Beef-Steaks Or Mutton-Chops

It is absolutely necessary, to make them good, that they should be cooked over a sharp red fire. The gridiron should be on the fire about two minutes before the chop or steak is, laid on. They should be beaten a little beforehand, to set the meat and prevent it from shrinking, well seasoned with pepper and salt, and turned often to keep the gravy in the centre. Ten minutes will do a steak of half a pound weight, and about six minutes a chop.

Mutton Or Lamb Chops Au Feu

Cut them rather thin, mince an onion and some parsley leaves very fine, add some oil; rub the chops well with this, leave them to soak in it two hours, season with pepper and salt. Broil over a sharp fire, and serve immediately.

Relishing Cutlets Or Steaks

Chop fine a tablespoonful of green pickled chilis, mix with two ounces of butter a little mustard and a spoonful of grated horseradish. The cutlets or steaks should be cut rather thick. Season them with salt, and spread the above mixture on both sides. Put them on a gridiron over a sharp fire, turn them three or four times. Serve on a very hot dish, with the juice of half a lemon and a dessert-spoonful of walnut ketchup.

Mutton Cutlets Aux Concombres

Take a neck of mutton, cut it into chops, and trim them nicely. Chop some parsley and shallot very fine, and put them in a little melted butter; dip the chops in this and then into bread-crumbs. Put them in the frying-pan, and fry of a fine light brown. Prepare two cucumbers by cutting them in four quarters, removing all the seeds; cut them in oval shapes about an inch long; boil them in half vinegar and water till tender. Make a sauce with the trimmings of the cutlets, some minced shallot and herbs; put the cucumbers into the sauce and make them very hot. Serve in the centre of the dish with the cutlets arranged round.

Irish Stew

Four pounds of potatoes, and a pound and a half of mutton, six or seven good sized onions, and one carrot. Cut the meat in moderate sized pieces, if the breast or scrag end of the neck, or in cutlets. Add three pints of water; stew very slowly till the potatoes are nearly done to a pulp; a few more potatoes should be added about half an hour before it is ready to serve. Season with pepper and salt. This is enough for six or seven persons.

Queues De Mouton

Take five mutton tails, put them on a gentle fire with some broth, a bunch of parsley and small onions, half a clove of garlic, a bay-leaf, thyme and sweet basil, two cloves, and a little pepper and salt; when thoroughly done take them out to drain and cool. Take six ounces of rice, wash it in warm water, strain what broth may be left from stewing the tails, if not enough add a little more broth, put in the rice and stew till it is quite tender; when ready make a foundation of the rice on the dish you mean to serve it in, lay the mutton tails quite separate on the rice, cover them over with the remainder of the rice; glaize the outside with an egg, put the dish into the oven with a tin cover over till the rice forms a crust, tilt the dish that any grease may drain off. Wipe the dish clean and serve very hot.

Langues De Mouton

Blanch them, cut them longitudinally through the middle, and put them on the gridiron over a clear fire. When done enough serve with a sauce piquante. (See Sauces.)

Emince Of Mouton

Mince the meat of an uncooked loin of mutton with half a pound of the fat; add a spoonful of salt, a teaspoonful of pepper, two large onions cut in dice, a pint of green peas, four cucumbers cut in dice, a lettuce, a sprig of thyme, and a quarter of a pound of butter, with four spoonfuls of water; let all stew together for three hours, and serve with rice round. Celery or asparagus may be used instead of peas.

Hashed Venison Or Mutton

For gravy boil a part of the bone and trimmings of a cold haunch in a little water, season with peppercorns and salt. Strain and thicken it with a bit of butter rolled in flour; add a glass of port wine, a tablespoonful of mushroom ketchup, and one of currant jelly. When hot add the venison cut in thin slices, heat it thoroughly and serve with sippets of toasted bread. Cold haunch of mutton may be dressed in the same way.

Hashed Mutton A La Nell Gwynne

Half a pint of mushroom ketchup, half a pint of white wine vinegar, half a dozen shallots sliced fine and stewed for two hours in this liquor; then put in a pound of previously parboiled collops of mutton, and stew gently till ready to serve.

Hashed Mutton

Rub a little flour and butter in a stew-pan till brown, then add as much more butter as will make it the consistence of good cream, put in some chopped onions, let them stew till tender. Cut three slices of mutton lean and fat about an inch in size, put them into the sauce with some pepper and salt, a spoonful of ketchup or Harvey, some chopped gherkins, or hot pickles. Make very hot and serve.

Tourte De Cotelettes De Mouton A La Perigord

Take a neck of mutton, cut into short thick cutlets, and arrange them in your pie dish, or in a raised crust. Take as many middle-sized truffles as cutlets, peel and place between each cutlet; season with a little salt and mixed spices, cover it with thin slices of bacon, and over that a layer of good butter about the thickness of a shilling, cover the whole in with pie crust, and bake for three hours. When done raise the top of your crust and pour in a glass of wine warmed, with two tablespoonfuls of cullis. Skim off any grease with a spoon, and replace the crust.