Mrs. Maclurcan's cookery book

Mutton Entrees. Mode.— Cut up the mutton into small chops, slice the onions, peel and cut the turnips into four, put all into a saucepan with a pint of water, chop the ginger up and add with the pepper and salt ; allow to stew for two and a-half hours to three hours ; shake occasionally to prevent burning. This can also be made from remains of cold mutton. 162— STEWED BREAST OF MUTTON AND PEAS. 3 lbs. breast mutton 2 or 3 leaves of mint 2 onions Pepper and salt 3 cupfuls peas A little flour. Mode. — Chop up the breast of the mutton into pieces about two inches long, trim away as much of the fat as you can, put into a saucepan with the onions sliced, pepper and salt, and allow to boil for an hour : about half an hour before serving add the peas and the mint ; when the peas are cooked take out the mint, add a little sauce and thicken slightly with a little flour. 163— SAVOURY MUTTON. Remains cold leg mutton Butter 1 onion Pepper and salt 6 tomatoes Breadcrumbs Mode. — Cut away all the meat from the bone and put through the mincing machine, put the onion through also, butter a pie-dish and put in half the mince ; then slice three of the tomatoes, put on a layer with two teaspoonfuls of butter, pepper and salt, then put in the remains of the mince, then the other tomatoes sliced ; cover with breadcrumbs ; put on two more teaspoonfuls of butter scattered all over in small pieces (this is improved with a little lemon juice), and on no account put any liquor, as the tomatoes are sufficient. Bake for an hour in a quick oven. Mutton Entrees, 164— SHEEP'S TROTTERS. Mode. — The trotters as a rule come from the butchers already cleaned, if they are not it is very easy to scald and clean them ; in fact, it is always advisable to scald and clean them again and get away any sand or hair that may be about them ; put them on to boil with a teaspoonful of salt to every three trotters, and half a pint of water, allow them to boil for four hours. They may be eaten cold or made into many dishes for luncheon and supper. 165— FRICASSEED SHEEP'S TROTTERS. 6 trotters 1 teaspoonful butter 1 pt. milk A little flour 1 onion Pepper and salt 1 teaspoonful chopped parsley. Mode. — Prepare the trotters as in the previous recipe, cut the onion into about eight pieces, put on to boil with the milk, pepper and salt ; when the onion is cooked cut the trotters into four and put in with the milk and onion ; thicken with a little flour, add a teaspoonful of butter, and the chopped parsley. Keep very hot until required, but do not let it burn. 166— SHEEP'S TROTTERS (Au gratin). 6 trotters Breadcrumbs 2 eschalots Butter 1 tablespoonful chopped par- Pepper and salt sley Tablespoonful grated cheese Mode. — Boil the trotters as in the previous recipe, cut them in two and take out the leg bone, lay them in a pie- .dish, put a piece of butter on each, chop up the eschalot and parsley, pepper and salt, and sprinkle them over the trotters, then mix the breadcrumbs (about half a cupful) with the cheese, cover the trotters with this, put some pieces of butter, and bake until a nice brown. Mutton Entrees. 167— PRESSED TROTTERS. 12 trotters 4 knuckle bones (mutton) 6 cloves 1 bunch sweet herbs 1 teaspoonful mixed spice 8 whole peppers