IRISH STEW
Put trimmed loin mutton chops into a deep pot with alternate layers of seasoned and sliced raw potatoes. Add enough cold water nearly to cover and four each of turnips and onions, cut into small bits. Cover, and simmer slowly until the vegetables are soft, and nearly all the gravy has been absorbed.
STEWED LAMBS’ TONGUES
Boil the tongues for an hour and a half. Plunge into cold water and remove the skins. Chop fine a large onion, two slices of carrot, and three slices of turnip. Fry brown in butter, dredge with flour, add two cupfuls of stock or water, and cook until thick, stirring constantly. Season with salt and pepper, a bay-leaf, a pinch of celery seed, and add the sliced tongues. Simmer for two hours. Thicken the gravy with browned flour if required, and remove the bay-leaf. Serve with a border of diced, cooked carrots, and turnips.
PICKLED LAMBS’ TONGUES
Cook the tongues for two hours in salted and acidulated water to cover. Drain, put into an earthen jar, pour over boiling spiced vinegar, and let stand for three or four days before using.
FRICASSEE OF LAMBS’ TONGUES
Boil five tongues for two hours in salted water. Cool in the water in which they were boiled, skin, and trim. Cut in two lengthwise, season with salt and pepper, dredge with flour, and fry in butter with a little minced parsley. Make a sauce of two tablespoonfuls of grated horseradish, one tablespoonful each of mustard, vinegar, and salad oil, and salt and pepper to season. Serve the sauce separately.
BOILED LEG OF LAMB
Soak the leg for an hour in salted and acidulated water to cover. Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and boil for an hour and a half in water to cover, seasoning with pepper and sweet herbs. When cooked, drain, take off the cloth, garnish with parsley and sliced lemon, and serve with [Caper Sauce].