Mutton Stewed with Leeks

Ingredients

• 3 to 4 lbs. best end neck of mutton
• 1 carrot
• 1 turnip
• 2 leeks
• Seasoning
• Forcemeat balls
• Yolks of 2 eggs
• 1 dessertspoonful flour
• Juice of half a lemon

Method

1. 1

   Proceed as above, substituting leeks for celery.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 30. The excerpt below is the record exactly as published.

3 to 4 lbs. best end neck of mutton, or the same weight of fillet from the leg or shoulder. 1 carrot. 1 turnip. 2 heads celery. Seasoning. Forcemeat balls. Yolks of 2 egg s. 1 dessertspoonful flour. Juice of half a lemon. Place the mutton in a stew-pan, cover it with water, prepare and cut up the carrot, turnip, and celery, throw them in, season to taste, and let all stew for 1^ hours. Strain the gravy, pour it back on the meat, return the celery, add the forcemeat balls. Let it stew for another 4 hour. Mix the Hour to a paste with the lemon juice, add a little warm gravy, and beat in the egg yolks; then pour the mixture carefully into the stew-pan, and serve as soon as all is well mixed. MUTTON STEWED WITH LEEKS. Mouton aux Poireaux. Proceed as above, substituting leeks, cut in small pieces, for the celery. ROAST SIRLOIN. Aloyau Hot/. 12 lbs. Sirloin. Dredge the joint well with flour, and unless it is a very fat piece of meat, put little pieces of dripping on it. Roast it before a clear fire, or in a moderate oven, reckoning 20 minutes’ cookiim for each pound, and 20 minutes for dishing up. The meat requires to be put nearer the fire, or in a hotter oven, for the first 10 minutes, and then to be gradually cooked at a steady heat. Baste constantly. When done, dish it up, strain off the tat from the dripping pan, add salt, pepper, a little hot water, and browning, to the brown part of the gravy, and pour it round tne joint. Garnish with bunches of scraped horseradish. 54 DAINTY DINNERS AND DISHES. STEAK STEWED WITH CHESTNUTS. Biftelc aux Marrons. Steak. 2 oz. dripping. £ pint beef gravy or stock. 1 lb. chestnuts. ^ pintEspagnole sauce (page 85). Salt and pepper. Drown a good thick steak in beef dripping, flour it, and place it in a stew-pan, cover with good beef gravy, or stock, season with pepper and salt. Let it simmer for ten minutes, then add a pound of chestnuts, peeled, and with the inner skin scraped off. Lot all simmer for \ an hour, and serve with Espagnole sauce. STEAK STEWED WITH TOMATOES. Biftelc aux Tomates. 2 lbs. steak. 1 Spanish onion. 1 lb. tomatoes. Salt and pepper. Cut the tomatoes and onion in slices, and put them in a stew- pan, add salt and pepper. Put in the steak, and cook till it is tender. Hub the tomatoes and onions through a sieve. Return the steak to the saucepan, pour the sauce over it, reheat, and serve. Breast of veal, chopped herbs. Mace, pepper and salt. Slices of cooked beetroot. Remove the bones and gristle COLLARED VEAL. Venn Farci. Smoked tongue or smoked beef. Chopped parsley. Hard-boiled eggs, from a breast of veal, season well with chopped herbs, mace, pepper, and salt. Then lay on this seasoning some slices of smoked tongue or beef, slices of cooked beetroot, chopped parsley, and the yolks of hard-boiled eggs. Roll the meat, sew it up, and bind in shape with tape, which should be removed before serving. Simmer the meat for about 2^ hours in stock, and serve with a good gravy. Or, if pre- ferred cold, lay it between two plates with weights on ; when it is a good shape, glaze it, and decorate to taste. BRAISED FILLET OF VEAL. Filet de Veau Braise. 4 to 5 lbs. fillet of veal Inch-long strips of fat 1 carrot

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