Patties.—Make ¼ lb. paste, roll thin, and line with it 4, 6, or 9 patty pans; the pans must be previously buttered, and the paste cut with a crimped cutter; fill them with rice. When baked remove the rice, fill the patties with mince made a little more moist with gravy. Serve on a napkin, arranging them nicely on the dish. Serve very hot. The patties can be ornamented with fried parsley, or in any way you please.
Pudding.—Get 1½ to 2 lb. scrag of mutton, take off all the fat, boil it gently for 2 hours, meat downwards, in 1 qt. water, with 2 onions and a good seasoning of pepper and salt. Take up the meat; set the broth aside to cool, in order that you may take off the fat. Carefully remove the meat from the bones. Make a crust with the fat from the scrag of mutton or beef suet, in the proportion of 2 oz. fat to 4 oz. flour; line a pudding basin with this, slice in 2 cooked potatoes, lightly pepper and salt them, then the onions cooked with the mutton, then the meat of the scrag, and, as a great improvement to the pudding, a sheep’s kidney sliced, or half an ox kidney; sprinkle pepper and salt over, and put on the top 2 more sliced potatoes. Fill up the basin with some of the broth, put on a lid of paste, and boil the pudding for 2 hours. Return the bones to the remainder of the broth, with an onion; let them boil until the pudding is ready, then serve the broth in a sauce-boat. All meat puddings should be served in the basins in which they are boiled, a napkin being neatly folded round. The carver should remove a round piece from the lid of the pudding, and pour in enough of the broth from the sauce boat to fill it up; this will ensure each person getting the same kind of gravy. This pudding may be made of sheep’s head after it has been boiled. To make the crust for a richer pudding, use equal quantities of suet and flour. Mix a pinch of salt with the flour and suet, make into a paste with cold water in the proportion of ½ pint to 1 lb. of flour. Flour the paste board, and roll out the crust ¼ in. thick. Dissolve a little butter, and brush the inside of a basin thickly with it, then line with the paste.
Rissoles.—Make a short paste with 6 oz. flour, 3 oz. butter, a pinch of salt, 1 whole egg, and 1 yolk; mix all into a paste, roll it out to the thickness of a penny piece; place the mince at equal distances, say 1½ in.; egg lightly, cover with paste of a similar thickness, press the paste around each piece of mince, and cut it out with a crimped cutter. Egg each rissole, and pass it in bread crumbs; fry in hot lard, and serve.
Roast Quarter of Lamb.—Let the fire be clear, but not too fierce. Cover the joint with greased paper, and baste it frequently; ½ hour before serving remove the paper and base the joint with butter and lemon juice, lastly sprinkle a little flour and salt over it. Time of roasting 2-2½ hours.
Roast Saddle of Mutton.—Trim the joint carefully, roast it at a brisk clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.
Saddle of Lamb, venison fashion.—Hang a saddle of lamb as long as it will keep, having previously dusted it all over with black pepper. After it has hung, chop together some shallots, a good-sized sprig of green rosemary, a small one of tarragon, or only a few small leaves of tarragon, and a sprig of marjoram. Pound together 6 cloves, 6 juniper berries, and 1 teaspoonful black pepper; mix these with the herbs. Rub the mixture well into the lamb all over, and lay it in a deep dish; sprinkle over any remains of the seasoning; mix a glass of red wine with a glass of vinegar, pour it over the meat, and let it lie in this marinade 2-3 days, turning and basting it every day. Before cooking, wipe off the herbs. Lard the joint if preferred. Put it in an earthen baking-pan and cover it with pieces of butter. Add a little broth or boiling water to the marinade in the picking dish. Put this on the fire to simmer a minute in a little saucepan; then strain and add some by degrees to baste the meat with, and when this is nicely browned, put the rest of the marinade in the baking dish with a good sprinkling of salt in the sauce and over the meat. The latter must be frequently basted to prevent its drying; 1½ hour is long enough to bake it. Pour a cup of cream or good milk over it a few minutes before serving it; stir this well round the crusting of the dish. Skim the fat off the sauce. Put the yolk of an egg in the same tureen, and stir the gravy boiling hot into it. Garnish the meat with slices of lemon.
Sausages.—Prick them lightly with a fork or trussing needle, and fry them in butter or lard, turning them frequently until thoroughly cooked.
Scollops.—Trim the mutton in the same way as for mince, but it must not be cut so small. It should be as thin as possible, about the size of threepenny pieces; make a sauce as for mince, and place it in scallop shells; sprinkle with baked breadcrumbs, pour a little warm butter over; arrange them on a napkin, and serve hot.