Prepare the cold mutton by mincing it and seasoning it with
salt, pepper, and thyme and parsley, or chopped onion, if you
wish. Lay a little of the mince upon some slices of bacon cut
very thin. Roll the bacon tightly and neatly round the mutton
so that none may escape and tie the pieces round with fine
twine. Dip each of the cromeskies in a frying batter and then
drop them in deep, hot fat and fry to a delicate brown. Lay
them round the edges of a dish piled in mountain form with
plain boiled rice or mashed potato and gamished with tiny trees
of parsley stuck in the sides.
Gold Boast Leg of Mutton
When a few slices bave been cut from the joint, it will stili
afford a fillet of tolerable size, which may be dressed into a more
savory dish than hash or mince. To do this, take off as much
of the large end of the leg as will make that side of the fillet
perfectly fiat, cut also evenly through the joint where it has
been carved. Now bone the fillet and place in the cavity veal
forcemeat. Put the meat with the bones and trimmings into a
kettle and cover them with water, or with broth if you ha ve
any stock at band. As soon as it begins to boil, add a couple
of onions, a bunch of parsley, two or three bay leaves, four or
five carrots and turnips — plenty of vegetables, in fact. Let
the whole simmer gently for a couple of hours. Serve the
meat with the vegetables round it, and, if you wish, thicken the
gravy. Some pungent or spicy sauce, which your taste teUs
you is in harmony with the dish, may also be added.
MEAT8 171
Loin of Mutton dressed like Venison
Skin and bone a loin of mutton and lay it in a braising pan
with a pint of water, a large onion stuck with a dozen cloves,
half a pint of Port wine, and a spoonf ul of vinegar. Add, also,
when it boils, a amali bouquet of thyme and parsley ; also pepper
and salt. Let the whole stew three hours, turning the loin
often. Stew the bones in another dish and add their gravy to
the mutton as it requires liquor. Serve moist with the gravy
in which it stews.
Boned Lesr of Mutton
Have the butcher remove the bone of a nice f at leg of mutton
that has been well hung. Make a forcemeat of bread crumbs,
hard-boiled eggs, and onions chopped fine, and season with
butter, a little sage, black pepper, and some salt pork cut up in
small bits. Fili the leg with this forcemeat and bake several
hours, basting often. The bone cut from the leg may he broken
and with the trimmings of the meat boiled in the broth pot
with rice f or a most nourishing and palatable broth.
Irìsh Stew
Page 97
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
Prepare the cold mutton by mincing it and seasoning it with salt, pepper, and thyme and parsley, or chopped onion, if you wish. Lay a little of the mince upon some slices of bacon cut very thin. Roll the bacon tightly and neatly round the mutton so that none may escape and tie the pieces round with fine twine. Dip each of the cromeskies in a frying batter and then drop them in deep, hot fat and fry to a delicate brown. Lay them round the edges of a dish piled in mountain form with plain boiled rice or mashed potato and gamished with tiny trees of parsley stuck in the sides.
Cold Roast Leg of Mutton
When a few slices bave been cut from the joint, it will stili afford a fillet of tolerable size, which may be dressed into a more savory dish than hash or mince. To do this, take off as much of the large end of the leg as will make that side of the fillet perfectly fiat, cut also evenly through the joint where it has been carved. Now bone the fillet and place in the cavity veal forcemeat. Put the meat with the bones and trimmings into a kettle and cover them with water, or with broth if you ha ve any stock at band. As soon as it begins to boil, add a couple of onions, a bunch of parsley, two or three bay leaves, four or five carrots and turnips — plenty of vegetables, in fact. Let the whole simmer gently for a couple of hours. Serve the meat with the vegetables round it, and, if you wish, thicken the gravy. Some pungent or spicy sauce, which your taste teUs you is in harmony with the dish, may also be added.
Loin of Mutton dressed like Venison
Skin and bone a loin of mutton and lay it in a braising pan with a pint of water, a large onion stuck with a dozen cloves, half a pint of Port wine, and a spoonf ul of vinegar. Add, also, when it boils, a amali bouquet of thyme and parsley ; also pepper and salt. Let the whole stew three hours, turning the loin often. Stew the bones in another dish and add their gravy to the mutton as it requires liquor. Serve moist with the gravy in which it stews.
Boned Lesr of Mutton
Have the butcher remove the bone of a nice f at leg of mutton that has been well hung. Make a forcemeat of bread crumbs, hard-boiled eggs, and onions chopped fine, and season with butter, a little sage, black pepper, and some salt pork cut up in small bits. Fili the leg with this forcemeat and bake several hours, basting often. The bone cut from the leg may he broken and with the trimmings of the meat boiled in the broth pot with rice f or a most nourishing and palatable broth.
Irìsh Stew