Cassell's dictionary of cookery

Where vegetables are to be had fresh from the garden, and in plenty, the following mode of cooking chops will be found economical, as well as wholesome and agreeable to the palate : — Fry the chops, having first trimmed them into good shape, in butter, until half done, seasoning them with pepper and salt. Have ready by the time the chops are fried any seasonable vegetables— asparagus tops, peas, celery, carrots, turnips — aU cut as nearly the same size as possible, and stewed in a little good white broth. Make a gravy with the butter in the pan, after frying a little shred onion, thicken it with flour, and add it and the chops to the stewpan with the vegetables. Shake them well together over the fire until they are quite done, and serve with the sauce over and about the chops. Time, twenty minutes. Probable cost, 1 s. per pound. Sufficient, two pounds for four persons. Mutton CoUops. — Shred two or three shallots, a sprig or two of parsley, and a small bunch of savouiy herbs. Take a few thin slices from the leg or loin of mutton, as underdressed as possible, and of equal sizes, sprinkle them with the chopped herbs, salt, pepper, and a little pounded mace ; fry the collops slightly in butter, about two ounces, add a good cup of gravy, a piece of butter kneaded with a dessertspoonful of flour, some chopped capers drained from their vinegar, or a little lemon- juice. Simmer for a few minutes, and serve quickly when done. Chopped gherkins may be used instead of capers. Suflicient, one pound and a half of meat for four persons. Mutton (Cooked like Venison).— A fillet or neck of mutton, if prepared by being well hung (in cold weather, at least seven or eight days), and then steeped for a day or two in a mixture of vinegar and red wine, three or four bayleaves, the same of shred shallots, and half an ounce of black pepper and allspice, pounded and well rubbed into the meat before steeping, will be found nearly equal to venison. When to be cooked, it should be washed in warm water, wiped dry, and inclosed in a jmste of flour and water, which should be removed a quarter of an hour before serving. Dredge lightly with flour, sprinkle with salt, and baste until of a light brown colour. Send good gravy to table in a tureen, seasoned only with salt, and unmelted currant- jelly, on a plate. Mutton, Curried, Good. —Put four ounces of butter into a stewpan, and pound six middle-sized onions in a mortar; add the onions to the butter with an ounc« of cun-y powder, a tea-spoonful of salt, a dessert-spooniul of flour, and half a pint of cream. Stir until smooth. Fry two pounds of mutton, cut in neat pieces, without bone. Let them be of a light brown colour. Lay the meat into a clean stewpan, and pour the curry mixture over. Simmer until the meat is done. Time, two hours to simmer. Probable cost. Is. per pound. Sufficient, two pounds for four or five persons. Mutton, Curried, Plain.— For a curry