meat to simmer gently for a few minutes ; take
off the scum and fat. Have the potatoes, carrots,
onions peeled, and turnip pared, and cut in halves
or quarters ; fry them in fat and a little sugar to
give colour ; add these to the stew with the haricot
beans. Let the whole cook gently for about an
hour or longer ; take out the herbs, and serve hot.
Jrtsb Stew en Casserole.
Procure 2 lb. of scrag and neck or loin of mutton,
1 } lb. of potatoes, and 2 onions.
Trim the meat, pare off some of the fat ; if scrag
end is used, cut it into square pieces ; if a neck or
loin is used cut the meat into cutlets or chops.
Wash and peel the potatoes, cut them into thick
slices. Peel the onions, and slice them. Put the
potatoes and onions and meat in alternate layers
into a casserole ; season with salt and pepper ;
add about \\ pints of wate✪ Mutton Stew in Casseroler ,and let all simmer gently
for about two hours. Keep the lid of the
casserole closely shut, and shake the pan occa-
sionally to prevent contents from burning. When
done, sprinkle over some chopped parsley, and
serve.
Splceb Sboulber of flbutton.
(Epaule de Mouton Spitie.)
Bone a small shoulder of mutton ; lay out the
meat flat on a board, skin downwards, and rub in
a mixture of salt, coarse brown sugar, pepper,
ground mace, ground ginger, and ground cloves.
Use only very little of the latter three ingredients.
Roll up the meat and keep in the larder till next
day. Repeat this operation for three or four
days, then roll up the meat and tie it with string.
Place it in a casserole with enough seasoned stock
to cover, and let it simmer slowly for about 2\
hours, more or less, according to size. Remove
the string and serve hot or cold. If served cold it
should be brushed over with meat glaze after the
meat is cold.
Casserole Cookery 59
braised Xoiit of /IDutton h la
Soubise.
(Longe de Mouton braisS d la Soubise.)
• Bone a moderate-sized loin of mutton and remove
most of the fat, leaving only a thin layer on top.
Place the trimmed fillet in a braising pan on a
mirepoix, i.e. a bed of sliced carrot, onion, bacon
and a small bunch of herbs ; put it in a hot oven
and par-roast for about twenty minutes. Then
pour off the fat, add one pint of thin brown sauce
and season with salt and pepper and return to the
oven for about an hour ; baste the meat frequently
during the process of cooking. Prepare a Soubise
puree as directed below. Take up the cooked loin
of mutton, cut it into slices (fillets) and dress them
neatly in a casserole. Re-heat the brown sauce,
strain it, remove the fat or skim carefully and pour
over the slices of meat.
Put the Soubise or onion puree in the centre of
the dish or on each side of the fillets, whatever style
of dressing is adopted. Sprinkle a little liquefied
meat glaze over the onion purge and serve.
Soubise ipunfe. ✪ Braised Loin of Mutton a la Soubise
Page 28 · 3 recipe records on this page
Presented as published in 1908. 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
meat to simmer gently for a few minutes ; take off the scum and fat. Have the potatoes, carrots, onions peeled, and turnip pared, and cut in halves or quarters ; fry them in fat and a little sugar to give colour ; add these to the stew with the haricot beans. Let the whole cook gently for about an hour or longer ; take out the herbs, and serve hot.
Irish Stew en Casserole.
Procure 2 lb. of scrag and neck or loin of mutton, 1 } lb. of potatoes, and 2 onions.
Trim the meat, pare off some of the fat ; if scrag end is used, cut it into square pieces ; if a neck or loin is used cut the meat into cutlets or chops. Wash and peel the potatoes, cut them into thick slices. Peel the onions, and slice them. Put the potatoes and onions and meat in alternate layers into a casserole ; season with salt and pepper ;add about 1½ pints of water and let all simmer gently for about two hours. Keep the lid of the casserole closely shut, and shake the pan occasionally to prevent contents from burning. When done, sprinkle over some chopped parsley, and serve.
Spiced Shoulder of Mutton.
(Epaule de Mouton Spitie.)
Bone a small shoulder of mutton ; lay out the meat flat on a board, skin downwards, and rub in a mixture of salt, coarse brown sugar, pepper, ground mace, ground ginger, and ground cloves. Use only very little of the latter three ingredients. Roll up the meat and keep in the larder till next day. Repeat this operation for three or four days, then roll up the meat and tie it with string. Place it in a casserole with enough seasoned stock to cover, and let it simmer slowly for about 2\ hours, more or less, according to size. Remove the string and serve hot or cold. If served cold it should be brushed over with meat glaze after the meat is cold.
Casserole Cookery 59
braised Xoiit of /IDutton h la Soubise.
(Longe de Mouton braisS d la Soubise.)
• Bone a moderate-sized loin of mutton and remove most of the fat, leaving only a thin layer on top. Place the trimmed fillet in a braising pan on a mirepoix, i.e. a bed of sliced carrot, onion, bacon and a small bunch of herbs ; put it in a hot oven and par-roast for about twenty minutes. Then pour off the fat, add one pint of thin brown sauce and season with salt and pepper and return to the oven for about an hour ; baste the meat frequently during the process of cooking. Prepare a Soubise puree as directed below. Take up the cooked loin of mutton, cut it into slices (fillets) and dress them neatly in a casserole. Re-heat the brown sauce, strain it, remove the fat or skim carefully and pour over the slices of meat.
Put the Soubise or onion puree in the centre of the dish or on each side of the fillets, whatever style of dressing is adopted. Sprinkle a little liquefied meat glaze over the onion purge and serve.
Soubise ipunfe.
Records on this page
Mutton Stew in CasseroleMutton CasseroleBraised Loin of Mutton a la Soubise