36 MODERN HOUSEHOLD COOKERY BOOK.

Roast Fore-Quarter of Lamb.—House lamb is considered a
delicacy. Like all young meat, lamb must be thoroughly cooked,
otherwise it is unwholesome. Secure a fore-quarter weighing from
eight to ten pounds. Place it in a hot oven, and in ten or fifteen
minutes reduce the heat so that the meat will not burn. When
the joint has been cooking for about thirty minutes, lower the
gas still further. <A slice of cut lemon and a little cayenne should
be sent to table with it. Serve the lamb with a cut paper ruffle
on the shank bone, and send a little gravy made from the roast
under it. A ten-pound joint will take not more than two hours to
cook. Mint sauce or a French salad should accompany roast lamb.

Leg of Mutton Boiled.—For boiling, this joint should not hang
so long as for roasting. Two or three days will be enough if the
color is considered of importance. This and careful skimming will
prevent the necessity of a floured cloth which some inexperienced
cooks resort to. Cut off the bone and wipe the joint with a damp
cloth. Put it into a large oval stewpan, with as much boiling water
as will cover it. When it boils, skim it and place on the simmering
burner. Allow for a leg of mutton of nine or ten pounds weight,
two and a half hours from the time it boils. Boil very young turnips
for a garnish; place the turnips round the dish. Melted butter with
capers added should accompany the dish.

Roast Leg of Pork or Loin.—Ingredients: Sage and onion,
apple sauce, salad oil. In selecting a leg of pork, choose a small
one and not too fat. Get your butcher to score the skin across in
narrow strips about a quarter of an inch apart. Cut a slit in the
knuckle, loosen the skin and fill it with sage and onion stuffing.
Rub a little salad oil over the joint; this makes the crackling crisp
and richer in color. Place it in a hot oven, baste well, and serve
with a little gravy made after pouring away the fat. Send to table
with a tureen of well-made apple sauce. A loin is stuffed under the
flap and roasted in the same way.

Skirt Steak Roast.—Ingredients: Skirt steak, duck or chicken
stuffing. Skirt steak may be filled with duck or chicken stuffing
and tied in a roll for a Sunday roast. Brown quickly on both sides
under the gas broiler, about ten minutes in all, with door a little
open to avoid fumes. Then place in upper gas oven, lower gas to
half, with good pressure, and cook about half an hour, basting well
and often. It is better to place meat on a rest in basting pan and
cook one ledge up from the bottom of oven. Serve with brown
gravy.

Turkey to Roast.—After the bird has been plucked and drawn
by the poulterer, singe it to get all the small down off, which is
often not attended to at the store. Stuff the neck up to the breast
with forcemeat and also inside the body. The forcemeat can be as
for chicken, adding the contents of a couple of pork sausages from
the skins, or it can be stuffed with oyster forcemeat or chestnuts.
Truss and skewer the bird, cover the turkey breast with slices of
‘fat bacon, and tie a buttered paper over. Make oven very hot;