Twentieth century home cook book

Select a breast of mutton, and cut it into small pieces, dredge it with fionr, and fry a nice brown in butter. Cover it with water and add pepper and salt ; put the pan over a moderate fire to stew, until the meat is very done and tender. Take out the meat, take off all the fat from the gravy, and just before serving add a quart of tender young peas which have been boiled with the strained gravy, and let the whole boil gently until the peas are done. Very nice. MUTTON CUTLETS BRAISED. Prepare the cutlets, having them an inch thick; insert five pieces of fat bacon through the lean of each cutlet ; trim off the ends and cover the bottom of a stewpan with slices of fat bacon, and lay the cutlets, say ten or a dozen, on top of bacon; cover them with stock ; to this add an onion, a few cloves, and a bunch of parsley; cover them and let them simmer over a slow fire for two hours ; when found to be tender, put upon an oval dish with a little of their stock. Lay a dish upon top of this, with eight-pound weight ; when cold, trim them nicely, warm them with their stock, dress with mashed potatoes, and serve with onion sauce. MUTTON CHOPS. Have them trimmed well from all fat and skin ; dip each one into beaten egg, and then in rolled cracker ; fry in hot fat — and they are even better if baked slowly in the oven. Serve with sliced lemon. MUTTON CHOPS BROILED. Cut chops from the loin, take all the fat from the under side, place them on a gridiron over a good fire, let the gridiron be placed in a slanting position to prevent the fat from dropping into the fire ; when the chops are done put them in a hot dish ; season with pepper, salt and butter. Serve with brown mushroom sauce or currant jelly. CUTLETS A LA DUCHESSE. Cut the neck of lamb, about two pounds, into cutlets ; trim them and scrape the top of bone clean ; fry in butter and let them cool. Put into a pan three mushrooms and a sprig of parsley, chopped fine, a piece of butter size of an egg ; stir over the fire until very hot ; then pour over a cupful of white sauce — the yolks of three eggs well beaten. Stir constantly until about the consistency of thick cream, being very sure that it does not scorch, nor boil. Dip each cutlet into it, covering well with the sauce; again set away to cool. Then dip in egg, and roll in crumbs and fry a pretty brown. Elegant. BRAISED BREAST OF LAMB. Have your butcher remove the bones from a breast of lamb ; season the meat with salt and pepper ; roll up and tie securely. Chop fine one onion, one slice of carrot and one of turnip ; put two good tablespoonfuls of butter in the braising-pan ; when a little warm add the chopped vegetables. Stir a few minutes, then put in the lamb, well dredged with flour. Cover the pan and place where it will cook slowly for about thirty-five minutes ; then add one quart of good stock; put in the oven, allowing it to cook moderately for about one hour. Baste the meat quite often; take it from the pot, skim all the fat from the gravy, and then place where it will boil very rapidly six or eight minutes. Remove the string from the meat. Strain the gravy and pour over the dish. Serve with brown mushroom sauce. FOREQUARTER OF LAMB, A L'HOTEL. Take a forequarter of lamb and cover with the caul ; when the meat is done, it will be a light gold color, then put a quarter of a pound of Maitre d'hotel butter into a pan, and as it melts add about half a pint of cream, stir well until hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the forequarter upon it. A SADDLE OF LAMB. Prepare as you would a saddle of mutton ; it is not necessary, however, to saw the backbone ; as in carving, the joints should be cut through both sides of the chine. Salt the meat and dredge well with flour ; baste often until done. Serve with mint sauce. BREADED LAMB CHOPS.