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Classic
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page 122
basting often with the liquid each day. To cook, put in a kettle a quart of
boiling water, place over it an inverted shallow pan, and on it lay the meat
just as removed from the pickle; cover the kettle tightly and stew four hours.
Do not let the water touch the meat. Add a cup of hot water to the pickle
remaining and baste with it. When done, thicken the liquid with flour and strain
through a fine sieve, to serve with the meat; also a relish of currant jelly,
the same as for venison.
This is a fine dish when the directions are faithfully followed.
STEAMED LEG OF MUTTON.
Wash and put the leg in a steamer and cook it until tender, then place in a
roasting pan, salt and dredge well with flour and set in a hot oven until nicely
browned; the water that remains in the bottom of the steamer may be used for
soup. Serve with currant jelly.
HASHED MUTTON.
Cut into small pieces the lean of some cold mutton that has been underdone, and
season it with pepper and salt. Take the bones and other trimmings, put them
into a sauce-pan with as much water as will cover them, and some sliced onions,
and let them stew till you have drawn from them a good gravy. Having skimmed it
well, strain the gravy into a stew-pan, and put the mutton into it. Have
ready-boiled some carrots, turnips, potatoes and onions. Slice them and add to
the meat and gravy. Set the pan on the fire and let it simmer till the meat is
warmed through, but do not allow it to boil, as it has been once cooked already.
Cover the bottom of a dish with slices of buttered toast. Lay the meat and
vegetables upon it, and pour over them the gravy.
Tomatoes will be found an improvement.
If green peas or Lima beans are in season, you may boil them and put them to the
hashed mutton, leaving out the other vegetables, or serving them up separately.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a
tenderloin of mutton, remove a portion of the fat, and trim them into a nice
shape; slightly beat and level them; place the gridiron over a bright, clear
fire, rub the bars with a little fat, and lay on the chops. While broiling
frequently turn them, and in about eight minutes they will be done. Season with
pepper and salt, dish them on a very hot dish, rub a small piece of butter on
each chop, and serve very hot and expeditiously. Nice with tomato sauce poured
over them.
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