78 Practical Sheep Husbandry 



broiling 



Broiling is a process closely akin to roasting, as the term was formerly used. 

 It is performed over a clear fire, and relatively thin pieces of meat only are 

 suitable for the purpose. The searing of the surface, which can be accomplished 

 very quickly, is usually sufficient for the retention of the juices. In the case of 

 meats having little fat, however, butter or other fat should be rubbed over the sur- 

 face before the cooking is begun. 



Chops from the loin or the rib, cutlets from the leg, or thick pieces cut from 

 rare boiled or roasted mutton are suitable for broiling. When it is not convenient 

 to broil, much the same results can be secured by pan broiling, i. e., cooking in a 

 hot pan lightly greased. 



Broiled Loin Chops 



Remove superfluous fat and roll the flank about the tenderloin, fastening it 

 with skewers. Place on a broiler greased with some of the mutton fat. Cook 

 from six to eight minutes, turning frequently during the first part of the time. 

 A sauce of butter to which a little lemon juice and chopped parsley have been 

 added is sometimes rubbed over the chops, or since the chops themselves con- 

 tain much fat, lemon juice and parsley only may be used, or the chops may be 

 served on thin slices of lemon. Onion sauce is by some people considered a great 

 delicacy for serving with broiled chops. 



Sauces for Broiled Loin Chops 



Parsley and Butter Sauce 



% tablespoon finely chopped parsley. 

 % tablespoon lemon juice. 



Vi cup butter. 

 % teaspoon salt. 

 Vs teaspoon pepper. 



Cream the butter, add the salt, pepper, and parsley, and then the lemon juice 

 very slowly. 



Onion Sauce 



6 large white onions. 

 Vi cup butter. 

 1 tablespoon flour. 



1 teaspoon sugar. 

 V2 cup cream. 

 Salt. 



Cut the onions into two or three pieces each, and cook them for 10 minutes 

 in boiling salt water. Strain them and cook in a covered saucepan with the 

 butter for about three-fourths hour or until they are very tender. Press through 

 a puree sieve and reheat. Sprinkle the flour over them, stirring it in thoroughly, 

 and add the seasonings. Bring to the boiling point and heat long enough to cook 

 the flour thoroughly. 



Tomato Sauce 



2 tablespoons butter. 

 2 tablespoons flour. 



Stewed or fresh tomato enough to make 

 1 cup when well boiled down. 



1 stalk celery. 

 1 sliced onion. 

 Few cloves. 

 Salt and pepper. 



Cook the tomatoes with the seasonings. Cook the flour thoroughly in the 

 butter, strain the tomatoes, and add to them the butter and flour. Cook all 

 together until smooth, stirring constantly. 



Montana Steak 



1 pound lean mutton free from bone. 



1 egg. 



% cup milk. 



1 teaspoon salt. 



% teaspoon pepper. 



Pew drops onion juice. 



