Old-fashioned Mutton Potpie. — Take 2 pounds mutton chops
off the loin, remove the fat, and cut each chop into 2 pieces ; cut 2
kidneys into slices and also 2 onions, and peel 6 medium-sized potatoes.
Line an iron pot around the sides with pie crust (do not put any
crust on the bottom), put in layers alternately of the meat, onions,
potatoes, and a few thin slices of salt pork ; season with salt and
pepper and cover with the same crust ; then pour in sufficient boil-
ing water to cover the crust, close the pot tightly, and boil slowly
IV4 hour. In serving, cut the crust into pieces, lay them on a warm
dish to form a border, and put the rest in the center.
Mutton Pie. — Take 2 pounds of mutton ✪ Mutton Stew without much bone or
fat and 2 kidneys. Gut the meat into lYs-inch-square pieces and the
kidneys into halves, remove the thick white part in the center, then
cut the kidneys into slices, put them into a pie dish with the meat,
season with salt and pepper, and put a few pieces of butter over it ;
add 2 tablespoonf uls minced onion and 1 pint of water, cover with
a rich crust, and bake V/^ hour.
Sheep's Liver^ Fried. — Gut the liver into slices, season with
salt and pepper, roll in flour ; fry 6 slices of bacon, remove them to
828 MEATS.
a hot dish ; pnt the liver into the bacon fat and fry light brown on
both sides. Arrange them on a warm dish with the bacon ; add to
the fat in pan Yg tablespoonful flour, stir 2 minutes ; add 1 cupful
stock or boiling water with a little beef extract, Ya teaspoonf ul salt,
the same of pepper, and a little butter ; cook 3 minutes ; then strain
the sauce over the liver and serve. Calf's, beefs, or lamb's liver can
be prepared the same way.
Braised Mutton Cutlets h la Proven^ale.— Cut 2 necks of
mutton into thick cutlets. Put 2 ounces fine-cut larding pork in a
saucepan, add 1 sliced onion, a small carrot, and a bouquet ; lay the
cutlets over this, cover with broth, cover with buttered paper, put
on the lid, set the saucepan over the fire, and boil gently lYt hour ;
take them from the fire ; when nearly cold lift the cutlets carefully
from the liquor, lay them on a flat dish, put over a light weight,
and set aside till perfectly cold. Thirty minutes before serving
boil 3 large white onions 10 minutes in water, remove, and chop
them flne ; place the onion with 1 ounce butter in a saucepan over
the fire, cover, and cook till done without browning ; season with
salt and a little white pepper, add Ys tablespoonful flour, stir, and
cook a few minutes ; add the yolks of 2 eggs and a few spoonfuls
cream, cook a few minutes; then remove from the fire, trim the
cutlets neatly, cover on one side with the onion purte; sprinkle
over some grated Parmesan cheese✪ Braised Mutton Cutlets à la Provençale and bread crumbs. In the mean-
time strain the broth, reduce it by boiling to half glaze; pour a
little of the glaze in the pan, lay the cutlet over, and bake in a hot
oven to a delicate brown color ; then remove. Arrange them on a
hot dish and pour a little glaze over each cutlet and serve.
Page 220 · 6 recipe records on this page
Presented as published in 1914. 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
Old-fashioned Mutton Potpie. — Take 2 pounds mutton chops off the loin, remove the fat, and cut each chop into 2 pieces ; cut 2 kidneys into slices and also 2 onions, and peel 6 medium-sized potatoes. Line an iron pot around the sides with pie crust (do not put any crust on the bottom), put in layers alternately of the meat, onions, potatoes, and a few thin slices of salt pork ; season with salt and pepper and cover with the same crust ; then pour in sufficient boiling water to cover the crust, close the pot tightly, and boil slowly IV4 hour. In serving, cut the crust into pieces, lay them on a warm dish to form a border, and put the rest in the center.
Mutton Pie. — Take 2 pounds of mutton without much bone or fat and 2 kidneys. Gut the meat into lYs-inch-square pieces and the kidneys into halves, remove the thick white part in the center, then cut the kidneys into slices, put them into a pie dish with the meat, season with salt and pepper, and put a few pieces of butter over it ; add 2 tablespoonfuls minced onion and 1 pint of water, cover with a rich crust, and bake V/^ hour.
Sheep's Liver Fried. — Gut the liver into slices, season with salt and pepper, roll in flour ; fry 6 slices of bacon, remove them to
a hot dish ; put the liver into the bacon fat and fry light brown on both sides. Arrange them on a warm dish with the bacon ; add to the fat in pan Yg tablespoonful flour, stir 2 minutes ; add 1 cupful stock or boiling water with a little beef extract, Ya teaspoonf ul salt, the same of pepper, and a little butter ; cook 3 minutes ; then strain the sauce over the liver and serve. Calf's, beefs, or lamb's liver can be prepared the same way.
Braised Mutton Cutlets h la Proven^ale.— Cut 2 necks of
mutton into thick cutlets. Put 2 ounces fine-cut larding pork in a saucepan, add 1 sliced onion, a small carrot, and a bouquet ; lay the cutlets over this, cover with broth, cover with buttered paper, put on the lid, set the saucepan over the fire, and boil gently lYt hour ; take them from the fire ; when nearly cold lift the cutlets carefully from the liquor, lay them on a flat dish, put over a light weight, and set aside till perfectly cold. Thirty minutes before serving boil 3 large white onions 10 minutes in water, remove, and chop them flne ; place the onion with 1 ounce butter in a saucepan over the fire, cover, and cook till done without browning ; season with salt and a little white pepper, add Ys tablespoonful flour, stir, and cook a few minutes ; add the yolks of 2 eggs and a few spoonfuls cream, cook a few minutes; then remove from the fire, trim the cutlets neatly, cover on one side with the onion purte; sprinkle over some grated Parmesan cheese and bread crumbs. In the meantime strain the broth, reduce it by boiling to half glaze; pour a little of the glaze in the pan, lay the cutlet over, and bake in a hot oven to a delicate brown color ; then remove. Arrange them on a hot dish and pour a little glaze over each cutlet and serve.
Records on this page
Mutton StewSheep's Liver FriedMutton Cutlets à la PragoiseOld-fashioned Mutton PotpieMutton PieBraised Mutton Cutlets à la Provençale