Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Remove the skin from three pounds of mutton cut from the shoulder. Cut the fat from it, place in a saucepan, and cook it until there is about fi ve tablespoonfuls of liquid. Remove the fat and add one scant quart of sliced onion. Cover and place where it will cook slowly for one hour. Occasionally stir it. Then stir in one tablespoonful of flour and the mutton cut in small pieces. Cook until it is slightly browned, and then add one quart of boiling water, three teaspoonfuls of salt, one teaspoonful of pepper. Let it simmer for one hour and three-quarters, then add one quart of sliced raw potato and one tablespoonful of finely chopped parsley. Simmer for half an hour longer, or until the meat and potatoes are tender. Add more salt and pepper, if necessary, and serve very hot. Devilled Mutton Slice some undercooked mutton about one iuch thick, score it, and spread with the foUowing mixture : One teaspoonful of dry mustard, two teaspoonfuls of olive oil, one teaspoonful of vinegar, and half a teaspoonful of white pepper, and a dash of cayenne pepper. Mix thoroughly before spreading on the meat. Place the slices on a greased broiler and cook over a clear fire for six or seven minutes. Frequently tum the broiler and avoid scorching the meat. Serve with nudtre d'hotel sauce. Boiled Leg of Mutton Take a well-kept but perfectly sweet leg of mutton of middling weight, and after having washed (not soaked) it, lay it in a kettle of its size, as nearly as possible, and pour in rather more than sufficient cold water to cover it. Set the kettle over a good fire, and when the water begins to boil take off the scum, and continue to till no more appears. After the first skimming throw in a tablespoonful of salt, and after the water ìa well cleared, add two medium-sized onions stuck with a dozen cloves and a bundle or bouquet of parsley, thyme, and savory, four or five large carrots, and a half an hour afterward as many tumips. Draw the kettle to a spot on the range where the mutton will simmer gently for two hours and a half from the time it first begins to boil. If stewed gently, the mutton will be found excellent. If hurried, it will be like the unpalatable, hard, and ragged fast-boiled meat sent up by ignorant and tasteless cooks and served by inexperienced housekeepers. Boiled mutton should be served with caper sauce or brown cucumber sauce or oyster sauce. From the liquor in which the mutton is boiled excellent soup may be made. Plain Boiled Mutton Cover with cold water and skim when the pot has come to a boil. Salt the water to taste. Boil gently until very tender. Add three or four whole onions. Mutton Pilau Boil rice till the kernels are quite done and yet unbroken. Cut cold boiled mutton in pieces an inch square, fry in butter, and season with salt, pepper, a few cardamons, a little onion, and chopped mint. After the mixture has simmered half an hour, add a little of the boiled rice and continue the cooking fifteen or twenty minutes. The gravy formed by the butter, seaaoning, and rice should slightly flavor the browned mutton. Serve by laying some of the boiled rioe on a dish and laying on it mutton and gravy, then putting on another layer of rice and upon this pouring mutton and gravy. Mutton CTromeskiee