The New England Cook Book, or Young Housekeeper's Guide - Anonymous

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      The saddle, is the best part for roasting, the shoulder and leg are good roasted; but the latter is better boiled, with a piece of salt pork; a tea cup of rice, improves the looks of it. Before putting the mutton down to roast, rub a little butter on it, sprinkle on salt and pepper; cloves, and allspice improve it. Put a small piece of butter in the dripping pan, and baste it frequently, the bony side should be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound.

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      The loin of veal is the best roasting piece, the breast and rack are good roasting pieces, the breast makes a good pot pie. The leg is nice for frying, and when several slices have been cut off for cutlets the remainder is nice boiled with about half a pound of salt pork. Veal for roasting should be salted and peppered, and have a little butter rubbed on it, baste it frequently, and unless the meat is very fat put a small piece of butter in the dripping pan when the meat is put down to roast.

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      Fry three or four slices of pork, when brown take them up. Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, when brown on both sides take it up, stir about half a tea cup of clear water into the gravy, then mix a tea spoonful or two of flour with a little water and turn it in, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the meat. Some people dip the veal into the white of an egg and roll it in pounded bread crumbs before cooking it. It takes nearly an hour to cook this dish.

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      Boil the head two hours together with the lights and feet, put in the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and mash them fine, season them with salt, pepper and butter, sweet herbs if you like, use them as the dressing for the head. Some people prefer part of the liver and the feet for dressing, they are prepared like the brains. The liquor that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion. The liquor should stand till the day after the head is boiled when the fat should be skimmed off.

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      Cut part of a leg of veal into pieces three or four inches broad, sprinkle flour on them, and fry in butter till brown, then turn in water enough to cover the veal, when it boils take off the scum, put in two or three onions, a blade of mace, let it stew gently three quarters of an hour, put in a little salt, pepper and the juice of half a lemon. Take it up, pour the gravy over it. The gravy should be previously thickened with a little flour and water.

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      Boil a piece of lean veal till tender. Then take it up cut it into strips three or four inches long, put it back into the pot, with the liquor it was boiled in, and a couple of tea cups of rice to four lbs. of the veal, put in a piece of butter of the size of a hen's egg, season it with salt, pepper and sweet herbs, stew it gently till the water has nearly boiled away. A little curry powder in this converts it into a curry dish.

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      Take a leg of veal, cut off the shank, and cut gashes in the remainder. Make a dressing of bread soaked soft and mashed, season it with salt, pepper and sweet herbs, chop a little raw pork fine, and put it into the dressing, if you have not pork use a little butter. Fill the gashes in the meat with the dressing, put it in a bake pan with water enough to just cover it, put the remainder of the dressing on top of the meat. For six lbs. of veal, allow two hours steady baking. A leg of veal is nice prepared in this manner and roasted.

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      The fore and hind quarter of lamb are good roasting pieces. Sprinkle salt and pepper on the lamb and turn the bony side towards the fire first, if not fat, rub on a little butter and put a little in the dripping pan, baste it frequently. These pieces are good stuffed like a fillet of veal, and roasted, the leg is also good cooked in the same manner, but it is better boiled with a little pork or salt, allow fifteen minutes boiling to each lb. The breast of lamb is good roasted, broiled, or corned and boiled, it is also good made into a pot pie. The fore quarter with the ribs divided is good broiled, the bones of this as well as of all other kinds of meat when put down to broil should be put toward the fire, a little butter, pepper and salt should be put on it. Lamb is very apt to spoil in warm weather, if you wish to keep a leg several days, put it in brine, it should not be put in with pork, as fresh meat is apt to injure the pork.

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      The shoulder of lamb is good roasted or cooked in the following manner. Score it in chequers about an inch long, rub it over with a little butter and the yolk of an egg, then dip it into finely pounded bread crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till of a light brown. This is good with plain gravy or sauce, made in the following manner, with half a pint of the gravy, (or the same quantity of drawn butter,) put a table spoonful of tomato catsup, the juice of half a lemon, a little salt and pepper.

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      The heart and sweet bread are nice fried plainly, or dipped into the white of an egg and fine bread crumbs, they should be fried in lard.

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      Take out the inwards and wash both the inside and outside of the turkey. Prepare a dressing of either boiled potatoes mashed fine or bread soaked in cold water, the water should be squeezed out of the bread, mash it fine, add a small piece of butter or pork chopped fine, put in pepper, salt, and sweet herbs if you like them, an egg mixed with the dressing makes it cut smoother.

      Fill the crop and body of the turkey with the dressing, sew it up, tie up the legs and wings rub on a little salt and butter. Roast it from two to three hours according to the

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