Prepare same as Minced Lamb and serve on toast; garnish with half a broiled tomato placed on each portion.
Ragout of Veal
Prepare a Brown Mushroom Sauce, omit the lemon juice and add one tablespoon Worcestershire Sauce, a few drops onion juice and one-fourth teaspoon paprika. Re-heat thoroughly two cups cold roast veal, cut in one inch cubes, in sauce; serve in a rice or hot mashed potato border. If the latter is used, pass the potato mixture through the pastry bag and star tube. Sprinkle border with paprika.
Mutton with Currant Jelly Sauce
- 2 tablespoons butter.
- 2½ tablespoons flour.
- ¼ teaspoon salt.
- ⅛ teaspoon pepper.
- 1 cup Brown Stock.
- 5½ tablespoons currant or wild plum jelly.
- 2 tablespoons sherry wine.
- 8 slices cold cooked mutton.
Process: Melt butter and brown richly in a sauce-pan, add flour and continue browning, add seasoning and stock slowly, stirring constantly; beat the jelly with a fork and add to sauce; when melted add mutton, simmer gently until mutton is heated thoroughly, add wine. Dispose mutton on a platter and pour over sauce. Left-over gravy may be used instead of making Brown Sauce.
Minced Mutton on Toast
- 2 cups minced left-over mutton.
- 6 yolks hard boiled eggs.
- ½ teaspoon mustard.
- ½ teaspoon salt.
- Few grains cayenne.
- 1 tablespoon butter.
- 1 cup thin cream or milk.
- 4 tablespoons sherry wine.
Process: Rub the yolks through a sieve and add seasoning. Add mutton, finely minced, and cream. Melt butter in a sauce-pan, add mixture and when thoroughly heated add wine. Serve on toast. Lamb may be used in place of mutton.