Hot Pot (Mutton)

Ingredients

• eight mutton chops
• parboiled potatoes cut into slices
• a little minced onion
• some chopped parsley
• salt to taste
• black pepper to taste
• a little curry powder
• sufficient stock

Method

1. 1

   Remove fat from chops, chop bones short.

2. 2

   Layer potatoes, onion, parsley, and chops in a dish, season, cover with kidney slices, add stock, and cook in a hot oven for two hours.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 119. The excerpt below is the record exactly as published.

salt to taste. Place in a saucepan with enough water to not quite cover the mixture. Cover the pot closely and cook gently for about two hours. Just before serving add a little sugar to the stew. Broiled Mutton Chop. Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt and black pepper over the meat, then dip it into some warm butter (just sufficient to coat the meat) and put it aside for about an hour before it is to be cooked. Then put it on a hot gridiron which has been rubbed over with dripping and broil it over a clear brisk fire for about twenty minutes, allowing more or less time according to the thickness of the meat, and whether it is to be well done or not. For the first few minutes the gridiron should be placed very near the fire to close the pores of the meat, then it should be slightly raised and the chop allowed to cook until it is done. It should only be turned once and this after the ex- piration of half the time that is to be allowed for cooking; a broiled chop should be served directly it is taken from the gridiron, and it should be garnished with fried potatoes and slices of fried tomato. Deviled Chops (Mutton). Mix a quarter of a pint of thick brown sauce with one des- sertspoonful of chutney, and one saltspoonful of made mustard, one saltspoonful of curry powder. Place some neatly trimmed shoulder of mutton chops in a dish, and cover them with the mixture and leave them for ten minutes; then take them up, flour them well, so that the mixture may adhere, and dip them into a beaten egg and cover them thickly with fine dry breadcrumbs (or omit the eggs and crumbs if preferred) and fry them at once in plenty of boiling fat. Put a little frill on each chop, and arrange them down the middle of a hot dish and surround with artichokes prepared thus: Peel and trim some artichokes, and cut them into rather thin slices, and fry them in boiling fat until they are brown and crisp. Dolmas (Mutton). Mince finely any odds and ends of cold mutton, and mix it with an equal quantity of boiled rice, adding the yolk of an STANDARD COOKERY. 171 egg and sufficient milk to form a thick paste. Season to taste and fill a number of lettuce leaves with the mixture, rolling each carefully. After simmering in a little stock or water for half an hour, drain and arrange them on a dish, and pour over them a sauce made of yolk of egg beaten in milk, with a little parsley and lemon juice. Frickadels (Mutton). Soak two thick slices of stale bread in milk, squeeze out any superfluous milk, and beat the bread well with a fork. Rub two tomatoes through a fine sieve and mix the soaked bread and tomato pulp with half a pound of finely chopped raw mutton and a very small minced onion. Add pepper, salt, and nutmeg to taste, and stir in one lightly beaten egg. Shape this mixture into small rissoles, coat them with egg and bread- crumbs, and fry in hot fat until well browned. Have ready three-quarters of a pint of curry sauce, into this put the rissoles, and stew very gently for about half an hour. 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 break- fast 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 172 STANDARD COOKERY. 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 earthen- ware dish, scatter a little minced onion and some chopped pars- ley 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

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