Mutton Cutlets. No. 1

Ingredients

Cutlets from the neck of mutton, thin batter of flour and water, slightly salted, fine brown toast raspings, lard or dripping.

Method

Trim the cutlets and beat them flat with the broad side of a hatchet. Make a little thin batter (on a soup plate if for only a few cutlets) with the flour and water; dip the cutlets into this, then cover them with good brown raspings, and fry quickly in lard or clarified dripping. Drain free from fat on a soft paper before the fire, and serve very hot.

Note. - This recipe saves an egg.

Mutton Cutlets. No. 2

Ingredients

Cutlets, egg, breadcrumbs, lard or dripping.

Method

Beat them flat with the broad side of a hatchet. Season with pepper and salt. Dip first in beaten egg, then in breadcrumbs. Fry in lard or dripping. Drain perfectly free from the fat, and arrange them, standing on end, and touching one another, around a mound of mashed potatoes.

Camp Pie

Ingredients

Cold beef or mutton, pepper and salt, seasoning of ketchup or Worcester sauce, and 1/2 an onion if liked.

Method

Mince the meat very fine, add pepper, salt, and the onion finely chopped. Make gravy of the bones and flavour it with ketchup or Worcester sauce; mix this with the minced meat, put it into a pie-dish, cover with a tolerably thick layer of mashed potatoes, well seasoned with pepper and salt, and bake for an hour.

Baked Breast Of Mutton

Ingredients

1 breast of mutton, dripping, a little flour, pepper and salt, dry breadcrumbs.

Method

Sew the mutton up in a very thin cloth, lay it in a saucepan, nearly cover it with cold water, and stew gently, allowing ten minutes to each pound. Take it out, unwrap and lay it in a baking dish, brush over with butter or warm dripping, dredge with flour, and set in the oven for half-an-hour, basting freely with its own broth. A few minutes before taking it up strew thickly with crumbs, fine and dry, dot bits of butter over it, and brown. Serve garnished with slices of beetroot.

Mutton A La Jardiniere

Ingredients

5 lbs. of mutton (breast or neck) in one piece, 2 onions, 1 carrot, 2 turnips, 1 pint of tinned tomatoes, a few sprigs of cauliflower, 1 head of celery, pepper and salt, 1 tablespoonful of corn-flour, tapping.

Method

Peel the onion, carrot, and turnip, wash, trim, and divide the celery lengthwise, add the cauliflower, and lay all these in cold water. Next, fry the mutton (whole) in a large frying-pan with some good dripping, till it is lightly browned on both sides, then put it into a deep saucepan with the vegetables (leaving out the tomatoes), cover with cold water and stew, closely covered, for an hour after it begins to simmer; then take out the vegetables and set them aside to cool, add boiling water to the meat if it is not covered, and let it continue to simmer for two hours longer. Pour off the gravy, except about a cupful, cover and leave it where it will keep quite hot. Strain the gravy that has been poured off, and set it in a pan of cold water to throw up the fat, skim it, and pour it into a saucepan with the tomatoes, and let all boil fast, skimming two or three times, till it is reduced to one-half the original quantity or just enough to half cover the meat, season with pepper and salt; stir in a little cornflour (previously mixed with a little cold water), and pour this all into the saucepan with the meat; then let it simmer again. In the meantime cut up the cooled vegetables into neat dice; put a good piece of dripping in a saucepan, and when it is hot stir in the vegetables; shake all together till smoking hot, and leave for a few minutes while the meat is taken up. Lay it in the centre of a large flat dish, pour all the gravy over it, then arrange the vegetables in small mounds around it and serve.