Mutton Steaks Stewed

Take some tender mutton steaks, cut from the leg. Beat them a little with a rolling pin, and season them with pepper and salt. Put them into a stew-pan with sliced potatos, sliced turnips, sliced onions, sliced or grated carrots, and sweet marjoram leaves stripped from the stalks. Pour in just sufficient water to cover the stew, and let it cook slowly till it is tender and well done. Serve it up hot in a deep dish, with a cover. A table-spoonful of tarragon mustard will improve the stew.

When tomatos are in season, you can stew mutton or any other meat with tomatos only - no water. Having prepared the meat, and laid it in the stew-pan, cover it with tomatos, peeled and quartered. Add some sugar to take off a portion of their acid, and a chopped onion. No water, as the meat will cook in the liquid of the tomatos, They must stew till thoroughly dissolved.

Tender-loin beef steaks - or veal cutlets, may be stewed as above.

Mutton Chops Broiled

The best steaks are those cut from the loin, about half an inch thick. Divest them of the bone, and remove the skin and fat. Then butter them slightly all over, before cooking. This will be found an improvement. The French go over them with salad oil, which is still better. Sprinkle on them a little pepper and salt. Having heated the gridiron well over a bed of very hot live coals, place it somewhat aslant, grease its bars with a little of the mutton suet, and lay on the steaks and broil them well; turning them three or four times, and seeing that they are not scorched or burnt on the outside, and red or raw when cut. Turn them with a knife and fork, or with steak-tongs, an instrument with which every kitchen should be furnished. To cook them well requires a clear glowing fire, without blaze or smoke. They should be done in about a quarter of an hour. When you take them up, turn them on a well-heated dish, and pour their gravy over them.

If onions are liked, mince one as fine as possible, and strew it over the steaks while broiling; or, boil and slice some onions, mix some butter among them, season them with pepper, and a little 11 powdered mace or nutmeg, and serve them up with the meat on the same dish, or in a sauce-boat.

Mutton Chops With Tomatos

Broil some mutton steaks in the above manner, and have ready some baked tomatos. When the steaks are dished, lay on each a large baked tomato with the face downward, or cover each steak with stewed tomato sauce. For baking, take fine ripe tomatos of the largest size. Cut out a piece from the stem end, and extract the seeds. Then stuff each tomato with grated bread-crumbs, butter, and minced sweet marjoram, or finely minced onion. If you have any cold veal or chicken, add a little of that to the stuffing, mincing it, of course. Bake them in a dish by themselves.

Or, you may send the steaks to table with a slice of fried egg-plant laid upon each; buttered, and sprinkled with bread-crumbs.