lightly with salt, and put it at once in
a very hot oven for the first five min-
utes, then shut off the draught, and let
it roast more slowly in a moderate oven
until done. Baste continually with
a little good dripping until that from
the joint begins to flow. When with-
in twenty minutes of being done,
dredge it with flour, and baste with
butter or dripping, and when the froth
rises serve on a hot dish. Add a little
extract of meat to the gravy in the
pan, and a little boiling water, and
pepper and salt. Pour the gravy
round the meat, not over it. Time,
fifteen minutes per pound, and fifteen
minutes over.
Mutton, Minced (with poached
eggs). — Chop cold boiled or roast mut-
ton quite fine. Put two cupfuls of this
into the frying-pan with half an onion,
minced, and half a cupful of good
gravy. If you have none, use instead
a little hot water and a lump of butter
the size of an egg. Just before taking
the mince from the fire, stir into it a
table-spoonful of Worcestershire sauce
or two table-spoonfuls of tomato cat-
sup. Heap the mince on small squares
of buttered toast laid on a hot platter,
and place a poached egg✪ Mutton, Minced (with poached eggs) on top of
each mound. Serve very hot.
Mutton Patties. — Line some tartlet-
moulds with a good paste. Take an
equal weight of lean mutton from the
fillet and fat bacon, which pound to-
gether. Season to taste with salt, a
very small quantity of spice, and cay-
enne peppe✪ Mutton Pattiesr. Place a round ball of
the meat into each patty-pan, cover
with paste, and make a small hole in
the centre. Bake in a quick oven,
and pour into each patty through a
funnel a little well - seasoned gravy,
or glaze before the patties get cold.
Time, about twenty minutes.
Mutton, Potted. — Cut into thin
slices, and then pound together in a
mortar 8 ozs. of well-dressed roast
mutton, freed from fat and sinew,
and half that quantity of boiled
tongue ; then mix with the pounded
meat 3 ozs. of good, fresh butter, and
add, while pounding, a salt-spoonful
each of made mustard and white
pepper, with a quarter of a grain of
cayenne✪ Mutton, Potted, and salt, if required. Store
in a cool place and in an earthen-
ware jar, or in several small ones,
over which should be run some clari-
fied butter.
Mutton, Ragout of, French. —
Place 3 ozs. of butter in a stewpan ;
as it melts, stir in two table-spoonfuls
of flour; continue to stir until it is
228
Mutton, Saddle of
MUTTON
Mutton, Shoulder of
nicely browned, then put in the
mutton, cut into square pieces, and
sufficient water to nearly cover the
mutton; flavor with a few sprigs of
parsley, which must afterwards be
removed. Add two lumps of sugar✪ Mutton, Ragout of, French,
and pepper and salt to taste. When
it has once boiled, remove to the
side of the fire and let it simmer for
an hour. Fry to a nice brown three
good-sized turnips previously cut
into dice ; put them into the stewpan
with the meat, and simmer for a
couple of minutes. Arrange the
ragout upon the dish, placing the
turnips in the centre and the pieces
of meat round the edge. Pour the
sauce over the whole, and serve very
hot.
Mutton, Saddle of. — Remove from
a saddle of mutton all uneatable
portions, and loosen the skin. Roast
for one hour before a clear fire, turn-
ing it often. Remove the skin, sprin-
kle on flour and salt, and roast again
half an hour, basting often. Thicken
the gravy in the dripping-pan, and
pour it over the mutton when done.
Serve upon a very hot dish.
Page 256 · 4 recipe records on this page
Presented as published in 1902. 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
lightly with salt, and put it at once in a very hot oven for the first five minutes, then shut off the draught, and let it roast more slowly in a moderate oven until done. Baste continually with a little good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with flour, and baste with butter or dripping, and when the froth rises serve on a hot dish. Add a little extract of meat to the gravy in the pan, and a little boiling water, and pepper and salt. Pour the gravy
round the meat, not over it. Time, fifteen minutes per pound, and fifteen minutes over.
Mutton, Minced (with poached eggs). — Chop cold boiled or roast mutton quite fine. Put two cupfuls of this into the frying-pan with half an onion, minced, and half a cupful of good gravy. If you have none, use instead a little hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a table-spoonful of Worcestershire sauce or two table-spoonfuls of tomato catsup. Heap the mince on small squares of buttered toast laid on a hot platter, and place a poached egg on top of each mound. Serve very hot.
Mutton Patties. — Line some tartletmoulds with a good paste. Take an equal weight of lean mutton from the fillet and fat bacon, which pound together. Season to taste with salt, a very small quantity of spice, and cayenne pepper. Place a round ball of the meat into each patty-pan, cover with paste, and make a small hole in the centre. Bake in a quick oven, and pour into each patty through a funnel a little well - seasoned gravy, or glaze before the patties get cold. Time, about twenty minutes.
Mutton, Potted. — Cut into thin slices, and then pound together in a mortar 8 ozs. of well-dressed roast mutton, freed from fat and sinew, and half that quantity of boiled tongue ; then mix with the pounded meat 3 ozs. of good, fresh butter, and add, while pounding, a salt-spoonful each of made mustard and white pepper, with a quarter of a grain of cayenne, and salt, if required. Store in a cool place and in an earthenware jar, or in several small ones, over which should be run some clarified butter.
Mutton, Ragout of, French. —
Place 3 ozs. of butter in a stewpan ; as it melts, stir in two table-spoonfuls of flour; continue to stir until it is
Mutton, Saddle of
Mutton, Shoulder of
nicely browned, then put in the mutton, cut into square pieces, and sufficient water to nearly cover the mutton; flavor with a few sprigs of parsley, which must afterwards be removed. Add two lumps of sugar, and pepper and salt to taste. When it has once boiled, remove to the side of the fire and let it simmer for an hour. Fry to a nice brown three good-sized turnips previously cut into dice ; put them into the stewpan with the meat, and simmer for a couple of minutes. Arrange the ragout upon the dish, placing the turnips in the centre and the pieces of meat round the edge. Pour the sauce over the whole, and serve very hot.
Mutton, Saddle of. — Remove from a saddle of mutton all uneatable portions, and loosen the skin. Roast for one hour before a clear fire, turning it often. Remove the skin, sprinkle on flour and salt, and roast again half an hour, basting often. Thicken the gravy in the dripping-pan, and pour it over the mutton when done. Serve upon a very hot dish.
Records on this page
Mutton, Minced (with poached eggs)Mutton PattiesMutton, PottedMutton, Ragout of, French