The Pytchley book of refined cookery and bills of fare

Place the joint some way from the fire and baste frequently; when nearly cooked put it nearer the fire to attain a rich brown, pour half a pint of boiling water, in which put a tea-spoonful of salt, over the joint when dished, and serve with a tureen of Mint Sauce (No. 48). LAMB, ROAST, LEG. No. 252. The same, allowing a quarter of an hour for each pound. The same. LOIN OF LAMB, ROAST. No. 253. ROASTS, BOILS, AND BROILS. 181 MUTTON, , LEG, TOAST. No. 254. The same, omitting the mint sauce. MUTTON, LOIN, TOAST. No. 255. The same; Brown or White Mushroom Sauce (No. 50 or 51), or Laver (No. 326), can be served with it. MUTTON, NECK, TOAST. No. 256. The same. MUTTON ; SADDLE, TOAST. No. 257. The same. MUTTON, HAUNCH, TOAST. No. 257A. The same, only cover it with sheets of oiled paper. MUTTON CHOPS, B TO 1 LED. No. 258. Hang a loin of four-year old mutton, if you can get it, for a fortnight in the winter, cut the chops in bones, that is, about three-quarters of an inch thick, pepper and salt and broil over a clear fire, turning them frequently until they are cooked ; about eight minutes is quite long enough if you wish the gravy to be in them. Dish each chop on a very hot plate with a very hot cover, and put a small piece of butter on each. MUTTON, BOILED LEG OF. No. 259. Trim a leg of mutton, which should not be hung long, put it into boiling water sufficient to cover it, let it boil up, THE PYTCHLEY COOKERY BOOK. ] S2 and then place it on the side to simmer until cooked, and put some sliced carrots and turnips quartered in the pot to boil and serve with it when done, which will be in about two hours and a half, but of course the time must depend on the size. Serve some Caper Sauce (No. 24) in a boat, or pour it over the meat. BOILED DECK OF MUTTON. No. 260. The same as above, only trim off some of the fat should there be too much, and let it cook about an hour and a half. MUTTON, NECK OF, BRAISED. No. 261. Trim and cut the superfluous fat off a neck of mutton, put it in a braising-, or, if not to be had, a stewpan, with a pint of Consomme (No. 2), three sliced carrots, six small onions, three small turnips, a small piece of celery, a bunch of parsley, and some peppercorns ; boil it up, and let it simmer until cooked, about an hour and a half ; baste it frequently with its own liquor, and colour it to a nice brown. Serve it with the vegetables, having put salt to taste. MUTTON, HASHED. No. 262. Cut some thin slices from a roast leg of mutton, put an ounce of butter into a stewpan, two small chopped onions, a little parsley, and a pickled walnut ; let these ingredients fry for two minutes, stir in a table-spoonful of flour until quite smooth, when add three-quarters of a pint of Con- somme (No. 2), and let it boil up and simmer gently for fifteen minutes ; strain, add one table-spoonful of mush- room or walnut catsup, a squeeze of lemon, and a tea- spoonful of Searcy Salt ; put the meat in the stewpan, and let it simmer very gently for three-quarters of an hour Serve in an entree dish, with fried croutons of toast. ROASTS, BOILS, AND BROILS, 183 PORK, ROAST LEG OF. No. 263.