Curried Boiled Mutton

Cut into neat slices three quarters of a pound of cold boiled mutton. Sprinkle over it a teaspoonful of salt, two dessertspoonsful of curry powder, and a table-spoonful of flour; chop one onion quite fine and add that. Put the mutton into a stew-pan with half a pint of gravy if you have it, and if not, water. Shake the pan frequently, and let it simmer very gently for an hour and a half. Wash half a pound of rice, and boil it in a quart of water for twenty-five minutes, drain it on a sieve, and put it into the oven for five minutes to dry. Place the rice round the dish neatly, and put the curry in the centre. Serve very hot, and with it a glass of mixed pickles, separate.

A Very Nice Dish Of Cold Lamb And Cucumbers, Or Spinach

Fry slices or chops of cold lamb till they are slightly browned; dip the slices in bread crumbs, chopped parsley, and yolk of egg. Some grated lemon and a little nutmeg may be added. Fry them, and pour a little good gravy over them when served. The various methods of redressing mutton are applicable generally to lamb.

A Nice Hash Of Mutton

Add to some cold gravy some finely-chopped onion and half a pint mush rooms. Boil the whole gently with some cold mutton cut in small pieces. Thicken the gravy with a little flour and butter.

How To Dress Cold Mutton Or Veal

If any of the neck of mutton or veal should be left after having been made into soup, it may, when cold, be cut into small pieces and seasoned highly with Cayenne pepper, salt, and whole grains of allspice. Put all in a stew-pan with a little vinegar, and as soon as it is boiling hot serve it.

Mutton Hashed In The Style Of Venison

Take three pints of mutton gravy, put it into a saucepan, and let it boil. Then add some Cayenne pepper and salt, some flour to thicken, and a little bit of butter. Cut the mutton into slices and put it in, and let it simmer for four or live minutes. Then add a gill of port wine. Don't let it boil, or the meat will become hard. Serve with currant jelly.

Cold Breast Of Mutton Or Veal

Trim the cold meat; cover it with egg and bread crumbs; season with salt and pepper. Put it in a hot oven, and when thoroughly browned serve it. It may be eaten with currant or guava jelly, or caper sauce.

Directions For Selecting Veal

Veal may be known to be good by being fat, not too large, firm in the flesh, and of white color. If the flesh be flabby, or discolored by green or yellow spots, the meat should be rejected - it is, or soon will be, unfit for eating. The prime joints of veal, are the loin and the leg for roasting, and the breast for stewing, or some delicate made dish. The head and the feet are especially valuable for their nourishing qualities.

Method Of Re-Dressing Cold Roast Beef, Mutton, Or Lamb

Cut the meat into small thin slices, season well with pepper and salt, and dip each lightly in beaten egg and then in bread crumbs. Fry them a nice brown.

A Very Nice Dish Of Mutton And Mashed Potatoes

Cut the meat in small pieces, and stew in a little gravy, to which add a dessert-spoonful of mushroom or walnut catsup. Stew till hot. Thicken with a little flour and butter mixed, and serve on a dish surrounded by mashed potatoes.

Cold Mutton Re-Cooked With Wine

Take the remains of a leg of boiled or roast mutton, stick into it eight or ten cloves, and season well with pepper and salt. Put it into a stew-pan with two carrots, two turnips, two onions, some parsley chopped fine, and some pieces of celery top. Cover it with cold water, and simmer it till the vegetables are perfectly tender. Take out the meat, skim off all the fat from the gravy, thicken it with some pieces of butter rolled in flour, and let it boil a minute or two. Just before it is taken from the fire pour in a glass of Madeira wine. Pour the gravy over the meat and serve.

Very Nice Sausage Balls From Cold Mutton

Take the most underdone parts of a boiled leg of mutton, chop it very fine, and season with pepper, salt, and spice. Add six ounces of beef suet chopped fine, some pounded sweet herbs, a quarter of a pound of grated bread, the yolks and whites of two eggs well beaten, and a clove of garlic. Mix well, and press down into a pot. Use as sausages, or roll into balls, and fry a nice brown.

Mutton Pie With Potato Crust

Boil some potatoes, mash them with some milk and butter, and season with pepper and salt. Line a deep dish with the mashed potatoes. Have ready some small pieces of cold mutton or lamb; season the meat with pepper and salt, and fill the dish with the meat, and on the top lay some lumps of butter. Cover it with a lid of mashed potatoes, put it into a moderate oven, and bake it until the potatoes are a fine brown. Serve it in the dish it was baked in.