702. - Fillets In Marinade

Cut from the loins of mutton; prepare some carrots, turnips, onions, and celery, thyme, mace, cloves, and whole pepper; cut up in thin slices; boil a little vinegar and water, put your fillets in a deep dish, pour the vinegar over the roofs and mutton when cold; let it lie all night; next day trim neatly and braise them; take them out, and when required glaze them, sauce under them.

703. - Blanquette De Mouton

Is generally made from a former day's saddle of mutton; cutting out the fillets, trimming it neatly, you will be able to cut clearly pieces the size of a shilling, which you will put into some good sauce, you may then put two or three gherkins into it; this is dished better in a tin.

704. - Haricot Of Mutton

Cut a neck or loin of mutton into thin chops; flour and fry them brown in a small quantity of butter; drain them on a sieve; then put them into a stewpan and cover them with gravy; add a carrot, two leeks, a faggot of parsley and thyme; two or three blades of mace, some allspice, a whole onion, and two turnips; stew them until the meat is tender; then take out the chops, strain the gravy, and skim off all the fat; put a little butter mixed with flour into the stewpan; stir it until melted and made quite smooth, adding the gravy by degrees, stirring all the time; then put in the chops, with some carrots and turnips ready blanched and cut into pretty shapes, with a dozen silver onions whole, and also half boiled season slightly with pepper and salt, a very little soy, and a teaspoonful of Tarragon vinegar; stew the whole gently for a quarter of an hour, and serve them while quite hot.

707. - Mutton Kebobbed

Take all the fat out of a loin of mut ton, and that on the outside also if very fat, and remove the skin; cut it into steaks; mix a small nutmeg grated with a little salt and pepper, crumbs, and herbs; dip the steaks into the yolks of three eggs, and sprinkle the above mixture all over them; then place the steaks together as they were before they were cut asunder, tie them, and fasten them on a small spit; roast them at a quick fire; set a dish under, and baste them with a good piece of butter and the liquor that comes from the meat, but throw some more of the above seasoning over. When done enough, take it up, and lay it in a dish; have half a pint of good gravy ready besides that in the dish, and put into it two spoonfuls of ketchup, and rub down a teaspoonful of flour with it; give this a boil, and pour it over the mutton, but first skim off the fat. Mind to keep the meat hot, till the gravy is quite ready.

708. - Hashed Mutton

This is a favorite method of disposing of the cold shoulder, especially if it should happen to be underdone; cut it into slices, take the bones (if of a shoulder or leg break them), and put them in a stew-pan with the trimmings; cover them with water, put in a faggot of thyme, parsley, whole pepper, allspice, etc, cover down and simmer for three-quarters of an hour; while the bones, etc, are stewing, fry an onion brown in a little butter and flour; put it into the stewpan with the gravy, stew gently twenty minutes, strain it, lay in the slices of mutton in the stew-pan, pour over them the strained gravy; pour in a spoonful of walnut ketchup, or any suitable preferred sauce, season it, simmer until the meat is hot through, dish and serve.

A spoonful of curry powder is sometimes added, and is always a palatable addition.