Buy the best end of the neck, trim
off part of the fat, cut the bones
short, and see that it is thoroughly
jointed.
2...
...
...
Roast like a loin.
12-NECK OP MUTTON, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Neck of
mutton
2 lbs.
Choose the best end and trim off
part of the fat.
2...
... ...
...
Wash it in cold water.
3-
...
...
Put it in a saucepan.
4...
Cold water ...
... •••
Add till the meat is covered.
5...
Let it boil up and skim it.
MUTTON.
ii3
NECK OF MUTTON, boiled— (continued).
Order.
Ingredients.
Quantities.
Method.
6 ..
Salt
I large
Add to make the scum rise.
spoonful
7-
... ...
...
Skim again, and then let it simmer
gently.
8...
Onions
2 stuck
"
with
cloves
^ Add when the liquor is clear.
g...
Carrots
3 or 4 ...
lO...
Sweet herbs...
A bunch
J
II...
Turnips
3 or 4
Add half-an-hour later.
12...
...
Serve the meat and vegetables
together.
13...
Caper sauce...
Serve separately.
13-MUTTON CHOPS, broiled.
Order.
Ingredients.
I...
Chops
2...
3---
Salt, pepper...
4...
5...
6...
Fresh butter...
7...
Salt, pepper...
8...
Chopped
parsley
9...
Chopped
eschalot
10...
Lemon juice
or vinegar
II...
12...
Potatoes fried
in butter
Quantities.
Method.
2 or 3
drops
Dress, cut off the skin and most of
the fat.
Beat on both sides.
Sprinkle over both sides.
Put on the gridiron over a quick fire.
Turn them once.
r
Mix into a ball.
Put the ball of seasoning in the
middle of a hot dish, place the
chops round.
Serve with the chops, either on the
same dish or separately.
MYRA'S COOKERY BOOK.
114
14 -MUTTON CHOPS, with bread crumbs.
Order.
Ingredi’ents.
Quantities.
Method.
I...
Chops
6
Cut off the fat and beat flat with a
wooden knife.
2...
Salt and pepper
...
Sprinkle over both sides.
3-
Butter
i lb. ...
Melt in a frying pan over a slow fire.
4...
Bread crumbs
4 oz.
Dip the chops into the butter, then
into the crumbs.
5--
...
Place each chop on the gridiron on
a slow fire.
6...
...
Let them broil 10 minutes, turning
them once only.
7...
Slices of
lemon
Serve separately.
15.— MUTTON CUTLETS, sauiees.
Order.
Ingredients.
Quantities.
Method.
I...
Cutlets
6
Cut off the fat and beat with a wet
2.. . Saltand pepper
3.. . Butter
4
5
6
wooden knife.
... Sprinkle over both sides.
... Melt in frying pan over a slow fire.
... Put the cutlets to brown on both
sides.
... Warm a dish.
... When the cutlets are done, put them
on the dish and keep them warm
near the fire.
7...
Stock...
8...
g...
10.
11.
Eschalots
chopped
Fine herbs
chopped
Salt and pepper
Pickled gher-
kin in slices
12.. .
13.. .
2 or 3
spoonsful
2 or 3
Put in the butter that remains in
the pan.
... Let this sauce boil 2 minutes.
... Pour it over the cutlets and ser\'c.
MUTTON.
11-
16. — MUTTON CUTLETS, a la jardiniere.
Order.
Ingredients.
Quantities.
Method.
I...
Cutlets
6
Dress, and cut off the fat.
2...
Butter
i lb. ...
Melt in a stewpan.
3-”
Salt, pepper ...
...
Sprinkle over.
4...
...
...
Fry the cutlets in the butter.
5...
Put the cutlets on a hot dish.
6...
Put the dish to keep warm.
7...
Kidney beans
i pint ...
Cut into slices and put in the stewpan
8...
Green peas ...
i pint ...
Add.
9...
Cauliflower ...
I
Divide into small pieces and add.
10...
Carrots
2
Page 54
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
A modernized reading is not available for this page yet. You are seeing the original text.
