Made-Over Dishes Part 2

MUTTON--COOKED

While mutton belongs to the red meats, when carefully cooked it may be used in many ways in which you would use chicken or veal. Capers and tomato, with a slight flavoring of mint, are more agreeable with mutton than with almost any other meats.

Bobotee

Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls of b.u.t.ter and one onion sliced into a saucepan; stir until the onion is slightly brown; then add a half pint of stock or milk and four tablespoonfuls of bread crumbs. Stand this on the back of the stove for about five minutes while you blanch and chop fine a dozen almonds. Add these to the meat, then add a teaspoonful of curry powder, and a teaspoonful of salt. Beat three eggs until light, stir them into the meat, then turn the whole into the saucepan. Rub the bottom of the baking dish first with a clove of garlic, then sprinkle over a tablespoonful of lemon juice and put here and there a few bits of b.u.t.ter; put on this the mixture, and bake in a quick oven twenty minutes. Serve in the dish in which it is baked, and pa.s.s with it plain boiled rice.

Boudins

Chop sufficient cold cooked mutton to make a pint. Put a half cup of stock, two tablespoonfuls of bread crumbs and a tablespoonful of b.u.t.ter over the fire. When hot, take from the fire, add the meat and three eggs well beaten; add a teaspoonful of salt and a dash of pepper. Put the mixture into greased custard cups, stand in a baking pan half filled with boiling water, and cook in a moderate oven fifteen to twenty minutes.

Serve with sauce Bechamel. The bottom of the cups may be garnished with chopped mushrooms, capers, or chopped truffles, or dusted thickly with chopped parsley.

Klopps

Chop sufficient cold boiled mutton to make a pint; add to it a half pint of bread crumbs and sufficient white of egg to bind the whole together; add a teaspoonful of salt and a dash of white pepper. Form into b.a.l.l.s the size of English walnuts; drop into a kettle of boiling water; pull the kettle to one side of the fire where it cannot possibly boil, and cook the klopps slowly for five or six minutes. When done they will float on the surface. Lift, drain carefully, put on to a heated dish, pour over cream celery or cream oyster sauce, and serve with them peas and boiled rice.

Curry of Mutton

Put two tablespoonfuls of b.u.t.ter and one sliced onion into a pan; cook slowly until the onion is perfectly tender; add one clove of garlic mashed, a teaspoonful of curry powder and a teaspoonful of turmeric; mix thoroughly, add a half pint of stock, or, better, cocoanut milk; stir until boiling, add one quart of cold cooked mutton chopped fine; heat thoroughly, add a tablespoonful of lemon juice, and pour at once into a platter that has been garnished with boiled rice.

Mutton with Anchovy

Chop sufficient cold boiled mutton to make one pint; mash fine three anchovies. Put two tablespoonfuls of b.u.t.ter into a saucepan, add one sliced onion, cook until the onion is soft and yellow, add a clove of garlic mashed, add to this the anchovies and a half pint of stock; simmer gently for fifteen minutes, and press through a sieve. Add a tablespoonful of capers, two or three leaves of mint that have been bruised, and the mutton chopped fine. Heat over boiling water for fifteen minutes, and serve on squares of toasted bread. This may be served plain or the top of each piece may be capped with a carefully poached egg.

Pilau

Cut into bits any pieces of cold cooked mutton; put them into a saucepan, cover with water, add a grated onion, a bay leaf and two or three cardamom seeds. Sprinkle over a half cup of rice that has been carefully washed; cover the kettle and simmer slowly until the rice is tender. Dish the mutton, putting the rice over the top, cover the whole with a nicely made tomato sauce, and send at once to the table.

Mutton Salad

Any pieces of cold-roasted or boiled mutton may be cut into dice and used for an ordinary mutton salad. At serving time arrange this neatly on lettuce leaves, or any accessible green; season with salt and pepper, and cover with mayonnaise dressing to which has been added a tablespoonful of capers.

Where celery, lettuce or other fresh greens cannot be procured, canned asparagus may be mixed with the mutton or may be served with it as a garnish; giving an exceedingly agreeable accompaniment. Where asparagus cannot be obtained, a can of peas may be drained, washed, drained again, and added to the mutton before it is mixed with the mayonnaise dressing, or the mutton may be mixed with mayonnaise and filled into tomatoes that have been peeled and the centers scooped out. Stand each on a little nest of lettuce leaves or on a bunch of cress, and garnish the top with capers.

