Cassell's dictionary of cookery

very gently until tender. Serve as hot .is possible. The relative proportions of wine and gravy may he reversed in this recipe, if prefen-ed. The kidneys are very good indeed if stewed in gravy flavoured with wine. Time, about a quarter of an hour. Probable cost, exclusive of the wine. Is. Sufficient for two or three persons. Mutton, Leg of, Boiled.— For boiling, this joint should not hang so long as for roasting. Two or three days will be enough if the colour is considered of importance. This and careful skimming will prevent the necessity for a floured cloth, which some inexperienced cooks resort to. Cut off the shank-bone, trim the knuckle, and wash the mutton. Put it into a large oval stewpan with plenty of boUing water salted slightly. When restored to its boihng state, skim the surface clean, and draw the stewpan to the side of the fire to allow the contents to simmer until done. Allow for a leg of mutton of nine or ten pounds' weight, two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty minutes, but allow an hour for older ones, wliich are to be mashed. Place the turnips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted butter, with capers added, should accompany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, a quarter of an hour to each pound. Probable cost, Is. per pound. Sufficient for nine or ten persons. Mutton, Leg of, Boned and Stuflfed. — Having removed the bone from a leg of mutton (a small one of five or six pounds), fill the space from which it was taken with a forcemeat composed of the following ingredients worked together into a firm smooth paste : — Shred finely four ounces of suet and two of ham ; mix these with six ounces of bread-crumbs, and flavour with a tea-spoonful of minced thyme, marjoram, and basil, the same of parsley, and a couple of shallots ; add a little nutmeg, pepper, and salt. Moisten with a couple of eggs, well beaten first. Keep the forcemeat from falling out into the diipping-pan during the process of cooking by sewing up the opening, and roast before a brisk fire ; give the mutton twenty minutes to the pound. Or if a more savoury dish be preferred, poimd the solid parts of a couple of good red herrings to a paste. Season highly with pepper, and by detaching the skin from the thickest part of the joint, force the paste under and secure well. Those persons who have eaten a leg of mutton thus prepared pronounce it excellent. The mutton thus stuffed need not be boned. Trim off the fat from the mutton before putting it to the fire. Baste with good butter. For sauce, add to the gravy of the meat a small glassful of sherry, an anchovy pounded, and pepper and salt to taste; boil for a few minutes; thicken with butter rolled in flour, and serve in a tureen with half the juice of a lemon squeezed into it. Probable cost. Is. per pound. Sufficient for six or seven persons. Mutton, Leg of, Braised. — This joint might be introduced to our readers