Cassell's dictionary of cookery

cloves, a blade of mace, a handful of button mushrooms chopped, or a spoonful of mushroom powder, with salt and pepper. Stew them in the gravy, with the stewpan closed, until the rumps are tender. Drain, and wipe them dry. Strain the gravy into another stewpan, add to it a quarter of a pound of rice, previously boiled dry as if for curry, and let it get hot through while the rumps are fried. Dip them first into beaten egg yolks, and then roll them in bread-crumbs, seasoned nicely with salt, pepper, grated lemon-peel, or nutmeg, and a dessert-spoonful of thyme and parsley mixed. When of a light brown, have the kidneys ready (they should be roasted, and well basted), turn the rice into the centre of a hot dish, and arrange the rumps and kidneys round it ; or they may be served with French beans boiled in the usual way, and then warmed up in some of the gravy instead of rice. Time to stew rumps, half an hour ; to fry, ten minutes ; to roast kidneys, twenty minutes. Probable cost, about 2s. Mutton, Saddle of (a la Portugaise) .— Prepare a marinade as follows : — Boil together, in two quarts of port wine mixed with a pint of vinegar, a couple of onions, each stuck with six cloves, six bay-leaves, two large carrots, half a dozen small turnips, a bunch of parsley, and a clove of garlic or three shallots. Put the mutton into a rather deep dish, with the top and flaps neatly trimmed, and any excess of fat removed with the skin ; pour the marinade boiling over it, and keep it basted often until cold; then turn the meat in it once a day, and, in five or six days, drain, wipe dry, and roast for a quarter of an hour over the usual time for mutton, covering it with a buttered paper, and basting constantly until done. Serve with a gravy from the meat to which a little of the marinade has been strained and a good quantity of currant jelly been added. Time for ten pounds, two hours and three-quarters. Probable cost, lOd. per pound. Sufficient for seven or eight persons. Mutton, Saddle of, Roasted. — A saddle of mutton, if hung in a cool airy place, will keep from five to ten or twelve days, according to the weather ; but as this part of the sheep is the most tender and delicate, it will be fit for roasting in from four to five days. If not for a large family, get the joint well trimmed; the flaps, tail, and chump end may be cut away, which will considerably lessen the weight, and be found more advantageous to the purchaser, even at a higher price per pound. In its entire state it is considered an expensive joint, consequently people of moderate means and family, unless so accommodated by the butcher, can seldom order it. Roast as before directed for roast loin {see Mutton. Loin of, Roasted). The joint should be skinned, and the skin tied over it securely until within half an hour of its being sent to table, when it should be removed, and the surface browned and frothed. It shovild be of a pale brown colour. Make a gravy in the dripping-pan: do not pour it over the meat, but put a little in the dish, and more in a tureen, with red -currant jelly or port -wine sauce. MUT ( 450 ) MUT Time, ten pounds, two hours and a half, or less if liked underdoae. Probable cost, lOd. per pound. Sufficient for seven or eight persons. Mutton, Sauce for {see Queen Mary's Sauce for Roast Mutton).