Blanquette of Mutton

Ingredients

• a shoulder of mutton
• a quart and a half of cold water
• two tablespoonfuls of butter
• two of flour
• a level teaspoonful of salt
• the yolks of two eggs
• four tablespoonfuls of cream

Method

1. 1

   Cut mutton into cubes, place bones in kettle with water, bring to boil, skim, and add meat.

2. 2

   Simmer for an hour and a half.

3. 3

   Rub together butter and flour, add to cooking liquor, stir until boiling, then add salt and beaten yolks with cream.

4. 4

   Reheat but do not boil.

5. 5

   Serve in a border of rice or potato.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

two tablespoonfuls of butter and two of flour in the pan, add a pint of stock, stir until boiling; add a level teaspoonful of salt, and if you have it, two tablespoonfuls of tomato ketchup. Strain this over the roll and garnish with toast. FRICEO Cut one pound of the round of beef in cubes of one inch; flatten them with a hard blow from a potato-masher. Pare and slice three good-sized potatoes and four onions. Put a layer of pota- toes in the bottom of a baking-dish, then a layer of meat and onions; dust lightly with salt and pepper. Put in another layer of potatoes, meat, onion, salt and pepper. Peel and cut in halves four good-sized tomatoes, chopping fine, put them over the top of the dish and add a tablespoonful of butter cut in pieces. Pour over a half cupful of thick, sour cream. Cover, stand in a pan of boiling water and cook in a slow oven for two hours and a half. 38 My Best 250 Recipes FRICANDEAU OF VEAL Select a thick slice from a leg of veal weigh- ing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of muslin and place it on top of the chopped vegetables, adding a teaspoonful of salt and a pint of boiling stock. Cover the pan and bake the veal in a moderate oven, about 300° Fahrenheit, for four hours, basting once or twice. Dish the veal and garnish it with nicely cooked red beans. Rub together in the pan two table- spoonfuls of butter and two of flour; add half a pint of stock ; stir until boiling. Add a teaspoon- ful of kitchen bouquet, half a teaspoonful of salt, half a teaspoonful of Worcestershire sauce and strain it over the meat. MUTTON BALLS Remove the meat from a shoulder of mutton, put it twice through a meat-chopper; add and mix two teaspoonfuls of salt, a saltspoonful of pepper and two tablespoonfuls of chopped onion. Form in balls about twice the size of English wal- nuts. Place them in a baking-pan ; pour in a pint of strained stewed tomatoes, add a bay leaf, and on each ball place a piece of butter the size of a pea. Bake in a quick oven for half an hour, basting four times. When done, dish the balls. My Best 250 Recipes 39 Add to the sauce a tablespoonful of butter, and, if too thick, four tablespoonfuls of stock. Strain over the balls and garnish with rice. BLANQUETTE OF MUTTON Cut the meat from a shoulder of mutton in cubes half an inch in size. Put the bones in the bottom of a kettle, add a quart and a half of cold water; bring to boiling point, skim and add the meat. Cover, bring to a boil and simmer for an hour and a half. Rub together two tablespoon- fuls of butter and two of flour; add them to the liquor in which the meat was cooked; stir until boiling, then add a level teaspoonful of salt and a saltspoonful of pepper. Take from the fire, and add the yolks of two eggs beaten with four table- spoonfuls of cre

Cook this with the app: pantry check, scaling, and the assistant.