An Excellent Way to Cook a Breast of Mutton. — Cut the breast of mutton into pieces about two inches square, and let it be tolerably lean ; put it into a stewpan, with a little fat or butter, and fry it of a nice brown. Then dredge in a little flour, slice two onions, and put them with the herbs in the stewpan ; pour in sufficient water just to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain, and skim off all the fat from the gravy, and put both the meat and the gravy back into the stewpan ; add about a quart of young green peas, and let them boil gently until done ; two or three slices of bacon✪ Excellent Way to Cook a Breast of Mutton added and stewed with the mutton give additional flavor ; and, to insure the peas being a beautiful green color, they may be boiled in water separately, and added to the stew at the moment of serving. Broiled Mutton and Tomato Sauce. — Cut some nice slices from a cold leg or shoulder of mutton ; season them with pepper and salt, and broil over a clear fire. Make some tomato sauce✪ Broiled Mutton and Tomato Sauce, pour it over the mutton, and serve. This makes an excellent dish, and must be served very hot. Mutton Chop. — Broil over a quick fire, sprinkle a little salt on it while cooking; turn often, and, when done, season well with butter, salt and pepper✪ Mutton Chop. A Plain Stew, — Take finely-chopped beef suet or other fat, and 438 THE hearthstone; or, life at home. warm through, slice in a good many onions right across in rings, let them just change color in the fat; sprinkle over some flour, and add warm water. Place into this gravy small pieces of steak, cut thick ; add pepper and salt, and cover up close, to stew for twenty minutes. Place then over the stew as many potatoes as will be required for dinner, pretty well of one size, and close up again, allowing the whole to simmer gently till done. Do not stir at all, so that the potatoes remain whole. Add, the last ten minutes, two spoonfuls of sauce or mushroom catsup✪ A Plain Stew, and let simmer for that time. Turn out carefully, placing the potatoes, which will be whole, round the dish. This stew has been very successful. A good and cheap mutton stew is made with a piece of breast or neck of mutton by placing it in a saucepan Avith the usual gravy or warm water, and slicing over it turnips and carrots, also a parsnip and onion if desired. Cover this w^ith a suet crust made of flour, finely chopped beef suet and warm water. Put the crust right over the stew, and now let simmer till done. It will make an excellent meal for a large family of small means. Irish Stew. — Take three pounds of the loin or neck of mutton, five pounds of potatoes, five large onions, pepper and salt to taste, rather more than one pint of water✪ Irish Stew. Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness ; pare and halve the potatoes, and cut the onions into thick slices; put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season Vv^ith pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegteables at the top ; pour in the water, and let it stew very gently for two and a half hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking the prepara- tion to prevent its burning.

AI-modernized reading of the original text

An Excellent Way to Cook a Breast of Mutton. — Cut the breast of mutton into pieces about two inches square, and let it be tolerably lean ; put it into a stewpan, with a little fat or butter, and fry it of a nice brown. Then dredge in a little flour, slice two onions, and put them with the herbs in the stewpan ; pour in sufficient water just to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain, and skim off all the fat from the gravy, and put both the meat and the gravy back into the stewpan ; add about a quart of young green peas, and let them boil gently until done ; two or three slices of bacon added and stewed with the mutton give additional flavor ; and, to insure the peas being a beautiful green color, they may be boiled in water separately, and added to the stew at the moment of serving. Broiled Mutton and Tomato Sauce. — Cut some nice slices from a cold leg or shoulder of mutton ; season them with pepper and salt, and broil over a clear fire. Make some tomato sauce, pour it over the mutton, and serve. This makes an excellent dish, and must be served very hot. Mutton Chop. — Broil over a quick fire, sprinkle a little salt on it while cooking; turn often, and, when done, season well with butter, salt and pepper. A Plain Stew, — Take finely-chopped beef suet or other fat, and 438 THE hearthstone; or, life at home. warm through, slice in a good many onions right across in rings, let them just change color in the fat; sprinkle over some flour, and add warm water. Place into this gravy small pieces of steak, cut thick ; add pepper and salt, and cover up close, to stew for twenty minutes. Place then over the stew as many potatoes as will be required for dinner, pretty well of one size, and close up again, allowing the whole to simmer gently till done. Do not stir at all, so that the potatoes remain whole. Add, the last ten minutes, two spoonfuls of sauce or mushroom catsup, and let simmer for that time. Turn out carefully, placing the potatoes, which will be whole, round the dish. This stew has been very successful. A good and cheap mutton stew is made with a piece of breast or neck of mutton by placing it in a saucepan with the usual gravy or warm water, and slicing over it turnips and carrots, also a parsnip and onion if desired. Cover this w^ith a suet crust made of flour, finely chopped beef suet and warm water. Put the crust right over the stew, and now let simmer till done. It will make an excellent meal for a large family of small means. Irish Stew. — Take three pounds of the loin or neck of mutton, five pounds of potatoes, five large onions, pepper and salt to taste, rather more than one pint of water. Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness ; pare and halve the potatoes, and cut the onions into thick slices; put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top ; pour in the water, and let it stew very gently for two and a half hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking the preparation to prevent its burning.

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