KEBOBBED MUTTON.—
This is an Asiatic dish, much approved by those who have eaten it in Turkey or India, and it is certainly very good. Remove the skin from a loin of mutton, and also the whole of the fat. Divide it at every joint, cutting all the steaks apart, and making separate steaks of the whole loin. Make a mixture of grated bread-crumbs, minced sweet-herbs, a little salt and pepper, and some powdered nutmeg. Have ready some beaten yolk of egg. Dip each steak into the egg then; twice into the seasoning. Roll up each steak round a wooden skewer, and tie them on a spit with packthread. Roast them before a clear fire, with a dripping-pan under them to catch the gravy, which must be skimmed frequently. They must be roasted slowly and carefully, taking care to have them thoroughly cooked, even to the inmost of every roll. Baste them with just butter enough to keep them moist. When done, carefully take the kebobs from the skewers, and send them to table hot. Eat with them large Spanish chestnuts, roasted and peeled; or else sweet potatos, split, boiled, and cut into short pieces. Pour the gravy into the dish under the kebobs.
Instead of rolling up the kebobs, you may fasten them flat (after seasoning,) with the same spit going through them all, and roast them in that manner. They should all be of the same size and shape. To dish them, lay them one upon another in an even pile. Eat mushroom sauce with them, or any other sort that is very nice.
Venison steaks are very good kebobbed in this manner, at the season when venison can be had fresh, tender, and juicy. For sauce have stewed wild grapes, mashed and made very sweet with brown sugar, or grape jelly, which is still better; or, sauce made of fine cranberries, such as abound in the north-west.
AN IRISH STEW.—
Take three pounds of thick mutton cutlets from the loin, and remove the fat. Slice thick five pounds of fine potatos that have been previously pared. Place a layer of meat in the bottom of a stew-pan, or an iron pot, and lay some of the potatos upon it. Season all with salt and pepper. Upon this another layer of meat—then some potatos again, then meat, and so on till all is in, finishing with potatos at the top. Pour in a pint of cold water. Let it simmer gently for two hours or more, till the meat and potatos are thoroughly done. Serve it up very hot, meat and potatos, on the same dish. If approved, you may add, from the beginning, one or two sliced onions.
A similar stew may be made of beef steaks and potatos.
You may stew pork cutlets in the same manner, but with sweet potatos, split and cut in long pieces, or with yams. The seasoning for the pork should be minced sage.