Mutton Rumps Marinated

Clean and cut the rumps of an equal length, and lay them in a pan, and the marinate liquor for a whole night; then pass them in butter till nearly done. Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in boiling lard till done, and of a nice colour. Drain them dry, and serve them up with a very good seasoned cullis sauce and ketchup in it.

N. B. In the same manner may be done mut-ion steaks,

How To Make Marinate

Take a little gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little thyme. Boil all together and strain it.

Haricot Mutton Cutlets

Cut a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stew pan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over.

N. B. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce.

Fillet Of Mutton With Cucumbers

Take the best end of a neck of mutton, cut oft' the under bone, leaving the long ones on; then trim it neat, lard it, or let it remain plain; roast it gently, glaize it, and serve it up with cucumber sauce under.

N. B. The mutton may be put into marinate for one night, made with a gill of red port, a little vinegar, and beef broth boiled together.

Stewed Cucumbers

Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, vinegar, and an onion. Simmer them over a fire, till nearly done and the liquor reduced, or fry them with a bit of fresh butter, and add a good strong cullis. Let the cucumbers stew till done, and serve them up with the mutton, which may be roasted with larding (or plain).

N. B. The cucumbers may be served as an entree of itself, and fried bread put round them.

Mutton Cutlets With Potatoes

Cut a loin of mutton into steaks, beat them with a chopper, and trim them neat. Pass them in sweet herbs, eschalots, pepper, salt, and lemon juice. When nearly done, lay them on a dish till almost coo], and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour.

Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce under the steaks.

N. B The potatoes to be peeled, scooped, or cut into shapes. Then fry them of a light colour, and put them before the fire till wanted; and add to the sauce the steaks were passed in a little cul-lis and ketchup; then strain and reduce it almost to a glaize.

Mutton Cutlets A La Maintenon

Get the best end of a loin of mutton, take off the under bone, and cut it into chops, beat them, and trim them neat; then add to them a bit of fresh butter, chopped parsley, thyme, eschalots, pepper, salt, a little pounded mace, and lemon juice. Pass them till nearly done; then lay them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper; fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat.

N. B. See Poivrade Sauce receipt.

Entree Of Rumps Of Mutton

When the rumps arc well cleaned, braize them till nearly done, then fry slips of bread the same breadth and length; put upon each slip a rump, and over it grated parmezan cheese, and upon the whole, a little mustard, butter and cullis, mixed together; strew fine breadcrumbs at the top. Bake the rumps till tender, and serve them up with a little consume round them,

N. B. If an proved a leason of two yolks of eggs, and a gill of cream, may be added to the consume live minutes before it is put round the rumps,

Mutton Chops With Mashed Potatoes

Bone a piece of loin of mutton, cut it into steaks of good thickness, season with pepper and salt, broil them over a clear coal fire, be careful not to let them be done too much. Then have ready a shape of mashed potatoes very hot, which has been formed in a tin mould for that purpose. Put the chops round, serve them up immediately, and likewise some chopt eschalots, and scraped horseradish on separate plates.

How To Mash Potatoes

Peel best floury potatoes, and boil them till nearly done; drain them, and steam them till quite dry, then break and add to them fresh butter, a little cream or milk, and some salt. Mash them well over a fire five minutes before they are to be used, and preserve them as white as possible. They may be served plain, instead of putting them into a shape, if approved.

N. B. The same mash may be put into scollop shells and coloured with a salamander; or the mash may be mixed with yolk of egg, then moulded with the hand into round balls, and fried in boiling lard.

Cutlets A La Irish Stew

Get the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a point of veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish.

N. B. Let the parsley and thyme be taken out when the stew is to be served up.