|
Classic
Cook Books
< last page | next page >
page 124
potatoes are nicely browned, remove the dish from the oven, and place the chops
on the top. Add a little more salt and pepper, and water if required, and return
the dish to a cooler part of the oven, where it may be allowed to remain until
sufficiently cooked, which will be in about three-quarters of an hour. When the
upper sides of the chops are a nice crisp brown, turn them over so as to brown
the other side also. If, in the cooking, the potatoes appear to be getting too
dry, a little more water may be gently poured in at one corner of the dish, only
care must be taken to see that the water is hot this time-not cold, as at first.
The dish in which the chops and potatoes are baked must be as neat-looking as
possible, as it has to be sent to the table; turning the potatoes out would, of
course, spoil their appearance. Those who have never tasted this dish have no
idea how delightful it is. While the chops are baking the gravy drips from them
among the potatoes, rendering the whole most delicious.
MUTTONETTES.
Cut from a leg of mutton slices about half an inch thick. On each slice lay a
spoonful of stuffing made with bread-crumbs, beaten egg, butter, salt, pepper,
sage and summer savory. Roll up the slices, pinning with little skewers or small
wooden toothpicks to keep the dressing in. Put a little butter and water in a
baking-pan with the muttonettes, and cook in hot oven three-quarters of an hour.
Baste often, and when done thicken the gravy, pour over the meat, garnish with
parsley, and serve on hot platter.
IRISH STEW.
Time about two hours. Two and a half pounds of chops, eight potatoes, four
turnips, four small onions, nearly a quart of water. Take some chops from loin
of mutton, place them in stew-pan in alternate layers of sliced potatoes and
chops; add turnips and onions cut into pieces, pour in nearly a quart of cold
water; cover stew-pan closely, let it stew gently till vegetables are ready to
mash and the greater part of the gravy is absorbed; then place in a dish; serve
it up hot.
MUTTON PUDDING.
Line a two-quart pudding-basin with some beef suet paste; fill the lining with
thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from
the leg; season with pepper and salt, some parsley, a little thyme and two
slices of onion chopped fine, and between each layer of meat, put some slices of
potatoes. When the pudding is filled, wet the edges of the paste around the top
of the basin, and cover with a piece of paste rolled out the size of the basin.
Fasten down the edge by bearing all around with the thumb; and then with the
thumb
< last page | next page >
Classic
Cook Books
|
