MUTTON BROTH. — Take
the scrag end of a neck of mutton ;
chop it into small pieces ; put it into a
saucepan, and fill it with water ; set it
over the fire, and when the scum begins
to rise, take it clean off, and put in a
blade or two of mace, a little French
barley, or a crust of white bread, to
thicken it. When the mutton is boiled,
so that it will shake to pieces, strain the
broth through a hair sieve ; skim off
the fat, and serve with dry toast.
'MUTTON CHOPS.— Rub the
chops with pepper, salt, nutmeg, and a
little parsley ; roll each chop in white
paper well buttered on the inside, and
rolled at each end close ; have some
hog’s lard, or beef drip, boiling in a
stewpan ; put in the chops, fry them of
a fine brown ; lay them in a dish, and
garnish with fried parsley; throw some
all over and serve them hot.
MUTTON COLLOPS.— Take
a loin of mutton✪ Mutton to Roll a Loin of that has been well
hung ; cut from the part next the leg,
some thin collops. Take out the sinew.
Season the collops with salt, pepper,
and mace ; strew over them shred pars-
ley, thyme, and two or three shalots :
fry them in butter till half done ; add
half a pint of gravy, a little juice of
lemon, and a piece of butter rubbed
in flour ; and simmer the whole very
gently five minutes. They should b©
served instantly, or they will be hard.
MUTTON HAM. — Choose a
fine-grained leg of wether-mutton of
12 or 14 lbs. weight ; cut it ham shape,
and hang two days. Then put into a
stewpan, % lb. of bay-salt, the same of
common salt, 2 o?s. of saltpetre, and
% lb. of coarse sugar, all in powder;
mix and make it hot ; rub well into the
ham. Turn it in the liquor every day ;
at the end of four days put 2 ozs. more
of common salt✪ Mutton Ham ; in twelve days take it
out, dry it, and hang it up in wood-
smoke a week. To be used the same
way as ordinary ham.
MUTTON PUDDING.— Sea-
son with salt, pepper, and a bit of
onion ; lay one layer of steaks at the
bottom of the dish ; and pour a batter
of potatoes boiled and pressed through
a colander, and mixed with milk and an
egg✪ Mutton Pudding, over them ; then put in the rest
of the steaks, and batter ; bake it.
Batter with flour, instead of potatoes,
eats well, but requires more egg, and is
not so good.
MUTTON STEAKS, to Broil.
— Should be cut from the loin or neck✪ Mutton Steaks, to Broil
that has been hung ; if a neck the bones
should not be long. They should be
broiled on a clear fire, seasoned when
half done, and often turned ; take
them up into a very hot dish, rub a bit
of butter on each, and serve hot the
moment they are done.
MUTTON STEAKS, Main-
tenon. — Half-fry, and stew while
hot, with herbs, crumbs, and seasoning ;
put them in paper immediately, and
finish on the gridiron. Be careful the
paper does not catch ; rub a bit of
butter✪ Mutton Steaks, Maintenon on it first to prevent that.
NAI
273
NER
N v
NAILS, Growing into the
Flesh. — Cut a notch in the middle
of the nail every time the nail is pared.
The disposition to close the notch
draws the nail up from the sides.
NAILS, to Whiten. — Wash
them with turpentine, then with soap
and water, next with a solution of oxalic
add, and lastly, wash the hands well in
warm water.
NANKEEN DYE.— Boil equal
parts of anatto and common potash till
dissolved. I
NARCOTIC S. Medicines
abating pain, causing sleep, and calm-
ing irritation.
Consult me
1902Page 340 · 9 recipe records on this page
Presented as published in 1902. 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
MUTTON BROTH. — Take the scrag end of a neck of mutton ; chop it into small pieces ; put it into a saucepan, and fill it with water ; set it over the fire, and when the scum begins to rise, take it clean off, and put in a blade or two of mace, a little French barley, or a crust of white bread, to thicken it. When the mutton is boiled, so that it will shake to pieces, strain the broth through a hair sieve ; skim off the fat, and serve with dry toast.
'MUTTON CHOPS.— Rub the chops with pepper, salt, nutmeg, and a little parsley ; roll each chop in white paper well buttered on the inside, and rolled at each end close ; have some hog’s lard, or beef drip, boiling in a stewpan ; put in the chops, fry them of
a fine brown ; lay them in a dish, and garnish with fried parsley; throw some all over and serve them hot.
MUTTON COLLOPS.— Take
a loin of mutton that has been well hung ; cut from the part next the leg, some thin collops. Take out the sinew. Season the collops with salt, pepper, and mace ; strew over them shred parsley, thyme, and two or three shalots : fry them in butter till half done ; add half a pint of gravy, a little juice of lemon, and a piece of butter rubbed in flour ; and simmer the whole very gently five minutes. They should be served instantly, or they will be hard.
MUTTON HAM. — Choose a fine-grained leg of wether-mutton of 12 or 14 lbs. weight ; cut it ham shape, and hang two days. Then put into a stewpan, % lb. of bay-salt, the same of common salt, 2 o?s. of saltpetre, and % lb. of coarse sugar, all in powder; mix and make it hot ; rub well into the ham. Turn it in the liquor every day ; at the end of four days put 2 ozs. more of common salt ; in twelve days take it out, dry it, and hang it up in woodsmoke a week. To be used the same way as ordinary ham.
MUTTON PUDDING.— Season with salt, pepper, and a bit of onion ; lay one layer of steaks at the bottom of the dish ; and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them ; then put in the rest of the steaks, and batter ; bake it.
Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.
MUTTON STEAKS, to Broil. — Should be cut from the loin or neck that has been hung ; if a neck the bones should not be long. They should be broiled on a clear fire, seasoned when half done, and often turned ; take them up into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done.
MUTTON STEAKS, Maintenon. — Half-fry, and stew while hot, with herbs, crumbs, and seasoning ; put them in paper immediately, and finish on the gridiron. Be careful the paper does not catch ; rub a bit of butter on it first to prevent that.
NAI
NER
N v
NAILS, Growing into the Flesh. — Cut a notch in the middle of the nail every time the nail is pared. The disposition to close the notch draws the nail up from the sides.
NAILS, to Whiten. — Wash them with turpentine, then with soap and water, next with a solution of oxalic add, and lastly, wash the hands well in warm water.
NANKEEN DYE.— Boil equal parts of anatto and common potash till dissolved. I
NARCOTIC S. Medicines
abating pain, causing sleep, and calming irritation.
Records on this page
Mutton to Roll a Loin ofMutton BrothMutton ChopsMutton CollopsMutton HamCured HamMutton PuddingMutton Steaks, to BroilMutton Steaks, Maintenon