Lay a breast of mutton in a stew-pan, put on it two quarts of
water, and simmer it slowly for an hour and a half; cut in slices
a large onion and brown it nicely in a small &ying-pan with a
little butter ; add to it a heaping tablespoonful of curr✪ Stewed Tripey powder
and a little salt ; take the meat from the broth, and stir in the
curry; put the meat back into it, and simmer slowly for an
hour longer ; then lay it on a hot dish and pour the gravy over
it; if it is not thick enough, add a little browned flour, give a
boil up and pour over the meat.
* leg of Mutton Boned.
With a sharp knife make an incision dose to the bone, at the
knuckle ; keep the knife as near the bone as possible until you
have loosened all around the knuckle; then divide the joint
and draw the bone out ; next cut around the blade-bone at the
other end of the leg, loosen it with both knife and fingers, and
proceed slowly all along the leg-bone until you can draw it out;
then make a force-meat as follows : Chop very fine a pound of
HEATB. 4n
Jam md jnioy veal, the same of piokled pork, grate a eupfiil
of bread-crumbs mix all together, season with pepper and salt,
two teaspoonsfol of sage rubbed fine, two of summer savory
ditto, and one of sweet basil ; mix all well together ; beat the
yolks of three eggs, and add them, with a gill of mushroom or
tomato catsup ; fill the leg where you extracted the bone, pack
it in as tightly as possible, season the leg with pepper and salt,
dust it with flour, put it in a dripping-pan, with a teacup of
boiling water around it ; roast it in a moderate oven two and a
half hours, basting often ; thicken the grayy with browned
flour, put a few spoonsful on the meat, the remainder in a gravy-
boai.
* Hutton Harieot
Take about four pounds of the neck, breast or loin of mutton ;
out it in chops about three inches square \ put into a stew-pan
three ounces of butter or good beef drippings. When hot, add
a tablespoonftd of browned flour, and the same of brown sugar ;
stir them all together ; lay the meat evenly over the bottom of
the pan and brown nicely on both sides ; add pepper and salt to
taste, and a little hot water, but not quite covering the meat;
add three carrots, washed and scraped, and cut in pieces, about
an inch long, two turnips ditto, and a bunch of parsley and
thyme tied together; simmer slowly until the mutton is tender,
which will be in about an hour ; then add three potatoes, peeled,
washed and cut in pieces. When the potatoes are done, if the
gravy is not thick enough, add more browned flour, and serve all
on a dish together, laying the pieces of meat around the dish
with the vegetables in the centre. You may add an onion to
this when you put in the carrots if you choose.
Kutton Haricot, Ho. 2.
Four or five pounds of chops from the neck of mutton ; season
them with cayenne and black pepper, and salt; put them in a
stew-pan, dredge them well with flour, and add to them three
carrots cut in slices a chopped onion, a tablespoonful of brown-
48 COOKERY FROM EXPERIENCE.
iBgy and a little water; stew slowly three or four honrsi theft add
half a pint of stewed tomatoes, stew %:9% wiinntes oiore and scrre
* Xutton Chops.
These may be eat firom the neck or loin. Trim off the t^
lay them on a board, and beat them once with the flat part of a
eleayer or chopper; then place them on a gridiron over a qniek
fire ; torn them often whilst broiling. When done, lay them on
a hot dish, butter, pepper and salt each one separately, and
serre very hot
* A Vice Way to Cook Xntton for BreaUSut or Sapper. ✪ Mutton Chops
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Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Lay a breast of mutton in a stew-pan, put on it two quarts of
water, and simmer it slowly for an hour and a half; cut in slices
a large onion and brown it nicely in a small &ying-pan with a
little butter ; add to it a heaping tablespoonful of curry powder
and a little salt ; take the meat from the broth, and stir in the
curry; put the meat back into it, and simmer slowly for an
hour longer ; then lay it on a hot dish and pour the gravy over
it; if it is not thick enough, add a little browned flour, give a
boil up and pour over the meat.
* leg of Mutton Boned.
With a sharp knife make an incision dose to the bone, at the
knuckle ; keep the knife as near the bone as possible until you
have loosened all around the knuckle; then divide the joint
and draw the bone out ; next cut around the blade-bone at the
other end of the leg, loosen it with both knife and fingers, and
proceed slowly all along the leg-bone until you can draw it out;
then make a force-meat as follows : Chop very fine a pound of
HEATB. 4n
Jam md jnioy veal, the same of piokled pork, grate a eupfiil
of bread-crumbs mix all together, season with pepper and salt,
two teaspoonsfol of sage rubbed fine, two of summer savory
ditto, and one of sweet basil ; mix all well together ; beat the
yolks of three eggs, and add them, with a gill of mushroom or
tomato catsup ; fill the leg where you extracted the bone, pack
it in as tightly as possible, season the leg with pepper and salt,
dust it with flour, put it in a dripping-pan, with a teacup of
boiling water around it ; roast it in a moderate oven two and a
half hours, basting often ; thicken the grayy with browned
flour, put a few spoonsful on the meat, the remainder in a gravy-
boai.
* Hutton Harieot
Take about four pounds of the neck, breast or loin of mutton ;
out it in chops about three inches square \ put into a stew-pan
three ounces of butter or good beef drippings. When hot, add
a tablespoonftd of browned flour, and the same of brown sugar ;
stir them all together ; lay the meat evenly over the bottom of
the pan and brown nicely on both sides ; add pepper and salt to
taste, and a little hot water, but not quite covering the meat;
add three carrots, washed and scraped, and cut in pieces, about
an inch long, two turnips ditto, and a bunch of parsley and
thyme tied together; simmer slowly until the mutton is tender,
which will be in about an hour ; then add three potatoes, peeled,
washed and cut in pieces. When the potatoes are done, if the
gravy is not thick enough, add more browned flour, and serve all
on a dish together, laying the pieces of meat around the dish
with the vegetables in the centre. You may add an onion to
this when you put in the carrots if you choose.
Kutton Haricot, Ho. 2.
Four or five pounds of chops from the neck of mutton ; season
them with cayenne and black pepper, and salt; put them in a
stew-pan, dredge them well with flour, and add to them three
carrots cut in slices a chopped onion, a tablespoonful of brown-
48 COOKERY FROM EXPERIENCE.
iBgy and a little water; stew slowly three or four honrsi theft add
half a pint of stewed tomatoes, stew %:9% wiinntes oiore and scrre
* Xutton Chops.
These may be eat firom the neck or loin. Trim off the t^
lay them on a board, and beat them once with the flat part of a
eleayer or chopper; then place them on a gridiron over a qniek
fire ; torn them often whilst broiling. When done, lay them on
a hot dish, butter, pepper and salt each one separately, and
serre very hot
* A Vice Way to Cook Xntton for BreaUSut or Sapper.