Mutton Stew

Ingredients

• two cupfuls of meat
• a cupful of water
• a piece of onion as large as a hickory-nut
• two full tablespoonfuls of butter
• a pinch of mace
• a teaspoonful of lemon-juice
• pepper
• salt

Method

1. 1

   Boil onion in water for 15 minutes, strain, and add butter mixed with browned flour, pepper, salt, mace, and lemon juice.

2. 2

   Add mutton and simmer for 10 minutes.

3. 3

   Serve hot.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 15. The excerpt below is the record exactly as published.

pepper and salt if the beef be fresh, if corned use the salt sparingly and pepper well. 72 COOKERY FOR BEGINNERS. Set a clean frying-pan on the stove with a cupful of beef gravy in it from which you have skimmed all the fat. Clear soup will do if you have no gravy. If you have neither, pour into the pan a half-pint of boiling water and stir into this three tablespoonfuls of but- ter. When the butter-water (or gravy) reaches the boil, add a half-teaspoonful of made mustard. Then put in the meat and potato and stir — scraping the bottom of the pan to prevent sticking — for five minutes, or until you have a bubbling-hot mass, not stiff, nor yet semi- liquid. It must have been brought to boiling heat and kept at it about five minutes, cook- ing so fast that you have to stir and toss constantly lest it should scorch. Heap on a hot dish, and eat from hot plates. Hash Oakes. Having prepared the hash as above set it aside until cold, when mould into flat cakes WHAT TO DO WITH '* LEFT-OVERS." 73 as you would sausage meat, and roll in flour. Heat nice beef-dripping to a boil in a frying- pan, lay in the cakes, and fry to a light brown on both sides. Beef Croquettes. You can make these of the cold hash by moulding it into rolls about three and a half inches long, and rather more than an inch in diameter. Roll these over and over on a floured dish or board to get them smooth and regular in shape; flatten the ends by setting each upright on the floury dish, and put enough dripping in the pan to cover them as they lie on their sides in it. It should be very hot before they go in. Roll over carefully in the fat as they brown, not to spoil the shape. Do not put too many in the pan at once ; as fast as they are done take them up and lay in a hot colander until all are ready. Arrange neatly on a heated flat dish and serve, . I 74 COOKERY FOR BEGINNERS. A Hntton Stew. Cut slices of cold mutton half an inch thick, trim away fat and skin and divide the lean meat into neat squares about an inch across. Drop a piece of onion as large as a hickory- nut in a cupful of water and boil fifteen minutes. Strain the water through a bit of muslin, squeezing the onion hard to extract the flavor. Allow this cupful of water to two cupfuls of meat. If you have less mutton use less water; if more increase the quantity of liquid. Pour the water into a clean saucepan and when it boils add two full tablespoonfuls of butter cut into bits and rolled over and over in browned flour until no more will adhere to the butter. ' Stir this in with a little pepper and salt, a pinch of mace and a teaspoonful of lemon- juice. Boil up once and drop in the meat. Cover closely and let it simmer at one side WHAT TO DO WITH "LEFT-OVERS." 75 of the Stove, almost, but never quite boiling, for ten minutes. Turn into a deep dish and serve very hot. Minced Mutton on Toast. Trim off skin and fat from slices of cold mutton and mince in a chopping-tray. Season with pepper and salt. Into a clean frying-pan, pour a cupful of mutton-gravy which has been skimmed well, mixed with a little hot water and strained through a bit of coarse muslin. When this boils, wet a teaspoonful of browned flour with three tablespoonfuls of cold water, and a teaspoonful of tomato or walnut catsup, or half a teaspoonful of Worcestershire sauce. Rub out all the lumps and stir into the gravy in the frying-pan. Boil up once well before putting in the mutton. As soon as the mixture bubbles and smokes all over, draw it to one side of the range where it will keep hot, but not quite boil; 76 COOKERY FOR BEGINNERS. cover it closely, and let it stand five minutes. Warmed-over mutton becomes insipid when cooked too much. Before the mince is put into the pan, toast the bread. Cut thick slices from a stale loaf, and trim off the crust If you would have them look particularly nice, cut them round with a cake or biscuit-cutter. Toast to a light- brown, and keep hot until the mince is cooked. Then lay the toast on a heated platter; butter the rounds well on both sides, and pour on each a tablespoonful of boiling water. Heap a great spoonful of the minced mutton on each piece. The mince should not be a stiff paste, nor yet so soft as to run all over the dish, A cupful of gravy will be enough for three cupfuls of meat. Some people fancy a little green pickle or chow chow chopped very fine and mixed in with the mince while cooking. Others WHAT TO DO WITH "LEFT-OVERS." 77 think the dish improved by the addition of a teaspoonful of lemon-juice

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