Roulades Of Mutton

Remove the fillet from a fine loin of mutton, trim away every particle of skin, fat, and gristle. Flatten the fillet with a cutlet bat, and cut it lengthways into slices as thin as possible; divide these into neat pieces about three inches long. Sprinkle each with pepper, salt, and finely-chopped parsley, roll them up tightly, dip in beaten egg, and afterwards in finely-sifted bread-crumbs, mixed with an equal quantity of flour, and highly seasoned with pepper and salt. As each roulade is thus prepared, place it on a game skewer, three or four on each skewer. Boil an ounce of butter in a small frying-pan, and cook the roulades in it.

Brawn

Remove the tongue and brains from a pig's head, and lay all in salt for one day. Drain away the salt and put fresh, taking care that the head is well covered with it, and especially about the eyes and ears. In three days' time add to the brine a tablespoonful of allspice, black pepper, and crushed saltpetre. Turn the head well about in the pickle for three or four days more, when it will be sufficiently salted to make the brawn.

Boil the head and the tongue until tender, then take the meat from the bones and cut it up as hot as you can. The brains should be tied in muslin and be boiled for half an-hour only. Break them up and mix with the meat of the head. Season the whole with black pepper and allspice, and, if necessary, add salt. Cut up the tongue, after skinning it, in large pieces, and mix it evenly with the meat. Have ready a collaring tin, put in the brawn, set a weight on the top, and allow it to stand until the next day. Kents' Brawn Mould effects the necessary pressure by a regulating screw, and is a great improvement on the old method.

Excellent brawn may be made economically by using only the eye-pieces, ears, tongues, and brains of two heads reserving the cheeks for chaps. The butcher will, if directed to do so, divide the heads in this manner.

Soused Herrings

Choose herrings with soft roes, and take care they are thoroughly cleansed. Fishmongers seldom send them in fit, in respect of cleanliness, for cooking. Lay the fish in an earthenware baking-dish, sprinkle them lightly with pepper and salt, and a very small pinch of allspice, and cover them with vinegar and water in the proportion of one part water to three parts vinegar.

If the flavour is not disliked, a bay leaf and a shalot or a thin shred of garlic may be added to the pickle. Cover the baking-dish closely, and put it in a slow oven for two-hours. Let the fish get cold, wipe each on a clean, dry cloth, lay them on a dish and garnish with green celery tops or water-cress.