Gat thin slices from a leg of matton which has been han^ng
fer two or three days (if in winter), for two ponnds pat a piece
of batter the sixe of a large egg into a frying-pan over the fire.
When hot, lay in the slices, season with cayenne and black
pepper, and salt, add two blades of mace, tarn the matton aboat
antil cooked, which will be in a few minntes; add a teaspoon-
fol of browned floar, half a teacapfal of tomato catsap, and a
tablespoonM of hot water✪ Mutton Chops ; give all a boil ap and serve.
* Xatton Stew.
Peel a quarter of a peck of tomatoes ; cat oat the green hearts,
oat do not sqneexe oat the jaice ; wash a quart of <kns and slice
them half an inch in thickness, four large cucumbers washed
and cut in pieces, two onions peeled and out in four, and four
pounds of the neck of mutton✪ Mutton Stew, with the joints cracked ; put aU
together in a stew-pan, without any water, the juice of the
tomatoes being sufficient without any other moisture. Cook
slowly three and a half or four hours. This is a fine stew.
* Loin of Hutton.
Season with pepper and salt, dust with ftour, and place in a
irippingopan, with a teacup of hot water * roast it two hoan in
MEATS. 48
i hoi oven, tMoken the gravy with browned floor, and Borre it
teparately; baste frequently whilst it is cooking; serve with
currant jelly.
» Mutton Birdi.
Out slices out of the leg half an inch thick ; prepare a force-
meat highly seasoned, spread it over each slice, fasten wiik
skewers, brow^ nicely in hot drippings, cover with water, and
stew slowly until tender all through ; they will take nearly two
hours ; lay them on a hot dish, and stir in the gravy brown flour
to thicken it; add two tablespoonsfid of tomato catsup✪ Mutton Birds, give all
\ boil up, and pour over the meat
* Sheep's Kidneys.
Procure six or eight kidneys, take off the skin which covers
themi wash them in clean cold water, cut them in slices the third
of an inch in thickness ; melt in a frying-pan two ounces of
butter, put the kidneys in the butter, season them with pepper
and salt, stir in half a teaspoonful of flour, mix all well together,
stir and toss about until the kidneys are beginning to brown, add
half a wine-glass of Sherry wine, and a gill of broth✪ Sheep's Kidneys, simmer a
few minutes, and pour on nicely browned and crisp toast A
few raw mushrooms, chopped and added to the butter before you
put the kidneys in, are an improvement.
If you add mushrooms, simmer them (after washing them in
cold water) in the butter fifteen minutes before you add the kid
ueys, and then simmer all together ten minutes longer.
lAHB.
For roasting, the hind or fore-quarter.
For chops, the large end of the neck or the loin.
For frying, the liver in egg and cracker.
For stewing, the neok or the shoulder.
* Eind-Quarter Boasted.
The hind-quarter of lamb✪ Hind-Quarter Roasted is considered the best part; wash it
clean, season with cayenne pepper and salt, and dost it with
50 COOKER T FROM EXPEBIENOE.
flout; layit in a dripping-pan witii a onp fiiU of hot wster round
it, roaat slowly two hoan ; when done lay it on a hot dish, make
a gravy with the drippings from the meat, a little browned floiVi
and boiling water, put a few spoonsftd over the meat, and ftlio
vast in a gravy-boat; serve with mint sanoe.
* Fore-Qnartor.
Season and roast the same as the hind-qnarter ; an hoar and^
half is sufficient to oook it; when you take it from the pan \Kg
it on a hot dish ; with a sharp knife lift the shoulder up from
the bones by cutting round it, but do not cut it entirely loose ;
into this cavity put a piece of butter the siie of an egg, the
juice of a lemon, and a sprinkle of cayenne pepper ; lay the
shoulder back, and serve with a little of the juice over the tof
that ran from the meat; this is all tt^ ""vavy you will need, and
it is a very fine one.
* Shoulder of Lamb Broiled✪ Shoulder of Lamb Broiled.
Page 22 · 8 recipe records on this page
Presented as published in 1905. 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
Gat thin slices from a leg of mutton which has been hanging for two or three days (if in winter), for two pounds pat a piece of batter the sixe of a large egg into a frying-pan over the fire. When hot, lay in the slices, season with cayenne and black pepper, and salt, add two blades of mace, turn the mutton about until cooked, which will be in a few minutes; add a teaspoonful of browned floar, half a teacupful of tomato catsup, and a tablespoonful of hot water ; give all a boil ap and serve.
* Mutton Stew.
Peel a quarter of a peck of tomatoes ; cut out the green hearts, but do not squeeze out the juice ; wash a quart of onions and slice them half an inch in thickness, four large cucumbers washed and cut in pieces, two onions peeled and out in four, and four pounds of the neck of mutton, with the joints cracked ; put aU together in a stew-pan, without any water, the juice of the tomatoes being sufficient without any other moisture. Cook slowly three and a half or four hours. This is a fine stew.
* Loin of Mutton.
Season with pepper and salt, dust with ftour, and place in a dripping-pan, with a teacup of hot water * roast it two hours in
a hot oven, thicken the gravy with browned flour, and serve it separately; baste frequently whilst it is cooking; serve with currant jelly.
* Mutton Birds.
Cut slices out of the leg half an inch thick ; prepare a forcemeat highly seasoned, spread it over each slice, fasten with skewers, brown nicely in hot drippings, cover with water, and stew slowly until tender all through ; they will take nearly two hours ; lay them on a hot dish, and stir in the gravy brown flour to thicken it; add two tablespoonfuls of tomato catsup, give all a boil up, and pour over the meat
* Sheep's Kidneys.
Procure six or eight kidneys, take off the skin which covers themi wash them in clean cold water, cut them in slices the third of an inch in thickness ; melt in a frying-pan two ounces of butter, put the kidneys in the butter, season them with pepper and salt, stir in half a teaspoonful of flour, mix all well together, stir and toss about until the kidneys are beginning to brown, add half a wine-glass of Sherry wine, and a gill of broth, simmer a few minutes, and pour on nicely browned and crisp toast A few raw mushrooms, chopped and added to the butter before you put the kidneys in, are an improvement.
If you add mushrooms, simmer them (after washing them in cold water) in the butter fifteen minutes before you add the kid ueys, and then simmer all together ten minutes longer.
lAHB.
For roasting, the hind or fore-quarter.
For chops, the large end of the neck or the loin.
For frying, the liver in egg and cracker.
For stewing, the neok or the shoulder.
* Eind-Quarter Boasted.
The hind-quarter of lamb is considered the best part; wash it clean, season with cayenne pepper and salt, and dost it with
flour; lay it in a dripping-pan with a cup full of hot water round it, roast slowly two hours ; when done lay it on a hot dish, make a gravy with the drippings from the meat, a little browned flour and boiling water, put a few spoonfuls over the meat, and the rest in a gravy-boat; serve with mint sauce.
* Fore-Quarter.
Season and roast the same as the hind-quarter ; an hour and a half is sufficient to oook it; when you take it from the pan lay it on a hot dish ; with a sharp knife lift the shoulder up from the bones by cutting round it, but do not cut it entirely loose ; into this cavity put a piece of butter the size of an egg, the juice of a lemon, and a sprinkle of cayenne pepper ; lay the shoulder back, and serve with a little of the juice over the tof that ran from the meat; this is all the gravy you will need, and it is a very fine one.
* Shoulder of Lamb Broiled.
Records on this page
Mutton ChopsLoin of MuttonMutton StewMutton BirdsSheep's KidneysHind-Quarter RoastedShoulder of Lamb BroiledShoulder of Lamb Broiled