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Classic
Cook Books
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page 36
by a pint of hot milk thickened with flour; add butter, salt, pepper and two
teaspoons capers, serve on hot plates.
Lamb feet with yellow sauce.
Scald the feet and put them in water a few hours. Boil them with salt, onion and
pepper, when soft take them up. Pick away the large bones and cut the feet in
two parts, make sauce of melted butter and flour, thinned with the water wherein
the feet have boiled. Beat two eggs with two tablespoonsful of vinegar and a
little salt, which all add to the sauce.
Mutton frikasse.
Break the breast or loin of a lamb, clean and boil in a little water. When the
meat seems to be cooked, take it up and cut in small pieces. Then make a sauce
of butter and flour fried together, to which add some of the bouillon from the
meat. Add further some sugar, salt and the grated rind of a lemon; squeeze the
juice of the lemon into the sauce also; add mushrooms frizelled in butter and
lastly the meat When brought to boiling, beat
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