Braised Leg of Mutton.—Take a large lettuce, two carrots, one turnip, two onions, two tomatoes, a blade of mace, two bay-leaves, a small piece of cinnamon, a teaspoonful of celery seed tied in muslin, a dessertspoonful of salt, and twelve peppercorns. Wash and slice the vegetables and arrange them in layers with the herbs and spices at the bottom of a large fish-kettle. Lay the leg of mutton on this bed of vegetables and pour two quarts of water over. Put on the lid and set the fish-kettle by the side of the stove for seven hours, turning the meat over when half done and basting it with the liquor from time to time. Do not let it boil. Remove the leg of mutton without sticking a fork in it, put it on a dish and let it get cold. Strain off the liquor in which the mutton was cooked into a basin, and when it cools skim off the fat. Shred a few slices of carrot, onion, and turnip and cook them separately. Re-heat the liquor and add them when it is hot. Serve the liquor and the freshly-cooked vegetables as jardinière soup, and the leg of mutton cold with a salad.
Hash with Piquante Sauce.—Slice an onion and put it in a small saucepan with two tablespoonfuls of vinegar and one of mushroom ketchup; put on the lid and simmer by the side of the stove until the onion is tender; pour in half a pint of stock and half a teaspoonful of salt; thicken with an ounce of brown thickening, add a teaspoonful of red currant jelly and one of chutney; put in a sufficient number of slices of cold meat and let them heat gently for an hour in the sauce. Serve very hot.
Cucumber Sauce for Boiled Chicken.—Pare and slice a large cucumber and remove the seeds; cook until tender in a pint of milk with a pinch of salt and four white peppercorns, and then rub through a hair sieve. Return to the saucepan, add a piece of butter rubbed in as much flour as it will take up, and stir until it boils.
Curd Cheesecakes.—Line some patty pans with good flaky pastry. Boil half a pint of milk with two ounces of castor sugar. Drain away the whey and beat the curd in a basin with three large eggs and an ounce of butter. Put some currants in each patty pan and a spoonful of the mixture on the top; bake twenty minutes in a good oven. The whey can be used to flavour custards.
Roast Bullock’s Heart.—Well wash the heart in warm water and salt. Cut away the pipes and trim away most of the fat; cut the thick wall that divides the middle of the heart. Put the heart in a saucepan of cold water, bring this slowly to the boil and throw the water away; this is to blanch it. Make a stuffing of half a pound of breadcrumbs, two tablespoonfuls of chopped parsley, a teaspoonful of chopped mint and marjoram, a small onion chopped, and two ounces of finely-chopped suet; bind this all together with beaten egg and a little good gravy; season well with pepper and salt, and stuff the heart with it. Lay it on a dripping-tin and put plenty of dripping on the top; lay a piece of greased paper over and roast in a rather slow oven for an hour and a half; heat the oven and cook for another half-hour to brown well. If cooked quickly all the while, the heart will be hard. When done put on a hot dish; pour off the dripping and pour half a pint of stock into the tin; add an ounce of brown thickening and a dessertspoonful of ketchup and boil up. Pour this gravy round the heart.
Chocolate Sauce for Pancakes.—Make some pancakes in the usual way, and before each one is rolled up, spread a spoonful of the following sauce on each:—
Put two ounces of chocolate on a tin in the oven to get soft, and then stir it into half a pint of warm milk. The chocolate used must be of the best quality; beat until smooth. Mix a tablespoonful of cornflour with a little cold milk; bring the chocolate and milk to the boil, stir in the cornflour and let the sauce thicken; add a very little brown colouring, and use.
Artichokes with Cheese Sauce.—Well wash some globe artichokes; cut off the coarse outer leaves and boil them for three hours until the leaves come out easily. It is best to float a plate over them to keep them under water. Drain and serve with the following sauce handed in a sauceboat:—
Cheese Sauce.—Boil half a pink of milk with an ounce of butter; mix an ounce of flour with a little cold milk and stir it in; stir in by degrees two ounces of grated cheese; stir and boil well.
Beans à la Flamande.—Shred some French beans and cook them in weak stock with the lid off the saucepan and a sprig of mint with them. When tender, drain off the stock. Put a small piece of fresh butter in the saucepan, with a dessertspoonful of chopped onion and one of chopped and blanched parsley. Toss the whole well together and serve very hot.