A leg of mutton makes two excellent joints, and is
seldom liked cold — as beef and lamb often are.
Select a large fine leg, have it cut across, that each
part may weigh about equally; roast the thick or fillet end
and serve with or without onion sauce {a la souMse) ;
boil the knuckle in a small quantity of water, just
enough to cover it, with a carrot, turnip, onion, and
bunch of parsley, and salt in the water, serve with caper
sauce and mashed turnips. The broth from this is ex-
cellent soup served thus : Skim it carefully, take out
the vegetables, and chop a small quantity of parsley very
fine, then beat up in a bowl two eggs✪ Soup from Mutton Broth, pour into them a
little of the broth — not boiling — beating all the time,
then draw your soup back till it is off the boil, and pour
in the eggs, stirring continually till it is on the boiling
point again (but it must not boil, or the eggs will cur-
dle and spoil the soup), and then turn it into a hot tureen
and serve. Use remains of the cold roast and boiled mut-
ton together, to make made dishes; between the days of
having the roast and boiled mutton you may have had a
General Management in Small Families, 53
fowl, and the remains from that will make you a second
dish to go with your joint.
The remains from the first cooked mutton, in form
of curry, mince, salmi, or sauU^ will be a second dish
with your fowl.
Veal is one of the most convenient things to have for
a small family, as it warms oyer in a variety of ways, and
in some is actually better than when put on the table as
a joint. By having a little fish one day, instead of soup,
and a little game another, and remembering when you
have an especially dainty thing, to have one with it a
little more substantial and less costly, you may have vari-
ety at little expense.
For instance, if you find it convenient to have for din-
ner fritadelle (see '' Warming Over''^) or miroton of beef,
or cold mutton curried, you might have broiled birds, or
roast pigeon, or game. In this consists good manage-
ment, to live so that the expenses of one day balance
those of the other — unless you are so happily situated
that expense is a small matter, in which case these re-
marks will not apply to you at all. Then, never mind
warming over, or making one joint into two; let your
poor neighbors and Bridget's friends enjoy your superflu-
ity. To the woman with a moderate income it usually
is a matter of importance, or ought to be, that her
weekly expenditure should not exceed a certain amount,
and for this she must arrange that any extra expense is
balanced by a subsequent economy.
Salads add much to the health and elegance of a din-
ner ; it is in early spring an expensive item if lettuce is
used; but no salad can be more delicious or more health-
ful than dressed celery; and by buying when cheap, ar-
ranging with a man to lay in your cellar, covered with
54 Culture and Cooking.
Page 30 · 1 recipe record on this page
Presented as published in 1885. 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
A leg of mutton makes two excellent joints, and is seldom liked cold — as beef and lamb often are.
Select a large fine leg, have it cut across, that each part may weigh about equally; roast the thick or fillet end and serve with or without onion sauce {a la soumise) ; boil the knuckle in a small quantity of water, just enough to cover it, with a carrot, turnip, onion, and bunch of parsley, and salt in the water, serve with caper sauce and mashed turnips. The broth from this is excellent soup served thus : Skim it carefully, take out the vegetables, and chop a small quantity of parsley very fine, then beat up in a bowl two eggs, pour into them a little of the broth — not boiling — beating all the time, then draw your soup back till it is off the boil, and pour in the eggs, stirring continually till it is on the boiling point again (but it must not boil, or the eggs will curdle and spoil the soup), and then turn it into a hot tureen and serve. Use remains of the cold roast and boiled mutton together, to make made dishes; between the days of having the roast and boiled mutton you may have had a
General Management in Small Families, 53
fowl, and the remains from that will make you a second dish to go with your joint.
The remains from the first cooked mutton, in form of curry, mince, salmi, or sauU^ will be a second dish with your fowl.
Veal is one of the most convenient things to have for a small family, as it warms oyer in a variety of ways, and in some is actually better than when put on the table as a joint. By having a little fish one day, instead of soup, and a little game another, and remembering when you have an especially dainty thing, to have one with it a little more substantial and less costly, you may have variety at little expense.
For instance, if you find it convenient to have for dinner fritadelle (see '' Warming Over''^) or miroton of beef, or cold mutton curried, you might have broiled birds, or roast pigeon, or game. In this consists good management, to live so that the expenses of one day balance those of the other — unless you are so happily situated that expense is a small matter, in which case these remarks will not apply to you at all. Then, never mind warming over, or making one joint into two; let your poor neighbors and Bridget's friends enjoy your superfluity. To the woman with a moderate income it usually is a matter of importance, or ought to be, that her weekly expenditure should not exceed a certain amount, and for this she must arrange that any extra expense is balanced by a subsequent economy.
Salads add much to the health and elegance of a dinner ; it is in early spring an expensive item if lettuce is used; but no salad can be more delicious or more healthful than dressed celery; and by buying when cheap, arranging with a man to lay in your cellar, covered with
54 Culture and Cooking.
Records on this page
Soup from Mutton Broth