MUTTON À LA VERONA
- 2 lbs. neck mutton
- 2 turnips
- carrots
- 2 onions
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 12 preserved cherries
- 1 wineglassful sherry wine
- 1 tablespoonful mushroom ketchup
- 4 tomatoes
- 1 pint (2 cups) stock
- Salt and pepper
Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color.
Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender.
Meanwhile, with a round vegetable-cutter cut out balls of carrot and turnip, using the reddest part of the former. Cook these in boiling salted water until tender, then drain and keep them hot. Season the stew with salt and pepper, and stir in the wine and ketchup. Arrange the vegetable balls and cherries on the top and serve as hot as possible.
OX TAIL EN CASSEROLE
- 2 ox tails
- 3 heaping tablespoonfuls (3 ozs.) butter
- 1 sliced carrot
- 2 sliced onions
- 2 celery stalks
- 1 bunch herbs
- 8 whole peppers
- 4 cloves
- 1 blade mace
- 1 heaping tablespoonful (1 oz.) flour
- ½ pint (1 cup) brown sauce
- ½ pint (1 cup) stock
- 1 teaspoonful meat extract
- A few stuffed olives
- Salt and pepper
Wash and dry the tails and cut them into joints. Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.
When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.