New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Chapter 197: Lamb’s Head and Hinge.

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About This Book

A practical domestic cookery manual presents hundreds of recipes and step-by-step instructions centered on economy and household efficiency. It combines detailed preparations for fish, meats, poultry, pies, soups, sauces, pickles, stews, salads, pastries, puddings, sweets, fruits, ices, cakes, bread and yeast, plus guidance on dairy, home brewing, care of the sick and frugal cooking for the poor. Prefatory chapters advise on household accounts, purchasing, storing, and supervising servants; many recipes include minute techniques intended for private families rather than professional kitchens.

Lamb’s Head and Hinge.

That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut small. After being three parts boiled, stew them in a little of the water in which they were boiled. Season, and thicken with flour and butter, and serve the mince round the head.

Fore Quarter of Lamb.

Roasted whole, or separately. If left to be cold, chopped parsley should be sprinkled over it.

Lamb’s Fry.

Serve it fried a beautiful colour, and a good deal of dried or fried parsley over it.