French Lamb Stew

1 quart of bits of cold left-over lamb or mutton 1 pint of green peas 1 quart of water 3 stalks of mint 1 teaspoonful of onion juice 1 teaspoonful of salt 1 saltspoonful of pepper

Put the lamb, water and all the seasoning into a saucepan. Sh.e.l.l and wash the peas, put them over the top, cover the pan and bring quickly to a boil, lift the lid, and boil rapidly twenty minutes until the peas are tender. Rub together the b.u.t.ter and flour, stir them carefully into the stew, bring again to boiling point and serve.

Lamb Stew with Tomatoes

Follow the preceding recipe, using a quart of strained tomatoes in place of a quart of water.

CHICKEN--UNCOOKED

In purchasing a chicken for timbale, select a large one, but not an old fowl. After the chicken has been drawn, remove the white meat, which is used uncooked for timbales. The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day. Or if you prefer to use it raw, devil the legs and use the bones for soup.

Timbale

Chop fine the uncooked white meat of a chicken; this should weigh a half pound. Then rub it with the back of a wooden spoon against the side of a bowl until perfectly smooth. Put one cup of white bread crumbs and a half cup of milk over the fire; stir until boiling; when cold, rub this thoroughly with the meat, and press it through an ordinary flour sieve.

Stir into it carefully the well-beaten whites of five eggs, add a teaspoonful of salt, a dash of white pepper; fill into greased timbale cups, stand in a baking pan of boiling water, cover with oiled paper, and bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups may be garnished with chopped truffle, chopped mushrooms, chopped parsley, or nicely cooked green peas. Serve with the timbales either a plain cream sauce or a cream mushroom sauce. Peas are the usual accompaniment.

Or the timbale molds may be lined with this mixture, and the centers filled with creamed mushrooms; put enough of the timbale mixture over the top to hold in the stuffing; they will then be cooked and served in the usual manner.

Deviled Chicken Legs

Carefully remove the bones from the legs of an uncooked chicken. To a half cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of toasted pinon nuts, a tablespoonful of parsley, a half teaspoonful of salt and a dash of cayenne; moisten with two tablespoonfuls of b.u.t.ter. Stuff this into the s.p.a.ces from which you have taken the bones, tie the legs top and bottom to keep in the stuffing. Place the bones from the carca.s.s of the chicken in the soup kettle, cover with cold water, and when the water reaches boiling point place the legs on top of the bones and cook continuously for two hours. They may be served hot with sauce, or cold, cut into thin slices garnished with aspic.

English Chicken b.a.l.l.s

Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a tablespoonful of chopped parsley, a dozen blanched and finely chopped almonds and one raw egg; mix thoroughly and form into b.a.l.l.s the size of an English walnut. Arrange these over the bottom of a saucepan, cover with stock, add a bay leaf, a slice of onion and of carrot; cook slowly a half to three-quarters of an hour; drain, saving the stock. Dish the b.a.l.l.s in the center of a platter, put around the edge a row of potato bullets, outside of that small triangles of toast. Put a tablespoonful of b.u.t.ter and one of flour into a saucepan; mix, add a half pint of stock in which the b.a.l.l.s were cooked, stir until boiling, take from the fire, add the yolk of one egg beaten with two tablespoonfuls of cream; add a half teaspoonful of salt and a dash of pepper; strain this over the b.a.l.l.s and serve.

CHICKEN--COOKED

The remains of cold chicken or turkey may be used in precisely the same manner, or made into croquettes, using the same rule as for beef croquettes. With an accompaniment of mayonnaise of celery, or mayonnaise of tomato, they make an extremely good luncheon dish. For an evening entertainment they may be simply garnished with cooked peas. Meat croquettes are usually made into pyramid forms; they may, however, be made into cylinders. Boudins of chicken or turkey are also exceedingly nice.

Creamed Hash on Toast

This is one of the tastiest of all the warmed-over chicken dishes. Chop the chicken fine, and to each pint allow one tablespoonful of b.u.t.ter, one of flour and a half pint of milk. Rub the b.u.t.ter and flour together, add the milk, stir over the fire until boiling, season the meat with a teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir over hot water for fifteen minutes. The flavoring may be changed by adding three or four chopped mushrooms, or, if you have it, a chopped truffle; but it is exceedingly good plain. Heap this on squares of nicely toasted bread, serve at once, or you may garnish the tops with carefully poached eggs.

Ca.s.serole