Cassell's dictionary of cookery

tight compact shape, which must be secured with a string. Eou.st it until half done, or bake it, as most convenient, but only brown it slightly, and remove the fat irom the gravy when cold. Have ready a gravj made f i oni boiling the bones, adding to it that which dripped ; put the meat and gravy into a stewpan, and stew until tender. A few musluooms or half a glassful of mushroom ketchup may be added while stewing: when done, put the meat unrolled on a dish ; add a table-spoonful of baked flour, and pour the gravy over, salted to taste, and boiled. A glassful of port ^vine added just before the gravy is boiled up will improve it much. Time to bake, an hour and a half ; to stew and bake, three hours. Probable cost, lOd. per pound. Mutton, Loin of, Stewed with Pickles.— Having roasted a loin of mutton until nearly done, cut oif from three to four pounds of the chump end, and pare the fat to within an eighth of an inch. Put thi'oe large mushrooms into a stewpan with half a pint of mutton gravy, and stew them for a few minutes ; then put in the meat, and add a tea-spoonful of soy, two of chutney, a table-spoonful of shallot vinegar, and a quarter of a pint or more of mixed pickles ; add of salt and cayenne about half a grain. While ste'wing, keep the mutton well moistened with the gravy ; remove the fat before serving, and send to table very hot. Time, an hour and half to stew underdone mutton. Suihcient for four persons. Mutton, Minced. — Put a lump of butter into a stewpan ; when it has melted dredge in flour enough to absorb the butter, and keep it well stirred over a slow fire until of a hght brown colom- ; add half a pound of mutton from a roast leg, minced finely, and have ready a cup of good broth made fiom the bone, with the addition of a liit of well-flavoured ham, and pepper, salt, and nutmeg ; mix well, and simmer gently for half an hour, but do not boil. Remove from the fire, and stir in a bit of anchovy butter the si^e of a walnut. Serve with a garnish of toasted sippets or a border of endive boiled as follows: — Pick the yellowish-white leaves from the stalk, and boil them in plenty of salted water, then throw them into cold; drain, press, and chop. Make hot in a clean stewpan with a little good white sauce, season with pepper, salt, and nutmeg, add the yolk of an egg or two, and serve round the mutton. Mutton, Minced (another way).— Take the remains of a roast leg or loin without fat, mince it very finely, put it into a stewpan with a breakfast-cupful of gravy drawn from the roast to a pound and a half of meat, and season with pepper, salt, and a httle grated nutmeg ; add a table- spoonful of browned flour, and let the mince heat gradually, but do not let it boil. In twenty minutes sei've -^-ery hot with poached eggs round the dish ; or the mince may be made more savoury by the addition of a dessertspoonful of walnut ketchuj), and the same of walnut pickle, Oude sauce, &c., but less gravy ■will be required. Minced mutton may be served with a border of macaroni, first boiled tender in salted water, and then stewed after draining in new milk. Four ounces of macaroni will requu-e