The Lady's Own Cookery Book, and New Dinner-Table Directory Part 27

_Mutton chops, to stew._

Put them in a stewpan, with an onion, and enough cold water to cover them; when come to a boil, skim and set them over a very slow fire till tender; perhaps about three quarters of an hour.

Turnips may be boiled with them.

_Mutton cutlets._

Cut a neck of mutton into cutlets; beat it till very tender; wash it with thick melted b.u.t.ter, and strew over the side which is b.u.t.tered some sweet-herbs, chopped small, with grated bread, a little salt, and nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do the same to that side as the other. Make sauce of gravy, anchovies, shalots, thick b.u.t.ter, a little nutmeg, and lemon.

_Mutton cutlets, with onion sauce._

Cut the cutlets very small; trim all round, taking off all the fat; cut off the long part of the bone; put them into a stewpan, with all the tr.i.m.m.i.n.gs that have been cut off, together with one onion cut in slices; add some parsley, a carrot or two, a pinch of salt, and six table-spoonfuls of mutton or veal jelly, and let them stew till the cutlets are of a brown colour all round, but do not let them burn. Take out the cutlets, drain them in a sieve, and let them cool; then strain the sauce till it becomes of a fine glaze, and re-warm them. Have ready some good onion sauce; put it in the middle of the dish; place the cutlets--eight, if they are small--round it, and serve the glaze with them; take care it does not touch the onion sauce, but pour it round the outside part.

_Mutton hams, to make._

Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, one pound of coa.r.s.e sugar, and one pound of common salt; mix them together, and rub the ham well with them. Lay it in a hollow tray with the skin downward; baste it every day for a fortnight; then roll it in sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in a dry place; cut it out in rashers. It does not eat well boiled, but is delicious broiled.

_Haricot Mutton._

Take a neck of mutton, and cut it in the same manner as for mutton chops. When done, lay them in your stewpan, with a blade of mace, some whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one turnip, all cut in slices, and lay them over your mutton. Set your stewpan over a slow fire, and let the chops stew till they are brown; turn them, that the other side may be the same. Have ready some good gravy, and pour on them, and let them stew till they are very tender.

Your ragout must be turnips and carrots cut into dice, and small onions, all boiled very tender, and well stirred up in the liquor in which your mutton was stewed.

_Another way._

Fry mutton chops in b.u.t.ter till they are brown, but not done through.

Lay them flat in a stewpan, and just cover them with gravy. Put in small onions, whole carrots, and turnips, scooped or cut into shapes; let them stew very gently for two hours or more. Season the chops before you fry them with pepper and salt.

_Leg of Mutton._

To give a leg of mutton the taste of mountain meat, hang it up as long as it will keep fresh; rub it every day with ginger and coa.r.s.e brown sugar, leaving it on the meat.

_Leg of Mutton in the French fas.h.i.+on._

A leg of mutton thus dressed is a very excellent dish. Pare off all the skin as neatly as possible; lard the leg with the best lard, and stick a few cloves here and there, with half a clove of garlic, laid in the shank. When half roasted, cut off three or four thin pieces, so as not to disfigure it, about the shank bone; mince these very fine with sage, thyme, mint, and any other sweet garden herbs; add a little beaten ginger, very little, three or four grains; as much cayenne pepper, two spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, the yolks of two hard-boiled eggs: stew these in some meat jelly, and, when thoroughly stewed, pour over your roast, and serve it up. Do not spare your meat jelly; let the sauce be in generous quant.i.ty.

_Leg of Mutton or Beef, to hash._

Cut small flat pieces of the meat, taking care to pare the skin and sinews, but leaving as much fat as you can find in the inside of the leg; season with a little salt and cayenne pepper and a little soup jelly; put in two whole onions, two bunches of parsley, the same of thyme, and a table-spoonful of mushroom-powder. Take two or three little b.a.l.l.s of flour and b.u.t.ter, of the size of a nut, to thicken the sauce; beat it well together; let this simmer a little while; take off the sc.u.m; put in the meat, and let it boil. Serve up hot, with fried bread round it.

