Cassell's dictionary of cookery

Mutton Patties. — Line some tartlet moulds with a puff paste. Take an equal weight of lean mutton from the fillet and fat bacon, which pound together. Season to taste with salt, a very small quantity of spice, and cayenne pepper. Place a round ball of the meat into each patty-pan, cover with paste, and make a small hole in the centre. Bake in a quick oven, and pour into each patty through a funnel a little well-seasoned gravy, or glaze before the patties get cold. Time, about twenty minutes. Probable cost of paste, Is. 4d. per pound. Mutton Patties (another way). — These patties are often made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper, salt, and a little ketchup. The mince should not boil, but be made hot, and thickened. Patty-pans, lined with half puff-paste and filled with the meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven. Time, about fifteen minutes to bake. Probable cost of paste. Is. per pound. Mutton Pie. — A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thinly-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes. Parsley, savoury herbs, onion, or shallot, with a little mace, white pepper, and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Time, an hour to bake. Probable cost, exclusive of meat, 6d. to 8d. Mutton Pie, Good. — Make a seasoning of chopped parsley (about two table-spoonfuls), of powdered savoury herbs and a minced shallot, in equal proportions, a dessert-spoonful, or an onion shred small, the shallot being omitted, with pepper and salt to taste. Cut from two to three pounds of neat chops from the loin or neck of mutton, weighed after the bone and much of the fat have been removed ; put them, well covered with the above seasoning, into a piedish. Cut three kidneys into halves, and each half into two parts, distribute them equally amongst the meat, pour in half a pint of veal broth or water, and bake with a puff or good suet crust; the latter will be found very suitable if eaten hot. A table-spoonful of ketchup and two of port wine may be added to the gravy, but there should in that case be less water. Time, about an hour and three-quarters to bake. Probable cost, 3s. 6d. Sufficient for six or eight persons. Mutton, Potted.— Cut into thin slices, and then pound together in a mortar, eight oimces of well-dressed roast mutton, freed from fat and sinew, and half that quantity of boiled tongue ; then mix with the pounded meat three ounces of good fresh butter, and add, while pounding, a salt-spoonful each of made mustard and white pepper, with a quaiter of a grain of caj^enne, and salt, if required. Store in a cool place, arid in an earthenware jar, or in several small ones, over which should be run some clarified butter.