MUTTON, Boiled Breast of, and Caper Sauce.
Ingredients.—Breast of mutton, bread-crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste. Mode.—Cut off the superfluous fat; bone the meat; sprinkle over a layer of bread-crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, a little of which should be poured over the meat. Time.—2 hours. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable all the year.
MUTTON, an excellent way to cook a Breast of.
Ingredients.—Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas. Mode.—Cut the mutton into pieces about 2 inches square, and let it be tolerably lean; put it into a stewpan, with a little fat or butter, and fry it of a nice brown; then dredge in a little flour, slice the onions, and put it with the herbs in the stewpan; pour in sufficient water just to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain, and skim off all the fat from the gravy, and put both the meat and gravy back into the stewpan; add about a quart of young green peas, and let them boil gently until done. 2 or 3 slices of bacon added and stewed with the mutton give additional flavour; and, to insure the peas being a beautiful green colour, they may be boiled in water separately, and added to the stew at the moment of serving. Time.—2½ hours. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable from June to August.
MUTTON, Broiled, and Tomato Sauce.
[Cold Meat Cookery.] Ingredients.—A few slices of cold mutton, tomato sauce. Mode.—Cut some nice slices from a cold leg or shoulder of mutton; season them with pepper and salt, and broil over a clear fire. Make some tomato sauce, pour it over the mutton, and serve. This makes an excellent dish, and must be served very hot. Time.—About 5 minutes to broil the mutton. Seasonable in September and October, when tomatoes are plentiful and seasonable.
MUTTON BROTH, to Make.
Ingredients.—1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, ½ turnip, 3 pints of water, pepper and salt to taste. Mode.—Put the mutton into a stewpan; pour over the water cold, and add the other ingredients. When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have the contrary effect. Time.—1 hour. Average cost, 7d. Sufficient to make from 1½ to 2 pints of broth. Seasonable at any time.
Note.—Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones.