;he mushrooms, carefully washed, peeled, and cut jq slices. Add half the butter and a seasoning of pepper and salt, and cook for about 10 minutes. Pour in enough light stock to cover the tripe and mushrooms, put the lid on the pan and stew slowly until both are tender Add the tomato sauce, or a mpful of tomato puree made from tinned tomatoes rubbed through a fine sieve, and cook a few minutes longer. Arrange the stew neatly in a fireproof fish, sprinkle the bread-crumbs and cheese over ihe top, lay on the remainder of the butter in small pieces, and brown in the oven or under the prill of a gas stove. Note. — A little finely-chopped onion may be looked along with the tripe and mushrooms, if iked. Time to stew, \ to £ hour. Sufficient for 4 or 5 persons. PART III MUTTON AND LAMB 891. Boiled Mutton Mutton. Boiling water. I Caper, parsley, or onion Salt. Vegetables. | sauce. A leg, shoulder, or a piece of the neck are the jest pieces of mutton for boiling, as they are not ;oo fat. The joint should not be too small, or it vill be flavourless when cooked. Trim it care- ully, remove any superfluous fat, and joint it if lecessary. Then wipe the meat with a damp doth and weigh it. Boil it according to General Directions for Boiling (see p. 208), cooking a small quantity of nicely prepared vegetables along with it. Vhen the meat is quite tender, lift it on to a lot dish, mask it with one of the above sauces nade with some of the liquor in which the meat vas cooked, and garnish with the vegetables. Note. — The dish and plates on which mutton is lerved must always be very hot, as the fat is very lisagreeable when half cold. 892. Steamed Mutton When a small piece of mutton has to be cooked, iteaming is better than boiling, as none of the [uice of the meat is lost. Wipe and trim the meat sarefully and then weigh it. A piece of meat veighing from 1 to 2 lbs. is best. Put it into a louble saucepan or steamer, season with pepper md salt, and if liked add a small quantity of favouring vegetables. Steam until tender, aflow- ng about 1 hour per lb. of meat. If no steamer is ivailable, put the meat and seasonings into a basin, lover with a plate and stand in a saucepan with mo ugh boiling water to reach half-way up the sides. Serve in the same way as Boiled Mutton, using the iquid which has run from the meat to help with ihe sauce. 893. Roast Mutton The best joints for roasting are the leg (gigot in Scotland), loin, or shoulder. The saddle and haunch are also good, but these are large joints, xnd smaller roasts are more in favour nowadays. Mutton should be well hung before roasting, to make it tender. If a leg is selected, beat it well with a rolling-pin before putting it down to cook, as this will help to soften the fibres of the meat. Then wipe the meat carefully, trim it, and remove any superfluous fat. If a piece of the loin is selected, have it jointed between the bones to render the carving easier. Weigh the meat and then roast it according to general directions given on p. 207. As a rule mutton is liked well done, in any case it must not be served raw. A clear gravy (see p. 207) should be made to serve with it, and the meat must be served very hot. Red-currant, rowan, or cranberry jelly should be served separ- ately, and almost any vegetable in season may accompany it.

AI-modernized reading of the original text

;he mushrooms, carefully washed, peeled, and cut in slices. Add half the butter and a seasoning of pepper and salt, and cook for about 10 minutes. Pour in enough light stock to cover the tripe and mushrooms, put the lid on the pan and stew slowly until both are tender Add the tomato sauce, or a cupful of tomato puree made from tinned tomatoes rubbed through a fine sieve, and cook a few minutes longer. Arrange the stew neatly in a fireproof dish, sprinkle the bread-crumbs and cheese over the top, lay on the remainder of the butter in small pieces, and brown in the oven or under the grill of a gas stove. Note. — A little finely-chopped onion may be cooked along with the tripe and mushrooms, if liked. Time to stew, \ to £ hour. Sufficient for 4 or 5 persons. MUTTON AND LAMB 891. Boiled Mutton Mutton. Boiling water. I Caper, parsley, or onion Salt. Vegetables. | sauce. A leg, shoulder, or a piece of the neck are the best pieces of mutton for boiling, as they are not too fat. The joint should not be too small, or it will be flavourless when cooked. Trim it careully, remove any superfluous fat, and joint it if necessary. Then wipe the meat with a damp cloth and weigh it. Boil it according to General Directions for Boiling (see p. 208), cooking a small quantity of nicely prepared vegetables along with it. When the meat is quite tender, lift it on to a hot dish, mask it with one of the above sauces made with some of the liquor in which the meat was cooked, and garnish with the vegetables. Note. — The dish and plates on which mutton is served must always be very hot, as the fat is very disagreeable when half cold. 892. Steamed Mutton When a small piece of mutton has to be cooked, steaming is better than boiling, as none of the juice of the meat is lost. Wipe and trim the meat carefully and then weigh it. A piece of meat weighing from 1 to 2 lbs. is best. Put it into a double saucepan or steamer, season with pepper and salt, and if liked add a small quantity of flavouring vegetables. Steam until tender, allowing about 1 hour per lb. of meat. If no steamer is available, put the meat and seasonings into a basin, cover with a plate and stand in a saucepan with enough boiling water to reach half-way up the sides. Serve in the same way as Boiled Mutton, using the liquid which has run from the meat to help with the sauce. 893. Roast Mutton The best joints for roasting are the leg (gigot in Scotland), loin, or shoulder. The saddle and haunch are also good, but these are large joints, and smaller roasts are more in favour nowadays. Mutton should be well hung before roasting, to make it tender. If a leg is selected, beat it well with a rolling-pin before putting it down to cook, as this will help to soften the fibres of the meat. Then wipe the meat carefully, trim it, and remove any superfluous fat. If a piece of the loin is selected, have it jointed between the bones to render the carving easier. Weigh the meat and then roast it according to general directions given on p. 207. As a rule mutton is liked well done, in any case it must not be served raw. A clear gravy (see p. 207) should be made to serve with it, and the meat must be served very hot. Red-currant, rowan, or cranberry jelly should be served separately, and almost any vegetable in season may accompany it.

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