MUTTON, Regarding the Cooking of. — Those parts which are in-
tended to be roasted will eat shorter and more tender if they are allowed
to hang some time before being cooked, especially the haunch or saddle ;
but those parts which are boiled are best used fresh, otherwise the colour is
apt to be injured.
MUTTON RISSOLES. — Take some underdone mutton, chop it
very fine, season with pepper, salt, mace, and nutmeg ; add a little beef
136
suet, some sweet herbs, a couple of anchovies, a few oysters, all chopped
small, and a spoonful of anchovy sauce ; bind together with the yolk of
egg, well beaten✪ Mutton Rissoles ; roll it into balls, and fry.
MUTTON (SADDLE OF), Roast. — Hang it for some time to
get a good flavour, then take off the skin, and skewer it on again ; cut
away the fat round the kidneys, and hang the joint before a strong fire.
When within rather more than a quarter of an hour of its being done, take
off the skin, dredge the meat with salt and flour, and baste well. Time,
about two hours and a half.
MUTTON (SADDLE OF), To Carve. — This joint, which is a
very favourite one, consists of two loins, and is either cut into thin slices
parallel with the back-bone, or carved obliquely from the bone to the edge.
The under part is seldom served hot.
MUTTON (SHOULDER OF), Boiled. — Let the meat hang for
a time, then put it into salt for two days ; bone it, sprinkle with pepper and
a little pounded mace, roll and tie it up, and stew in a good quantity of
water with an onion and a few pepper-corns. Stew some oysters in rich
gravy, thicken the sauce with butter rolled in flour✪ Mutton (Shoulder of), Boiled, put the meat on a dish,
and pour the sauce over it.
MUTTON (SHOULDER OF), Roast. — Put the spit in close to
the shank-bone, and run it along to the blade-bone ; put before the fire,
cook thoroughly, and send to table with the skin nicely browned, accom-
panied with onion sauce. A joint weighing seven pounds will take an hour
and a half to cook.
MUTTON (SHOULDER OF), To Carve.— Make a cut on the
fore part of the shoulder, and serve slices from both sides of the incision ;
then cut slices lengthways along the shoulder blade. The fat lies at the
rounding corner, and near it are some epicure’s morsels. The under side
is generally considered best cold ; but if served hot, the oyster pieces to
the right, and the hillock produce the prime slices, which must be cut
horizontally.
MUTTON, To Choose. — Wether mutton, which is superior in
flavour to that of the ewe, may be known by the fat on the inside of the
thigh. The flesh should be firm, of a close grain and a bright colour,
and the fat solid and white. If upon pinching the meat it wrinkles up and
remains so, and the fat is held together with stxings of skin, the joint should
be rejected as old and tough.
MUTTON, To Preserve from Taint. — Wash it every day with
vinegar, and thoroughly dry it before hanging. In muggy weather, rub it
with sugar, and sprinkle it all over with pepper and ground ginger, to keep
off the flies.
NARCISSUS, To Grow. — These graceful flowers require the
same treatment as recommended in this work for hyacinths, but are
better for even a lighter compost and a more liberal supply of
water.
Page 151 · 2 recipe records 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
MUTTON, Regarding the Cooking of. — Those parts which are intended to be roasted will eat shorter and more tender if they are allowed to hang some time before being cooked, especially the haunch or saddle ; but those parts which are boiled are best used fresh, otherwise the colour is apt to be injured.
MUTTON RISSOLES. — Take some underdone mutton, chop it very fine, season with pepper, salt, mace, and nutmeg ; add a little beef
suet, some sweet herbs, a couple of anchovies, a few oysters, all chopped small, and a spoonful of anchovy sauce ; bind together with the yolk of egg, well beaten ; roll it into balls, and fry.
MUTTON (SADDLE OF), Roast. — Hang it for some time to get a good flavour, then take off the skin, and skewer it on again ; cut away the fat round the kidneys, and hang the joint before a strong fire. When within rather more than a quarter of an hour of its being done, take off the skin, dredge the meat with salt and flour, and baste well. Time, about two hours and a half.
MUTTON (SADDLE OF), To Carve. — This joint, which is a very favourite one, consists of two loins, and is either cut into thin slices parallel with the back-bone, or carved obliquely from the bone to the edge. The under part is seldom served hot.
MUTTON (SHOULDER OF), Boiled. — Let the meat hang for a time, then put it into salt for two days ; bone it, sprinkle with pepper and a little pounded mace, roll and tie it up, and stew in a good quantity of water with an onion and a few pepper-corns. Stew some oysters in rich gravy, thicken the sauce with butter rolled in flour, put the meat on a dish, and pour the sauce over it.
MUTTON (SHOULDER OF), Roast. — Put the spit in close to the shank-bone, and run it along to the blade-bone ; put before the fire, cook thoroughly, and send to table with the skin nicely browned, accompanied with onion sauce. A joint weighing seven pounds will take an hour and a half to cook.
MUTTON (SHOULDER OF), To Carve.— Make a cut on the
fore part of the shoulder, and serve slices from both sides of the incision ; then cut slices lengthways along the shoulder blade. The fat lies at the rounding corner, and near it are some epicure’s morsels. The under side is generally considered best cold ; but if served hot, the oyster pieces to the right, and the hillock produce the prime slices, which must be cut horizontally.
MUTTON, To Choose. — Wether mutton, which is superior in flavour to that of the ewe, may be known by the fat on the inside of the thigh. The flesh should be firm, of a close grain and a bright colour, and the fat solid and white. If upon pinching the meat it wrinkles up and remains so, and the fat is held together with strings of skin, the joint should be rejected as old and tough.
MUTTON, To Preserve from Taint. — Wash it every day with vinegar, and thoroughly dry it before hanging. In muggy weather, rub it with sugar, and sprinkle it all over with pepper and ground ginger, to keep off the flies.
NARCISSUS, To Grow. — These graceful flowers require the same treatment as recommended in this work for hyacinths, but are better for even a lighter compost and a more liberal supply of water.
Records on this page
Mutton RissolesMutton (Shoulder of), Boiled