Cassell's dictionary of cookery

is tender it is the meat best adapted for invalids and persons whose digestive organs are not of the strongest. The most suitable mutton chops for them are those cut out of the centre of the leg. Mutton, Australian, and Stewed Carrots {see Australian Mutton, &c.). Mutton, Australian, Boiled, and Caper Sauce {se-e Australian Mutton, &c.). Mutton, Breast of. Boiled.— Take out the bones, gristle, and some of the fat ; flatten it on the pasteboard, and cover the surface thinly with a forcemeat composed of breadcrumbs, minced savoury herbs, a little chopped parsley, pepper, salt, and an egg, to bind. The forcemeat should not be spread too near the edge, and when rolled, the breast should be tied securely, to keep the forcemeat in its place. If gently boiled, and sent to table hot, and smothered with good caper sauce, it will be generally liked. Time, two hours to boil. Probable cost, 8d. per pound. Mutton, Breast of. To Collar.— Skin till breast, and free it entirely from bone and gristle. When flat on the board, cover it with beaten egg, and have ready a forcemeat composed of the following ingredients: — A large cupful of bread-crumbs, some chopped parsley, A blade of pounded mace, two cloves, the peel of lialf a lemon, chopped as small as possible, a couple of anchovies, and the yolks of three or four hard-boiled eggs. Mix and pound in a mortar, adding pepper and salt to taste. Cover the breast with the forcemeat, roU it firmly, tie with tape, and put it into a stewpan with boiling water, and simmer gently until tender, or bake, if preferred. To boil, two hours ; to bake, twenty minutes to the pound. Probable cost, 7d. to 8d. per pound. Sufficient for four or five persons. Mutton, Breast of, with Peas. — Cut about two pounds of the breast of mutton into MUT (439 ) MUT rather small square pieces. Put them into a stewpan with about an ounce of butter, and brown them nicely, then cover with weak broth or water, and stew for an hour. Remove the meat from the stewpan, and clear the gravy from fat. Put the meat into a clean stewpan, add an onion or shallot, sliced finely, a bunch of sweet herbs, some popper and salt, and strain the gravy over all. Stew for another hour, when put in a quart of young peas, and in about fifteen minutes serve. Macaroni may be put in the place of peas. Probable cost, 8d. per pound. Mutton Broth.. — Lean meat is best for broth ; from two to three pounds of the scrag end of the neck is suited to the purpose, and if for a plain broth, not requiring much strength, allow a quait of water to each pound of meat. Put quite cold water on the meat, and set it over a slow fire to heat gradually. Simmer gently, and remove the scum. When no more scum is to be seen, and the meat is sufficiently done to be eaten, it may be removed for the family dinner, and any addition to the broth made. Pearl barley, rice, or oatmeal, with a carrot, a turnip, an onion or leek, may be added, the vegetables being cut neatly. Season to taste. Warm up the meat, and serve in a separate dish, or with the broth. Pearl barley should be boiled separately for a few minutes, and then strained, and boiled with the broth. Time to simmer meat, an hour and a half. Sufficient for two quarts of broth.