Cassell's dictionary of cookery

the stewpan closed. Put the meat in the centre of a hot dish, thicken the gravy with half an ounce of butter kneaded with a Httle flour, add any store sauce — Harvey's or any other preferred — and serve with dried rice round the dish. Time to stew meat, half an hour. Sufficient, a pound and a half of meat for four or more persons. Mutton, Stewed and Baked.— A shoulder of mutton is deprived of its greasy quality by being partially boiled, or rather stewed, and its cooking completed in the oven. Procure a middle-sized shoxilder, trim off any excess of fat, and bone it ; put it into a stewpan with just water enough to cover it. Simmer gently for two hours or more, according to the j size. Put it before the fire, tie a good lump of I butter in a coarse muslin, rub the mutton well over, and then strew thickly with fine raspings, chopped parsley, thyme, pepper, and salt, mixed together. Finish the cooking in the oven ; half an horn- in a good oven will be sufficient. Serve on a hot dish with boiled spinach j round the mutton, and gravy in a tureen. I Probable cost, 9d. to lOd. per pound. Suffij cient for five or six persons. I Mutton Stock for Soup,— For a rich soup allow a poimd of meat to a pint of water, but do not use mutton only ; a mixture of meats will make the best soup. Four pounds of mutton, with the same weight of beef, or rather less of veal, necks, feet, and bones of undressed fowls, and of a calf's head, with a layer of lean j ham, or half a pound of Jewish smoked beef, laid over the bottom of an iron soup kettle, and a pint or a pint and a half of water to each pound of meat, will make very excellent stock, with the addition of vegetables. Boil the meat and bones slowly, and skim carefully ; add to each gallon, when boiling, one ounce and a half of salt, three onions, each with four cloves, three carrots, three turnips, two heads of celery, a bunch of parsley and thyme, a blade of mace, and a dozen white peppercorns ; strain for use. Time to simmer, six hours. Mutton Tails.— Cut them into halves and boil, or rather stew, until tender, in broth or water, skimming the surface free of all fat, &c. ; add salt, an onion or two stuck with cloves, a bunch of parsley, and a few fine herbs. When tender, take them out, drain, and dip them, but they should be first scored, into dissolved butter; cover with nicely-seasoned breadcrumbs, and when these have dried pour more dissolved butter over, and again cover with the crumbs, and brown with a salamander ; thicken the gravy, add a little lemon-juice, and serve with the gravy poured over them, which should be drained. Mutton tongues may be cooked in the same manner, and served on the same dish, aiTanged alternately. Time, two to three hours to stew. Mutton Tea (Invalid Cookery).— To a pound and a half of lean juicy mutton, cut into small dice and without bone, allow one pint of water ; put it into a saucepan, and pour the water cold on it. Infuse this by the side of the flre for half an hour, then boil, add a little salt, and remove the scum. Simmer gently for another half hour, and let it settle ; then strain. MUT ( 452) WAP keeping back the sediment. If to be re-warmcd set the basin in boiling water. Probable cost of mutton, Is. per pound.