The labor world. [volume] (Duluth, Minn.) 1896-current, 1914-10-17
The Economical Leg of Mutton.

quarter OF q pound Of Ian nv veal
them tie ma nss nsen Rssu'g }Ss Rs.sd
Of butter until a smooth paste Is foena-
son IpG Win tn,. dhMEo9 Ssc xiss sys
meg. ana add no tsaspl oonial 81 chop-
Pea barley, three minced anmes aud
me .yolks Of two raw eggs Have the
ton and an the hollow from which Il Vas
taken. With the prepared force meat; than
new up III me , skin end after yrspptng the
WITH good dripping or butter, roast it
s ,a19tt. time . before It is done. serve tho
q garnish Of French beans II prepared.
Tor tho liver dressing Instead Of roast
Nit ta fwo esa i af be praised tass
stewpan and fry the mutton until Il ia
brown on both sides. then add two onions.
s sWo carrots T. an n q turnip, all cut in
bunch b! Of parsley. and some sweet herbs
SIl,,tne nayor Is. not objected to-. two
cloves 2 small blade Of mace. twenty
spoonful 81 salt. half 4 siI Of brandt
and sufficient broth (made from the bone).
W ~ q ~ ass l., been eolored with browning.
then put % the la Of The stevp sxsr and ~
:lst. me meat cook IN 2 moderately hot
WAlRh8 -.
ceeds four pounds rather longer NAV Be
meat should Be- Sa5te Sr1 from es t t'sns
s saa q . sea 1 Wsa ss oa
Keep Y hot while. the sauce is made
from the broth In which the meat was
Se9 aba,;,d h th. rat must be removed and
ssrtspoonful Of tomato catsup and a lit
re re more: salt and pepper added; 1t may
me x % strained round the boned NUT
warm glaze, and the dish garnished with
small tomatoes which have been flied
y M't 1hs 2 e delicate herb stufnng and cooked
7 This Is very: useful Joint for a small
family, and it Is obtained by dividing
the leg Of mutton; the knuckle end can
DO boiled or stewed. and the hllet may
be 1arded and roasted and served with
good sauce and sarnish of mush-t
sreoms.. maeedoine Of vegetables, roast
t may any sl.e otns s. 'p pei1sd
and masked :: with q delicate White
sauce. and praised or .stewed with vege-
move tho bone from the middle or the
INLET and cut out THO. meat to. within
about half an inch Of the edge, taking
the meat twice through a nincinx ma.
chine. then put it into a basin With
teacupful Of fine white bread crumbs.
large tablespoonful OF lean chopped
ham. half an onion, finely minced, a des-
sertspoonful OF chopped parsley, and
then add sufficient beaten egg to moisten
the ingredients (two well whipped yolks
should be sudlcient, and bind them to.
gether. and MI the hllet With the force
meat. Tie It into shape and fry in two
ounces Of warm butter until it ii eveniy
Drowned on both sides; vfhen add some
sliced SOUP vegetables, three cloves,
tWenty-tour black peppers, q teaspoonfui
Of salt, and sufficient brown stock (Which
has been thtckened In tho usual wav with
dour) to about, halt cover It; place 4
piece Of buttered paper over the top
before putting on the lid of the stew
pan, and let the meat cook In e moder-
ately hot oven for three hours, turning
| IT once during tho time. Then reuoYa
/ the meat and add to the sauce q tea
spoonful Of mushroom catsup. a little
browning, o. few drops Of csImina. =
teaspoonfuI Of lemon juice: and two tea
spoonfuls Of cornhour. which has been
mixed to smooth paste with q utfie
cold water. Unite the flllet, place it an
q hot dish and strain the sauce over Il.
and .garnish tho dish at intervals With
small pieces Of caulihower ana HttIo
heaps Of white haFicot bean9 which
have been masked with warm butter and
[ hneay chopped parsley. q . S$s>sss1r7@, =,