No. 11—MUTTON STEW WITH WHITE CABBAGE.
Quantity for 6 Persons.
- 4 lbs. of lean mutton
- 1 large head of white cabbage
- 2 tbsps. of butter
- Water
- Salt
Preparation: The cabbage is cut into 12 parts and put on the fire with boiling water, then cooked for 10 minutes. The water is then drained off and fresh boiling water put on. The meat is washed and salted, put in and cooked with the cabbage slowly for 2½ hours. Then it is served on a hot platter. The cabbage must not have too much gravy. If it is not rich enough, add more butter. Serve it with the meat and potatoes.
No. 12—MUTTON STEAK.
Quantity for 6 Persons.
- 4 lbs. of mutton chops or cutlets
- 1 piece of butter
- Salt, pepper
Preparation: The cutlets are pounded well, and the bones all trimmed out. A pan is larded with some mutton fat and heated. The meat is put in and fried on the stove ¼ hour, turning it over often. Serve on a hot platter, salt and pepper, and butter. A peppermint sauce, as in [No. 1], is good with this meat.
No. 13—MUTTON CUTLETS OR CHOPS.
Quantity for 6 Persons.