Mutton, Rumps and Kidney to Dress

Ingredients

• 6 rumps
• 4 ozs. of boiled rice
• an onion
• a little pepper
• a little salt
• chopped parsley
• thyme
• grated lemon-peel
• bacon

Method

1. 1

   Stew rumps in mutton gravy for half an hour, cool, and prepare gravy with rice and onion.

2. 2

   Coat rumps with egg yolks, season, and fry until brown.

3. 3

   Lard kidneys with bacon and roast.

4. 4

   Serve rumps on rice with kidneys in between.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 337. The excerpt below is the record exactly as published.

a little salt and pepper, crumbs and herbs ; dip the steaks into the yolks of 3 eggs, and sprinkle the above mixture all over them. Then place the steaks together as they were before they were cut asun- der, tie them and fasten them on a small spit. Roast them at a quick fire ; set a dish under, and baste them with a good piece of butter, and the gravy of the meat ; but throw some more of the above seasoning over. When enough, take up, and lay it in a dish ; have j a pint of good gravy ready besides that in the dish ; and put into it a spoonfuls of ketchup, and ruh down a tea-spoon- ful of flour with it , give this a boil, and pour it over the mutton, but first skim off the fat well. Mind to keep the meat hot till the gravy is quite ready. $■ MUTTON, Loin of. — Roasted; if cut lengthways as a saddle, some think it cuts better. Or for steaks, pies, or broth. MUTTON, a la Francois.— Take away the fat from loin cutlets ; dredge them a little with pepper on both sides, and plentifully with flour ; heat in a saucepan 3 table-spoonfuls of water ; put the cutlets in one flat layer at the bottom when the water begins to boil ; throw in a little salt when they begin to stew, and a bit of butter. Let them simmer as gently as possible, the pan raised above the fire, for 1 % hour. Turn the cutlets when half done ; and put to them a little gravy, if they do not yield sufficient themselves. — It is a fine relish, very nutritious, and very suitable for invalids. MUTTON, Fillet of, Braised. — Take off the chump end of the loin, butter some paper, and put over it, and then a paste as for venison, roast it two hours. Do not let it be the least brown. Have ready some French beans boiled and drained on a sieve ; and while the mutton is being glazed, give them one heat up in gravy, and lay them on the dish with the meat over them. MUTTON, Rumps and Kid- ney to Dress. — Stew 6 rumps in some good mutton gravy half an hour ; take up, and let them stand to cool. Clear the gravy from the fat ; and put into it 4 ozs. of boiled rice, an onion stuck with cloves, till the rice is thick. Wash the rumps with yolks of eggs well beaten ; and strew over them crumbs of bread, a little pepper and salt, chopped parsley, and thyme, and grated lemon- peel, fry in butter to a fine brown. While the rump is stewing, lard the kidneys with bacon

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