Myra's cookery book

tongue. Wrap the tongues separately in 17... paper. Broil them lightly and moisten with 18... ... oil. Serve the tongues wrapped in paper. 29— SHEEP’S LIVER, « menagcre. Order. Ingredients. Quantities. Method. I... Sheep’s liver Cut it in thin slices. 2... Salt 1 Mix and sprinkle over to season. 3" Pepper ... 4... Butter 2 OZ. Melt in a stewpan. Put in the slices of liver. 0 * * * 6... ... When done, take them out and keep hot. MUTTON. 123 SHEEP’S LIVER, d la menagere — (continued). Order. Ingredients. Quantities. Method. 7... Onions 6 Chop fine, and put into the stew- pan. 8... Flour I tea Sprinkle over to thicken the sauce. spoonful and brown the onions. 9... Stock 1 pint ... Add. 10 .. ... ... ... ... Let the sauce boil 5 minutes. II... ... ... ... Put in the slices of liver, and heat them. 12... ... ... Put the meat on a hot dish. 13... Yolk of egg ... I Beat up and add to the sauce. 14... Vinegar A few Add. drops 15... Capers I spoonful Add. 16... ... ... Pour the sauce over the liver. 17... Fried sippets Put round the dish. 30-EMINCE OP MUTTON. Order. Ingredients. Quantities. Method. I... Cold roast Cut in slices. mutton 2... Salt j Sprinkle over. 3-" Pepper ... ... 4... ... ... Put the meat in a dish that can be Gravy put in the oven. 5... Pour over to cover the meat. 6... Warm up in a bain-marie, or in the oven, and serve very hot. Note, — Mutton warmed in this way eats as if it were fresh cut from the hot joint. 31.— MUTTON BOULETTES. Order. Ingredients. Quantities. Method. I... Remains of cold mutton I lb. ... 1 Mince and mix together. 2... Sausage-meat i lb. ... 124 MYRA'S COOKERY BOOK. MUTTON BOULETTES— Order. Ingredients. Quantities. Method. 3- Bread crumbs 3 oz. ... 'I Steep in milk. 4... Milk 2 table spoonsful 5... Boiled i lb. ... Add to the mince and mix all up 6... potatoes Chopped herbs • • • • « • together with a wooden spoon. 7... Salt, pepper ... ... 8... Beaten yolks 2 of eggs g... Flour ... Sprinkle over a pasteboard. 10... ... Take a spoonful of mince and roll it into a ball on the board. n... Bread crumbs Dip each ball in. 12... Butter or fat i lb. ... Melt in a frying-pan. 13... « • • • • . Throw in the boulettes. 14... ••• • •• Fry brown and serve with sauce piquante, or tomato sauce. 32.— SLICED MUTTON, a la bourgeoise. Order. Ingredients. Quantities. Method. I... Remains of ijib. ... Cut into thin slices. cold mutton 2... Butter lib. ... Melt in a stewpan over a slow fire. 3“- Flour I table Sprinkle over, stirring with a wooden Salt, pepper... Mutton gravy spoonful Spoon. 4... 5-" i pint ... j- Add gradually, still stirring. 6... 7... Eschalots Sweet herbs... 2 or 3 ... 1 Chop and add. 8... Stock J pint ... Add enough for gravy. g... ♦ • • Let it simmer an instant uncovered. 10... ♦ • • ... ... Put in the meat to warm. II... Vinegar A few j Sliced drops 1 Add at the moment of serving. 12... ... gherkins 1 MUTTON. i2S 33.-SLICED MUTTON. Order. Ingredients. Quantities. Method. I... Cold mutton li lb. ... Cut into thin slices. 2... Butter ilb. ... Melt in a saucepan over a slow fire. 3- Flour I table spoonful Sprinkle over and stir with a wooden spoon. 4... Stock Enough ) 5- White wine ...