Soyer's standard cookery

Frickadel of Mutton. Mince two pounds of lean mutton with two ounces of lean bacon which have been soaked in boiling milk, one onion, one dessertspoonful of chopped parsley, and sufficient salt, pepper and nutmeg to season the meat. Moisten it with the eggs and roll it up neatly into the shape of a large sausage. Tie the meat in a piece of buttered muslin, and stew it gently in the brown sauce for two hours, but allow an extra half hour if fresh meat is used. When done remove the muslin from the meat and strain the sauce over it. Grilled Fillets (Mutton). Cut some thick slices from the leg of mutton, trim them into squares and after brushing them over with warm dripping and seasoning them with a little black pepper, grill them over a clear fire. Serve the fillets with as little delay as possible on a bank of cabbage prepared as spinach and surround with sauce. The trimmings for the fillets can be utilized for a breakfast dish, thus : — Fry the scraps with the fillets, then pass them through a mincing machine with a slice of cooked bacon; flour the mince lightly and put it into a saucepan in which a small piece of butter has been melted and stir until it is thoroughly hot. Then add salt, pepper and a little Worcester sauce, and sufficient stock is added, and then spread it on squares of hot buttered or fried toast and scatter some hot brown crumbs over the top. Hot Pot (Mutton). Remove the fat from eight mutton chops and chop the bones so that they are quite short. Put a layer of parboiled potatoes which have been cut into slices, at the bottom of an earthenware dish, scatter a little minced onion and some chopped parsley over the potatoes, then put in four of the chops, season them well with salt, black pepper, and a little curry powder, and cover them with some thin slices of mutton kidney. On the latter place another layer of potatoes, and proceed as before, finishing with potatoes on the top; pour in sufficient stock to about three-parts fill the dish, and set it in a moderately hot oven in a tin containing hot water; cover the dish closely and let the hot-pot cook for fully two hours. On removing it from the oven add a little more stock, which should be boiling; a tablespoonful of tomato catsup, mixed with the stock, will greatly improve the flavor. The hot-pot should be served in the dish in which it is cooked. Irish Stew. Cut up about two pounds of neck of mutton (either the middle or scrag end) and trim off the superfluous fat. Coat a stewpan with some clarified dripping and put in the onions, cut into rather thick slices, and the meat, and fry without browning for a quarter of an hour; then remove the meat and stir in the flour, and when mixed with the fat in the pan add about a pint of warm water ; replace the meat, cover the stewpan and put it into a moderately hot oven. Cut up some potatoes (about two pounds) into quarters, and two carrots, two turnips and a stick of celery into rather large dice-shaped pieces, and after the stew has cooked for an hour put in the vegetables and let it simmer for another hour, or rather longer, according to the temperature of the oven.