Take some fresh cold meat, free it from fat or sinew, and mince very fine. Take a stewpan with a little butter, one onion chopped very fine, and fry a little. Put the mince into the pan with the onion, wet it with a little light stock. Let it simmer for one hour. When nearly dry add one tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce, half a teaspoonful of potato flour✪ Minced Mutton, Beef, Veal or Lamb to make it thick. Let it partially dry, season with pepper and salt. Have ready a border of mashed potatoes nicely browned, place the mince in the centre. Put in the oven with a little good gravy essence run over the top, and when brown serve. 103 THE DUDLEY RECIPES TOURNEDOS OF MUTTON 1 1 lAKE a tender loin of mutton, cut it into fillets -L about one inch thick, with the fat left on them, flatten them a little with a cutlet bat, trim into a neat round fillet, dip them in warm butter and grill them. Fry some thin rounds of bread✪ Tournedos of Mutton and place one of these under each fillet when serving — with some small strips or round balls of potatoes which have been sauted in butter. A sauce Robert should be served with this dish. SCOTCH COLLOPS Take one pound of raw mutton or fillet of beef. Free it from fat and sinew and mince it. Place it in a stewpan with a little butter and onion, and with it a pint of good stock. Let it cook and then remove the onion. Have a border of potatoes mashed with a little butter or cream and nicely browned. Place your mince in the centre and serve. The mince should be thick and well seasoned. ¥ LEG OF MUTTON A L’ETUVE PLACE the leg of mutton in an uncovered saucepan, adding a wine glass of water, on a sharp fire. When the water has completely evaporated and the meat has 104 MEAT become a good colour moisten it with a wineglass of red wine and sauce of consomme. Season with a bay leaf, onion, parsley, thyme, salt and pepper✪ Leg of Mutton a L'Etuve. Put lid on saucepan and let it cook on a slow fire. A few minutes before serving pass the gravy and replace it on the fire mixing in a tumbler of cream. Allow the same to boil for a second, season it and thicken it with the yolks of eggs if too clear. Pour the sauce over and serve. LEG OF MUTTON OF SEVEN HOURS CHOOSE a leg of mutton which has a short knuckle bone, leave it some days to tender (when killed with the wind in the north it preserves better) then take out the bone of the mutton to the knuckle bone and lard it inside in the way hams are larded with truffles, pepper- corns and two anchovies, seasoning lightly the interior of the leg of mutton with salt, spice, &c. Tie it up with string to give it a round shape. After having cut the end off the knuckle bone you coat it in good braise, cover it with some slices of veal and the carcasses and remains of chickens. Sprinkle the whole with half a glass of dry white wine and an equal quantity of good hanillan✪ Leg of Mutton of Seven Hours. After it is cooked (seven hours), and it ought to take place on a small fire, you untie and dress it on a large dish. Stewed lettuces should be served with it. 105 THE DUDLEY RECIPES HOT POT An Excellent Recipe for a Shooting Lunch ✪ Hot Pot

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Take some fresh cold meat, free it from fat or sinew, and mince very fine. Take a stewpan with a little butter, one onion chopped very fine, and fry a little. Put the mince into the pan with the onion, wet it with a little light stock. Let it simmer for one hour. When nearly dry add one tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce, half a teaspoonful of potato flour to make it thick. Let it partially dry, season with pepper and salt. Have ready a border of mashed potatoes nicely browned, place the mince in the centre. Put in the oven with a little good gravy essence run over the top, and when brown serve. 103 THE DUDLEY RECIPES TOURNEDOS OF MUTTON 1 1 lAKE a tender loin of mutton, cut it into fillets -L about one inch thick, with the fat left on them, flatten them a little with a cutlet bat, trim into a neat round fillet, dip them in warm butter and grill them. Fry some thin rounds of bread and place one of these under each fillet when serving — with some small strips or round balls of potatoes which have been sauted in butter. A sauce Robert should be served with this dish. SCOTCH COLLOPS Take one pound of raw mutton or fillet of beef. Free it from fat and sinew and mince it. Place it in a stewpan with a little butter and onion, and with it a pint of good stock. Let it cook and then remove the onion. Have a border of potatoes mashed with a little butter or cream and nicely browned. Place your mince in the centre and serve. The mince should be thick and well seasoned. ¥ LEG OF MUTTON A L’ETUVE PLACE the leg of mutton in an uncovered saucepan, adding a wine glass of water, on a sharp fire. When the water has completely evaporated and the meat has 104 MEAT become a good colour moisten it with a wineglass of red wine and sauce of consomme. Season with a bay leaf, onion, parsley, thyme, salt and pepper. Put lid on saucepan and let it cook on a slow fire. A few minutes before serving pass the gravy and replace it on the fire mixing in a tumbler of cream. Allow the same to boil for a second, season it and thicken it with the yolks of eggs if too clear. Pour the sauce over and serve. LEG OF MUTTON OF SEVEN HOURS CHOOSE a leg of mutton which has a short knuckle bone, leave it some days to tender (when killed with the wind in the north it preserves better) then take out the bone of the mutton to the knuckle bone and lard it inside in the way hams are larded with truffles, pepper- corns and two anchovies, seasoning lightly the interior of the leg of mutton with salt, spice, &c. Tie it up with string to give it a round shape. After having cut the end off the knuckle bone you coat it in good braise, cover it with some slices of veal and the carcasses and remains of chickens. Sprinkle the whole with half a glass of dry white wine and an equal quantity of good hanillan. After it is cooked (seven hours), and it ought to take place on a small fire, you untie and dress it on a large dish. Stewed lettuces should be served with it. 105 THE DUDLEY RECIPES HOT POT An Excellent Recipe for a Shooting Lunch

The Dudley book of cookery and household recipes