Recipe: Epigramme of Lamb

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,[Pg 60] 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 and fry them.

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.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)