MUTTON, Rumps and Kid- ney to Dress. — Stew 6 rumps in some good mutton gravy half an hour ; take up, and let them stand to cool. Clear the gravy from the fat ; and put into it 4 ozs. of boiled rice, an onion stuck with cloves, till the rice is thick. Wash the rumps with yolks of eggs well beaten ; and strew over them crumbs of bread, a little pepper and salt, chopped parsley, and thyme, and grated lemon- peel, fry in butter to a fine brown. While the rump is stewing, lard the kidneys with bacon✪ Mutton, Rumps and Kidney to Dress, and put them to roast in a Dutch oven. When the rumps are fried, the grease must be drained before they are put on the dish, and the pan being cleared likewise from the fat, warm the rice in it. Lay the latter on the dish ; the rumps put round on the rice, the narrow ends towards the middle, and the kidneys between. Garnish with hard eggs cut in half, the MUT MUT 271 white being left on; or with different coloured pickles. MUTTON SAUSAGES. — Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled ; chop the same very small, and season it with pepper, salt, mace, and nutmeg ; add to it six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small ; a quarter of a pound of grated bread, and some of the anchovy liquor, and the yolks and whites of two eggs✪ Mutton Sausages well beaten. Put it all, when well mixed, into a little pot ; and use it by rolling it into balls, or sausage-shape, and frying. If approv- ed, a little shalot may be tdded, or garlic, which is a great improvement. MUTTON, Saddle of, to Roast. — Let it be well kept first. Raise the skin, and then skewer it on again ; take it off a quarter of an hour before serving it, sprinkle it with some salt, baste it, and dredge it well with flour✪ Mutton, Saddle of, to Roast. The rump should be split, and skewered back on each side. The joint may be large or small according to the company ; it is the most elegant if the latter. Being broad it requires a high and strong fire. MUTTON, Shoulder of, to Boil with Oysters. — Hang it some days, then salt it well for two days ; bone it, and sprinkle it with pepper and a bit of mace pounded : lay some oysters over it, and roll the meat up tight and tie it. Stew it in a quantity of water, with an onion and a few pepper-corns, til) quite tender. Have ready a little good gravy and some oysters stewed in it ; thicken this with flour and butter✪ Mutton Shoulder Boiled with Oysters, and pour over the mutton when the tape is taken off. The stewpan should be kept closely covered. MUTTON, to Roll a Loin of. —Hang the mutton till tender: bone it ; and lay a seasoning of allspice, mace, nutmeg, and a few cloves, all in fine powder, over it. Next day pre- pare a stuffing as for hare ; beat the meat and cover it with the stuffing; roll it up tight, and tie it. Half bake It in 3 slow oven ; let it grow cold ; take off the fat, and put the gravy into a stewpan ; flour the meat, and put it in likewise : stew it till almost ready ; and add a glass of port wine, some ketchup, and anchovy, and a little lemon-pickle, half an hour before serving ; serve it in the gravy, and with jelly-sauce. A few fresh mushrooms are a great improve- ment ; but if to eat like hare do not use these, nor the lemon pickle. ✪ Mutton to Roll a Loin of

AI-modernized reading of the original text

MUTTON, Rumps and Kidney to Dress. — Stew 6 rumps in some good mutton gravy half an hour ; take up, and let them stand to cool. Clear the gravy from the fat ; and put into it 4 ozs. of boiled rice, an onion stuck with cloves, till the rice is thick. Wash the rumps with yolks of eggs well beaten ; and strew over them crumbs of bread, a little pepper and salt, chopped parsley, and thyme, and grated lemonpeel, fry in butter to a fine brown. While the rump is stewing, lard the kidneys with bacon, and put them to roast in a Dutch oven. When the rumps are fried, the grease must be drained before they are put on the dish, and the pan being cleared likewise from the fat, warm the rice in it. Lay the latter on the dish ; the rumps put round on the rice, the narrow ends towards the middle, and the kidneys between. Garnish with hard eggs cut in half, the MUT MUT white being left on; or with different coloured pickles. MUTTON SAUSAGES. — Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled ; chop the same very small, and season it with pepper, salt, mace, and nutmeg ; add to it six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small ; a quarter of a pound of grated bread, and some of the anchovy liquor, and the yolks and whites of two eggs well beaten. Put it all, when well mixed, into a little pot ; and use it by rolling it into balls, or sausage-shape, and frying. If approved, a little shalot may be added, or garlic, which is a great improvement. MUTTON, Saddle of, to Roast. — Let it be well kept first. Raise the skin, and then skewer it on again ; take it off a quarter of an hour before serving it, sprinkle it with some salt, baste it, and dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be large or small according to the company ; it is the most elegant if the latter. Being broad it requires a high and strong fire. MUTTON, Shoulder of, to Boil with Oysters. — Hang it some days, then salt it well for two days ; bone it, and sprinkle it with pepper and a bit of mace pounded : lay some oysters over it, and roll the meat up tight and tie it. Stew it in a quantity of water, with an onion and a few pepper-corns, til) quite tender. Have ready a little good gravy and some oysters stewed in it ; thicken this with flour and butter, and pour over the mutton when the tape is taken off. The stewpan should be kept closely covered. MUTTON, to Roll a Loin of. —Hang the mutton till tender: bone it ; and lay a seasoning of allspice, mace, nutmeg, and a few cloves, all in fine powder, over it. Next day prepare a stuffing as for hare ; beat the meat and cover it with the stuffing; roll it up tight, and tie it. Half bake It in 3 slow oven ; let it grow cold ; take off the fat, and put the gravy into a stewpan ; flour the meat, and put it in likewise : stew it till almost ready ; and add a glass of port wine, some ketchup, and anchovy, and a little lemon-pickle, half an hour before serving ; serve it in the gravy, and with jelly-sauce. A few fresh mushrooms are a great improvement ; but if to eat like hare do not use these, nor the lemon pickle.

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Mutton, Leg of, BoiledMutton, Leg of, to ForceMutton, Rumps and Kidney to DressMutton SausagesMutton, Saddle of, to RoastMutton Shoulder Boiled with OystersMutton to Roll a Loin of

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