The "A1" cookery book

To Boil Leg of Mutton. — Take the knuckle end of the leg and boil according to directions, in hot water. Add to it a few carrots and turnips cut into strips or fancy shapes, and two tablespoons of pearl barley or rice. When the mutton is cooked dish it up and pour over it some parsley or caper sauce, made with a little of the broth. Put the vegetables and rice in little heaps round the dish. Serve mashed turnips separately. To Boil a Knuckle of Mutton (Scotch Broth). — Another way of using the knuckle end of a leg of mutton is to cut it up into small pieces, put the meat into a saucepan with some cold water, some carrots and turnips and a parsnip cut up small, a cup of washed rice or pearl barley, and two onions. Bring to a boil and then leave it to simmer till tender. Put a little chopped parsley and pepper and salt in the saucepan about half an hour before it is ready. Serve in a soup tureen. Scotch Broth. — This is usually made of the scrag end of the neck of mutton, but is in every other respect like the preceding recipe. To Roast a Leg of Mutton. — Time, 20 minutes to the pound. A leg of mutton is better for roasting after it has been hung as long as the weather will allow. It must be wiped very dry and dusted with flour and pepper. Cut off the knuckle, and trim off the piece of flank. Roast in the ordinary way according to the directions already given for roasting or baking meat. To Roast Loin of Mutton. — Cut off some of the fat and dredge with flour and pepper. Roast in the usual way. Serve red currant jelly with it. Loin of Mutton. — If a loin of mutton is carved like a saddle of mutton, the part from where the slices have been cut can be filled with mashed potatoes, and re- warmed for luncheon in the patent baking tin. Loin of Mutton boned and stuffed. — Skin and bone it. Make a good forcemeat, the same as veal stuffing. Lay it out flat and season with pepper and salt and the forcemeat. Roll the loin into a tight compact shape and bind with tape. Roast in the usual way. Serve red currant jelly in a separate dish. Mince (1). — Fry an onion in a little piece of butter in a saucepan, take out the onion and add about a quarter of a pint of good stock, flavour with Harvey sauce, pepper and salt, and add a very little flour to thicken it. Lay in the meat minced very finely with a knife, not in a machine, and warm through. Serve with sippets of toast round, and if liked, poached eggs on the mince. Mince (2) (another way). — Chop the meat finely. Put it in a saucepan with a very little gravy, only just enough to moisten the meat, a little ketchup and pepper and salt. Just make hot and serve. Everything depends on the flavouring. A little grated lemon rind is an improvement to mince made of white meat. Mince Moulds. — 6 oz. cooked beef or mutton, 2 oz. ham, 1 teaspoon minced parsley, 4 oz. bread-crumbs, 2 eggs, 1 oz. butter, pepper and salt. Free the meat from skin and gristle, and mince it very. finely. Mix all the ingredients thoroughly together, and moisten with two beaten eggs. Butter some little moulds and fill with the mixture ; bake in a moderate oven for half an hour, and insert a small sprig of parsley in the top of each when it is turned out of the mould. Pour brown gravy round them.