Kagout of Cucumbers and Onions
From Catherine Owen's new cook book .., 1885
This is a rich-eating dish if nicely made and will help out cold meat or a scant quantity of it very well.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 55. The excerpt below is the record exactly as published.
and onions. It must always be seryed very hot with hot plates and on a very hot dish. Fore quarter of mutton is another yery economical part of meat^ if you get your butcher to cut it so that it may not only be economical^ but really afford a choice joint. Do not then let him hack the shoulder across^ but^ before he does a thing to it, get him to take the shoulder out in a round plate- shaped joint, with knuckle attached ; if he does this well, that is, cuts it close to the bone of the ribs, you will haye a nice joint ; then do not haye it chopped at all ; this should be roasted in the oyen yery nicely, and seryed with onion sauce or stewed onions. If onions are not liked, mashed turnips are the appro- priate yegetable. This joint, to be enjoyed, must be properly caryed, and that is, across the middle from the edge to the bone, the same as a leg of mutton ; and like the leg, you must learn, as I cannot describe it in words, where the bone lies, then have that side nearest you and cut from the opposite side. You haye, besides this joint, another roast from the ribs, or else cut it up into chops till you come to the part under the shoulder ; from this the breast should be separated and both either made into a good Irish stew, or the breast prepared alone in a way I shall describe, the neck and thin ribs being stewed or boiled. The neck of mutton is yery tender boiled and seryed with parsley or caper sauce ; the liquor it is boiled in seryed as broth, with yegetables and rice, or prepared as directed in a former chapter for the broth from leg of mutton. The mode I am about to giye of preparing breast of mutton was told me by a Welsh lady of rank, at whose table I ate it (it appeared as a side dish), and who said. 102 Culture and Cooking. half laughingly, '^ Will you take some ' fluff ^ ? We are yery fond of it, but breast of mutton is such a despised dish I never expect any one else to like it."' I took it, on my principle of trying everything, and did find it very good. This lady told me that, having of course a good deal of mutton killed on her father's estate, and the breast being always despised by the servants, she had in- vented a way of using it to avoid waste. Her way was this : Set the breast of mutton on the fire whole, just cov- ered with water in which is a little salt. When it comes to the boil draw it back and let it simmer three hours ; then take it up and draw out the bones, and lay a force- meat of bread-crumbs, parsley, thyme, chopped suet, salt and pepper all over it ; double or roll it, skewer it, and coat it thickly with egg and bread-crumbs ; then bake in a moderate oven, basting it often with nice drip- ping or butter ; when nicely brown it is done, and eats like the tenderest lamb. It was, when I saw it, served on a bed of spinach. I like it better on a bed of stewed onions. I now give some dishes made without meat. Kagout oe Cucumbee and 0:n-ions.— Fry equal quantities of large cucumbers and onions in slices until they are a nice brown. The cucumber will brown more easily if cut up and put to drain some time before using ; then flour each slice. When both are brown, pour on them a cup of water, and let them stew for half an hour ; then take a good piece of butter in which you have worked a dessert-spoonful of flour (browned) ; add pep- per, salt, and a little tomato catsup or stewed tomato
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