Obs.—The fat and trimmings of the mutton used for this and for other dishes into which only the lean is admissible, may be turned to useful account by cutting the whole up rather small, and then boiling it in a quart of water to the pound, with a little spice, a bunch of herbs and some salt, until the fat is nearly dissolved: the liquid will then, if strained off and left until cold, make tolerable broth, and the cake of fat which is on the top, if again just melted and poured free of sediment into small pans, will serve excellently for common pies and for frying kitchen dinners. Less water will of course produce broth of better quality, and the addition of a small quantity of fresh meat or bones will render it very good.
AN IRISH STEW.
Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served; take also four pounds of good potatoes, weighed after they are pared; slice them thick, and put a portion of them in a flat layer into a large thick saucepan or stewpan; season the mutton well with pepper, and place some of it on the potatoes; cover it with another layer, and proceed in the same manner with all, reserving plenty of the vegetable for the top; pour in three quarters of a pint of cold water, and add, when the stew begins to boil, an ounce of salt; let it simmer gently for two hours, and serve it very hot. When the addition of onion is liked, strew some minced over the potatoes.
Mutton cutlets, 2 lbs.; potatoes, 4 lbs.; pepper, 1/2 oz.; salt, 1 oz.; water, 3/4 pint: 2 hours.
Obs.—For a real Irish stew the potatoes should be boiled to a mash: an additional quarter of an hour may be necessary for the full quantity here, but for half of it two hours are quite sufficient.
A BAKED IRISH STEW.
Fill a brown upright Nottingham jar with alternate layers of mutton (or beef), sliced potatoes, and mild onions; and put in water and seasoning as above; cover the top closely with whole potatoes (pared), and send the stew to a moderate oven. The potatoes on the top should be well cooked and browned before the stew is served. We have not considered it necessary to try this receipt, which was given to us by some friends who keep an excellent table, and who recommended it much. It is, of course, suited only to a quite plain family dinner. The onions can be omitted when their flavour is not liked.
CUTLETS OF COLD MUTTON.
Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint; dip them into egg and well-seasoned bread-crumbs, and broil or fry them over a quick fire that they may be browned and heated through without being too much done. This is a very good mode of serving a half roasted loin or neck. When the cutlets are broiled they should be dipped into, or sprinkled thickly with butter just dissolved, or they will be exceedingly dry; a few additional crumbs should be made to adhere to them after they are moistened with this.