Cookery for every household

A piece of shoulder or neck of mutton may be used for this dish, but it should not be too fat. Wipe it and cut it in neat pieces, removing the skin and any superfluous fat. Then brown the pieces of meat in a stewpan, using either some of the trimmings of fat or a little butter. Sprinkle the flour over and brown that also. Now pour in the stock or hot water, stir until boiling, and skim if necessary. Add pepper and salt, the onion chopped, or a clove of garlic, and bunch of herbs. Put the lid on the pan and stew slowly for 1 hour. Meanwhile prepare the turnips and cut them in large dice or small thickish slices. Fry them in another stewpan or frying pan with a little butter, and sprinkle them lightly with sugar. When a golden brown colour lift them out, add them to the meat, and cook all together for \ an hour longer. Serve the pieces of meat neatly on a hot dish, remove all grease from the sauce, strain it over, and garnish with the turnips. Note. — A small piece of glaze may be added to the sauce if it is not a very good colour. Time to stew, 1| hours. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. to 2s. 905. Blanquette of Mutton Prepare in the same way as Blanquette de Veau (Recipe 945), using a breast of mutton instead of the veal. 906. Hot Pot 11 lbs. mutton. 1 lb. potatoes. 3 onions. 2 sheep’s kidneys. 1 oz. butter or dripping. £ pt. stock. 1 dessert-sp. chopped parsley. Seasoning. This dish should be cooked and served in an earthenware pot sold for the purpose. Trim the meat and cut it into small pieces, removing all superfluous fat, which can be saved for clarifying. Split the kidneys, remove the skin and the hard part from the centre and cut them in small pieces, slice the onions thinly and scald them in boiling water a few minutes. Peel the potatoes, cut a few of them in halves or quarters, and slice the remainder rather thickly. Arrange the ingredients in layers in the hot-pot dish, seasoning each with a little pepper and salt. The last layer should be the pieces of potato. Pour in the stock and put the butter or dripping in small pieces on the top. Cover with a lid, or twist a strong piece of greased paper over the top, and cook in a moderate oven. About half an hour before serving, remove the cover and allow the top to become a nice brown colour. Sprinkle with finely-chopped parsley and serve in the dish. Notes. — Beef or veal may be used instead of the mutton, or a mixture of meats makes a very good hot pot. A few mushrooms or oysters may be added if liked, also a red chilli cut in fine shreds. Time to cook, 1 \ to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 907. Spring Stew 2 lbs. neck of lamb. 1 doz. young carrots. | doz. young turnips. 4 doz. spring onions. £ doz. new potatoes. 1 Cos lettuce. 1 cupful green peas. Warm water. Salt.