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1036
Enquire within upon everything
·
Robert Kemp Philp
433
1153.
Baked
Brisket
of
Beef.
Brisket
of
beef
may
lie
baked,
the
bones
being
removed,
and
the
holes
filled
with
oysters,
fat
bacon,
parsley,
or
all
three
in
separate
holes;
these
stuffings
being
chopped
and
seasoned
to
taste.
Dredge
it
well
with
flour,
pour
upon
it
half
a
pint
of
broth,
bake
for
three
hours,
skim
off
the
fat,
strain
the
gravy
over
the
meat,
and
garnish
with
cut
pickles.
1154.
Pork,
Spare-rib.
Joint
it
nicely
before
roasting,
and
crack
the
ribs
across
as
lamb.
Take
care
not
to
have
the
fire
too
fierce.
The
joint
should
be
basted
with
very
little
butter
and
flour,
and
may
be
sprinkled
with
fine
dried
sage,
It
takes
from
two
to
three
hours.
Apple
sauce,
mashed
potatoes,
and
greens
are
the
proper
accompaniments,
also
good
mustard,
fresh
made.
1155.
Lamb
Stove
or
Lamb
Stew.
Take
a
lamb's
head
and
lights,
open
the
jaws
of
the
head,
and
wash
them
thoroughly;
put
them
in
a
pot
with
some
beef
stock,
made
with
three
quarts
of
water
and
two
pounds
of
shin
of
beef,
strained;
boil
very
slowly
for
an
hour;
wash
and
string
two
or
three
good
handfuls
of
spinach;
put
it
in
twenty
minutes
before
serving;
add
a
little
parsley,
and
one
or
two
onions,
a
short
time
before
it
comes
off
the
fire;
season
with
pepper
and
salt,
and
serve
all
together
in
a
tureen.
1156.
Roast
Beef
Bones
Roast
beef
bones
furnish
a
very
relishing
luncheon
or
supper,
prepared
with
poached
or
fried
eggs
and
mashed
potatoes
as
accompaniments.
Divide
the
bones,
having
good
pickings
of
meat
on
each;
score
them
in
squares,
pour
a
little
melted
butter
over,
and
sprinkle
with
pepper
and
salt;
put
them
on
a
dish;
set
in
a
Dutch
oven
for
half
or
three
quarters
of
an
hour,
according
to
the
thickness
of
the
meat;
keep
turning
till
they
are
quite
hot
and
brown:
or
broil
them
on
the
gridiron.
Brown
but
do
not
burn
them.
Serve
with
piquant
sauce.
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