Buckmaster's cookery

1. Cut up neatly from a leg of mutton or other joint all the meat in slices of about the same size. 2. Remove all the fat, skin and bone, and every piece which is burned or blackened by the fire, or the hash will have a strong disagreeable flavour. The parts not used for hash may go into the stock-pot. 3. Melt in a quart stewpan one ounce of sweet butter, add two finely minced eschalots and a dessertspoonful of flour, and stir for five minutes, or till it is brown. 4. Now add two gills of stock, salt if necessary, half a teaspoonful of whole pepper, one clove, three allspice, a small bouquet garni , a teaspoonful of walnut ketchup, or half the quantity of Worcester sauce, and a tablespoonful of tomato sauce. 5. Stir continually till the contents come to the boil. 6. Boil five minutes. 7. Strain into another stewpan, and let the sauce cool before adding the meat, or it will harden. 8. When cold lay in the pieces of meat. 9. Place the stewpan over the fire, occasionally shake, but be careful not to let the hash boil. 10. As soon as the meat is sufficiently warmed through, serve with sippets of bread fried in butter or dripping. Precautions. — Do not allow any of the fat, tough skin, or gristle to go into the hash, and only let the meat be warmed through in the sauce. 12 2 Buckmaster s Cookery. IRISH STEW. Ingredients. A Neck of Mutton. 6 Onions. Potatoes. 1. Take a neck of mutton, trim off most of the fat, and cut into as many cutlets as you have bones ; shape them, and sprinkle them with pepper. 2. Peel six moderate-sized onions ; and for every pound of meat take one pound of potatoes. 3. Blanch or parboil (which is the same thing) the vegetables separately, and cut them into slices. 4. Take a clean three-quart stewpan, and add half a pint of water or stock. 5. Arrange a layer of potatoes at the bottom of the stewpan, then cutlets, then onions ; then potatoes, then cutlets, then onions; and finish the top with a good layer of potatoes. A rasher or two of bacon or ham is a valuable addition. 6. Stew very slowly till the cutlets are done. 7. Have sufficient stock or water to prevent the stew from burning. Scrag end, or inferior pieces of meat, or the remains of previously cooked meat, may be used ; and if the mutton is not very fat, add a little butter or dripping to the contents of the stewpan. HUNTER’S PIE. Mash the potatoes, arrange the meat and onions in an earthenware pie-dish, same as for Irish stew. The top of the potatoes should be covered with greased paper, or they will bum before the meat is cooked. The top may be glazed with white of egg, or the pie may be baked in a mould. Mashed potatoes make a good pastry for layers of meat. Hashes and Stews. Precautions. — Keep the lid very close for the Irish Stew. Do not let the stew or pie be greasy, and be careful as to the partial cooking of the vegetables. STEWED EELS. Ingredients. 2 lbs. of Eels. Bouquet garni. Lemon reel. 2 Onions. 1 oz. of Butter. Stock.