Mrs. Maclurcan's cookery book

Mode. — Cut all the meat from the bones into small dice-shaped pieces, chop the bones and put them on to stew for one hour in a pint of water with the cloves, pepper, salt and herbs (chopped fine), and sauce ; slice the onions, fry a nice brown, thicken with flour, strain the liquor from the bones, skim all the fat off, add the onions Mutton Entrees. to it, put it on again to boil, add the mutton and allow to simmer for half an hour ; a little more flour may be added if not thick enough ; serve with little squares of toast. 157— HARICOT MUTTON. 3 lbs. neck chops Cloves 3 onions Sauce 2 carrots Pepper and salt 2 turnips Bunch sweet herbs. Mode. — Out the mutton into small thin chops, trim off all the fat, slice the onions and fry in a little butter, dredge a little flour over the chops and fry a nice brown, put the chops, onions, cloves, pepper and salt into suflicient water to cover and allow to boil for half an hour, cut the carrots and turnips into thin slices, add to the mutton with the herbs, and stew until the vegetables are well cooked ; take out the herbs, thicken a little more if required, and add a tablespoonful of sauce, 158— HARICOT MUTTON (Another Way). Remains cold leg, loin or 2 carrots shoulder mutton 1 turnip 2 onions Cloves Pepper and salt Sauce. Mode. — Cut the mutton into small slices, dredge with a little flour, pepper and salt, slice the onions and fry, then fry the mutton, put into a saucepan with some gravy or stock (made from the bones), allow it to simmer for one hour, slice the carrots and turnip, add them together with the cloves and sauce, a few drops caramel, and allow to stew for another hour, thicken with a little flour. 159— IRISH STEW. 3 lbs. neck mutton 2 lbs. potatoes 3 onions Pepper and salt. Mutton Entrees. Mode. — Cut up the mutton into small thin chops, peel and cut the potatoes, each in two, slice the onion, not too thin ; put a layer of potatoes into a saucepan, then onions, then meat, and pepper and salt, and so on until all the ingredients are in ; put a good thick layer of j^tatoes on top, put on about one and a-half pints of water. Close your saucepan tight and allow it to boil slowly for two or two and a-half hours; shake the saucepan occasionally so as not to allow it to burn. In a large family where two dishes are required, from four pounds neck mutton you can make a dish of cutlets, and with the bones chopped off and trimmings, you can make a nice little dish of Irish stew. 160— CURRIED MUTTON. Fresh or cold leg mutton Tablespoonful cocoanut 2 onions 2 tablespoonfuls curry Tablespoonful chutney powder 6 cloves Lemon I apple Butter. Mode. — Slice the onions very thin, put into a saucepan with butter, and cook until browD ; add the cloves and apple, cut very small, the cocoanut, juice of half a lemon and a little of the rind, and the chutney ; allow all these to simmer until the apple is soft ; keep stiring all the time ; cut up the mutton into small pieces and add ; close your saucepan tight and allow to simmer for ten minutes, then add a cupful of stock or water and allow all to boil until required; if it is cold mutton, about twenty minutes is sufficient ; if fresh, about one hour. Served with boiled 161— TURNIP STEW (Jewish Recipe). 4 lbs. neck mutton Pepper and salt 3 onions 2 pieces ginger Bunch of English turnips.