_Another way._

Take the mutton and cut it into slices, taking off the skin and fat; beat it well, and rub the dish with garlic; put in the mutton with water, and season with salt, an onion cut in half, and a bundle of savoury herbs; cover it, and set it over a stove and stew it. When half stewed, add a little white wine (say two gla.s.ses) three blades of mace, and an anchovy; stew it till enough done; then take out the onion and herbs, and put the hash into the dish, rubbing a piece of b.u.t.ter in flour to thicken it, and serve it up.

_Loin of Mutton, to stew._

Cut your mutton in steaks, and put it into as much water as will cover it. When it is skimmed, add four onions sliced and four large turnips.

_Neck of Mutton, to roast._

Draw the neck with parsley, and then roast it; and, when almost enough, dredge it with white pepper, salt, and crumbs; serve it with the juice of orange and gravy.

_Neck of Mutton, to boil._

Lard a neck of mutton with lemon-peel, and then boil it in salt and water, with sweet-herbs. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, and the like quant.i.ty of broth; put in two or three whole onions and some anchovies, grated nutmeg, and a little thyme. Thicken the broth with the yolks of four eggs, and dish it up with sippets. Lay the oysters under the meat, and garnish with barberries and lemon.

_Neck of Mutton, to fry._

Take the best end of a neck of mutton, cut it into steaks, beat them with a rolling-pin, strew some salt on them, and lay them in a frying-pan: hold the pan over a slow fire that may not burn them: turn them as they heat, and there will be gravy enough to fry them in, till they are half done. Then put to them some good gravy; let them fry together, till they are done; add a good bit of b.u.t.ter, shake it up, and serve it hot with pickles.

_Saddle of Mutton and Kidneys._

Raise the skin of the fore-chine of mutton, and draw it with lemon and thyme; and with sausage-meat farce part of it. Take twelve kidneys, farce, skewer, and afterwards broil them; and lay round horseradish between, with the gravy under.

_Shoulder of Mutton, to roast in blood._

Cut the shoulder as you would venison; take off the skin, and let it lie in blood all night. Take as much powder of sweet-herbs as will lie on a sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the yolks of two eggs boiled hard, about twenty oysters, and some salt; temper these all together with the blood; stuff the meat thickly with it, and lay some of it about the mutton; then wrap the caul of the sheep about the shoulder; roast it, and baste it with blood till it is nearly done. Take off the caul, dredge, baste it with b.u.t.ter, and serve it with venison sauce. If you do not cut it venison fas.h.i.+on, yet take off the skin, because it will eat tough; let the caul be spread while it is warm, and, when you are to dress it, wrap it up in a cloth dipped in hot water. For sauce, take some of the bones of the breast; chop and put to them a whole onion, a little lemon-peel, anchovies, and a little spice.

Stew these; add some red wine, oysters, and mushrooms.

_Shoulder, or Leg of Mutton, with Oysters._

Make six holes in either a shoulder or leg of mutton with a knife: roll in eggs with your oysters, with crumbs and nutmeg, and stuff three or four in every hole. If you roast, put a caul over it; if for boiling, a napkin. Make some good oyster sauce, which lay under, and serve up hot.

_Roasted Mutton, with stewed Cuc.u.mbers._

Bone a neck and loin of mutton, leaving on only the top bones, about an inch long; draw the one with parsley, and lard the other with bacon very closely; and, after skewering, roast them. Fry and stew your cuc.u.mbers; lay them under the mutton, and season them with salt, pepper, vinegar, and minced shalot, and put the sauce under the mutton, garnis.h.i.+ng with pickled cuc.u.mbers and horseradish.

_Mutton to eat like Venison._

Boil and skin a loin of mutton; take the bones, two onions, two anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust of bread; stew these all together for gravy; strain it off, and put the mutton into a stewpan with the fat side downward; add half a pint of port wine. Stew it till thoroughly done.