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article number 610
article date 11-15-2016
copyright 2016 by Author else SaltOfAmerica
Lamb and Mutton: Chops, Fillets, Tournadoes and “Mutton Duck?” . . . Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915

EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Lamb Chops, Reforme

Wipe six French chops and sprinkle with one-half teaspoon salt and one-fourth teaspoon pepper.

Roll in flour, egg (slightly beaten and diluted with one and one-half tablespoons water) and five tablespoons finely chopped raw ham.

Sauté in a hot iron frying pan, arrange on a hot platter and pour around the following sauce:
Cut in thin strips two gherkins, one small truffle, six mushroom caps, and white of one hard-boiled egg. Add one tablespoon Sherry and three-fourths cup brown stock. Bring to the boiling point and let simmer five minutes. Season to taste with salt.
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Spanish Lamb Chops, Truffle Sauce

Wipe six French chops, cut one and one-half inches thick, split meat in halves, cutting to bone, and stuff with the following mixture:
Mix six tablespoons soft bread crumbs, three tablespoons chopped mushroom caps, two tablespoons melted butter and salt and cayenne to taste. Dip chops in crumbs, egg and crumbs, and fry in deep fat. Serve with Truffle Sauce.

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Truffle Sauce (from article: Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915.)

Melt three tablespoons butter, add three tablespoons flour and stir until well, blended.

Then pour on gradually, while stirring constantly, one cup milk and one-half cup cream.

Bring to the boiling point and add:
• one and one-half tablespoons chopped truffles,
• two tablespoons Madeira wine,
• salt and pepper to taste.

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Kernels of Lamb, Currant Mint Sauce

Wipe eight lamb chops, remove eye of meat and sauté in a hot iron frying pan or blazer from six to eight minutes, sprinkling with salt the last two minutes of the cooking. Remove to hot dish and serve with Currant Mint Sauce.

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Currant Mint Sauce (from article: Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915.)

Separate one-half tumbler currant jelly in small pieces, but do not beat it.

Add one and one-fourth tablespoons finely chopped fresh mint leaves and thin, short shavings from one-fourth the rind of an orange.

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Tournadoes of Lamb

Order six kidney lamb chops cut two inches thick. Remove fat and bone and skewer lean meat into six circular pieces. Coil around each a thinly cut strip of bacon, having bacon overlap one inch, and fasten with wooden skewers.

Sprinkle with salt and pepper; place in a greased broiler, and broil over a clear fire or bake in a hot oven; the time required being about fifteen minutes.

Remove to hot platter and garnish with Savory Potatoes (see Potato Article) and parsley. Mint jelly should accompany this dish.

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Savory Potatoes (from article: Potatoes . . . Spanish, Chantilly, Anchovied, . . . and Much More . . .)

Force hot boiled potatoes through a potato ricer; there should be two cups. Season with three tablespoons butter, one and one-half teaspoons salt, and moisten with one-third cup milk or cream.

Beat vigorously and add one tablespoon chopped watercress and one teaspoon chopped fresh mint leaves.


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Sautéd Fillets of Lamb

Order two pounds lamb cut from fore quarter. Remove bones and cut meat in strips one inch in thickness; then flatten with a cleaver to three-fourths inch in thickness.

Arrange on a platter and pour over a marinade, made by mixing:
• three tablespoons olive oil,
• three tablespoons vinegar,
• two-thirds teaspoon salt,
• one-half onion finely chopped, and
• one tablespoon parsley finely chopped.

Cover and let stand over night or for several hours.

Remove pieces of vegetables from fillets and sauté in a hot frying pan, using as little butter as possible.

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Lamb Chops à la Rector

Force a border of Duchess Potato mixture around edge of plank, using a pastry bag and tube.

In centre place two thin pieces of broiled ham and on ham place two thick broiled chops, the bone ends of which are garnished with paper frills.

At ends of plank place canned artichoke bottoms, drained, heated and seasoned with melted butter, salt and pepper. Fill artichoke bottoms with Rector Potatoes (see Potato Article).

Place sautéd mushroom caps between chops. Garnish with sprigs of parsley.

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Rector Potatoes (from article: Potatoes . . . Spanish, Chantilly, Anchovied, . . . and Much More . . .)

Wash, pare and shape potatoes, using an elliptical shaped French cutter. Fry in deep fat and drain.

Lamb Chops À LA Rector.

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Mutton Duck

Remove the bones from a fore quarter of lamb, excepting the leg bone, from the inside end of which a piece should be sawed, so as to make a shape more like a duck.

From outside end saw off pieces, that bone may be left to better represent bill.

Scrape removed blade bone, trim, point end and insert to represent tail.

Stuff, sew, skewer, cover parts representing head and tail with buttered paper and tie into shape.

Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed thin slices of fat salt pork on meat and one slice cut in pieces in bottom of pan.

Roast in a hot oven two hours, basting every fifteen minutes, with one-third cup butter melted in two-thirds cup boiling water, and after that is gone, with fat in pan.

Remove string, paper and skewers, place on serving dish and garnish with fried potatoes and Baked Egg Plant in Pimiento Cases.

Serve with a brown gravy made from fat in pan.

A fore quarter of lamb may be ordered dressed for a mutton duck at any first-class city market, when it will be necessary to remove stitches if one cares to use stuffing. It may be roasted without stuffing.


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Devonshire Saddle of Mutton

Wipe a saddle of mutton, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-quarter hours, basting every ten minutes with fat in pan. Serve with Devonshire Sauce.

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Devonshire Sauce (from article: Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915.)

To one and one-half cups brown sauce add:
• one-third cup currant jelly, beaten with a fork,
• one-half cup claret wine,
• one teaspoon lemon juice and
• three drops essence of anchovy.
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Lamb Réchauffé

• 1/2 tumbler currant jelly
• 1 cup heavy cream
• 2 tablespoons Sherry wine
• Salt
• Cayenne
• 1/4 teaspoon arrowroot
• 1 tablespoon milk
• Cold roast Iamb, thinly sliced

Melt jelly in chafing dish and add cream and wine. Season with salt and cayenne. Dilute arrowroot with milk and add to mixture and when thickened add lamb. Serve as soon as meat has thoroughly heated.

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Lamb à la Breck

Finely chop cold roast lamb; there should be one cup. Season with:
• one-half teaspoon salt,
• one-eighth teaspoon pepper,
• one-eighth teaspoon celery salt and
• a few drops onion juice.

Put one cup boiled macaroni in a buttered baking dish, cover with lamb and pour over one and one-half cups milk, to which have been added four eggs, slightly beaten. Bake in a moderate oven until firm.

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Cold Roast Lamb, Family Style

Cut cold roast lamb in slices and arrange, overlapping one another, around chop plate.

In centre place individual moulds of seasoned, hot, chopped boiled spinach, seasoned with butter, salt and pepper.

Make a depression in each mould and in cavity thus made drop a poached egg. Garnish with watercress.

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