Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite.

  • Tuite, Eva
Date:
[1905?]
Catalogue details

Licence: In copyright

Credit: Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    become lumpy. Beat the white of an egg to a stiff froth, and stir lightly into the batter. Use at once, cis when the white is added the froth quickly shrinks. 39. StulTccl and Braised Shoulder of Ulutton {ipaule de Mouton farcin et braisi) Time,—Prepare the day before. For ] or % persons. Cost, ^s. 6d. Ingredients.—l small Shoulder Mutton. 3 tablespoonfuls Bread Crumbs. 3 oz. chopped raw Bacon, i tablespoonful chopped Parsley. 1 small chopped Onion, i teaspoonful chopped Herbs. 2 teaspoonfuls chopped Mushrooms, i Egg. Pepper. Salt. I large Carrot, i large whole Onion, i Turnip, i bush Sweet Herbs. 3 quarts Stock, in which a teaspoonfuls Lemco have been dissolved. A little Glaze, i tin Peas. Get the butcher to bone the shoulder of mutton, make a stuffing with the bread crumbs, bacon, parsley, onion, herbs, and mushrooms, all chopped finely ; season with pepper and salt, bind with well-beaten egg ; fill up the parts where the bone has been removed, and press well in ; roll the joint into a rather long shape, and tie up quite firmly. Cut up the carrot, onion, and turnip into large pieces; place them at the bottom of a pan large enough to hold the mutton. Add parsley and herbs, and pour over the Lemco stock ; put the meat on the vegetables, cover tightly with well-greased paper; simmer gently for 2^ hours ; lift out and allow it to get cold; remove string, trim neatly, brush over with melted glaze, put a frill on the narrow end of the meat, and send to table garnished with little heaps of chopped cold carrots and peas. 40. Devilled Crab {Crabe d la Viable) Time,—h 3 persons. Cost, is. 6d. Ingredients.—l large Crab. 3 dessertspoonfuls Vinegar. | tea- spoonful Lemco. 2 teaspoonfuls made Mustard. Vinegar. Pepper. Salt. li oz. Butter. Squeeze of Lemon Juice. 2 tablespoonfuls Cream, i oz. Bread Crumbs. Remove the meat from the shell and the claws, and chop ; mix thoroughly with mustard, vinegar, Lemco, salt, pepper.