702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.—1, 1. Ribs; 2. Breast; 3. Shoulder; 4. Loin; 5. Leg; 1,2,3. Fore Quarter.
RECIPES.
CHAPTER XV.
BAKED MINCED MUTTON (Cold Meat Cookery).
703. INGREDIENTS.—The remains of any joint of cold roast mutton, 1 or 2 onions, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of pounded mace or nutmeg, 2 tablespoonfuls of gravy, mashed potatoes.
Mode.—Mince an onion rather fine, and fry it a light-brown colour; add the herbs and mutton, both of which should be also finely minced and well mixed; season with pepper and salt, and a little pounded mace or nutmeg, and moisten with the above proportion of gravy. Put a layer of mashed potatoes at the bottom of a dish, then the mutton, and then another layer of potatoes, and bake for about 1/2 hour.
Time.—1/2 hour. Average cost, exclusive of the meat, 4d.
Seasonable at any time.
Note.—If there should be a large quantity of meat, use 2 onions instead of 1.