152 THE HOME, FARM AND BUSINESS CYCLOPEDIA. 



ter instead. Fill the gashes in the meat with part of the dressing, put it 

 in the bake-pan, with just water enough to cover it; put the ivnmiiider 

 of the dressing on top of the meat, and cover it with a heated bake-pan 

 lid. For six pounds of veal, allow two hours steady baking. A leg of 

 veal is nice prepared in this manner, and roasted. 



LAMB. The fore and hind quarters are good roasting pieces. Sprinkle 

 salt and pepper on the lamb, turn the bony side toward the fire first ; if 

 not fat, rub a little butter on it, 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 pound of salt pork. Allow fifteen minutes boiling to each 

 pound of meat. 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 all kinds of 

 meat, when put down to broil, should first be put towards the fire, and 

 browned before the other side is broiled. A littte salt, pepper, and butter, 

 should be put on it when you take it up. 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 with pork, as fresh meat is apt to injure it. Lamb's 

 head, feet, and heart, are good, boiled till tender, then cut off the flesh 

 from the head, cut up the heart, and split the feet in two ; put the whole 

 into a pan, with a pint of liquor they were boiled in, together with a little 

 butter, pepper, salt, and half a teacup of tomato ketchup ; thicken the gravy 

 with a little flour ; stew the whole for a few moments. Pepper-grass or 

 parsley is a pretty garnish for this dish. 



LAMB'S FRY. The heart and sweetbread are nice fried plainly, or 

 dipped into a beaten egg and fine bread crumbs. They should be fried in 

 lard. 



TURKEY. Take out the inwards, wash both the inside and outside of 

 the turkey. Prepare a dressing made of bread soaked soft in cold water 

 (the water should be drained from the bread, and the bread mashed fine). 

 Melt a small piece of butter, and mix it with the dressing, or else put in 

 salt pork chopped fine ; season it with salt and pepper ; add sweet herbs 

 if you like. An egg in the dressing makes it cut smoother. Any kind of 

 cooked meat is nice minced fine, and mixed with the dressing. If the in- 

 wards are used, they ought to be boiled very tender, as it is very difficult 

 to cook them through while the turkey is roasting. 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, accord- 

 ing to its size ; twenty-five minutes to every pound is a good rule. The 



