Put the mutton in a kettle, pour over it hot water sufficient to cov- er, and add a cupful of well washed rice✪ Boiled Leg of Mutton with Caper Sauce, which will render the* mutton whiter and more tender. When the water boils, skim it carefully and' allow it to boil rapidly 15 minutes; then set the kettle where the boiling will be gentle, but constant, and allow 15 min- utes to each lb., if the meat is desired rare. Serve with caper sauce. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, HU COOK COUNTY COOK BOOK 333 BREADED MUTTON.— Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb. Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for Yz an hr.,✪ Breaded Mutton basting freely with its own broth. When nearly done, strew thickly with crumbs, dot bits of butter over it, and brown. Serve with slices of 'beetroot. — Mrs. C. J. Jef- fries, Winnetka, 111. MUTTON CUTLETS BREADED.— Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking fat, 4 to 6 minutes, if rare, 8 to 10 if well done. Arrange in the center of a hot dish, and pour tomato sauce around them✪ Mutton Cutlets Breaded, or place them around a mound of mashed po- tatoes or spinach. Trim the bones with a paper ruffle^ or arrange them with the bone end up, stacked like bayonets, and garnish with stuffed tomatoes. — Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. MOCK VENISON.— Lard a leg of mutton with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves; bake 2 hrs., or according to size of roast. About an hr. before serving, spread over it currant jelly✪ Mock Venison, return to the oven and let it brown. — Mrs, Louise Robert, 944 Wells St., Chicago, 111.' MUTTON PATTIES.— ^Mince cooked meat, and ha»h in good gravy, season with salt, pepper and a little catsup. Do not boil the mince, let it become hot and thicken. Line patty-pans half with puff paste and fill with the meait. Cover with the, paste, and bake in a quick oven for 15 minutes✪ Mutton Patties. — Mrs. C. J. Jeffries, Winnetka, 111. MUTTON PIE. — Put into a pie-dish alternate layers of sea- soned slices of mutton and thinly sliced potatoes. Begin with the meat and end with potatoes. Use parsley, savory herbs, onion or shallot, a little mace, white pepper and salt, if desired. Pour a cup of gravy into the pie before putting on the crust. Suet is gen- erally used for the cru✪ Mutton Piest. — Mrs. C. J. Jeffries, Winnetka, 111. MUTTON POT ROAST.— Put the mutton in a kettle with cold water to cover, skim and cook down with 1 onion✪ Mutton Pot Roast and a bay 334 MEATS leaf and brown in its own fat. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. ROAST MUTTON.— Choose a piece from the leg or loin. The leg is greatly improved by having the bone removed, and filling its place with a stuffing made of 1 coffee cup coarse cracker crumbs, 1 teaspoon salt, 1 saltspoon pepper, 1 teaspoon mint, dried and powdered, moisten with melted butter✪ Roast Mutton. — Mrs. John Ward, 6639 Union Ave., Chicago, 111.

AI-modernized reading of the original text

Put the mutton in a kettle, pour over it hot water sufficient to cover, and add a cupful of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully and' allow it to boil rapidly 15 minutes; then set the kettle where the boiling will be gentle, but constant, and allow 15 minutes to each lb., if the meat is desired rare. Serve with caper sauce. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, HU BREADED MUTTON.— Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb. Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for Yz an hr., basting freely with its own broth. When nearly done, strew thickly with crumbs, dot bits of butter over it, and brown. Serve with slices of 'beetroot. — Mrs. C. J. Jeffries, Winnetka, 111. MUTTON CUTLETS BREADED.— Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking fat, 4 to 6 minutes, if rare, 8 to 10 if well done. Arrange in the center of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper ruffle or arrange them with the bone end up, stacked like bayonets, and garnish with stuffed tomatoes. — Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, MOCK VENISON.— Lard a leg of mutton with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves; bake 2 hrs., or according to size of roast. About an hr. before serving, spread over it currant jelly, return to the oven and let it brown. — Mrs, Louise Robert, 944 Wells St., Chicago, 111.' MUTTON PATTIES.— ^Mince cooked meat, and hash in good gravy, season with salt, pepper and a little catsup. Do not boil the mince, let it become hot and thicken. Line patty-pans half with puff paste and fill with the meait. Cover with the, paste, and bake in a quick oven for 15 minutes. — Mrs. C. J. Jeffries, Winnetka, MUTTON PIE. — Put into a pie-dish alternate layers of seasoned slices of mutton and thinly sliced potatoes. Begin with the meat and end with potatoes. Use parsley, savory herbs, onion or shallot, a little mace, white pepper and salt, if desired. Pour a cup of gravy into the pie before putting on the crust. Suet is generally used for the crust. — Mrs. C. J. Jeffries, Winnetka, 111. MUTTON POT ROAST.— Put the mutton in a kettle with cold water to cover, skim and cook down with 1 onion and a bay leaf and brown in its own fat. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. ROAST MUTTON.— Choose a piece from the leg or loin. The leg is greatly improved by having the bone removed, and filling its place with a stuffing made of 1 coffee cup coarse cracker crumbs, 1 teaspoon salt, 1 saltspoon pepper, 1 teaspoon mint, dried and powdered, moisten with melted butter. — Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Records on this page

Liver HashBoiled Leg of Mutton with Caper SauceBreaded MuttonMutton Cutlets BreadedMock VenisonMutton PattiesMutton PieMutton Pot RoastRoast Mutton

The Cook County cook book