Bone the leg of mutton, put the seasoning inside, tie the joint into as natural a shape as possible. Put the dripping and vege- tables into a stewr-pan, place the mutton on top, cover with a greased paper, and fry all for ^ hour over a moderate fire. Add the wdne, and lot it simmer till nearly all the liquor has been absorbed, add the gravy or stock, and stand the stew-pan in the oven for 21- hours, basting ■well, and adding more gravy or stock, as required. Remove the string, and glaze the joint with warm glaze ; strain the liquor from the pan, let it get cool a little, remove the fat, mix in the brovm sauce,- boil it up, keeping it skimmed, strain it, pour some round the joint, and serve the rest in a tureen. 52 DAINTY DINNERS AND DISHES. LEG OF MUTTON WITH TOMATOES AND MUSHROOMS. leg of mutton. 8 11)3 1 lb. tomatoes. ^ lb. mushrooms Pepper and salt✪ Leg of Mutton with Tomatoes and Mushrooms Gigot Garni. 2 oz. dripping. 1 teaspoonful flour. 1 gill stock or gravy. 1 teaspoonful chopped parsley. Roast or bake the mutton for 2^ to 3 hours, basting -well. Peel and cut the tomatoes in halves, season them, and bake them for about 12 minutes on a tin with 1 oz. dripping, cover with greased paper, and baste occasionally. Prepare the mushrooms, put them in a saucepan with 1 oz. dripping mixed with the flour, pepper, salt, and gravy, cook for ^ hour, then remove, and sprinkle with parsley. Dish the mutton on a hot dish, garnish with tomatoes and mushrooms alternately. Serve with the gravy from the tomatoes and mushrooms. BRAISED LOIN OF MUTTON WITH MUSHROOMS. Longe de Mouton Braised , aux Champignons. 3 lbs. boned loiu of mutton. 1 head of celery. Bunch of sweet herbs. 12 button mushrooms. 1 small turnip. 2 or three cloves. 1 sprig of parsley. 1 oz. flour. 1 oz. dripping. Water ; £ gill gravy. Pepper, salt and cayenne to taste. 1 carrot✪ Braised Loin of Mutton with Mushrooms. Rub the meat with salt, pepper, and cayenne, roll it up, and tie with broad tape into a neat roll; cut up the vegetables, lay them at the bottom of a stew-pan with the herbs and parsley; lay tiie mutton on these, 3 parts cover it with water, and simmer slowly lj to 2 hours; then place the mutton in a baking tin with a little gravy, and brown it in a brisk oven; strain the gravy, and skim off the fat ; heat the dripping in a saucepan, add the flour, let it brown, add the gravy gradually, pepper, salt, and skinned mushrooms, boil 8 minutes. Dish the mutton with gravy strained over and mushrooms round. SADDLE OF MUTTON A LA BOURGEOISE. Selie de Mouton A small saddle of mutton. Boned anchovies. Smoked beef. Trim all unnecessary fat from a la Bourgeoise. Carrots, turnips, onions and celery Bunch of parsley and herbs. Stock and a little gDze✪ Saddle of Mutton a la Bourgeoise. the saddle, and lard it in alter- MEATS. 5;i nate rows with the anchovies and strips of smoked beef. Put a good layer of the vegetables evenly sliced in a stew-pan, add the parsley and herbs, and lay the mutton on them. Pour in enough stock to cover the vegetables. Put greased paper over the mutton, and stew slowly 2 to 3 hours. Lift it out, and brush it over with melted glaze. Strain the vegetables, and reduce the stock, strain it round the meat, and garnish with the cooked vegetables. MUTTON STEWED WITH CELERY. Mouton aux Celeris. 3 to 4 lbs. best end neck of mutton, or the same weight of fillet from the leg or shoulder. 1 carrot. 1 turnip. 2 heads celery. Seasoning. Forcemeat balls. ✪ Mutton Stewed with Celery

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Bone the leg of mutton, put the seasoning inside, tie the joint into as natural a shape as possible. Put the dripping and vege- tables into a stewr-pan, place the mutton on top, cover with a greased paper, and fry all for ^ hour over a moderate fire. Add the wdne, and lot it simmer till nearly all the liquor has been absorbed, add the gravy or stock, and stand the stew-pan in the oven for 21- hours, basting ■well, and adding more gravy or stock, as required. Remove the string, and glaze the joint with warm glaze ; strain the liquor from the pan, let it get cool a little, remove the fat, mix in the brovm sauce,- boil it up, keeping it skimmed, strain it, pour some round the joint, and serve the rest in a tureen. 52 DAINTY DINNERS AND DISHES. LEG OF MUTTON WITH TOMATOES AND MUSHROOMS. leg of mutton. 8 11)3 1 lb. tomatoes. ^ lb. mushrooms Pepper and salt Gigot Garni. 2 oz. dripping. 1 teaspoonful flour. 1 gill stock or gravy. 1 teaspoonful chopped parsley. Roast or bake the mutton for 2^ to 3 hours, basting -well. Peel and cut the tomatoes in halves, season them, and bake them for about 12 minutes on a tin with 1 oz. dripping, cover with greased paper, and baste occasionally. Prepare the mushrooms, put them in a saucepan with 1 oz. dripping mixed with the flour, pepper, salt, and gravy, cook for ^ hour, then remove, and sprinkle with parsley. Dish the mutton on a hot dish, garnish with tomatoes and mushrooms alternately. Serve with the gravy from the tomatoes and mushrooms. BRAISED LOIN OF MUTTON WITH MUSHROOMS. Longe de Mouton Braised , aux Champignons. 3 lbs. boned loiu of mutton. 1 head of celery. Bunch of sweet herbs. 12 button mushrooms. 1 small turnip. 2 or three cloves. 1 sprig of parsley. 1 oz. flour. 1 oz. dripping. Water ; £ gill gravy. Pepper, salt and cayenne to taste. 1 carrot. Rub the meat with salt, pepper, and cayenne, roll it up, and tie with broad tape into a neat roll; cut up the vegetables, lay them at the bottom of a stew-pan with the herbs and parsley; lay tiie mutton on these, 3 parts cover it with water, and simmer slowly lj to 2 hours; then place the mutton in a baking tin with a little gravy, and brown it in a brisk oven; strain the gravy, and skim off the fat ; heat the dripping in a saucepan, add the flour, let it brown, add the gravy gradually, pepper, salt, and skinned mushrooms, boil 8 minutes. Dish the mutton with gravy strained over and mushrooms round. SADDLE OF MUTTON A LA BOURGEOISE. Selie de Mouton A small saddle of mutton. Boned anchovies. Smoked beef. Trim all unnecessary fat from a la Bourgeoise. Carrots, turnips, onions and celery Bunch of parsley and herbs. Stock and a little gDze. the saddle, and lard it in alter- MEATS. 5;i nate rows with the anchovies and strips of smoked beef. Put a good layer of the vegetables evenly sliced in a stew-pan, add the parsley and herbs, and lay the mutton on them. Pour in enough stock to cover the vegetables. Put greased paper over the mutton, and stew slowly 2 to 3 hours. Lift it out, and brush it over with melted glaze. Strain the vegetables, and reduce the stock, strain it round the meat, and garnish with the cooked vegetables. MUTTON STEWED WITH CELERY. Mouton aux Celeris. 3 to 4 lbs. best end neck of mutton, or the same weight of fillet from the leg or shoulder. 1 carrot. 1 turnip. 2 heads celery. Seasoning. Forcemeat balls.

Dainty dinners and dishes for Jewish families