Wipe a leg of young mutton with a damp cloth, then with a dry. Put into a covered roaster, dash a cupful of boiling water over it and roast at the rate of twelve minutes to each pound of the meat. Fifteen minutes before serving remove the cover and brown. If you do not use a covered roaster baste the meat every fifteen minutes, while cooking, with the gravy in the pan.
Do not send made mutton gravy to the table with it. Pass currant jelly with it and such a sauce as this:
Mince a cupful of field sorrel - young and tender - and stir two tablespoonfuls of butter rubbed into one of browned flour into a cupful of boiling water. Add the sorrel, a dash of paprika and salt. Cook for one minute, take from the fire and beat into it, a very little at a time, the well-whipped yolk of an egg. Set in boiling water until the mutton is served. It must not cook.
Carefully trim the meat, cutting off all loose or gristly portions, and wipe with a damp cloth. Have a kettle of boiling water and put in the meat, boiling fast for about ten minutes, when it may simmer until done. Do not put in salt or pepper until nearly cooked. Eat with caper sauce.
Carefully remove the bone, or shoulder blade, and fill the place with this forcemeat: One cupful of fine bread-crumbs, one tablespoonful of chopped parsley, one teaspoonful of chopped onion, salt and pepper to taste, a half-dozen chopped mushrooms - canned or fresh - and melted butter to moisten the mixture. Sew up the slit left by the bone, and place in the covered roaster with a cupful of water or weak stock. Cook quickly at first, basting often, and allowing for cooking about fifteen minutes to the pound. Serve with sorrel or other meat sauce, never with made gravy.
Have the bone extracted neatly, and fill the cavity left with a stuffing of a cupful of bread-crumbs, a dozen raw oysters, chopped fine, two tablespoonfuls of butter, melted, one table-spoonful of chopped parsley, one teaspoonful of onion juice, one-half teaspoonful of paprika. Roast in a quick oven. Into two tablespoonfuls of softened butter mix one tablespoonful, each, of chopped parsley, onion and lemon juice, and kitchen bouquet. Draw the meat, when done, from the oven, spread it with this prepared sauce, and return to the oven for four minutes. Garnish with small, round, fried potatoes.
Send around green peas with it.
Cut two pounds of lean mutton into neat pieces an inch square. Peel and slice six medium-sized potatoes, cut into dice, and parboil for five minutes. Parboil also a dozen small, young onions, no larger than the end of your thumb. Have a couple of kidneys - calf's or lamb's - cut into dice, and drain the. liquor from fifteen small oysters. Put a layer of meat dice in the dish, then a layer of onions, kidneys and potatoes. Season each layer of vegetables with pepper and salt. Then another layer of meat, onions and kidneys, and the remaining potatoes. Pour on a cupful of hot water, cover the pan closely and bake it in a moderate oven for three hours. Look at it occasionally and add more water if it seems dry.
When nearly ready to serve take up the mixture with a skimmer, arrange it in a deep hot dish. Add the oysters to the gravy left in the pan, cook till they ruffle, add more seasoning if needed, and pour it over the whole.
Cut two pounds of coarse lean lamb into dice. There must be neither fat nor bone in it. Fry a sliced onion brown in two table-spoonfuls of dripping or butter. Strain the fa.t back into the pan, dredge the meat with flour and fry for three minutes in it, turning to sear both sides. Turn meat and fat into a saucepan, add a cupful of stock or of butter and water, cover closely and stew for an hour, or until the lamb is tender. Put in then a cupful of green peas with three leaves of green mint. Cover again and cook until the peas are tender, but not until they break. Have ready a broad dish lined with slices of toast soaked in tomato sauce. Take up meat and peas in a perforated skimmer and lay upon the toast. Keep hot, while you thicken the gravy left in the pot with a tablespoonful of butter rolled in one of browned flour; season, boil up and pour over the stew. Let it stand one minute and serve.
Trim two pounds of lean chops and proceed as with the meat in last recipe until they have been browned in the fat.
Now turn meat and fat into your casserole, in the bottom of which is a layer of pared and sliced tomatoes. Have ready half a cupful of potato balls cut with a "gouge" and parboiled for five minutes, a dozen button onions, also parboiled, and half a can of champignons (mushrooms). Sprinkle these over and between the chops. Pour in a cupful of good stock, or gravy, well seasoned; lastly, another layer of sliced tomatoes, salted, peppered, sprinkled with sugar and dotted with butter. Cover the casserole and set in a moderate oven for two hours.
Drain off all the gravy without disturbing the rest of the contents of the casserole. Skim, thicken with browned flour, add the juice of half a lemon, boil up, pour in a glass of sherry, pour gently back into the casserole, cover, set in the oven for three minutes and send to table, covered.
If you once try this recipe you will not be satisfied until the dish it represents becomes a frequent visitor to your table.