Take a nice firm cabbage, wash it, remove the withered
leaves, and cut it into eight pieces lengthways, like the
divisions of an orange ; place the cabbage in water ;
peel 6 potatoes and cut them in slices half an inch thick,
and place them also in the water. When the meat has
stewed for three-quarters of an hour, lift the cabbage,
dripping with water, and the potatoes, and pack both
round the meat ; sprinkle over them a teaspoonful of
salt, half a teaspoonful of pepper, and replace the lid
closely and quickly, and stew for three-quarters of an
hour. It must be cooked slowly, else it will burn. The
whole is cooked by steam, and is a most delicious as well
as profitable dish.
DUTCH STEW,
l£ lbs. Neck of Mutton.
1 small firm Cabbage.
6 Potatoes.
2 Onions.
£ table -spoonful Dripping.
Pepper and Salt✪ Dutch Stew.
38
COOKERY.
MUTTON STUFFED AND ROLLED.
4 lbs. Mutton.
2 Onions.
Bread-crumbs.
Parsley.
Herbs.
Pepper and Salt✪ Mutton Stuffed and Rolled.
Procure a nice breast of mutton ; take off the
shoulder-blade; take all the bones out; cut off any
superfluous edges of fat, and, with a rolling-pin, flatten
the mutton by beating it welL Now take a breakfast-
cupful of bread-crumbs, a table-spoonful of finely-chopped
parsley, a teaspoonful of chopped herbs (thyme and mar-
joram if to be had), pepper and salt enough to season
the whole, and, after mixing all well, then moisten it
with a little milk. Spread the mixture on the mutton,
and roll it tightly up, tying it with tape in at least
three places. Place it then in a dish, and put it in
the oven for a quarter of an hour to draw out a good
deal of the fat from it. Put two table-spoonfuls of this
fat into a stew-pan and let it get hot; slice the onions
and fry them till pretty brown in the fat; then add the
mutton. Put into a basin a table-spoonful of flour, a
little pepper and salt; rub the flour smooth with a very
little water, and then add two breakfast-cupfuls of water,
and mix. Now pour this thickening into the pan with
the mutton, put on the lid, and let all stew very slowly
for two hours. Then take up the mutton and put it on
a dish, after cutting off the tape. Eemove as much fat
as possible from the top of the sauce, and pour it over
the mutton. See that the sauce is not too thick.
STEWING AND ROASTING OF MEAT.
39
BREAST OF VEAL STUFFED AND ROLLED.
Breast of Veal. 1 Egg.
£ lb. Bacon Ham. Pepper and Salt.
Breakfast- cupful grated Bread✪ Breast of Veal Stuffed and Rolled.
Take a fore quarter of half-fed veal, or the thin part
of the breast of fed veal, weighing about 5 or 6 lbs.
Remove all the bones, taking care not to break the
outside skin. Take off all the rough or uneven pieces of
the veal in the inside and mince them up as finely as
possible; mince also the ham finely — it should not be too
fat. Put the chopped meat, ham, grated bread, half a
teaspoonful each ofj pepper and salt in a basin, and, with
the hand, mix them thoroughly together; beat up an egg
well, add it, and mix well. Lay the veal out on a table
with the skin next the table; spread the stuffing neatly
over the surface of the meat, leaving an inch bare all
round; then roll it up tightly, and either sew it up or
tie it in several places with broad tape.
Page 14 · 3 recipe records on this page
Presented as published in 1882. 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
Take a nice firm cabbage, wash it, remove the withered leaves, and cut it into eight pieces lengthways, like the divisions of an orange ; place the cabbage in water ; peel 6 potatoes and cut them in slices half an inch thick, and place them also in the water. When the meat has stewed for three-quarters of an hour, lift the cabbage, dripping with water, and the potatoes, and pack both round the meat ; sprinkle over them a teaspoonful of salt, half a teaspoonful of pepper, and replace the lid closely and quickly, and stew for three-quarters of an hour. It must be cooked slowly, else it will burn. The whole is cooked by steam, and is a most delicious as well as profitable dish.
DUTCH STEW,
l£ lbs. Neck of Mutton. 1 small firm Cabbage.
6 Potatoes.
2 Onions.
£ table -spoonful Dripping. Pepper and Salt.
MUTTON STUFFED AND ROLLED.
4 lbs. Mutton. 2 Onions. Bread-crumbs.
Parsley.
Herbs.
Pepper and Salt.
Procure a nice breast of mutton ; take off the shoulder-blade; take all the bones out; cut off any superfluous edges of fat, and, with a rolling-pin, flatten the mutton by beating it welL Now take a breakfastcupful of bread-crumbs, a table-spoonful of finely-chopped parsley, a teaspoonful of chopped herbs (thyme and marjoram if to be had), pepper and salt enough to season the whole, and, after mixing all well, then moisten it with a little milk. Spread the mixture on the mutton, and roll it tightly up, tying it with tape in at least three places. Place it then in a dish, and put it in the oven for a quarter of an hour to draw out a good deal of the fat from it. Put two table-spoonfuls of this fat into a stew-pan and let it get hot; slice the onions and fry them till pretty brown in the fat; then add the mutton. Put into a basin a table-spoonful of flour, a little pepper and salt; rub the flour smooth with a very little water, and then add two breakfast-cupfuls of water, and mix. Now pour this thickening into the pan with the mutton, put on the lid, and let all stew very slowly for two hours. Then take up the mutton and put it on a dish, after cutting off the tape. Eemove as much fat as possible from the top of the sauce, and pour it over the mutton. See that the sauce is not too thick.
BREAST OF VEAL STUFFED AND ROLLED.
Breast of Veal. 1 Egg.
£ lb. Bacon Ham. Pepper and Salt.
Breakfast- cupful grated Bread.
Take a fore quarter of half-fed veal, or the thin part of the breast of fed veal, weighing about 5 or 6 lbs. Remove all the bones, taking care not to break the outside skin. Take off all the rough or uneven pieces of the veal in the inside and mince them up as finely as possible; mince also the ham finely — it should not be too fat. Put the chopped meat, ham, grated bread, half a teaspoonful each ofj pepper and salt in a basin, and, with the hand, mix them thoroughly together; beat up an egg well, add it, and mix well. Lay the veal out on a table with the skin next the table; spread the stuffing neatly over the surface of the meat, leaving an inch bare all round; then roll it up tightly, and either sew it up or tie it in several places with broad tape.
Records on this page
Dutch StewMutton Stuffed and RolledBreast of Veal Stuffed and Rolled