279. Mutton Kebobbed

Procure as lean a loin of mutton as you can, remove the fat and skin, joint it well, chop some parsley with some sweet herbs very fine, and beat it up with the yolk of an egg, add bread crumbs, cut the loin into chops, and spread the bread crumbs and sweet herbs, etc. well over each chop, put each chop in its former place, and tie with tape so that the joint appears whole again, roast it before a quick fire, baste it with fresh butter and its own gravy; when it is done pour into the dish in which it is to be served some rich brown gravy very hot, lay in the mutton, pour gravy over it and send it to table as hot as possible. Slices of beef may be cooked in the same manner.

280. Rissoles

Are from the most tender part of dressed mutton, free from skin and gristle chopped very fine. You will find rissoles in another place in the book.

281. Mutton Like Venison

A haunch or leg will be the most applicable. The joint should be hung as long as it can be with safety, and dressed exactly like a haunch of venison, and served with the same sauces, but to make the, taste more perfectly resemble that of venison it should, after having been hung to the turn, be skinned, and laid in a pan with vinegar and water; two parts of the former to one of the latter, not enough to cover it; put in a faggot of herbs, a clove of garlic, one or two bay leaves, a spoonful of whole pepper, and a couple of onions cut in slices; let it soak three days, dry it well, hang it for a day and roast as venison. It may also be put into a stewpan with half a pint of gravy, and simmered four hours, serve with venison sauce.

282. How To Make A Scotch Haggis

Take the stomach of a sheep. The washing and cleaning is of more consequence than all, as it will be a bad colour and a bad taste if not well cleansed; when clean, turn it inside out, then let it lie for a day or two in salt and water. Blanch the liver, lights, and heart of the sheep, lay them in cold water, chop all very fine, the liver you had better grate, chop a pound of the suet very fine, dry in the oven a pound of oatmeal; mix all this well together, season with pepper and salt, a little chopped parsley, and a little chopped onion; then sew up the bag; before you finish sewing it, add a few spoonfuls of good white stock; put it in a stewpan with a drainer; boil it in water, keeping it well covered all the time, prick it all over with a small larding pin to keep it from bursting; it will take several hours to boil; be careful in taking it up, and let your dish be large enough.

285. Loin Of Mutton Like Venison. - French Receipt

Remove the skin from the joint and bone it, and do it neatly; lay it in a stewpan with about a pint of weak broth, an onion stuck with cloves, two glasses of red wine, and a tea-spoonful of pyroligneous acid; let it boil, put in a bundle of sweet herbs; stew, turning frequently; add as it progresses a little gravy, some very good may be made from the bones; it will take from two hours and a half to three hours.

286. How To Dress Mutton Hams

Soak the ham for five or six hours in cold spring water unless it has only recently been cured, then one hour will suffice; put it into cold water, boil gently; it will be done in two hours and a half. It is eaten cold.

287. Mutton Kidneys Broiled

Skin and split without parting asunder, skewer them through the outer edge and keep them flat, lay the opened sides first to the fire, which should be clear and brisk, in four minutes turn them, sprinkle with salt and cayenne, and when done, which will be in three minutes afterwards, take them from the fire, put a piece of butter inside them, squeeze some lemon juice over them, and serve as hot as possible.

288. Sheep's Tongues Stewed

Put them into cold water and let them boil, when they are sufficiently tender to remove the skin easily, take them out, split them,, and lay them in a stewpan with enough good gravy to cover them, Chop parsley, and mushroom, with a little eschalot finely,, work a. lump of butter with it, add pepper and salt to flavour; stew them in the gravy until the tongues are tender, lay them in a dish„ strain the gravy and pour it hot over the tongues, serve.

289. Irish Stew

Take two or three pounds of the neck of mutton, cut it into chops, pare three pounds of potatoes, cut them into thick slices, put them into a stewpan with a quart of water, two or three carrots, turnips or onions may be added, the last are seldom omitted, salt and pepper the mutton when added to the gravy, let it boil or simmer gently two hours, and serve very hot; its excellence much depends on the last instructions being fulfilled.