Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
432
1148.
Lamb.
Fry
slices
or
chops
of
lamb
in
butter
till
they
are
slightly
browned.
Serve
them
on
a
purée
of
cucumbers,
or
on
a
dish
of
spinach;
or
dip
the
slices
in
bread-crumbs,
chopped
parsley,
and
yolk
of
an
egg;
some
grated
lemon
and
a
little
nutmeg
may
be
added.
Fry
them,
and
pour
a
little
nice
gravy
over
them
when
served.
[WE
LEARN
SOMETHING,
EVEN
BY
OUR
FAILURES.]
1149.
Pork.
Slices
of
cold
pork,
fried
and
laid
on
apple
sauce,
form
an
excellent
side
or
corner
dish.
Boiled
pork
may
also
he
made
into
rissoles,
minced
very
fine
like
sausage
meat,
and
seasoned
sufficiently,
but
not
over
much.
1150.
Round
of
Salt
Beef.
Skewer
it
tight
and
round,
and
tie
a
fillet
of
broad
tape
about
it.
Put
it
into
plenty
of
cold
water,
and
carefully
remove
the
scum;
let
it
boil
till
all
the
scum
is
removed,
and
then
put
the
boiler
on
one
side
of
the
fire,
to
continue
simmering
slowly
till
it
is
done.
Half
a
round
may
be
boiled
for
a
small
family.
When
you
take
it
up,
wash
the
scum
off
with
a
paste-brush--garnish
with
carrots
and
turnips.
1151.
Aitchbone
of
Beef.
Manage
in
the
same
way
as
the
round.
The
soft,
marrow-like
fat
which
lies
on
the
back
is
best
when
hot,
and
the
hard
fat
of
the
upper
corner
is
best
cold.
1152.
Stewed
Brisket
of
Beef.
Stew
in
sufficient
water
to
cover
the
meat;
when
tender,
take
out
the
bones,
and
skim
off
the
fat;
add
to
the
gravy,
when
strained,
a
glass
of
wine,
and
a
little
spice
tied
up
in
a
muslin
bag.
(This
can
he
omitted
if
preferred.)
Have
ready
either
mushrooms,
truffles,
or
vegetables
boiled,
and
cut
into
shapes,
Lay
them
on
and
around
the
beef;
reduce
part
of
the
gravy
to
glaze,
lay
it
on
the
top,
and
pour
the
remainder
into
the
dish.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
