Take out the bone and fill the cavity with stuffing made of bread-crumbs, seasoned with
pepper, salt, a little summer savory, two ounces of salt pork chopped fine, and a bit of
butter half the size of an egg. Skewer the ends, sprinkle the mutton with a tablespoon
of salt and half a teaspoon of pepper ; lay it into the dripping-pan with a little water✪ Stuffed Leg of Mutton,
and put it in a brisk oven ; when it begins to roast put a little butter over it, and dredge
it lightly with flour. Watch it very closely ; keep an even heat, and baste it thoroughly
every fifteen minutes.
MUTTON. 117
ROAST MUTTON.
Precisely like the preceding, without the stuffing.
ENGLISH MUTTON CHOPS.
Southdown mutton: Trim off the superfluous fat and skin; the chops cut an inch and a
half thick; sprinkle with salt, pepper and flour, put them in a double boiler. Broil over
or before a fire until one side is done, then broil the other side. Do not turn the chops
but once. The fire for chops should not be as hot as for steak; chops can be seasoned
with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire.
LAMB CHOPS SAUTES.
" Use chops from the loin of lamb for sautes; have them cut in accordance with your
desire to have them cooked, — three-quarters of an inch thick for medium and an inch for
rather rare; heat a frying-pan; if the chops are fat you don't need any butter; put them
in and brown them quickly, first on one side and then on the other; cook as you like them.
Season them, after they are cooked, with salt and pepper; then, if they are not as good as
broiled chops, it will be because you have not done them right. They are a great deal
better than most broiled chops, because meat cooked over a fire, unless care is used, is
very apt to get smoked. On many accounts it is absolutely impossible to broil."
LAMB STEWED WITH GREEN PEAS.
Cut the scrag or breast of lamb in pieces and put into a stewpan with just enough water
to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum; add
a tablespoon of salt and a quart of shelled peas; cover and let them stew for half an hour;
mix a tablespoon of flour and butter✪ Lamb Stew and stir in and let it simmer ten minutes; then serve.
If you mix the flour with the cream it makes it better. Would recommend this recipe to
our friends who keep bachelors' hall. Veal is good cooked in the same way, with half a
dozen small, new potatoes added with peas.
IRISH STEW.
About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper,
three pints of water and two tablespoonfuls of flour✪ Irish Stew. Cut the mutton in handsome
pieces. Put about half the fat in the stew-pan, with the onions, and stir for eight or ten
minutes over a hot fire; then put in the meat, which sprinkle with the flour, salt and
pepper. Stir ten minutes, and add the water, boiling. Set for one hour where it will
simmer; then add the potatoes, peeled, and cut in quarters. Simmer an hour longer, and
serve. You can cook dumplings with this dish, if you choose. They are a great addition
to all kinds of stews and ragouts.
PORK.
A DISSERTATION UPON ROAST PIG.
Page 105 · 5 recipe records on this page
Presented as published in 1891. 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
Take out the bone and fill the cavity with stuffing made of bread-crumbs, seasoned with pepper, salt, a little summer savory, two ounces of salt pork chopped fine, and a bit of butter half the size of an egg. Skewer the ends, sprinkle the mutton with a tablespoon of salt and half a teaspoon of pepper ; lay it into the dripping-pan with a little water, and put it in a brisk oven ; when it begins to roast put a little butter over it, and dredge it lightly with flour. Watch it very closely ; keep an even heat, and baste it thoroughly every fifteen minutes.
MUTTON. 117
ROAST MUTTON. Precisely like the preceding, without the stuffing.
ENGLISH MUTTON CHOPS.
Southdown mutton: Trim off the superfluous fat and skin; the chops cut an inch and a half thick; sprinkle with salt, pepper and flour, put them in a double boiler. Broil over or before a fire until one side is done, then broil the other side. Do not turn the chops but once. The fire for chops should not be as hot as for steak; chops can be seasoned with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire.
LAMB CHOPS SAUTES.
" Use chops from the loin of lamb for sautes; have them cut in accordance with your desire to have them cooked, — three-quarters of an inch thick for medium and an inch for rather rare; heat a frying-pan; if the chops are fat you don't need any butter; put them in and brown them quickly, first on one side and then on the other; cook as you like them. Season them, after they are cooked, with salt and pepper; then, if they are not as good as broiled chops, it will be because you have not done them right. They are a great deal better than most broiled chops, because meat cooked over a fire, unless care is used, is very apt to get smoked. On many accounts it is absolutely impossible to broil."
LAMB STEWED WITH GREEN PEAS.
Cut the scrag or breast of lamb in pieces and put into a stewpan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum; add a tablespoon of salt and a quart of shelled peas; cover and let them stew for half an hour; mix a tablespoon of flour and butter and stir in and let it simmer ten minutes; then serve. If you mix the flour with the cream it makes it better. Would recommend this recipe to our friends who keep bachelors' hall. Veal is good cooked in the same way, with half a dozen small, new potatoes added with peas.
IRISH STEW.
About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two tablespoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat in the stew-pan, with the onions, and stir for eight or ten minutes over a hot fire; then put in the meat, which sprinkle with the flour, salt and pepper. Stir ten minutes, and add the water, boiling. Set for one hour where it will simmer; then add the potatoes, peeled, and cut in quarters. Simmer an hour longer, and serve. You can cook dumplings with this dish, if you choose. They are a great addition to all kinds of stews and ragouts.
PORK.
A DISSERTATION UPON ROAST PIG.
Records on this page
Roast MuttonStuffed Leg of MuttonLamb Stewed with Green PeasLamb StewIrish Stew