Ragout of Mutton. — Place two ounces of butter
or dripping in a stewpan on the gas, stir into it two
ounces of flour; continue stirring until nicely browned,
then put in about ij lbs. of breast of mutton. Trim
away any superfluous fat. Add sufficient water
to not quite cover the meat. Flavour with a
little parsley as soon as it boils, remove it to
the simmering burner, and let it slowly simmer
for ij hours, until the meat is soft and tender.
gas cookery book.
89
Now cut up three turnips, two carrots and one onion,
and fry in butter until a nice golden brown, and put
it all into the stew-pan with the meat as soon as the
vegetables are done. Salt and pepper to taste, and
serve hot.
Braised Leg of Mutton. — Get a small lean leg of
mutton for this purpose. Place it in a braising-pan
with some slices of fat bacon under it and over it.
In fact, line the bottom of the pan with slices of bacon.
Stew some cut-up carrots, onions, sweet herbs,
parsley, one bay leaf, three cloves of garlic, or half
a dozen eschalots, pepper and salt. Moisten the
whole with a half pint of gravy or good stock✪ Braised Leg of Mutton. It
must be stewed very gently, and if the joint weighs
6 Ibs- lt will require hours to cook. When done,
lemove the joint on to a dish, and boil up the sauce in
the stew-pan, adding some peppercorns, cloves, a
stick or two of celery, if liked, then strain and pour
over the leg of mutton and serve.
Stewed Rabbit. — After the rabbit is cut into neat
pieces, wash it and dry it on a clean cloth.
Take a ^ lb. of bacon, cut it into pieces an inch long,
and fry it; when nearly cooked take it out and fry the
pieces of rabbit in the bacon fat until brown. With
one onion, finely chopped, add one pint of stock or
water, with salt and pepper✪ Stewed Rabbit to taste. Place it over
the gas until it boils, then move the saucepan to a
small jet, watching that it only simmers gently until
it is cooked.
Thicken the gravy, which must be poured on the
rabbit after it has been placed on a dish. Time, one
hour and a quarter. Much longer if the rabbit is old.
Minced Mutton. Chop 1 lb. of cold mutton finely
or pass it through a mincing machine. Make
hot a pint of stock. A tablespoonful of flour mixed
with butter and the hot stock; stir all together until
90 THE HOUSEHOLD
t
it boils. When quite smooth add the chopped meat,
season with salt and pepper, and a little lemon juice✪ Minced Mutton.
Curried Beef. — Take two large onions and one
apple, and chop them very fine. Melt one ounce of
butter, and when it is hot, fry the onions and the
apple together until they are quite cooked and a nice
brown colour. Sprinkle over one teaspoonful of
flour, i saltspoonful of sugar, and salt, and a full
dessertspoonful of curry powder (more or less accord¬
ing to taste), and then add half a pint of good stock.
Mix it all thoroughly until it is quite smooth, and
let it simmer very gently for one hour. Add
a teaspoonful of vinegar and a dessertspoonful of
chutney✪ Curried Beef. Now cut the meat into pieces and put it
into the sauce, and let it simmer for one hour longer.
Pile it in the centre of a very hot dish, pour over the
gravy and make a wall of boiled rice around it.
Page 48 · 5 recipe records on this page
Presented as published in 1900. 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
Ragout of Mutton. — Place two ounces of butter or dripping in a stewpan on the gas, stir into it two ounces of flour; continue stirring until nicely browned, then put in about 1½ lbs. of breast of mutton. Trim away any superfluous fat. Add sufficient water to not quite cover the meat. Flavour with a little parsley as soon as it boils, remove it to the simmering burner, and let it slowly simmer for 1½ hours, until the meat is soft and tender.
gas cookery book.
Now cut up three turnips, two carrots and one onion, and fry in butter until a nice golden brown, and put it all into the stew-pan with the meat as soon as the
vegetables are done. Salt and pepper to taste, and serve hot.
Braised Leg of Mutton. — Get a small lean leg of mutton for this purpose. Place it in a braising-pan with some slices of fat bacon under it and over it. In fact, line the bottom of the pan with slices of bacon. Stew some cut-up carrots, onions, sweet herbs, parsley, one bay leaf, three cloves of garlic, or half a dozen eschalots, pepper and salt. Moisten the whole with a half pint of gravy or good stock. It must be stewed very gently, and if the joint weighs 6 lbs. it will require hours to cook. When done, remove the joint on to a dish, and boil up the sauce in the stew-pan, adding some peppercorns, cloves, a stick or two of celery, if liked, then strain and pour over the leg of mutton and serve.
Stewed Rabbit. — After the rabbit is cut into neat pieces, wash it and dry it on a clean cloth.
Take a ½ lb. of bacon, cut it into pieces an inch long, and fry it; when nearly cooked take it out and fry the pieces of rabbit in the bacon fat until brown. With one onion, finely chopped, add one pint of stock or water, with salt and pepper to taste. Place it over the gas until it boils, then move the saucepan to a
small jet, watching that it only simmers gently until it is cooked.
Thicken the gravy, which must be poured on the rabbit after it has been placed on a dish. Time, one hour and a quarter. Much longer if the rabbit is old.
Minced Mutton. Chop 1 lb. of cold mutton finely or pass it through a mincing machine. Make hot a pint of stock. A tablespoonful of flour mixed with butter and the hot stock; stir all together until
t
it boils. When quite smooth add the chopped meat, season with salt and pepper, and a little lemon juice.
Curried Beef. — Take two large onions and one apple, and chop them very fine. Melt one ounce of butter, and when it is hot, fry the onions and the apple together until they are quite cooked and a nice brown colour. Sprinkle over one teaspoonful of flour, i saltspoonful of sugar, and salt, and a full dessertspoonful of curry powder (more or less according to taste), and then add half a pint of good stock. Mix it all thoroughly until it is quite smooth, and let it simmer very gently for one hour. Add a teaspoonful of vinegar and a dessertspoonful of chutney. Now cut the meat into pieces and put it into the sauce, and let it simmer for one hour longer. Pile it in the centre of a very hot dish, pour over the gravy and make a wall of boiled rice around it.
Records on this page
Braised Leg of MuttonStewed RabbitMinced MuttonMinced MuttonCurried Beef