Domestic cookery

^ teaspoonful salt 4 teaspoonful pepper Punch of sweet herbs Saw off the chine bone, and remove some of the fat. divide into cutlets ; flour and fry the cutlets in their own fat, remove from pan, and heat 1 oz. butter, and fry in that the onion, carrot, and turnip, cut in dice, 10 minutes ; add the flour, and when all are slightly brown, add all the above ingredients and the cutlets ; simmer slowly 1 J to 1^ hours ; dish the vegetables in the centre and the cutlets round, with the gravy strained over the mutton. No. 74. LEG OF MUTTON (Boned and Larded). 1 leg Welsh mutton 1 good teaspoonful parsley, minced ^ lemon rind, grated 1 teaspoonful salt ^ teaspoonful pepper A piece of celery A bunch of parsley 3 tablespoonfuls of bread crumbs Prepare the forcemeat of the bread crumbs, minced bacon, nutmeg, parsley, lemon rind salt and pepper, mixed 1 oz, of minced bacon A dust of nutmeg 2 small eggs 1 carrot 1 turnip 1 onion Sweet herbs all together with 2 eggs, bone the mutton to first joint, fill the cavity with the forcemeat ; lard it neatly with small lardoons of bacon, cut about 1 inch long and ^ inch square ; lay at the bottom of a stewpan the carrot, turnip, onion, celery, all cut up with the herbs and seasoning ; lay the leg on the top of these vegetables, pour round enough water to come 'half way over the mutton, but do not cover ] simmei this slowly 2 hours lift out and set in the oven, and brown about half an hour ; reduce the gravy by fast boiling ; dish the mutton, and strain over a little of the gravy, the remainder serve in a tureen. If liked, a few mushrooms may be used to garnish the dish, and they should be stewed in the gravy 10 minutes after the mutton has been removed. No. 75. BREAST OF MUTTON (Boned and Stuffed). See Breast of Lamb (page 30). Simmer 1^ to 2 hours. No. 76. MUTTON CUTLETS 6 or 8 thick cutlets 1 dessertspoonful minced parsley 2 oz. butter 2 tablespoonfuls of bread crumbs 2 shallots a la Maintenon (Entree). , 4 mushrooms, minced i teaspoonful salt i do. pepper 1 doz. whole mushrooms To prepare the cutlets saw off the chine bone, and cut them as thick as possible at the bottom, leaving a bone in each, which must be bared about 1 inch from the top, and nearly all the fat removed. To prepare the forcemeat put the butter in a fryingpan, and when brown, add the shallots, mushrooms, parsley minced, also the bread crumbs ; fry these until a light brown ; strain off the butter, add salt and pepper, cut the bottom part of the cutlet through nearly to the bone and insert a little of the forcemeat, skewer together with a fine skewer at the outer edge ; grill these from 7 to 8 minutes ; meanwhile prepare the gravy, for which re-heat the butter strained from the forcemeat, add 1 tablespoonful of flour and brown it, then add gradually ^ pint of good brown stock, a dozen small mushrooms, pepper, and salt, simmer 10 minutes ; remove the skewers from the cutlets, and dish them in a ring round a mould of mashed potatoes, or any other vegetable, and pour the gravy and mushrooms round the base. No. 77. MUTTON CUTLETS, with Tomato Sauce (Entree). 2 lb. best end neck of mutton Pepper and salt 2 oz. bread crumbs Some frying fat 1 egg