Part 3 (1/2)

These should be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be used for soup.

Aitch Bone, Round, Thick and Thin Flank of Beef.

Those are usually salted and boiled (see directions for boiling salt meat). Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.

Brisket of Beef.

This should be stewed (see directions for stewed brisket).

Leg of Mutton.

This may be roasted, baked, or boiled. If roasted, it should be served with red-currant jelly; if boiled, with caper sauce. Carrots and turnips are liked with boiled mutton.

Shoulder of Mutton.

This may be either roasted or baked. Serve with onion sauce.

Saddle of Mutton.

This may be either roasted or baked. Serve with red-currant jelly.

Neck of Mutton.

This is boiled, and requires long and gentle cooking. Serve with caper sauce.

Fore Quarter of Lamb.

This joint should be roasted or baked. Serve with mint sauce.

Leg of Lamb.

This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with _maitre d'hotel_ sauce.

Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

All these are either roasted or boiled, and served with mint sauce.

Fillet of Veal.

Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted b.u.t.ter, instead of water, for making the gravy.