over
fillets, and cook in steamer fifteen minutes. Remove to serving dish, garnish with small
shrimps,
and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and
seasoning to taste with grated cheese and Madeira.

Halibut à la Poulette

A slice of halibut,
weighing 11/2 lbs.
1/8 teaspoon
pepper
2 teaspoons lemon
juice
1/4 cup melted butter
Few drops onion
juice
1/4 teaspoon salt
Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing
butter
in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip
in
butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour,
and
bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour
around
one and one−half cups Béchamel Sauce, and garnish with yolks of two hard−boiled eggs
rubbed
through a strainer, whites of hard−boiled eggs cut in strips, lemon cut fan−shaped, and
parsley.

Fillets of Halibut with Brown Sauce

Cut a slice of halibut weighing one and one−half pounds in eight short fillets, sprinkle with
salt
and pepper, put in greased pan, and bake five minutes; drain, pour over one and one−half cups
Brown Sauce I, cover with one−half cup buttered cracker crumbs, and bake.

Fillets of Haddock, White Wine Sauce

Skin a three and one−half pound haddock, and cut in fillets. Arrange in buttered baking−pan,
pour around fish three tablespoons melted butter, three−fourths cup white wine to which has
been added one−half tablespoon lemon juice, and two slices onion. Cover and bake. Melt two
tablespoons butter, add two tablespoons flour, and pour on liquor drained from fish; then add
one−half cup Fish Stock (made from head, tail, and bones of fish), two tablespoons heavy
cream, yolks two eggs, salt, and pepper. Remove fillets to serving dish, pour over sauce
strained through cheesecloth, and sprinkle with finely chopped parsley.

Baked Shad Roe with Tomato Sauce

Cook shad roe fifteen minutes in boiling salted water to cover, with one−half tablespoon
vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water,
and
place on buttered pan with three−fourths cup Tomato Sauce I or II. Bake twenty minutes in
hot
oven, basting every five minutes. Remove to a platter, and pour around three−fourths cup
Tomato Sauce.

Baked Fillets of Bass or Halibut

Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan,
cover
with buttered paper, and bake twelve minutes in hot oven. Arrange on a rice border, garnish
with parsley, and serve with Hollandaise Sauce II.

Smelts à la Langtry

Split and bone eight selected smelts. Cut off tails, and from tail ends of fish turn meat over
one
inch onto flesh side. Sprinkle with salt and pepper, and brush over with lemon juice. Garnish
with Fish Force−meat forced through a pastry bag and tube, and fasten heads with skewers to
keep in an upright position. Arrange in a buttered pan, and pour around white wine. Cover
with
buttered paper, and bake from fifteen to twenty minutes. Just before taking from oven,
sprinkle
with lobster coral forced through a strainer. Serve with Aurora Sauce.

Baked Stuffed Smelts

Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper,
and brush over with lemon juice. Place in buttered shallow plate, cover with buttered paper,
and bake five minutes in hot oven. Remove from oven, sprinkle with buttered crumbs, and
bake
until crumbs are brown. Serve with Sauce Bearnaise.

Planked Shad with Creamed Roe

Select a roe shad and prepare same as Planked Shad. Parboil roe in salted, acidulated water
twenty minutes. Remove outside membrane, and mash. Melt three tablespoons butter, add one
teaspoon finely chopped shallot, and cook five minutes; add roe, sprinkle with one and one−half
tablespoons flour, and pour on gradually one−third cup cream. Cook slowly five minutes, add
two egg yolks and season highly with salt, pepper, and lemon juice. Remove shad from oven,
spread thin part with roe mixture, cover with buttered crumbs, and return to oven to brown
crumbs. Garnish with mashed potatoes forced through a pastry bag and tube, small tomatoes,
slices of lemon and parsley.

Planked Haddock

Skin and bone a haddock, leaving meat in two fillets. Remove to buttered plank, sprinkle with
salt and pepper, brush over with melted butter and bake thirty minutes. Garnish with mashed
potatoes, outlining the original shape of the fish, making as prominent as possible head, tail,
and
fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish
garnishing with parsley and slices of lemon sprinkled with finely chopped parsley.

Planked Shad or Whitefish

Clean and split a three−pound shad. Put skin side down on a buttered oak plank one inch
thick,
and a little longer and wider than the fish, sprinkle with salt and pepper, and brush over with
melted butter. Bake twenty−five minutes in hot oven. Remove from oven, spread with butter,
and garnish with parsley and lemon. The fish should be sent to the table on plank. Planked
Shad
is well cooked in a gas range having the flame over the fish.

Baked Halibut with Lobster Sauce

Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of
fat salt pork in each gash. Place in dripping−pan on fish−sheet, sprinkle with salt and pepper,
and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion,
two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one−fourth cup
butter and the liquor in pan. Serve with Lobster Sauce.

Hollenden Halibut

Arrange six thin slices fat salt pork two and one−half inches square in a dripping−pan. Cover
with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a two−pound piece of
chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed
and mixed with three tablespoons flour. Cover with three−fourths cup buttered cracker
crumbs
and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty
minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to
brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy
shapes
sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in
pan
in place of butter.

Baked Mackerel

Split fish, clean, and remove head and tail. Put in buttered dripping−pan, sprinkle with salt
and
pepper, and dot over with butter (allowing one tablespoon to a medium−sized fish), and pour
over two−thirds cup milk. Bake twenty−five minutes in hot oven.

Baked Halibut with Tomato Sauce

2 lbs. halibut
1/2 tablespoon sugar
2 cups tomatoes
3 tablespoons butter
1 cup water
3 tablespoons flour
1 slice onion
3/4 teaspoon salt
3 cloves
1/8 teaspoon pepper
Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in baking−pan, pour around half the sauce, and bake thirty−five minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.