Get a leg of eight pounds, which has hung at least a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt, and put it at once before a brisk sharp fire. Place it close to the fire for five minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with flour, and baste with butter or dripping; and when the froth rises serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy round the meat, not over it. Anna Windom.
A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thinly-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes.
Parsley, savory herbs, onion, or shallot, with a little mace, white pepper and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Fannie Merklin.
Mutton patties are made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper, salt, and a little catsup. The mince should not boil, but be made hot, and thickened. Patty pans, lined with half puff paste and filled with the meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven for fifteen minutes. Mrs. Marian Bonnell.
Sew the mutton up in a 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 warm dripping, dredge with flour, and set in the oven for one-half of 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.
Mrs. Alice Waters.
Remove the bones from the mutton, so as to have three pounds of solid meat. Cut it in strips three inches long and one inch wide. Take two lamb sweetbreads, one cup of gravy, made from the bones, two eggs, one-quarter of a pound of salt pork, one onion, sliced and fried, one cup of green peas, pepper and salt, one tablespoonful of minced parsley, browned flour. After having fried the onion in plenty of drippings then fry the mutton five minutes. Parboil the sweetbreads and throw them into cold water and blanch. Wipe and dry them, then fry them in fat. Lay the salt pork, cut in slices in the bottom of the saucepan, upon this place the mutton, then the sweetbreads, the onion and peas next, then pepper, salt and parsley. Cover with the gravy, put on a close lid, stew gently for an hour. Then let it boil up once, remove the mutton and sweetbreads, thicken the gravy with brown flour, put in two beaten eggs, stir a minute over the fire, pour over the meat and serve.
Remove all the fat from a nice leg of lamb, cut off the shank, make deep incisions in various parts of the inside of the leg; fill them with stuffing made of crumbs of bread, salt pork, sweet marjoram and pepper; stuff it very full. Put hardly water enough in the pot to cover the leg. Throw in a dozen or two of cloves, one-half of an onion sliced or chopped very fine, and a little salt. One-half of a teacup of catsup or a few tomatoes improve it very much. Let it simmer steadily three hours. When you take up the leg, thicken the gravy if it is not thick enough. Put a few spoonfuls over the meat. A. P.
Select one dozen chops cut from the loin; trim, season with salt and pepper; dip in melted butter and broil over a clear fire nearly ten minutes, turning frequently. Lay on warm platter and garnish with a few sprigs of parsley. Ivy Smith.
Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced. Put a layer of mixed potatoes and onions at the bottom of a stew-pan. Place the meat on this and season it plentifully with pepper, and lightly with salt. Pack closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover the stew-pan tightly, and let its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavor.
Mrs. N. McGrath.
Wash and parboil one pair of sweetbreads, then throw into cold water; remove outside skin and all membrane; then with silver knife chop in small pieces and measure. There should be one-half of a pint of chopped meat. Put one gill of cream into a saucepan; rub together one level teaspoonful of butter, a heaping teaspoonful of flour; stir into the hot cream until you have a smooth paste; add the yolk of one egg and the sweetbreads; mix and cook one minute, take from the fire and, if desired, add one dozen mushrooms chopped fine; if fresh, they must be cooked before chopping; add one tablespoonful of salt, one salt-spoonful of pepper, one teaspoonful of finely-chopped parsley, ten drops of onion juice; mix well. When cool form into croquettes; roll into beaten eggs, then roll in bread-crumbs and fry in hot lard.
Mrs. R. McAdams.