Myra's cookery book

for sauce I wine glass > Pour in, still stirring. 6... Salt, pepper ... To taste Add. 7... ... Let it simmer uncovered. 8... ... Put in the slices of mutton. 9... Parsley A few 10... Eschalots sprigs 2 or 3 ■ Chop fine and sprinkle over. II... Tarragon A few sprigs 12... ... ... ... Let it simmer but not boil. 13... Gherkins 3 or 4 Slice and put a little on each slice of meat when you serve. 34. — HASHED MUTTON. French receipt. Order. Ingredients. Quantities. Method. I... Remains of cold mutton 2... Sausage meat i lb. to ■ Hash and mix in a pan. I lb. of mutton 3" Boiled pota- I lb. ... Mash and add. toes 4... Salt and pepper ... ,,, Add. 5... Eggs I or 2 ... Beat up and add, stirring all up Butter Chopped herbs together. 6... 7... ilb. ... Melt in a saucepan over a slow fire. 8... Chopped ,,, ,,, 9... mushrooms Flour I tea !• Add, stirring all the time. Stock spoonful 10... i pint ... Add gradually. MYRA'S COOKERY BOOK. n6 HASHED MUTTON, French receipt — [continued). Order. Ingredients. Quantities. Method. II... Put in the hash. 12... Salt and pepper Sprinkle over again. 13... ... Dress the hash in a pyramid on the dish. 14... Toasted bread Serve with the meat. 35-MUTTON CROQUETTES. Order. Ingredients. Quantities. Method. I... Remains of cold roast mutton I lb. ... Clear from fat, skin, and gristle, and chop the meat very fine. 2... Cold veal, Half the Add if liked, and chop with the beef, or pork quantity of either mutton. 3-" Butter 2 OZ. Melt in a stewpan. 4... Pepper and salt ... Add. 5... Stock J pint ... Add. 6... Parsley I tea spoonful chopped Add. 7... Yolks of eggs 2 Add. 8... Put in the meat, and let it get quite hot without boiling. g... . • • ... ... ... Spread it on a dish to cool. 10... ... When cold, divide in equal portions. II... ... ... Form them into egg shaped balls. 12... Grated crumbs ... ... Roll the balls in the crumbs. 13... Whites of eggs 2 Beat a little, but not to a froth. 14... Salt and pepper Add to the beaten whites. 15... Olive oil I dessert spoonful Add. 16... Water I dessert spoonful Add, and mix well together. 17... ... Dip the balls in this mixture, and roll them again in bread crumbs. 18... Butter or lard Jib. ... Melt in a frying pan. 19... ... Fry the balls a light brown on both sides. 20... Salt ... ... Sprinkle over. 21... Fried parsley To garnish Pile the croquettes on a dish, and garnish with fried parsley. LAMB. 127 SECTION VL— LAMB. 1.— FORE-QUARTER OP LAMB, roasted. Order. Ingredients. Quantities. Method. I... Fore-quarter of lamb Cut off the scrag from the shoulder, saw off the shank-bone and the chine bone along the fillet of the leg; partially saw the rib-bones and break the shoulder-bone, then twist it round and fasten it with a skewer from beneath the breast. 2... Buttered paper ... ... Cover the lamb. 3-" Roast it before a quick fire. A joint of 10 lbs. will take 2J hours. 4... Flour Dredge over just before removing from the fire. 5... Salt ... ... do. 6... Butter 2 OZ. Baste the joint to make it froth up. 7... Cut paper ... ... Twist round the shank-bone. 8... ... ... Place the joint on a hot dish and pour a little gravy, made in the dripping-pan, over it. g... Mint sauce ... ... ...