Handbook of practical cookery

over them the whole of the stock, boiling. As it boils skim it well, add the pepper and salt, also the carrot and onion, and allow all to cook as slowly as possible for half an hour, at the expiration of which the pieces of fowl must be taken out and the liquor strained. Put the mushrooms now into the emptied sauce-pan, cover them with cold water, and let them boil for five minutes, when they should be poured out and strained, and the saucepan thoroughly cleansed. Melt then in the sauce-pan the butter, add to it the flour, and by degrees the strained stock ; and when this boils, add the mace, the flour, and the mushrooms, and allow all to cook together for twenty minutes longer. Remove now the mace, and at the last moment add the cream. Serve on a large hot platter. NOTE.— If the canned mushrooms are used, they will be found already prepared ; but if the fresh ones are preferred, or are found more convenient, they must be skinned before using. Rolled Shoulder of Mutton.— One shoulder of mutton, three ounces of butter, one tea-spoonful of salt, one saltspoonful of pepper, three table-spoonfuls of bread crumbs, one and one-half ounce of chopped suet, one table-spoonful of chopped parsley, one egg, one gill of cold water. It is desirable that the mutton should be boned by the butcher, but should this office fall to the cook, it is easiest done by placing the mutton with the skin side to the table, and with a sharp knife making an incision that will enable the bone to be firmly taken hold of. Proceed then very carefully to separate the bone from the flesh, exercising caution not to break the outer skin. When this is accomplished, prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs, and suet. Add to this the chopped parsley, and bind all together with the egg. Place this dressing into the shoulder where the bone has been removed, and roll the meat into a neat roll, tying it loosely around with twine, as the bread in the stuffing swells, and room must be allowed for this. Now melt the butter in a sauce-pan. "When it is hot, put in the shoulder, cover it closely, and allow it to cook for one hour and a half. During this time of cooking the meat should be frequently basted, and turned occasionally, that it may brown evenly on all sides. When ready for serving, put the meat upon a large hot platter, pour the grease out of the sauce-pan, and pour in its stead a gill of cold water. Stir the water well around, and scrape with the spoon the bottom of the pan, that all of the browned juices may be collected ; and when this liquor boils, pour it over the mutton, and serve at once. Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed potatoes, yolks of two eggs, one ounce of butter, one half ounce of flour, one and one-half gill of cold water, one half tablespoonful of Worcestershire sauce, one half table-spoonful of catchup, six drops of caramel, one tea-spoonful of salt, one half tea-spoonful of pepper, one pint of green pease.