Veal Cake.
Boil 8 eggs hard, cut two in half, the others in rings, put some of the latter and the halves round the bottom of a deep dish or shallow mould, and between each, a light sprig of parsley to make a layer; then a layer of very thin small pieces of cold veal, ham or tongue, and sprigs of parsley between, and more egg, moisten as you go on with a very good savoury jelly, flavoured with cayenne.—Or: make a very pretty dish; having boiled two calf's feet or a cow heel for jelly, or other purpose, put some nice little bits of the meat at the bottom of a deep round pudding mould, and little bits of ham or tongue and sprigs of parsley between, season to taste, then another layer, till full, moisten as you go on with some of the liquor. Set in a rather cool oven just to stiffen, then in a cool place, and turn it out of the shape. Bunches of barberries to garnish it.
Mutton to Haricot.
Cut the neck or loin, into chops, and trim off all the fat and bones. Have 3 pints of good broth, in which a turnip, carrot, bunch of parsley and 3 onions have been boiled. Season the chops well with kitchen pepper, and flour them; then brown them in the frying-pan, with a piece of butter, put them in a stew-pan, and pour the strained broth over. Let them stew very slowly half an hour, then put in 2 large carrots, cut in slices, and notched on the edges, 10 or 12 pieces of turnip, cut in fanciful shapes, 6 button onions, previously half roasted in the frying-pan, or parboiled, also a head of celery, cut up. When the chops are tender, skim the gravy, thicken it with browned flour; add pepper and salt, and a table-spoonful of walnut catsup, the same of camp sauce, of universal sauce, of chili or eschalot vinegar, and a wine-glassful of either Port or white wine. Lay the chops in a hash dish, the vegetables on them, and pour the gravy hot over. Cucumbers sliced, endive parboiled and cut up, or haricots parboiled, are good in this. Veal cutlets, beef steaks, and lamb chops, in the same way. Young lettuces and celery are more suitable to veal than turnip and carrot. Garnish with pickled mushrooms.
Leg of Mutton with Carrots.
Lard the leg and put it in a stew-pan just large enough to hold it, with a piece of butter. Set it over the fire five or ten minutes, and turn it to every side; take it out, and mix in the saucepan, with the butter, a spoonful of flour, and two tea-cupsful of broth or boiling water; let this simmer, turning the saucepan often; put in the mutton, and fill up with broth or boiling water; add salt and pepper, and a small bunch of herbs. Boil it slowly two hours, then put in a large plate of carrots cut in small pieces, and browned in another saucepan. Boil the mutton another hour after the carrots are added, and then serve it. Any lean joint of mutton may be cooked in this way.
Loin of Mutton to Roll or to Stew.
Keep it till quite tender, take out the bones, and put them on in water to cover them, with an onion and herbs, to make a good gravy. Season the meat highly with black and Jamaica pepper, mace, nutmeg and cloves, and let it lie all night. Flatten the meat with a rolling-pin, and cover it with a forcemeat, as directed for roast hare; roll it up and bind with tape; bake it in a slow oven, or half roast it before the fire, and baste from time to time with the made gravy. Let it get cold, skim off the fat which will have settled on it, dredge it with flour, then finish the cooking by stewing it in the gravy with which you basted, which must be carefully preserved, after the roasting or baking be over. When cooked enough, put to the gravy an anchovy pounded, a wine-glass of catsup, one of Port wine, and a table-spoonful of lemon pickle. Mushrooms are an improvement.—The Loin may be boned, larded, stuffed with forcemeat, then rolled, and stewed in white stock, with plenty of delicate vegetables, and served with spinach round it, and a sharp sauce.
Shoulder of Mutton.
The same as the loin; or stuffed with oysters solely (bearded); the meat rolled up, bound with tape, and stewed in broth, with a few peppercorns, a head of celery, and one or two onions. When done, take off the tape, and pour oyster sauce over.—Or: half roast a well-kept shoulder of mutton, let it get nearly cold, then score it on both sides, put it in a Dutch oven, before the fire, with a clean dish under to catch the gravy, and let it continue to roast. Bone and chop four anchovies, melt them in the basting ladle, add pepper and salt, then mix it into ½ pint of hot gravy, ¼ pint of Port wine, a spoonful of mushroom, the same of walnut catsup, and ½ a spoonful of lemon pickle; baste the meat with this as it roasts; when done, lay it on a clean hot dish, skim the dropped gravy, heat it, if necessary, and pour over the mutton.—Or: bone the shoulder, and steep it in wine, vinegar, herbs, and spices; have ready a stuffing, in which there are either oysters or mushrooms, put it in, cover the shoulder with a veal caul, and braise it. Serve with venison gravy, and sauce. Some like the flavour of garlic in this.