Original White House Cookbook

Cut into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt. Take the bones and other trimmings, put them into a saucepan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stewpan, and put the mutton into it. Have ready boiled some carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy. Set the pan on the fire and let it simmer till the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of a dish with slices of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy. Tomatoes' will be found an improvement. If green peas or Lima beans are in season, you may boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately. BROILED MUTTON CHOPS. Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Nice with tomato sauce poured over them. FRIED MUTTON CHOPS. No. 1. Put into a frying pan a tablespoonful of cold lard and butter mixed; have some fine mutton chops without much fat; trim off the skin. Dip each in wheat flour, or rolled cracker and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown. When done, take them up and place on a hot dish. If you wish a made gravy, turn off the superfluous grease, if any, stir into the hot gravy remaining a heaping spoonful of flour, stirring it until smooth and free from lumps, then turn into that a cup of cold water or milk; season with pepper and salt, let it boil up thick. You can serve it in a separate dish or pour it over the chops. Tomato sauce is considered fine, turned over a dish of hot fried or broiled chops. FRIED MUTTON CHOPS. No. 2. Peepare the chops by trimming off all extra fat and skin, season them with salt and pepper, dip each chop in beaten egg, then in rolled cracker or bread crumbs; din again in the egg and crumbs, and so on until they are well coated with the crumbs. Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers. Drop into this hot lard the chops, frying only a few at one time, as too many cool the fat. Fry them brown, and serve up hot and dry on a warm platter. MUTTON CUTLETS. (Baked.) Prepare them the same as for frying, lay them in a dripping-pan with a very little water at the bottom. Bake quickly, and baste often with butter and water. Make a little brown gravy and turn over them when they are served. BAKED MUTTON CHOPS AND POTATOES.