659. Mutton Stew with Potatoes. — Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve. 660. Irish Mutton Stew. — Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil ; then remove into another pan. Clean the pieces well again, return them to the saucepan and cover them with boiling water. Place on the fire, seasoning with two tablespoonfuls of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet (No. 254). Let cook for twenty-five minutes, then add half a pint of potatoes 250 THE TABLE. cut in quarters. Dilute half a cupful of flour with half a pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, thoroughly skimming it before serving. 661. Mutton Kidneys en Brochette au Petit Sale — Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.) 662. Mutton Kidneys Sautes, Madeira Sauce. — Pare well twelve mut- ton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter✪ Mutton Stew, Fermiere, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add half a pint of Madeira wine sauce (No. 185), squeeze in the juice of half a lemon, add another small piece of fresh butter, toss well again without boiling, and serve. 663. Mutton Kidneys Sautes a 1'Italienne.— Proceed as for No. 662, adding one gill of cooked fine herbs (No. 143); toss well for one minute, being careful not to let it boil. Avoid boiling any kidneys when being prepared in this way. All stewed mutton kidneys are prepared the same, adding either six minced mushrooms one minute before serving, or if truffles are preferred, add three medium-sized, minced truffles. 664. Saddle of Mutton, Roasted, Plain. — Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with three strings, so that it retains its shape, season it with a good pinch of salt, and it will then be ready to roast. Place the saddle in a roasting-pan, adding a gill of cold water✪ Saddle of Mutton, Roasted, Plain; put it in a moderate oven, and let cook for forty-five minutes. Baste it frequently with its own gravy, and serve on a very hot dish. Skim off all the fat, strain the gravy into a sauce-bowl, and serve separately. N. B. — Should the saddle be of heavier weight, say twelve to fourteen pounds, one hour and a quarter will be necessary to cook it. 665. Saddle of Mutton, Sauce Colbert. — Proceed exactly the same as for No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl.

AI-modernized reading of the original text

659. Mutton Stew with Potatoes. — Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve. 660. Irish Mutton Stew. — Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil ; then remove into another pan. Clean the pieces well again, return them to the saucepan and cover them with boiling water. Place on the fire, seasoning with two tablespoonfuls of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet (No. 254). Let cook for twenty-five minutes, then add half a pint of potatoes cut in quarters. Dilute half a cupful of flour with half a pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, thoroughly skimming it before serving. 661. Mutton Kidneys en Brochette au Petit Sale — Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.) 662. Mutton Kidneys Sautes, Madeira Sauce. — Pare well twelve mutton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add half a pint of Madeira wine sauce (No. 185), squeeze in the juice of half a lemon, add another small piece of fresh butter, toss well again without boiling, and serve. 663. Mutton Kidneys Sautes a 1'Italienne.— Proceed as for No. 662, adding one gill of cooked fine herbs (No. 143); toss well for one minute, being careful not to let it boil. Avoid boiling any kidneys when being prepared in this way. All stewed mutton kidneys are prepared the same, adding either six minced mushrooms one minute before serving, or if truffles are preferred, add three medium-sized, minced truffles. 664. Saddle of Mutton, Roasted, Plain. — Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with three strings, so that it retains its shape, season it with a good pinch of salt, and it will then be ready to roast. Place the saddle in a roasting-pan, adding a gill of cold water; put it in a moderate oven, and let cook for forty-five minutes. Baste it frequently with its own gravy, and serve on a very hot dish. Skim off all the fat, strain the gravy into a sauce-bowl, and serve separately. N. B. — Should the saddle be of heavier weight, say twelve to fourteen pounds, one hour and a quarter will be necessary to cook it. 665. Saddle of Mutton, Sauce Colbert. — Proceed exactly the same as for No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl.

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Mutton Stew, FermiereIrish Mutton StewMutton Kidneys en Brochette au Petit SaleMutton Kidneys Sautes, Madeira SauceSaddle of Mutton, Roasted, Plain

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