Buckmaster's cookery

Neck of Mutton, or the scrag end. Pint of 2nd Stock. Carrot. i Onion. Sugar. Turnips. Button Onions. Potatoes. 1. Take the best end of the neck of mutton, and put it on a board. Saw off the end of the rib, leaving the cutlet bone three inches in length. 2. Saw off the chine bone at the back of the cutlets, and joint each cutlet with the chopper. 3. Remove each cutlet with a sharp knife. 4. With a flat meat chopper, beat each cutlet to about three-quarters of an inch in thickness; moisten the side of the chopper with a little water. 5. Trim the cutlet round, scraping about half an inch of the rib bone bare. 6. Form the cutlets into a good shape. 7. Take one onion, peel it, and cut it into slices. 8. Put two ounces of butter in a stewpan, and fry the onion and cutlets a nice brown on both sides. 9. When brown, remove the cutlets, and pour away the fat from the pan. 10. Brown one tablespoonful of flour in the pan, and pour in one pint of stock ; stir well until it boils. 11. Strain the sauce and return Hashes and Stews. it with the cutlets to the pan. 12. Wash and scrape one carrot, and cut it into fancy shapes with a cutter. 13 Peel two turnips, and cut them in quarters. 14. Carefully peel one dozen button onions. 15. Stew the cutlets gently for half an hour, then add the prepared vegetables, and let all simmer together for half an hour. 16. When the vegetables are tender, arrange the cutlets in a circle on a hot dish, remove all the fat from tire sauce, and pour over, placing the vegetables in the centre. The button onions are for garnish. Precautions. — Same as before. / STEWED ONIONS. Ingredients. 6 Onions. Eschalot. Parsley. Mushroom. Butter. Stock. 1. Take half a dozen large onions, peel them, and cut off the tops and bottoms, but not so that they fall into pieces. 2. Blanch them in two quarts of boilingwater for twenty minutes. 3. Drain on a colander. 4. Take out the centre of each onion and fill it with fine meat flavoured with chopped parsley, eschalot, and button mushrooms. 5. Butter the onions. 6. Put them into a stewpan with white stock. 7. Let them simmer over a slow fire. 8. Turn them over. 9. When tender and covered with a glaze, they are ready. Precautions. — Be careful in the selection of the onions, and let them stew gently. 136 Buckmaster s Cookery. STEWED VEGETABLE MARROW. Ingredients . I Vegetable Marrow. Mignonette Pepper. 1 oz. of Butter. Lemon. fake a vegetable marrow, peel, trim, and remove all the seeds. Cut it into sections like an orange, melt an ounce of butter in a six-pint saucepan, put in the pieces of marrow, season well, a little nutmeg, mignonette pepper, salt, and a small teaspoonful of powdered loaf-sugar, add half a pint of white stock, and let the marrow boil gently for ten minutes ; when it is cooked take it out carefully and place it on a dish, mix with the sauce a small piece Of butter and the juice of half a lemon, skim, taste, then strain the sauce over the marrow, and serve hot. Precautions. — Young vegetable marrows are essential. STEWED LENTILS AND BACON. Ingredients. 2 pint of Lentils. 1 lb. of Bacon. Parsley. 1 Onion.