- 2 cupfuls of cold boiled mutton cut in inch squares.
- 1 onion sliced.
- 1 cupful of stock or water in which mutton was boiled.
- 2 tablespoonfuls of butter.
- ½ can of peas.
- 1 teaspoonful of salt.
- ¼ teaspoonful of pepper.
- 1 head of lettuce.
- Farina balls.
Put all the ingredients, except the lettuce and farina balls, into a saucepan together; cover closely, and simmer very slowly for one hour; stir occasionally, but with care not to break the meat or peas. When ready to serve, taste to see if the seasoning is right, and pour on a hot dish. Lay around the edge, and close to the meat, the crisp leaves of one head of lettuce, and the farina balls (see page [223]). This way of utilizing cold mutton will be found very good. The garnishing makes it a presentable dish, and is a good accompaniment in place of other vegetables.
IRISH STEW
Cut the neck of mutton into pieces two and one half or three inches square. Put them into a saucepan with one tablespoonful of butter, and let them brown; stir frequently so they do not burn. When browned add enough water to cover them well, and two or three onions cut into pieces. Cover closely and let simmer two hours. Then add more water if necessary, some parboiled potatoes cut in two, and a few slices of carrot, salt, and pepper to taste; cover and let cook one hour more. A teaspoonful of Worcestershire sauce is an improvement. The gravy must be quite thick, so too much water must not be used. The potatoes should be very soft, but not broken.
MUTTON CHOPS
Loin chops should be cut one and one fourth inches thick, and the fat trimmed off, leaving them round; or the end pieces may be pared off thin, wrapped around the chops, and fastened with a skewer, making the chop into the form of a circle.
The breast chops are cut a little thinner, the bones scraped and cut into even lengths. They are called French chops when the bones are bare. Whichever kind of chops are used, they should be all of uniform size and shape.
Broil the chops over or under hot coals, turning the broiler as often as you count ten slowly, using the same method as in broiling steak. When the meat offers a little resistance and is puffy, it is done. If cooked too long the chops will be hard and dry. If properly seared at first the juices are shut in, and the inflation is caused by the confined steam from the juices. It will take eight to ten minutes to broil chops which are one inch thick. When done sprinkle over them a little salt and pepper and butter. Dress them on a hot dish in a circle, the chops overlapping.
Green peas, string-beans, or any small vegetable, or fancy-fried potatoes, such as balls, straws, Saratoga, etc., may be served on the same dish, and placed in the center of the circle, or around the chops. Spinach or mashed potato pressed into form of socle may be used, and the chops rested against it, the bones pointing up or slanting. Paper frills placed on the ends of the bones improve their appearance.
