MUTTON HASHED. Cut thin slices of dressed mutton, fat and lean, and flour them. Boil the bones with a little onion, season the meat, and warm it up with the gravy, but it should not boil. Instead of onion, a clove, a spoonful of currant jelly, and a glass of port wine, will make it taste like venison.
MUTTON KEBOBBED. Take all the fat out of a loin of mutton, and that on the outside also if too fat, and remove the skin. Joint it at every bone, mix a small nutmeg grated with a little salt and pepper, crumbs of bread, and herbs. Dip the steaks into the yolks of three eggs, and sprinkle the above mixture all over them. Then place the steaks together as they were before they were cut asunder, tie and fasten them on a small spit. Roast them before a quick fire; set a dish under, and baste them with a good piece of butter, and the liquor that comes from the meat, but throw some more of the above seasoning over. When done enough, lay the meat in a dish. Prepare an additional half pint of good gravy, put into it two spoonfuls of ketchup, and rub down a tea-spoonful of flour with it. Give it a boil, skim off all the fat, and pour it over the mutton. Be careful to keep the meat hot, till the gravy is quite ready.
MUTTON PIE. Cut steaks from a loin or neck of mutton that has hung some time; beat them, and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the dish, and a little paste on the edge; then cover it with a tolerably thick paste. Or raise small pies, breaking each bone in two to shorten it; cover it over, and pinch the edges together. When the pies come from the oven, pour into each a spoonful of good mutton gravy.
MUTTON PUDDING. Season some chops with salt and pepper, and a taste of onion. Place a layer of meat at the bottom of the dish, pour over them a batter of potatoes boiled and pressed through a cullender, and mixed with an egg and milk. Put in the rest of the chops, and the batter, and bake it. Batter made of flour eats very well, but requires more egg, and is not so good as potatoe. Another way is to cut slices off a leg that has been underdone, and put them into a bason lined with a fine suet crust. Season with pepper and salt, and finely shred onion or shalot.
MUTTON RUMPS AND KIDNEYS. Stew six rumps in some good mutton gravy half an hour; then take them up, and let them stand to cool. Clear the gravy from the fat, and put into it four ounces of boiled rice, an onion stuck with cloves, and a blade of mace. Boil them 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, fried in butter, of a fine brown. While the rumps are stewing, lard the kidneys, and set them to roast in a Dutch oven. When the rumps are ready, the grease must be drained from them before they are put in the dish; the pan being cleared likewise from the fat, warm up the rice in it. Lay the latter on the dish, place the rumps round upon the rice, the narrow ends towards the middle, and the kidneys between. Garnish with hard eggs cut in halves, the white being left on, or with different coloured pickles.
MUTTON SAUCE. Two spoonfuls of the liquor in which the mutton is boiled, the same quantity of vinegar, two or three shalots finely shred, with a little salt, put into a saucepan with a bit of butter rolled in flour, stirred together and boiled once, will make good sauce for boiled mutton.
MUTTON SAUSAGES. Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled; chop it quite small, and season it with pepper, salt, mace, and nutmeg. Add to it six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small; a quarter of a pound of grated bread, some of the anchovy liquor, and two eggs well beaten. When well mixed together, put it into a small pot; and use it by rolling it into balls or sausages, and fry them. If approved, a little shalot may be added, or garlick, which is a great improvement.
MUTTON STEAKS. These should be cut from a loin or neck that has been well kept; if a neck, the bones should not be long. Broil them on a clear fire, season them when half done, and let them be often turned. Take them up into a very hot dish, rub a bit of butter on each, and serve them up hot and hot the moment they are done.—To do them Maintenon, half fry them first, then stew them while hot, with herbs, crumbs, and seasoning. Rub a bit of butter on some writing paper, to prevent its catching the fire, wrap the steaks in it, and finish them on the gridiron.