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Classic
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page 172
MUTTON PIE AND TOMATOES.
Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate
layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and
sliced; season each layer with pepper, salt and bits of butter. The last layer
should be of tomatoes spread with bread-crumbs. Bake three-quarters of an hour,
and serve immediately.
LEG OF MUTTON A LA VENISON.
Remove all rough fat from a leg of mutton, lay in a deep earthen dish, and rub
into the meat very thoroughly the following mixture: One table-spoon salt, one
each of celery, salt, brown sugar, black pepper, made mustard, allspice, and
sweet herbs mixed and powdered. After these have been rubbed into all parts of
meat, pour over it slowly a tea-cup good vinegar, cover tightly and set in a
cool place for four or five days, turning ham, and basting it with the liquid
three or four times a day. To cook, leave in a clean kettle a quart of boiling
water, have in kettle an inverted tin-pan or rack made for the purpose; on it
lay ham just as taken out of pickle; cover kettle tightly, and stew for four
hours. Do not allow the water to touch the meat. Add a tea-cup of hot water to
the pickle, and baste the ham with it. When ready to serve, thicken the liquid
in the kettle with flour, strain through a fine strainer, and serve the meat
with it and a relish of currant jelly.
FROGS.
Frogs may be broiled, or made into a fricassee seasoned with tomato catsup. The
hind legs alone are eaten, and are a great delicacy.
FRICATELLI.
Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two
small onions chopped fine, half as much bread as there is meat, soaked until
soft, two eggs; mix well together, make into oblong patties, and fry like
oysters. These are nice for breakfast; if used for supper, serve with sliced
lemon.--Mrs. W. F. W.
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