Souties Of Mutton And Cucumbers

Cut a neck or loin of mutton into cutlets, butter a soutiespan, and sprinkle it over with a shalot, parsley, pepper, salt, and chopped mushrooms ; put the cutlets to pass off; when done, lay them round the side of a stewpan ; put a little stock in the middle, and a sheet of white paper, cut round, over the cutlets; they will take one hour over a slow stove; dish them round a dish, the cucumber sauce in the middle.

N. B. Bone the mutton before you cut it up.

Sheep's Rumps And Kidneys

Bone four rumps, or more, (properly called tails,) fill them with force-meat, and put them in a white braise; split four kidneys, and put them into the braise; put them on a slow stove, to simmer gently for two hours; put piquant sauce on the dish, the rumps round the sides, and kidneys in the middle.

N.B. The rumps should be glazed, and a little sauce poured over the kidneys.

Sheep's Trotters In Gratin

Boil them in water, and then put them into a stew pan with half a pint of white wine, half a pint of second stock, as much coulis, a faggot of sweetherbs, with salt, whole pepper, and mace ; stew them by a slow lire till the sauce is reduced, and serve them upon a gratin. Sheep's trotters may be served with a ragout of cucumbers.

A Leg Of Mutton Roasted With Oysters

Stuff a leg of mutton that has hung up two or three days all over with oysters; roast it; and, when done, pour good gravy into a dish: garnish with horse-radish.

Shoulder Of Mutton, Called Hen And Chickens

Half roast a shoulder of mutton, then cut off the blade at the first joint, and both the flaps, to make the blade round; score the blade round in diamonds, put pepper and salt over it, and set it in a Dutch oven to broil; cut the flaps of meat off the shank in thin slices, and put the gravy that comes out of the mutton into a stewpan, with a little good stock, two spoonfuls of walnut catsup, one of browning, a little Cayenne pepper, and one or two shalots : when the meat is tender, thicken it with flour and butter, put it into the dish with the gravy, and lay the blade on the top: garnish with green pickles.

Oxford John

Cut very thin collops from a leg of mutton, and take out all the sinews and fat; season with pepper, salt, and mace, and strew over a little parsley and two or three shalots; put a lump of butter into a stewpan, and when it is hot put in the collops; stir them with a wooden spoon till three parts done, then add half a pint of stock and a little lemon-juice; thicken with Hour and butter; let them simmer for four or five minutes, when they will be done: put them into a dish, with the sauce, and throw fried pieces of bread, cut in dice, over and round them : garnish with pickles.

Mutton Rumps Braised

BOIL six rumps for a quarter of an hour; take them out, cut them in two and put them into a stewpan, with a little stock, a gill of white wine, an onion stuck with cloves, salt, and Cayenne pepper; cover them close, and stew them till tender; take them and the onion out; thicken the gravy with butter rolled in flour, a spoonful of browning, and the juice of half a lemon ; boil it till smooth, but not too thick; put in the rumps, give them a shake or two, and dish them up hot: garnish with horse-radish and beat-root.

N. B. For a change, the rumps may be left whole, and six kidneys larded on one side, and done the same as the rumps, but not boiled; put the rumps in the middle of the dish, with kidneys round them, and sauce over them.

Haricot Of Mutton

Take off some of the fat of the middle or best end of the neck, cut it into thin steaks, put the fat into a frying-pan, flour, and fry them lightly of a fine light brown, then put them into a dish, while you fry carrots, turnips, and sliced onions; lay the steaks at the bottom of a stewpan, the vegetables over them, and cover them with boiling water; give them one boil, skim, and then set the pan on the side of the lire, to simmer gently till tender; skim off all the fat; add pepper, salt, and a spoonful of catsup ; send them to table hot.

China Chilo

Mince a basonful of undressed neck of mutton, with fat to it; put two onions, a lettuce, a pint of green peas, salt, pepper, four spoonfuls of water, and some clarified butter, into a stewpan closely covered; simmer two hours, and serve it in the middle of a dish ; boil dry rice; add Cayenne pepper, if approved of.