Breast of mutton is the cheapest of all mutton, and being very fat, is considered unprofitable, but by care it can be made both palatable and economical. Buy about three pounds of breast; place it in a pan over a slow fire until a good deal of the fat has melted, but avoid letting it brown; pour away the fat as it melts, and when fairly free of it place the meat in a stew-pan with an onion cut up, and enough water to cover it, and a little thyme. Let it cook very slowly, only simmering for two hours; then lay on a hot dish, and pour caper sauce over it. If it is still fat skim often while simmering.
Turn a can of tomatoes into a stew-pan, and let come to a boil; fry some bread in dice, place them at the bottorn of a soup tureen, and rub the tomatoes through a colander over them; put the pulp left in the colander back into the stewpan; add water, let it boil up, and strain again into the tureen; stir in a teaspoonful of butter, season with pepper and salt, and serve.
Boil half a dozen large carrots until quite tender; then rub them through a colander into a saucepan; add a pint and a half of water to the pulp, and boil; thicken with a little flour, and add a teaspoonful of butter, pepper and salt.
Boil half a dozen large potatoes; rub them through a sieve (coarse hair is the best) into a saucepan in which there have been placed a shredded onion, some chopped parsley, and about a cupful of milk. Stir in the potato pulp, and thin with water. Season with pepper and salt.
Soak some beans over night, boil for one hour; add an onion when nearly soft, rub them through a colander into a tureen in which have been already placed some onions fried in butter or lard, and add water if too thick.
Take the cast-off leaves and hard ends of a bunch of celery, and let them boil until perfectly shredded; then strain the water into some thickened milk, and let it all come to the boiling point, but not boil. Season with butter, pepper and salt. It is a very good addition to this soup to break an egg into the tureen, and pour the soup upon it.
Stock can be used in any of these soups instead of water.
BUTTER PATS AND MOLDED BUTTER. (SEE PAGE 258).
1. Shells made with No. 5.
3. Small pats made with No. 6.
2. Balls made with No. 7. 4. Rolls made with No. 7.
Made of White, Graham, and Boston Brown Bread. (See page 364).