72 



Practical Sheep Husbandky 



broth. Cook the hearts in the ^avy for three hours, being careful to keep the 

 temperature just below the boiling point. At serving time, the hearts are usually 

 sliced and the gravy poured over them. 



Sheep's Tongues 



6 sheep's tongues. 



2 carrots cut into small pieces. 



1 pint boiling water. 



1 large onion cut into small pieces. 



2 slices bacon. 

 Vi cup capers. 



3 small cucumber pickles. 

 Salt and pepper. 



Scald and blanch the tongues, removing the skins and then throw the tongues 

 into cold water until ready to use. Cut a slice of bacon into fine strips and lay 

 them in the bottom of a saucespan; place over this the lamb tongues seasoned 

 with salt and pepper, and over the tongues another layer of bacon in very fine 

 strips. Add the minced carrots and onion; salt and pepper again to taste and 

 let the tongues simmer for about 1.5 minutes, and then moisten with about a 

 pint of boiling water or broth. Cook slowly about three hours. Then take out 

 the tongues, place them on a hot dish, strain the sauce, reheat, and add one- 

 fourth cup of capers and three small cucumber pickles, sliced thin. Stir well and 

 let the sauce boil up once. Pour over the tongues and serve. 



Boiled Leg of Mutton 



After wiping the meat thoroughly with a damp cloth cover it with water 

 which, if haste is an object, should be hot. Cook about 15 minutes for each 

 pound, keeping the temperature a little below the boiling point. The proper 

 temperature will be indicated by a slight bubbling. When the meat is partly done, 

 add the salt and water. 



Boiled Mutton With Vegetables 



To the water in which a leg of mutton is boiled the following may be added: 

 2 sliced carrots. 2 stalks celery. 



1 sliced turnip. 1 bay leaf. 



2 sliced onions. 2 cloves. 



The advantage of using these additional substances is that besides flavoring 

 the meat and making an attractive garnish for it, they add flavor to the broth 

 and thus improve it for use in soups or sauces. 



Boiled Mutton With Sweet Herbs 



After the leg of mutton has been wiped, mix the following and spread over 

 the surface. Wrap the niieat in a cloth and fasten the cloth about the meat by 

 means of a cord or skewers in order to hold the seasonings close to the surface : 



1 clove of garlic, finely chopped. 



1 finely chopped onion. 



1 teaspoon powdered thyme. 



1 teaspoon powdered sweet marjoram. 

 1 teaspoon salt. 



Boiled Mutton With Oyster Sauce 



4 pounds mutton from the shoulder. 

 1 onion. 



1 pint oysters. 

 Salt. 



Bone the mutton and stuff with half the oysters, or make a gash in the meat 

 near the bone and insert half the oysters and tie into shape. Half cover the 

 meat with water and cook in a closely covered dish for 2 hours. With the 

 remaining oysters make the following sauce : 



Oyster Sauce 



2 tablespoons butter or mutton fat. 

 1 tablespoon flour. 

 % pint oysters. 



% cup of the liquid in which the mutton 

 has been boiled. 



