Cut in pieces between the joints like chops two pounds of
the scrag of mutton. Slice three medium-sized onions in an iron
saucepan, set over the fire well covered, and let the onions fry in
their own juice, stirring and watching them that they may not
bum. When they are done, lay in the meat and add one and
a half quarts of water. Let the mixture come to a boil, and
now upon further action the success or failure of your stew
depends. Watch every minute or so till you find the spot on
the range where the mixture will just simmer, no more — sim-
mering is a slight motion, or sizzling, at one side of the sauce-
pan. Add a teaspoon of salt, a half saltspoon of pepper, and
let the meat cook two hours well covered. At the end of that
time have ready as many potatoes as you need. Skim ali the
172 MR8. SESLT'S COOK BOOK
fat f rom the gravy. Cut up two potatoes in thin slices. These
are to break and thicken the gravy. Then lay the others over
the meat, cutting them in two if they are large. Do not mind
if the gravy is not enough to cover the potatoes. It would be
only broth if it were to do that. They are to cook by steam.
Irish stew✪ Irish Stew must always be closely covered while cooking. If
the meat is stewed carefully and slowly, it will be so tender that
you can tear it with a f ork, and yet not tasteless and ^^ done to
rags."
Beai Scotoh Hotoh Potoh
Cut up two pounds of scrag of mutton — the scrag is best
because it is lean and carries the sweetness of the bone with its
cooking, but any other lean part may be used. Put it on the fire to
stew in one and a half pints of water and cook gently as directed
f or Irish stew for an hour and a half. Then cut up small a carrot,
onion, and tumip, and add them to the meat with a teaspoon of
salt and a scant one-half ounce of pepper. Add also half a can oi
fine marrowf at peas, mixing with the liquor of the peas a dessert-
spoon of flou✪ Beef Scotch Hot Potr to thicken. Half an hour bef ore serving add the
other half of the peas. Be sure to skim off carefully ali the fat
after the meat is taken up, and if the gravy seems too plentif ul,
boil it down rapidly for a few minutes. In serving, lay the
mutton in the centre of a dish and let the peas and other
vegetables encircle it.
Mutton Oroquettes
Have at band one good pint of finely chopped mutton.
Season with one tablespoonful of salt, one-half teaspoonful of
white pepper, and one tablespoonful of lemon juice. Scald one
cup of milk, mix one tablespoonful of flour and three tablespoon-
fuls of butter together and stir in the milk. Then add the
mutton. Boil for four minutes. Stir in two well-beaten eggs✪ Mutton Croquettes.
Turn out on a platter. When cool, shape into the desired size,
roll in fine bread crumbs, then in beaten egg, and again in bread
IÌMAT8 178
crambs. Fry in hot fat until a nice brown. The fat f or f rying
should be the boiling degree of heat. If not, the croquettes will
break open and absorb the grease.
Broiled Lamb*B Kidneys ✪ Broiled Lamb's Kidneys
Page 98 · 4 recipe records on this page
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
Cut in pieces between the joints like chops two pounds of the scrag of mutton. Slice three medium-sized onions in an iron saucepan, set over the fire well covered, and let the onions fry in their own juice, stirring and watching them that they may not bum. When they are done, lay in the meat and add one and a half quarts of water. Let the mixture come to a boil, and now upon further action the success or failure of your stew depends. Watch every minute or so till you find the spot on the range where the mixture will just simmer, no more — simmering is a slight motion, or sizzling, at one side of the saucepan. Add a teaspoon of salt, a half saltspoon of pepper, and let the meat cook two hours well covered. At the end of that time have ready as many potatoes as you need. Skim ali the
fat f rom the gravy. Cut up two potatoes in thin slices. These
are to break and thicken the gravy. Then lay the others over
the meat, cutting them in two if they are large. Do not mind
if the gravy is not enough to cover the potatoes. It would be
only broth if it were to do that. They are to cook by steam.
Irish stew must always be closely covered while cooking. If
the meat is stewed carefully and slowly, it will be so tender that
you can tear it with a f ork, and yet not tasteless and ^^ done to
rags."
Real Scotch Hotch Potch
Cut up two pounds of scrag of mutton — the scrag is best because it is lean and carries the sweetness of the bone with its cooking, but any other lean part may be used. Put it on the fire to stew in one and a half pints of water and cook gently as directed f or Irish stew for an hour and a half. Then cut up small a carrot, onion, and tumip, and add them to the meat with a teaspoon of salt and a scant one-half ounce of pepper. Add also half a can oi fine marrowf at peas, mixing with the liquor of the peas a dessertspoon of flour to thicken. Half an hour bef ore serving add the other half of the peas. Be sure to skim off carefully ali the fat after the meat is taken up, and if the gravy seems too plentif ul, boil it down rapidly for a few minutes. In serving, lay the mutton in the centre of a dish and let the peas and other vegetables encircle it.
Mutton Croquettes
Have at band one good pint of finely chopped mutton. Season with one tablespoonful of salt, one-half teaspoonful of white pepper, and one tablespoonful of lemon juice. Scald one cup of milk, mix one tablespoonful of flour and three tablespoonfuls of butter together and stir in the milk. Then add the mutton. Boil for four minutes. Stir in two well-beaten eggs. Turn out on a platter. When cool, shape into the desired size, roll in fine bread crumbs, then in beaten egg, and again in bread
MEATS 178
crambs. Fry in hot fat until a nice brown. The fat f or f rying should be the boiling degree of heat. If not, the croquettes will break open and absorb the grease.
Broiled Lamb*B Kidneys
Records on this page
Irish StewBeef Scotch Hot PotMutton CroquettesBroiled Lamb's Kidneys