put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table; place on a dish of white haricot beans boiled tender, or garnished with glazed onions. Roast Saddle of Mutton. To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that has not in- disputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright) cfear fire, and when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burned, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping pan; pour it over the meat, which send to table with a tureen of made gravy and red currant jelly. Haricot of Mutton. The breast or shoulder of mutton is generally used for a haricot. Put your meat with a lump of butter in a roasting pan and put in the oven and roast to a nice brown; Shoulder of Mutton. transfer to a saucepan, cover with stock, and let boil; cut a carrot or nice sweet turnip into regular shaped pieces and let them boil with the mutton; also prepare a few small onions and put in the stew whole; paie and cut some potatoes the same shape as the other vegetaljles, and put in stew; season with salt and pepper, a Mutton and Lamb 49 little Worcestershire sauce, and a glass of sherry. This stew should have a nice brown color. If the sauce is too thin thicken with a little flour. Koast Saddle of Laiub. This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear, brisk fire, and put down the joint at a Tittle distance, to prevent the fat from scorching; keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it either peas, cauliflowers, or spinach. Breast of Mutton Fried. Cut a two-inch square out of the breast and boil until very tender; lay the pieces on a platter and -^^^ ' draw the bones out very carefully; Roast Lamb. after boning the pieces lay in a pan, cover with a plate, put a weight on top, and press until cold; cut into squares suitable for serving, dip in beaten ^g^^ then in bread crumbs and fry in hot fat, and serve with tomato sauce and string beans.

AI-modernized reading of the original text

put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table; place on a dish of white haricot beans boiled tender, or garnished with glazed onions. Roast Saddle of Mutton. To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burned, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping pan; pour it over the meat, which send to table with a tureen of made gravy and red currant jelly. Haricot of Mutton. The breast or shoulder of mutton is generally used for a haricot. Put your meat with a lump of butter in a roasting pan and put in the oven and roast to a nice brown; Shoulder of Mutton. transfer to a saucepan, cover with stock, and let boil; cut a carrot or nice sweet turnip into regular shaped pieces and let them boil with the mutton; also prepare a few small onions and put in the stew whole; paie and cut some potatoes the same shape as the other vegetables, and put in stew; season with salt and pepper, a Mutton and Lamb 49 little Worcestershire sauce, and a glass of sherry. This stew should have a nice brown color. If the sauce is too thin thicken with a little flour. Roast Saddle of Lamb. This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear, brisk fire, and put down the joint at a little distance, to prevent the fat from scorching; keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it either peas, cauliflowers, or spinach. Breast of Mutton Fried. Cut a two-inch square out of the breast and boil until very tender; lay the pieces on a platter and -^^^ 'draw the bones out very carefully; Roast Lamb. after boning the pieces lay in a pan, cover with a plate, put a weight on top, and press until cold; cut into squares suitable for serving, dip in beaten ^g^^ then in bread crumbs and fry in hot fat, and serve with tomato sauce and string beans.

The century cook book