Cassell's dictionary of cookery

stir in two table-spoonfuls of flour ; continue to stir until it is nicely browned, then put in about two pounds of breast or neck of mutton cut into square pieces, and sufficient water to nearly cover the mutton ; flavour with a few sprigs of parsley, which must afterwards be removed. Add two lumps of sugar, and pepper and salt to taste. When it has once boiled, remove to the side of the fire, and be careful only to let it simmer for an hour. Fry to a nice brown three good-sized turnips previously cut into dice; put them into the stewpan with the meat, and simmer for a couple of minutes. Arrange the ragout upon the dish, placing the turnips in the centre, and the pieces of meat round the edge. Pour the sauce over the whole, and serve very hot. Probable cost. Is. 6d. Mutton, Roast, with Garlic (a German recipe). — The acrid flavour of garlic is not much relished by English palates. We confess, with our continental neighbours, that it is an essential to many made dishes in the form of a soupçon only. By boiling the garlic, and repeatedly changing the water during the process, the flavour may be so mollified that few persons would disagree with us. The following German mode of cooking a leg or shoulder of mutton is with garlic in its raw state : — Separate a garlic bulb into the smallest cloves, and envelop each one in a leaf of green sage. Beat the joint — leg or shoulder ; take off the skin, and force the garlic well into the middle of the mutton by several holes made for the purpose. Secure the openings, rub the joint with pepper and salt, and roast in the usual way. Long strips of shallot are often used instead of garlic ; these are put in with the larding-pin all over the mutton. A few tarragon leaves or tarragon vinegar, a tea-spoonfiil of caraway seeds, a quarter of a pint of beer, and the same quantity of water should be put into the dripping-pan to baste the meat. Time, a quarter of an hour to the pound. Mutton, Roebuck FasMon.— Take a loin of mutton that has been well hung. Remove the fillet, skin, and cut away the fat and bones. Lay the loin in a marinade composed of equal parts of vinegar and water, to a pint of which add half a pint of port wine, a couple of carrots, and two large onions cut into quarters with a clove in each, a dozen peppercorns, two blades of mace, a bunch of herbs and parsley, some bay-leaves, and two tea-spoonfuls of salt. Wiien the mutton has lain in the marinade twenty-four hours, turn it, and let it lie until next day, then drain, and put it into a braisingpan with a little of the pickle, the pan being well lined with bacon, and more bacon being placed over the top. Stew it three hours. Glaze the meat, and serve with gravy, adding walnut ketchup and a glass of claret. Probable cost, lOd. per pound. Sufficient for six or seven persons. Mutton Rumps and Kidneys.— Trim half a dozen mutton rumps for stewing, and skin, split, and lard the same number of mutton kidneys; season them with cayenne. Put the rumps, with a pint of good mutton gravy, into a stewpan, add two onions, each stuck with two