The Boston cooking-school cook book

sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on 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. Make gravy, following directions for Roast Beef Gravy on page 202, or serve with Currant Jelly Sauce. =To Carve a Leg of Lamb.= Cut in thin slices across grain of meat to the bone, beginning at top of the leg. Lamb Bretonne Serve hot thinly sliced roast lamb with =Beans Bretonne.= Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until soft; again drain, put in earthen-ware dish or bean-pot, add tomato sauce, cover, and cook until beans have nearly absorbed sauce. [Illustration: KIDNEY LAMB CHOP; RIB CHOP; FRENCH CHOP.—_Page 214._ ] [Illustration: CROWN OF LAMB, PREPARED FOR ROASTING.—_Page 219._ ] [Illustration: SADDLE OF MUTTON AS PURCHASED.—_Page 191._ ] [Illustration: ROAST SADDLE OF MUTTON GARNISHED WITH CIRCULAR PIECES OF TOAST, SMALL CIRCULAR PIECES OF CURRANT JELLY, RADISHES CUT TO REPRESENT FUCHSIAS, AND PARSLEY.—_Page 219._ ] =Tomato Sauce.= Mix one cup stewed and strained tomatoes, one cup white stock, six canned pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely chopped, one-fourth cup butter, and two teaspoons salt. 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. =To Carve a Saddle of Mutton=, cut thin slices parallel with backbone, then slip the knife under and separate slices from ribs. Saddle of Mutton, Currant Mint Sauce