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Classic
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page 72
them in their own fat of a fine light brown, but not enough for eating. Then put
them into a dish while you fry the carrots, turnips, and onions; the carrots and
turnips in dice, the onions sliced: but they must only be warmed, not browned,
or you need not fry them. Then lay the steaks at the bottom of a stew-pan, the
vegetables over them, and pour as much boiling water as will just cover them;
give one boil, skim well, and then set the pan on the side of the fire to simmer
gently till tender. In three or four hours skim them; and add pepper, salt, and
a spoonful of ketchup.
To hash Mutton.
Cut thin slices of dressed mutton, fat and lean; flour them; have ready a little
onion boiled in two or three spoonfuls of water; add to it a little gravy and
the meat seasoned, and make it hot, but not to boil. Serve in a covered dish.
Instead of onion, a clove, a spoonful of currant-jelly, and half a glass of port
wine, will give an agreeable flavour of venison, if the meat be fine.
Pickled cucumber, or walnut, cut small, warm in it for change.
To boil Shoulder of Mutton with Oysters.
Hang it some days, then salt it well for two days; bone it, and sprinkle it with
pepper and a bit of mace pounded: lay some oysters over it, and roll the meat up
tight and tie it. Stew it in a small quantity of water, with an onion and a few
pepper-corns, till quite tender.
Have ready a little good gravy, and some oysters stewed in it; thicken this with
flour and butter, and pour over the mutton when the tape is taken off. The
stew-pan should be kept close covered.
Breast of Mutton.
Cut off the superfluous fat, and roast and serve the meat with stewed cucumbers;
or to eat cold, covered with chopped parsley. Or half boil and then grill it
before the fire; in which case cover it with crumbs and herbs, and serve with
caper-sauce. Or if boned, take off a good deal of the fat, and cover it with
bread, herbs,
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