Harper's cook book encyclopædia

Mutton Sausages. — A delicate sausage is made from the remains of an underdone leg of roast mutton, or any other joint from which slices can be got without fat. Chop I lb. of lean, underdone mutton and 6 ozs. of beef suet separately ; then mix them with 4 ozs. of finely prepared bread-crumbs, and put them into a bowl with a pint of oysters and two anchovies, also minced, a seasoning of thyme, marjoram, and powdered mace, and some pepper and salt. Moisten with two beaten eggs, and a little of the anchovy liquor, if required. Make into a firm paste, and roll into sausages or make into balls. The meat will keep for a few days. Time to fry, seven or eight minutes. Mutton Stew. — Cut the cold mutton into thin slices, taking care to remove the gristle, skin, or sinew that may adhere. The pieces taken off can be put by to make gravy or broth . Put into a stewpan the pieces wanted for a stew; pour over them a little gravy that has been boiled with a very little thyme and a few peppercorns ; add a few drops of essence of celery, or three or four celery heads can be boiled with the thyme in the gravy ; let the meat warm slowly after adding the hot gravy. Just before sending the stew to table take out the meat, dredge a little flour into the liquor, let it simmer a few minutes, put back the meat, and allow it to heat up well. Another way : — Cut six or seven slices from a cold leg of mutton, remove the skin and fat, cut into small pieces, and put in a stewpan; sprinkle flour over the whole, then prepare the sauce in a soup - plate thus : Cut a leek very small, add a dessert-spoonful of red-currant jelly, and pickled onion or gherkin ; mix it up with a fork with the leek. Take a little chutney, four teaspoonfuls of Worcestershire sauce, two of catsup, one of essence of anchovy, and four table - spoonfuls of stewed tomatoes, add a very little water, and pour all over the meat. Let it simmer ten minutes, then serve in a hot dish. Mutton, Stuffed Shoulder of. — Have the bones removed from a shoulder of mutton, leaving only a short piece to make a handle. Sprinkle inside and all over half a tablespoonful of salt and one salt-spoonful of pepper. Boil, for twenty minutes only, one quart of potatoes in their jackets, and put them for ten minutes in the oven to dry them well. Chop fine two table-spoonfuls of onions ; put half a table-spoonful of butter in a small saucepan, and cook the onions in it four minutes. Peel the potatoes, chop them fine, add the onions and 1 lb. of sausage meat seasoned with half a tablespoonful of salt and one salt-spoonful of black pepper. Mix everything well ; fill up the inside of the shoulder very full. Stitch it, place it in a roasting- pan with one gill of broth, Braised Lamb Lamb Cutlets roast it for an hour, then add the remaining stuffing in the roast-pan all around the meat. Cook forty-five minutes longer. After the first thirty minutes, baste every fifteen minutes. Serve the stuffing around it.