Epigramme Of Lamb Recipe

Twenty-five Cent Dinners For Families Of Six

This is one of my favorite dishes, which I learned

to make the first winter I had a Cooking School, and I believe that

nearly every one who tries it will share my opinion of it. Choose as

tender a two-pound breast of mutton as you can buy for about six cents a

pound, boil it in two quarts of water about three quarters of an hour,

or until you can easily pull out the bones, taking care to put it into

boiling water, with a tablespoonful of salt, and skim it as often as any

scum rises; when it is done, strain and save the pot-liquor for BREAD or

RICE BROTH, pull out the bones from the breast of mutton, lay it

between two platters, and put a flat iron on it until it is cold. Then

cut it in triangular pieces, taking care not to waste a scrap, roll the

pieces in a beaten egg, (cost one cent,) and dried bread crumbs prepared

as directed on page 25, and fry them as you would the KROMESKYS in the

previous receipt.

Use the pot-liquor in which it was boiled, with quarter of a pound of

rice, for the next morning's breakfast. The cost of both dishes will not

exceed twenty cents.