Take two pounds of small thick mutton cutlets with or without
fat, according to the taste of the persons to whom the stew is to be
served ; take also four pounds of good potatoes, weighed after they
are pared ; slice them thick, and put a portion of them in a flat
la}7er into a large thick saucepan or stewpan ; season the mutton well
with pepper, and place some of it on the potatoes ; cover it with
another layer, and proceed in the same manner with all, reserving
plenty of the vegetable for the top ; pour in three quarters of a pint
CHAP. XII.]
MUTTON.
248
of cold water, and add, when the stew begins to boil, an ounce of
salt ✪ An Irish Stew; let it simmer gently for two hours, and serve it very hot.
When the addition of onion is liked, strew some minced over the
potatoes.
Mutton cutlets, 2 lbs. ; potatoes, 4 lbs. ; pepper, { o z. ; salt, 1 oz. ;
water, f pint : 2 hours.
Obs. — For a real Irish stew the potatoes should be boiled to a
mash : an additional quarter of an hour may be necessary for the
full quantity here, but for half of it two hours are quite sufficient.
A BAKED IRISH STEW.
Fill a brown upright Nottingham jar with alternate layers of
mutton (or beef), sliced potatoes, and mild onions ; and put in water
and seasoning as above ; cover the top closely with whole potatoes✪ A Baked Irish Stew
(pared), and send the stew to a moderate oven. The potatoes on the
top should be well cooked and browned before the stew is served.
We have not considered it necessary to try this receipt, which was
given to ns by some friends who keep an excellent table, and who
recommended it much. It is, of course, suited only to a quite plain
family dinner. The onions can be omitted when their flavour is not
liked.
CUTLETS OF COLD MUTTON.
Trim into well-shaped cutlets, which should not be very thin, the
remains of a roast loin or neck of mutton, or of a quite under-
dressed stewed or boiled joint ; dip them into egg and well -seasoned
bread-crumb✪ Cutlets of Cold Muttons, and broil or fry them over a quick fire that they may
be browned and heated through without being too much done. This
is a very good mode of serving a half roasted loin or neck. When
the cutlets are broiled they should be dipped into, or sprinkled
thickly with butter just dissolved, or they will be exceedingly dry ; a
few additional crumbs should be made to adhere to them after they
are moistened with this.
MUTTON KIDNEYS A LA FRANQAISE. (ENTREE.)
Skin six or eight fine fresh mutton kidneys, and without opening
them, remove the fat ; slice them rather thin, strew over them a
large dessertspoonful of minced herbs, of which two- thirds should be
parsley and the remainder thyme, with a tolerable seasoning of
pepper or cayenne, and some fine salt. Melt two ounces of butter
m a frying-pan, put in the kidneys and brown them quickly on both
sides; when nearly done, stir amongst them a dessertspoonful of
flour and shake them well in the pan ; pour in the third of a pint of
gravy (or of hot water in default of this), the juice of half a lemon,
and as much of Harvey’s sauce, or of mushroom catsup✪ Mutton Kidneys a la Francaise, as will
flavour the whole pleasantly ; bring these to the point of boiling, and
244
MODERN COOKERY.
[chap. XII,
Page 230 · 4 recipe records on this page
Presented as published in 1884. 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
Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served ; take also four pounds of good potatoes, weighed after they are pared ; slice them thick, and put a portion of them in a flat layer into a large thick saucepan or stewpan ; season the mutton well with pepper, and place some of it on the potatoes ; cover it with another layer, and proceed in the same manner with all, reserving plenty of the vegetable for the top ; pour in three quarters of a pint
of cold water, and add, when the stew begins to boil, an ounce of salt ; let it simmer gently for two hours, and serve it very hot. When the addition of onion is liked, strew some minced over the potatoes.
Mutton cutlets, 2 lbs. ; potatoes, 4 lbs. ; pepper, { o z. ; salt, 1 oz. ; water, f pint : 2 hours.
Obs. — For a real Irish stew the potatoes should be boiled to a mash : an additional quarter of an hour may be necessary for the full quantity here, but for half of it two hours are quite sufficient.
A BAKED IRISH STEW.
Fill a brown upright Nottingham jar with alternate layers of mutton (or beef), sliced potatoes, and mild onions ; and put in water and seasoning as above ; cover the top closely with whole potatoes (pared), and send the stew to a moderate oven. The potatoes on the top should be well cooked and browned before the stew is served. We have not considered it necessary to try this receipt, which was given to ns by some friends who keep an excellent table, and who recommended it much. It is, of course, suited only to a quite plain family dinner. The onions can be omitted when their flavour is not liked.
CUTLETS OF COLD MUTTON.
Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint ; dip them into egg and well -seasoned bread-crumbs, and broil or fry them over a quick fire that they may be browned and heated through without being too much done. This is a very good mode of serving a half roasted loin or neck. When the cutlets are broiled they should be dipped into, or sprinkled thickly with butter just dissolved, or they will be exceedingly dry ; a few additional crumbs should be made to adhere to them after they are moistened with this.
MUTTON KIDNEYS A LA FRANQAISE. (ENTREE.)
Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat ; slice them rather thin, strew over them a large dessertspoonful of minced herbs, of which two- thirds should be parsley and the remainder thyme, with a tolerable seasoning of pepper or cayenne, and some fine salt. Melt two ounces of butter m a frying-pan, put in the kidneys and brown them quickly on both sides; when nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan ; pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup, as will flavour the whole pleasantly ; bring these to the point of boiling, and
[chap. XII,
Records on this page
An Irish StewA Baked Irish StewCutlets of Cold MuttonMutton Kidneys a la Francaise