MUSTARD SPONGE. — Dr. B. W. Richardson recommends the
use of a sponge for making mustard poultices. He says: — “A sponge
makes the best of mustard carriers. The nurse mixes the mustard in a
basin with water until the mass is smooth and of even consistence. Then
she takes the soft mass all up with a clean sponge, lays the sponge in the
centre of a soft white handkerchief, ties up the corners of the handkerchief
neatly, to form a hold, and applies the smooth convex surface to the skin.
This mustard sponge, warmed again by the fire and slightly moistened, can
be applied three or four times, is good for several hours, and saves the
trouble of making a new poultice for reapplication, often a matter of im-
portance during the weariness of night-watching. The sponge can be
washed clean in warm water."
MUSTARD WHEY, for Constipation, &c. — Take a cupful of
milk, and the same quantity of water, and boil them together with half an
ounce of mustard-seed till the curd separates, then strain. Dose : One
dessert-spoonful an hour before breakfast.
A teacupful of the above mixture, taken several times a day, gives great
relief in cases of dropsy, palsy, and chronic rheumatism.
MUTTON (BREAST OF), To Boil. — Stew it tender in some
good gravy ; bone and score it, season with salt and cayenne pepper, and
give it a boil up. Serve with capers and melted butter, or with chopped
walnuts or mushroom ketchup.
MUTTON (BREAST OF), To Collar. — Remove the bones and
gristle, then take some bread crumbs and sweet herbs chopped very fine,
and mix them with the yolk of egg ; lay the meat flat, and spread the
seasoning over it ; roll the meat up as hard as possible, skewer together,
and either roast or bake.
MUTTON (BREAST OF), To Roast. — Cut off the superfluous
fat, put the meat before a good fire, and roast for an hour and a quarter.
Serve with stewed cucumbers or green peas.
MUTTON BROTH. — Put into a stew-pan as much water as will
be required to cover the pieces of mutton, put therein a cupful or so of
pearl barley, and boil for three hours ; then add the meat, with a carrot or
turnip and a couple of onions cut up small, and let the whole boil together
till the mutton is tender. Season to taste✪ Mutton Broth. Serve the broth first, then the
meat.
MUTTON CHOPS (BROILED). — The chops should be taken
from the best end of the loin. Remove the greater portion of the fat, and
any skin that may be upon them, and put them on a gridiron over a very
clear fire ; turn them frequently, but do not stick the fork into the lean, as
this would let out the gravy ; when nearly done rub a little fresh butter over
them, and sprinkle with pepper and salt. Serve very hot.
MUTTON CPIOPS (FRIED). — Trim the chops, pare off the fat,
and put them into a pan of boiling dripping ; turn them again and again
134
until they are nicely browned, when, if not very thick, they will be
done.
MUTTON CHOPS (STEWED) — Put a couple of pounds of
chops into a stew-pan ; rather more than cover them with cold water ; add
two or three onions and some turnips. When nearly boiling, skim off the
fat, cover the saucepan close, and let the chops simmer over a very slow
fire until they are tender. They will take about three-quarters of an hour.
Serve with the broth and vegetables.
Page 148 · 1 recipe record on this page
Presented as published in 1891. 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
MUSTARD SPONGE. — Dr. B. W. Richardson recommends the use of a sponge for making mustard poultices. He says: — “A sponge makes the best of mustard carriers. The nurse mixes the mustard in a basin with water until the mass is smooth and of even consistence. Then she takes the soft mass all up with a clean sponge, lays the sponge in the centre of a soft white handkerchief, ties up the corners of the handkerchief neatly, to form a hold, and applies the smooth convex surface to the skin. This mustard sponge, warmed again by the fire and slightly moistened, can be applied three or four times, is good for several hours, and saves the trouble of making a new poultice for reapplication, often a matter of importance during the weariness of night-watching. The sponge can be washed clean in warm water."
MUSTARD WHEY, for Constipation, &c. — Take a cupful of milk, and the same quantity of water, and boil them together with half an ounce of mustard-seed till the curd separates, then strain. Dose : One dessert-spoonful an hour before breakfast.
A teacupful of the above mixture, taken several times a day, gives great relief in cases of dropsy, palsy, and chronic rheumatism.
MUTTON (BREAST OF), To Boil. — Stew it tender in some good gravy ; bone and score it, season with salt and cayenne pepper, and give it a boil up. Serve with capers and melted butter, or with chopped walnuts or mushroom ketchup.
MUTTON (BREAST OF), To Collar. — Remove the bones and gristle, then take some bread crumbs and sweet herbs chopped very fine, and mix them with the yolk of egg ; lay the meat flat, and spread the seasoning over it ; roll the meat up as hard as possible, skewer together, and either roast or bake.
MUTTON (BREAST OF), To Roast. — Cut off the superfluous fat, put the meat before a good fire, and roast for an hour and a quarter. Serve with stewed cucumbers or green peas.
MUTTON BROTH. — Put into a stew-pan as much water as will be required to cover the pieces of mutton, put therein a cupful or so of pearl barley, and boil for three hours ; then add the meat, with a carrot or turnip and a couple of onions cut up small, and let the whole boil together till the mutton is tender. Season to taste. Serve the broth first, then the meat.
MUTTON CHOPS (BROILED). — The chops should be taken from the best end of the loin. Remove the greater portion of the fat, and any skin that may be upon them, and put them on a gridiron over a very clear fire ; turn them frequently, but do not stick the fork into the lean, as this would let out the gravy ; when nearly done rub a little fresh butter over them, and sprinkle with pepper and salt. Serve very hot.
MUTTON CPIOPS (FRIED). — Trim the chops, pare off the fat, and put them into a pan of boiling dripping ; turn them again and again
until they are nicely browned, when, if not very thick, they will be done.
MUTTON CHOPS (STEWED) — Put a couple of pounds of chops into a stew-pan ; rather more than cover them with cold water ; add two or three onions and some turnips. When nearly boiling, skim off the fat, cover the saucepan close, and let the chops simmer over a very slow fire until they are tender. They will take about three-quarters of an hour. Serve with the broth and vegetables.
Records on this page
Mutton Broth