10. After that time we take the liver out of the stewpan,
and put it on a hot dish, pour the sauce through a strainer
over the liver, and if there are any button onions, they
should be carefully taken out of the strainer, and served in
the sauce, with the liver. It is then ready for serving.
Lessons on Cooking- Meat. — Haricot Mutton. 1 5 7
HARICOT MUTTON.
Average cost of " Haricot Mutton?
INGREDIENTS.
j. d.
2 lbs. of the scrag end of the neck of mutton .... i 4
2 onions O I
2 carrots O r
2 turnips O f
1 tablespoonful of mushroom ketchup o ^
I oz. of clarified dripping \
1 oz. of flour J o \
Pepper and salt✪ Haricot Mutton )
Time required, about two hours and a qtiarter.
Now we will show you how to make Haricot Mutton.
1. We take the mutton, wash it well, dry it, put it on a
board, and cut it up in pieces; if it is very fat, we must cut
the fat away.
N.B. — Any pieces of mutton can be used instead.
2. We put the pieces of mutton in a saucepan, with one
ounce of dripping, put it over the fire, to fry the mutton brown ;
we must watch it, and turn che pieces, to fry both sides.
3. We take two carrots, wash them, scrape them clean
with a knife, and cut them to the shape of dice.
4. We take two turnips, and two onions, wash them, peel
them, and cut them the same size as the carrots.
5. We add these vegetables to the saucepan, season it
with pepper and salt to taste, and pour in one pint and a half
of cold water.
6. We put one ounce of flour into a basin, and mix it to
a smooth paste, with about a tablespoonful of zvater, we stir
this paste into the saucepan, and stir well over the fire till
it boils, we must skim it well and add a tablespooriful of
mushroom ketchup ; move the saucepan to the side of the
fire, to simmer gently for two hours.
7. For serving, we arrange the meat in a circle on a hot
dish, place the vegetables in the centre, and pour the sauce
all over.
158 National Training School for Cookery.
CALF'S-HEAD, ROLLED AND STUFFED.
Average cost of " Calf s-Jiead?
INGREDIENTS.
s.
5
0
d.
0
2
0
2
1 tablespoonful of mixed herbs (basil, mar- \
0
T 3
I4
0
1
10}
7
8
Time required, about three hours.
Now we will show you how to cook Calf s-head.
1. We put the half head on a board, take a sharp knife,
and commence from the lip, keep the knife close to the bone,
and carefully remove the flesh in one piece. We cut out
the tongue and the brains, and put them aside.
2. We put the head and bones in cold water, while we
make the forcemeat.
3. We take three ounces of beef suet, put it on' a board,
cut away all skin, and chop it up very finely with a knife.
4. We place a wire sieve over a piece of paper, take some
crumb of bread and rub it through the sieve. We weigh
out six ounces of bread crumbs, the rest we put aside for
further use.
5. We put a small sprig of thyme, of basil, of marjoram
and of parsley, on a board, take away the stalks, and chop
the herbs up very finely. (There should be a tablespoonful)}
6. We put the suet, bread crumbs, and mixed herbs into a
basin, we also add about half a ieaspoonful of grated lemon
rind, season it with pepper, and salt to taste, break in one
egg, and mix all well together with a wooden spoon.
7. We take the head out of the water, lay it on a board,
and dry it with a clean cloth.
Page 62 · 1 recipe record 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
10. After that time we take the liver out of the stewpan, and put it on a hot dish, pour the sauce through a strainer over the liver, and if there are any button onions, they should be carefully taken out of the strainer, and served in the sauce, with the liver. It is then ready for serving.
Lessons on Cooking- Meat. — Haricot Mutton. 1 5 7
HARICOT MUTTON.
Average cost of " Haricot Mutton?
j. d.
2 lbs. of the scrag end of the neck of mutton .... i 4
2 onions O I
2 carrots O r
2 turnips O f
1 tablespoonful of mushroom ketchup o ^
I oz. of clarified dripping \
1 oz. of flour J o \
Pepper and salt )
Time required, about two hours and a qtiarter.
Now we will show you how to make Haricot Mutton.
1. We take the mutton, wash it well, dry it, put it on a board, and cut it up in pieces; if it is very fat, we must cut the fat away.
N.B. — Any pieces of mutton can be used instead.
2. We put the pieces of mutton in a saucepan, with one ounce of dripping, put it over the fire, to fry the mutton brown ; we must watch it, and turn the pieces, to fry both sides.
3. We take two carrots, wash them, scrape them clean with a knife, and cut them to the shape of dice.
4. We take two turnips, and two onions, wash them, peel them, and cut them the same size as the carrots.
5. We add these vegetables to the saucepan, season it with pepper and salt to taste, and pour in one pint and a half of cold water.
6. We put one ounce of flour into a basin, and mix it to a smooth paste, with about a tablespoonful of water, we stir this paste into the saucepan, and stir well over the fire till it boils, we must skim it well and add a tablespoonful of mushroom ketchup ; move the saucepan to the side of the fire, to simmer gently for two hours.
7. For serving, we arrange the meat in a circle on a hot dish, place the vegetables in the centre, and pour the sauce all over.
158 National Training School for Cookery.
CALF'S-HEAD, ROLLED AND STUFFED.
Average cost of " Calf s-Jiead?
s.
d.
1 tablespoonful of mixed herbs (basil, mar- \
T 3
10}
Time required, about three hours.
Now we will show you how to cook Calf s-head.
1. We put the half head on a board, take a sharp knife, and commence from the lip, keep the knife close to the bone, and carefully remove the flesh in one piece. We cut out the tongue and the brains, and put them aside.
2. We put the head and bones in cold water, while we make the forcemeat.
3. We take three ounces of beef suet, put it on' a board, cut away all skin, and chop it up very finely with a knife.
4. We place a wire sieve over a piece of paper, take some crumb of bread and rub it through the sieve. We weigh out six ounces of bread crumbs, the rest we put aside for further use.
5. We put a small sprig of thyme, of basil, of marjoram and of parsley, on a board, take away the stalks, and chop the herbs up very finely. (There should be a tablespoonful)}
6. We put the suet, bread crumbs, and mixed herbs into a basin, we also add about half a teaspoonful of grated lemon rind, season it with pepper, and salt to taste, break in one egg, and mix all well together with a wooden spoon.
7. We take the head out of the water, lay it on a board, and dry it with a clean cloth.
Records on this page
Haricot Mutton