680. - To Send A Leg Of Mutton Neatly To Table Which Has Been Cut For A Previous Meal

Too much must not have been cut from the joint or it will not answer the purpose. Bone it, cut the meat as a fillet, lay forcemeat inside, roll it, and lay it in a stewpan with sufficient water to cover it; add various kinds of vegetables, onions, turnips, carrots, parsley, etc, in small quantities; stew two hours, thicken the gravy, serve the fillets with the vegetables round it.

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683. - Neck Of Mutton

Is particularly useful, as many dishes may be made of it. The best end of the neck may be boiled for one hour and a half, and served with turnips; or roasted; dressed in steaks; in pies; a-la-Turc; or en haricot.

The scrag may be stewed into broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together.

684. - Shoulder Of Mutton

Must be well roasted and sent to table with skin a nice brown; it is served with onion sauce. This is the plainest fashion, and for small families the best.

685. - A Shoulder Of Mutton With Rice

Take a shoulder of mutton and half boil it, then put it into a stewpan, with two quarts of mutton gravy, a quarter of a pound of rice, a teaspoonful of mushroom powder, with a little beaten mace, and stew it till the rice is tender; then take up the mutton and keep it hot; put to the rice half a pint of cream, and a piece of butter rolled in flour; stir it well round the pan, and let it boil a few minutes; lay the mutton in the dish, and pour the rice over it.

686. - Loin Of Mutton Stewed

Remove the skin, bone it, and then roll it; put it in a stewpan with a pint and a half of water, two dessert-spoonfuls of pyroligneous acid, a piece of butter, sweet herbs, and an onion or two; when it has stewed nearly four hours, strain the gravy, add two spoonfuls of red wine, take up and serve with jelly sauce.

687. - Breast Of Mutton

May be stewed in gravy until tender, bone it, score it, season well with cayenne, black pepper, and salt; boil it, and while cooking skim the fat from the gravy in which it has been stewed, slice a few gherkins, and add with a dessertspoonful of mushroom ketchup; boil it, and pour over the mutton when dished.

688. - Breast Of Mutton Crumbed Or Gratin

If one breast of mutton,- cut off the chine-bone down to the gristle; if you have a stock pot on, put the breast of mutton into it, let it boil until tender, then take it up to cool; have ready as for the crumbed cutlets, adding in the butter and egg a little chopped mushroom; put it all over the breast with a paste brush, then put it on a dish and in the oven to brown; the sauce will be under it when dished.

689. - Neck Of Mutton

This dish is most useful for broth, but may be made a pleasant dish by judicious cooking. To send it to table merely boiled or baked is to disgust the partaker of it. When it is cooked as a single dish, first boil it slowly until nearly done, then having moistened a quantity of bread-crumbs and sweet herbs, chopped very fine, with the yolk of an egg, let the mutton be covered with it, and placed in a Dutch or American oven before the fire, and served when nicely browned. The breast may be cooked in the same manner.