Turkish Mutton.
Turkish Mutton, locally termed Etena Jarvat: this is one of those dishes which may fairly be included in Brillat-Savarin’s magistères restoratifs. It is easy enough to chafe.
Cut half a pound of uncooked mutton (from the leg from choice, but not absolutely necessary) into medium dice. Put the meat into the Chafing Dish with salt, pepper and dripping, fat, oil, or butter, according to taste, but oil is preferable. When the meat turns brown, add half a pound of previously cooked and sliced French beans, also half a pint of water or bouillon (latter for choice) and a bunch of simples, either thyme or marjoram, or both. Simmer steadily for twenty minutes, stirring occasionally. Carrots can be used instead of beans. Just before serving turn up the flame full, and let it come just to the boil.
Mutton Venison.
Mutton Venison is a compromise, and may be recommended as such. We live in an age of compromise, so why not bring it into our cookery? Make an extra strong decoction of bouillon from any good meat-juice, three tablespoons in quantity, mince into it an onion, and put in the pan with a tablespoonful of Worcester sauce, three drops of Tabasco, a glass of claret, a dessert-spoon of red-currant jelly (or guava or blackberry jelly), pepper and salt. When very hot put in about a pound of slices of cold cooked leg of mutton, lean, cut into strips. Let it simmer for twenty minutes. It is not a bit like venison, but distinctly good nevertheless.
Plump and Wallop.
“Wha’ll hire me? Wha’ll hire me? Wha’ll hire me?
Three plumps and a wallop for ae bawbee.”
This advertisement, it is alleged, was addressed to the good people of Kirkmahoe, who were so poor that they could not afford to put any meat into their broth. A cobbler invested all his money in buying four sheep shanks, and when a neighbour wanted to make mutton broth, for the payment of one halfpenny the cobbler would “plump” one of the sheep shanks into the boiling water and give it a “wallop,” or whisk round. He then wrapped it in a cabbage leaf and took it home. This was called a “gustin bone,” and was supposed to give a rich “gust” to the broth.
Potatoes and Point.