TO BROIL MUTTON CUTLETS. (ENTRÉE.)
These may be taken from the loin, or the best end of the neck, but the former are generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked; pepper the cutlets, heat the gridiron, rub it with a bit of the mutton suet, broil them over a brisk fire, and turn them often until they are done; this, for the generality of eaters, will be in about eight minutes, if they are not more than half an inch thick, which they should not be. French cooks season them with pepper and salt, and brush them lightly with dissolved butter or oil, before they are laid to the fire, and we have found the cutlets so managed extremely good.
Lightly broiled, 7 to 8 minutes. Well done, 10 minutes.
Obs.—A cold Maître d’Hôtel sauce may be laid under the cutlets when they are dished; or they may be served quite dry, or with brown gravy; or with good melted butter seasoned with mushroom catsup, cayenne, and chili vinegar or lemon-juice.
CHINA CHILO
Mince a pound of an undressed loin or leg of mutton, with or without a portion of its fat; mix with it two or three young lettuces shred small, a pint of young peas, a teaspoonful of salt, half as much pepper, four tablespoonsful of water, from two to three ounces of good butter, and, if the flavour be liked, a few green onions minced. Keep the whole well stirred with a fork over a clear and gentle fire until it is quite hot, then place it closely covered by the side of the stove, or on a high trivet, that it may stew as softly as possible for a couple of hours. One or even two half-grown cucumbers, cut small by scoring the ends deeply as they are sliced, or a quarter of a pint of minced mushrooms may be added with good effect; or a dessertspoonful of currie-powder and a large chopped onion. A dish of boiled rice should be sent to table with it.
Mutton, 1 pint; green peas, 1 pint: young lettuces, 2; salt, 1 teaspoonful; pepper, 1/2 teaspoonful; water, 4 tablespoonsful; butter, 2 to 3 oz.: 2 hours. Varieties: cucumbers, 2; or mushrooms minced, 1/4 pint; or currie-powder, 1 dessertspoonful, and 1 large onion.
A GOOD FAMILY STEW OF MUTTON.
Put into a broad stewpan or saucepan, a flat layer of mutton chops, freed entirely from fat and from the greater portion of the bone, or in preference a cutlet or two from the leg, divided into bits of suitable size, then just dipped into cold water, seasoned with pepper, and lightly dredged with flour; on these put a layer of mild turnips sliced half an inch thick, and cut up into squares; then some carrots of the same thickness, with a seasoning of salt and black pepper between them; next, another layer of mutton, then plenty of vegetables, and as much weak broth or cold water as will barely cover the whole; bring them slowly to a boil, and let them just simmer from two to three hours, according to the quantity. One or two minced onions may be strewed between the other vegetables when their flavour is liked. The savour of the dish will be increased by browning the meat in a little butter before it is stewed, and still more so by frying the vegetables lightly as well, before they are added to it. A head or two of celery would to many tastes improve the flavour of the whole. In summer, cucumber, green onions, shred lettuces, and green peas may be substituted for the winter vegetables.
Mutton, free from fat, 2-1/2 lbs.; turnips, 3 lbs; carrots, 3 lbs.; celery (if added), 2 small heads: 2 to 3 hours.