1. Cut off the shank, wipe it, put it into a clean saucepan or stewpan with plenty of boiling water. 2. Let it again come slowly to the boil. 3. Skim, and stand it aside to simmer for about a quarter of an hour for each pound. The mutton should be well done, but not overdone ; it should retain all the juices and look plump ; when the meat is not very white it is some- times blanched for ten minutes in hot water or wrapped in a floured cloth. A few minutes before it is ready add a teaspoonful of salt to the water. South Down Wether mutton, four or five years old, is the best both for boiling or roasting ; for boiling it is a whiter colour if cooked fresh, but more tender if kept four or five days. Serve with boiled turnips, and caper sauce not poured over it, but served in a boat. Precautions. — Skimming and simmering are neces- sary, or the meat will be hard and tough. 263 Braised Leg of Mutton. BRAISED LEG OF MUTTON. Ingredients. Carrots. Stock. Cloves. Salt. Allspice. Lemon. Onions. Leeks. Celery. Mace✪ Braised Leg of Mutton. For braising it is best to have a braising pan, so that live coals may be placed on the top, but, in default, 1. take a saucepan or stewpan large enough to hold the leg of mutton comfortably. 2. Cut off the shank and trim the meat. 3. At the bottom of the saucepan arrange a layer of rashers of ham or bacon. . Lay on these the leg of mutton, and pack it round with the trimmings and shank and any odd pieces of bacon or scrag ends. 5. Take six young carrots, six onions, each about two inches in diameter, one with two cloves stuck in it, two leeks and a teaspoonful of whole white pepper, a blade of mace, half a teaspoonful of allspice, a good botiqurf garni , with a sprig of celery, a clove of garlic, and two bay leaves in it. 6. Add a pint and a half of good stock, and the squeeze of a lemon. 7. Simmer for five hours. 8. Keep the lid close. 9. Give die contents an occasional shake. If you have an oven large enough, the saucepan may be placed in it. 10. When ready strain the liquor over the meat, and serve. Precautions. — The object is to cook the meat very slowly in the vapour of the various ingredients, and care must be taken that it does not boil, nor should the lid be removed unless absolutely necessary. 264 Buckmaster s Cookery. MUTTON CUTLETS. Ingredients. Neck of Mutton. Oil, or Egg and Bread-crumb✪ Mutton Cutlets. 1. Take the best end of a neck of mutton, which will give seven cutlets. 2. Saw about four inches off the end of the upper rib-bones. 3. Saw off the chine- bone. 4. Remove the fat. 5. Cut the seven cutlets, giving a bone if possible with each cutlet. 6. Let each of them be about half an inch in thickness, clear- ing the meat an inch off the end of each bone. 7. Flatten them with a chopper just moistened with water to prevent its sticking to the cutlet. 8. Remove the gristle from the lean, and pare away the meat and skin from the inside of the bone ; this is to give the cutlets the requisite shape. 9. Sprinkle the cutlets on each side with two pinches of salt and one small pinch of pepper. 10. Oil them slightly. 11. Make them into shape with the flat side of a knife. 12. Put them on a gridiron over a brisk fire and cook them for four minutes on one side, and for three minutes on the other : dish up in a circle ; or egg and bread-crumb them, and fry in hot fat. (See page 187.)

AI-modernized reading of the original text

1. Cut off the shank, wipe it, put it into a clean saucepan or stewpan with plenty of boiling water. 2. Let it again come slowly to the boil. 3. Skim, and stand it aside to simmer for about a quarter of an hour for each pound. The mutton should be well done, but not overdone ; it should retain all the juices and look plump ; when the meat is not very white it is sometimes blanched for ten minutes in hot water or wrapped in a floured cloth. A few minutes before it is ready add a teaspoonful of salt to the water. South Down Wether mutton, four or five years old, is the best both for boiling or roasting ; for boiling it is a whiter colour if cooked fresh, but more tender if kept four or five days. Serve with boiled turnips, and caper sauce not poured over it, but served in a boat. Precautions. — Skimming and simmering are necessary, or the meat will be hard and tough. Braised Leg of Mutton. BRAISED LEG OF MUTTON. Ingredients. Carrots. Stock. Cloves. Salt. Allspice. Lemon. Onions. Leeks. Celery. Mace. For braising it is best to have a braising pan, so that live coals may be placed on the top, but, in default, 1. take a saucepan or stewpan large enough to hold the leg of mutton comfortably. 2. Cut off the shank and trim the meat. 3. At the bottom of the saucepan arrange a layer of rashers of ham or bacon. . Lay on these the leg of mutton, and pack it round with the trimmings and shank and any odd pieces of bacon or scrag ends. 5. Take six young carrots, six onions, each about two inches in diameter, one with two cloves stuck in it, two leeks and a teaspoonful of whole white pepper, a blade of mace, half a teaspoonful of allspice, a good bouquet garni , with a sprig of celery, a clove of garlic, and two bay leaves in it. 6. Add a pint and a half of good stock, and the squeeze of a lemon. 7. Simmer for five hours. 8. Keep the lid close. 9. Give die contents an occasional shake. If you have an oven large enough, the saucepan may be placed in it. 10. When ready strain the liquor over the meat, and serve. Precautions. — The object is to cook the meat very slowly in the vapour of the various ingredients, and care must be taken that it does not boil, nor should the lid be removed unless absolutely necessary. Buckmaster s Cookery. MUTTON CUTLETS. Ingredients. Neck of Mutton. Oil, or Egg and Bread-crumb. 1. Take the best end of a neck of mutton, which will give seven cutlets. 2. Saw about four inches off the end of the upper rib-bones. 3. Saw off the chinebone. 4. Remove the fat. 5. Cut the seven cutlets, giving a bone if possible with each cutlet. 6. Let each of them be about half an inch in thickness, clearing the meat an inch off the end of each bone. 7. Flatten them with a chopper just moistened with water to prevent its sticking to the cutlet. 8. Remove the gristle from the lean, and pare away the meat and skin from the inside of the bone ; this is to give the cutlets the requisite shape. 9. Sprinkle the cutlets on each side with two pinches of salt and one small pinch of pepper. 10. Oil them slightly. 11. Make them into shape with the flat side of a knife. 12. Put them on a gridiron over a brisk fire and cook them for four minutes on one side, and for three minutes on the other : dish up in a circle ; or egg and bread-crumb them, and fry in hot fat. (See page 187.)

Records on this page

Braised Leg of MuttonMutton Cutlets

Buckmaster's cookery