Wipe a leg of mutton thoroughly; rub it with salt
and spices; pour some boiling plain malt vinegar
■over; turn the mutton in it 3 or 4 times. Leave it
in this brine for four days, and turn it each day.
Then take out the mutton ; rub it again with salt
and pepper; lard it well. Put it in a stewpan, with
a sliced onion, sprig of parsley, slice of lemon, a crust
of brown bread, and two tablespoonfuls of the brine.
Simmer the meat in this until done, basting it fre-
quently with sour cream, and turning it also frequently.
Prepare the sauce as follows ; — Fry some onion
u
98
WHOLESOME COOKERY.
slightly in a little butter ; add some stock or grav}’’ ;
cook it till the onions are done. Pass through a hair
sieve, and serve round the meat. To be eaten with
a jDotato salad.
242. — Stewed Leg- of Mutton
A couple of slices of ham, 4 carrots, a couple of
onions (all cut up), 3 bay leaves, thyme, pansley, leek,
celery, 2 cloves, pepper, salt, 1 gill of gravy (or 2 if
the leg of mutton is a large one), 1 gill of white wine.
Brown the mutton for a few minutes in butter ; add
the above ingredients. Cover the saucepan with
paper, place the lid on the top, and stew from 5 ta
7 hours, very gently indeed. Before serving, skim
the gravy, pass it through a hair sieve, and serve
round the mutton. The vegetables will make a nice
soup next day.
243. — Cotelettes de Mouton aux Ognons.
Trim some cutlets ; lard them with some ham and
fresh larding fat, using a very fine larding-needle for
the purpose. Put the trimmings of the cutlets in a
saucepan, with a couple of small onions, a couple of
carrots, bunch of parsley, pepper, and salt. Lay the
cutlets on this ; add enough gravy or stock to cover
them, a few slices of larding pork on the top. Covei'
with a buttered paper, and the lid fixed tightly on ;
simmer tiU cooked. Now take out the cutlets; pass
MEATS AND DIED 8.
99
the sauce through a sieve, put it back on the fire, and
let it simmer till it is almost reduced to a glaze. Put
the cutlets in this ; turn them so as to cover them on
both sides with the glaze. Dish them up with some
“ osnons la creme.”
244. — Breast of Mutton “a la Sauce Piq[uante.”
Simmer the breast of mutton in some stock, with
carrot, turnip, onion, bunch of herbs, p>epper, and salt.
When cooked, bone it carefully, then egg and bread-
crumb it. Broil it or grill it on or before the fire, and
serve with a sauce piquaute.
245. — Foreign Stew.
Cut in pieces some beef or mutton (beef is best) ;
rub each piece with vinegar to make it tender ; put
the meat in a jar, with some carrots, turnips, onion,
all sliced; season Avith pepper and salt; sprinkle a
little flour over. Place a piece of well-greased paper
over the jar, then the lid, and then a heavy w^eight.
Bake in a slow oven for four or fiA^e hours.
246. — Stewed Neck of Mutton.
Trim off part of the fat, and cut it up into nicely
shaped cutlets. Lay some of the cutlets in a steAvpan,
with pepper and salt ; then a layer of green peas, a
100
WHOLESOME COOKEBT.
✪ Cervelles or Sweetbreads 'a l'Espagnole'
Page 35 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Wipe a leg of mutton thoroughly; rub it with salt
and spices; pour some boiling plain malt vinegar
■over; turn the mutton in it 3 or 4 times. Leave it
in this brine for four days, and turn it each day.
Then take out the mutton ; rub it again with salt
and pepper; lard it well. Put it in a stewpan, with
a sliced onion, sprig of parsley, slice of lemon, a crust
of brown bread, and two tablespoonfuls of the brine.
Simmer the meat in this until done, basting it fre-
quently with sour cream, and turning it also frequently.
Prepare the sauce as follows ; — Fry some onion
u
98
WHOLESOME COOKERY.
slightly in a little butter ; add some stock or grav}’’ ;
cook it till the onions are done. Pass through a hair
sieve, and serve round the meat. To be eaten with
a jDotato salad.
242. — Stewed Leg- of Mutton
A couple of slices of ham, 4 carrots, a couple of
onions (all cut up), 3 bay leaves, thyme, pansley, leek,
celery, 2 cloves, pepper, salt, 1 gill of gravy (or 2 if
the leg of mutton is a large one), 1 gill of white wine.
Brown the mutton for a few minutes in butter ; add
the above ingredients. Cover the saucepan with
paper, place the lid on the top, and stew from 5 ta
7 hours, very gently indeed. Before serving, skim
the gravy, pass it through a hair sieve, and serve
round the mutton. The vegetables will make a nice
soup next day.
243. — Cotelettes de Mouton aux Ognons.
Trim some cutlets ; lard them with some ham and
fresh larding fat, using a very fine larding-needle for
the purpose. Put the trimmings of the cutlets in a
saucepan, with a couple of small onions, a couple of
carrots, bunch of parsley, pepper, and salt. Lay the
cutlets on this ; add enough gravy or stock to cover
them, a few slices of larding pork on the top. Covei'
with a buttered paper, and the lid fixed tightly on ;
simmer tiU cooked. Now take out the cutlets; pass
MEATS AND DIED 8.
99
the sauce through a sieve, put it back on the fire, and
let it simmer till it is almost reduced to a glaze. Put
the cutlets in this ; turn them so as to cover them on
both sides with the glaze. Dish them up with some
“ osnons la creme.”
244. — Breast of Mutton “a la Sauce Piq[uante.”
Simmer the breast of mutton in some stock, with
carrot, turnip, onion, bunch of herbs, p>epper, and salt.
When cooked, bone it carefully, then egg and bread-
crumb it. Broil it or grill it on or before the fire, and
serve with a sauce piquaute.
245. — Foreign Stew.
Cut in pieces some beef or mutton (beef is best) ;
rub each piece with vinegar to make it tender ; put
the meat in a jar, with some carrots, turnips, onion,
all sliced; season Avith pepper and salt; sprinkle a
little flour over. Place a piece of well-greased paper
over the jar, then the lid, and then a heavy w^eight.
Bake in a slow oven for four or fiA^e hours.
246. — Stewed Neck of Mutton.
Trim off part of the fat, and cut it up into nicely
shaped cutlets. Lay some of the cutlets in a steAvpan,
with pepper and salt ; then a layer of green peas, a
100
WHOLESOME COOKEBT.