Buy the best end of the neck, trim
off part of the fat, cut the bones
short, and see that it is thoroughly
jointed.
2...
...
...
Roast like a loin.
12-NECK OP MUTTON, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Neck of
mutton
2 lbs.
Choose the best end and trim off
part of the fat.
2...
... ...
...
Wash it in cold water.
3-
...
...
Put it in a saucepan.
4...
Cold water ...
... •••
Add till the meat is covered.
5...
Let it boil up and skim it.
MUTTON.
ii3
NECK OF MUTTON, boiled— (continued).
Order.
Ingredients.
Quantities.
Method.
6 ..
Salt
I large
Add to make the scum rise.
spoonful
7-
... ...
...
Skim again, and then let it simmer
gently.
8...
Onions
2 stuck
"
with
cloves
^ Add when the liquor is clear.
g...
Carrots
3 or 4 ...
lO...
Sweet herbs...
A bunch
J
II...
Turnips
3 or 4
Add half-an-hour later.
12...
...
Serve the meat and vegetables
together.
13...
Caper sauce...
Serve separately.
13-MUTTON CHOPS, broiled.
Order.
Ingredients.
I...
Chops
2...
3---
Salt, pepper...
4...
5...
6...
Fresh butter...
7...
Salt, pepper...
8...
Chopped
parsley
9...
Chopped
eschalot
10...
Lemon juice
or vinegar
II...
12...
Potatoes fried
in butter
Quantities.
Method.
2 or 3
drops
Dress, cut off the skin and most of
the fat.
Beat on both sides.
Sprinkle over both sides.
Put on the gridiron over a quick fire.
Turn them once.
r
Mix into a ball.
Put the ball of seasoning in the
middle of a hot dish, place the
chops round.
Serve with the chops, either on the
same dish or separately.
MYRA'S COOKERY BOOK.
114
14 -MUTTON CHOPS, with bread crumbs.
Order.
Ingredi’ents.
Quantities.
Method.
I...
Chops
6
Cut off the fat and beat flat with a
wooden knife.
2...
Salt and pepper
...
Sprinkle over both sides.
3-
Butter
i lb. ...
Melt in a frying pan over a slow fire.
4...
Bread crumbs
4 oz.
Dip the chops into the butter, then
into the crumbs.
5--
...
Place each chop on the gridiron on
a slow fire.
6...
...
Let them broil 10 minutes, turning
them once only.
7...
Slices of
lemon
Serve separately.
15.— MUTTON CUTLETS, sauiees.
Order.
Ingredients.
Quantities.
Method.
I...
Cutlets
6
Cut off the fat and beat with a wet
2.. . Saltand pepper
3.. . Butter
4
5
6
wooden knife.
... Sprinkle over both sides.
... Melt in frying pan over a slow fire.
... Put the cutlets to brown on both
sides.
... Warm a dish.
... When the cutlets are done, put them
on the dish and keep them warm
near the fire.
7...
Stock...
8...
g...
10.
11.
Eschalots
chopped
Fine herbs
chopped
Salt and pepper
Pickled gher-
kin in slices
12.. .
13.. .
2 or 3
spoonsful
2 or 3
Put in the butter that remains in
the pan.
... Let this sauce boil 2 minutes.
... Pour it over the cutlets and ser\'c.
MUTTON.
11-
16. — MUTTON CUTLETS, a la jardiniere.
Order.
Ingredients.
Quantities.
Method.
I...
Cutlets
6
Dress, and cut off the fat.
2...
Butter
i lb. ...
Melt in a stewpan.
3-”
Salt, pepper ...
...
Sprinkle over.
4...
...
...
Fry the cutlets in the butter.
5...
Put the cutlets on a hot dish.
6...
Put the dish to keep warm.
7...
Kidney beans
i pint ...
Cut into slices and put in the stewpan
8...
Green peas ...
i pint ...
Add.
9...
Cauliflower ...
I
Divide into small pieces and add.
10...
Carrots
2