Put the meat on a hot dish.
15...
• ••
• • • • • •
Skim the fat off the sauce, and put it
on to the fire again for 2 or 3
minutes.
16...
••• •••
•••
Pour it over the meat, and place the
carrots and onions round the dish.
5-SADDLE OF MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Saddle of
mutton
Take off the skin, cover the fat with
buttered paper, and roast it as
directed for leg of mutton.
2...
Salt and flour
Dredge over just before it is done.
3---
Warmed
butter
2 OZ.
Drop over it just before it is done.
4...
Serve with good gravy, or empty the
contents of the dripping pan into a
basin, remove the fat, add a little
warm water, and use as gravy.
5...
Red currant
jelly
••• •••
Serve separately.
6-SHOULDER OP MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Shoulder of
mutton
Flour the joint well, and put it down
to a clear bright fire.
2...
Butter
2 OZ.
Do not baste while roasting, but rub
with a little butter.
3...
Onion sauce...
Serve separately.
MUTTON.
Ill
7— SHOULDER OF MUTTON, braised.
Order.
Ingredients,
I...
1
Shoulder
2...
Chopped herbs
3--
Fat bacon ...
4...
Garlic
5-
Salt, pepper...
6...
... ...
7...
Butter
8...
...
9...
...
10...
Carrots
II...
Bunch of
parsley
I ’...
Chervil
13...
Onions
14...
Stock or water,
with a little
salt
Quantities.
Method.
Minced
If liked
i'ib.
3 or 4
2 or 3
ij pint
... Bone, by chopping the bone.
■■■ I Mix and sprinkle over the meat.
... Roll up the meat and tie it with tape.
... Put at the bottom of a large stewpan.
... Put in the joint.
... Brown both sides.
■" I Slice the onions and carrots and put
I all in the stewpan.
... Pour over till all is covered. Let it
stew 4 hours and serve.
8.-LOIN OF MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Loin of mutton
This joint is not economical on
account of being so fat.
2...
Flour and salt
Roast at a bright fire, and baste
every 15 minutes.
3"
Dredge over just before removing
from the fire.
9.-LOIN OF
MUTTON, stuffed.
Order.
Ingredients.
Quantities.
Method.
1.. .
2.. .
Loin of mutton
Salt
Bone it and cut off some of the fat.
)
3"
Pepper
j- Sprinkle over for seasoning.
4...
Veal stuffing
...
Put a layer on the meat.
5-
••• •••
...
Roll the loin with the stuffing inside
and fasten it securely with skewers.
6...
••• ...
•••
Roast before a brisk fire, and before
serving remove the skewers.
II2
MYRA'S COOKERY BOOK.
lO.-LOIN OP MUTTON, stewed like venison.
Order.
Ingredients.
Quantities.
Method.
I...
Loin of mutton
Skin and bone it.
2...
...
...
Put it in a stewpan.
3---
Water
I pint ...
Pour over.
4...
Onion stuck
with cloves
I large
one
Add.
5-"
Port wine
i pint ...
Add.
6...
Vinegar
I spoonful
Add.
7...
Bunch ofherbs
...
Let it come to the boil.
8...
...
Thyme and parsley are best.
9...
Pepper
...
Add.
10...
Salt
... ...
Add.
II...
...
... ...
Let it stew 3 hours, turning it often.
12...
Bones and
trimmings
Boil down to make stock, and add to
the mutton as required.
13...
...
...
Strain the sauce and pour it over the
mutton in the dish.
14...
Red currant
jelly
... ...
Serve with the mutton.
ll.-NECK OP
MUTTON, roasted.
Order,
Ingredients.
Quantities.
Method.
I...
Neck of
mutton
4 lbs.
Page 53
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Put the meat on a hot dish.
15...
• ••
• • • • • •
Skim the fat off the sauce, and put it
on to the fire again for 2 or 3
minutes.
16...
••• •••
•••
Pour it over the meat, and place the
carrots and onions round the dish.
5-SADDLE OF MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Saddle of
mutton
Take off the skin, cover the fat with
buttered paper, and roast it as
directed for leg of mutton.
2...
Salt and flour
Dredge over just before it is done.
3---
Warmed
butter
2 OZ.
Drop over it just before it is done.
4...
Serve with good gravy, or empty the
contents of the dripping pan into a
basin, remove the fat, add a little
warm water, and use as gravy.
5...
Red currant
jelly
••• •••
Serve separately.
6-SHOULDER OP MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Shoulder of
mutton
Flour the joint well, and put it down
to a clear bright fire.
2...
Butter
2 OZ.
Do not baste while roasting, but rub
with a little butter.
3...
Onion sauce...
Serve separately.
MUTTON.
Ill
7— SHOULDER OF MUTTON, braised.
Order.
Ingredients,
I...
1
Shoulder
2...
Chopped herbs
3--
Fat bacon ...
4...
Garlic
5-
Salt, pepper...
6...
... ...
7...
Butter
8...
...
9...
...
10...
Carrots
II...
Bunch of
parsley
I ’...
Chervil
13...
Onions
14...
Stock or water,
with a little
salt
Quantities.
Method.
Minced
If liked
i'ib.
3 or 4
2 or 3
ij pint
... Bone, by chopping the bone.
■■■ I Mix and sprinkle over the meat.
... Roll up the meat and tie it with tape.
... Put at the bottom of a large stewpan.
... Put in the joint.
... Brown both sides.
■" I Slice the onions and carrots and put
I all in the stewpan.
... Pour over till all is covered. Let it
stew 4 hours and serve.
8.-LOIN OF MUTTON, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Loin of mutton
This joint is not economical on
account of being so fat.
2...
Flour and salt
Roast at a bright fire, and baste
every 15 minutes.
3"
Dredge over just before removing
from the fire.
9.-LOIN OF
MUTTON, stuffed.
Order.
Ingredients.
Quantities.
Method.
1.. .
2.. .
Loin of mutton
Salt
Bone it and cut off some of the fat.
)
3"
Pepper
j- Sprinkle over for seasoning.
4...
Veal stuffing
...
Put a layer on the meat.
5-
••• •••
...
Roll the loin with the stuffing inside
and fasten it securely with skewers.
6...
••• ...
•••
Roast before a brisk fire, and before
serving remove the skewers.
II2
MYRA'S COOKERY BOOK.
lO.-LOIN OP MUTTON, stewed like venison.
Order.
Ingredients.
Quantities.
Method.
I...
Loin of mutton
Skin and bone it.
2...
...
...
Put it in a stewpan.
3---
Water
I pint ...
Pour over.
4...
Onion stuck
with cloves
I large
one
Add.
5-"
Port wine
i pint ...
Add.
6...
Vinegar
I spoonful
Add.
7...
Bunch ofherbs
...
Let it come to the boil.
8...
...
Thyme and parsley are best.
9...
Pepper
...
Add.
10...
Salt
... ...
Add.
II...
...
... ...
Let it stew 3 hours, turning it often.
12...
Bones and
trimmings
Boil down to make stock, and add to
the mutton as required.
13...
...
...
Strain the sauce and pour it over the
mutton in the dish.
14...
Red currant
jelly
... ...
Serve with the mutton.
ll.-NECK OP
MUTTON, roasted.
Order,
Ingredients.
Quantities.
Method.
I...
Neck of
mutton
4 lbs.