Cookery for every household

To Serve Cold. — Lift the meat out of the saucepan and press it between two boards, with a weight on the top, until cold. Then draw out the string, trim the ends and brush over the top and sides of the meat with liquid glaze (see p. 210). Serve garnished with parsley or a little salad. Note. — This may be roasted instead of braised. Time to cook, about 2 hours. Probable cost, 2s. 8 d. 900. Haricot Mutton A small bunch of herbs. Salt. Pepper. 1 dessert-sp. mushroom ketchup, or 1 tea-sp.Worcestersauce 1J to 2 lbs. mutton. 2 onions. Carrot and turnip. 1 oz. flour. Jpt. stock or water. Wipe the meat and cut it in neat pieces, removing all skin and superfluous fat. A piece of mutton from the neck, breast, or shoulder may be used, although the best haricot is made with neatly trimmed cutlets. Melt some of the fat from the meat in a stewpan, and when quite hot put in the pieces of meat and brown them on all sides. Then remove the meat, and pour off some of the fat, leaving only about 1 table-spoonful. Put the flour into this and brown it well without allowing it to burn. Pour in the stock or water and stir until boiling. Add pepper, salt, and ketchup or Worcester sauce, and skim if necessary. Now return the browned meat with the onions cut in slices, the carrot and turnip in dice, and the bunch of herbs. Put the lid on the saucepan and stew the contents slowly until the meat and vegetables are tender. To serve, arrange the pieces of meat neatly in the middle of a hot dish, remove all grease from the top of the sauce, strain it over, and place the vegetables round the sides. Note. — A more artistic method of serving haricot mutton is to cut out some fancy shapes of carrot and turnip, to cook them separately and use them as a garnish. The trimmings may be cooked with the stew to give flavour and strained out before serving. Time to stew, 1 \ to 2 hours. Sufficient for 4 or 5 persons. Probable cost. Is. 8d. to 2s. 901. Mutton “ en Casserole ’* 1 to 1 \ lbs. mutton. 1 cupful vegetables. Salt. Pepper. 1 tea - sp. chopped parsley. J pt. light stock. Cut a good slice from a well-hung leg of mutton, wipe it and trim off the skin and any superfluous fat. Grease the bottom of an earthenware casserole and put in a bed of vegetables, such as carrot, turnip, onion, and celery, cut in small pieces. Lay the meat on the top, sprinkle with parsley, pepper and salt, and pour the stock over. Put on the lid and bake in a good oven until the meat is quite tender. Baste the meat occasionally with the stock, and if necessary add more during the cooking. Serve in the casserole or on a hot dish, the meat in the centre, with the vegetables and gravy round. Time to cook, about 2 hours. Sufficient for 3 or 4 persons. Probable cost, Is. 2d. to Is. 6 d. 902. Irish Stew (Ragofit & l’lrlandaise) 2 lbs. neck or breast of mutton. 3 lbs. potatoes. 1 to l| lbs. onions. Warm water. Salt. Pepper. Chopped parsley.