Cassell's dictionary of cookery

one quart of water, and when drained from it half a pint of milk will be sufficient ; add to the milk an ounce of butter, the half of a small teaspoonful of made mustard, to which a quarter of a grain of cayenne has been added, and a little salt. Time, half an hour to boU macaroni in water ; quarter of an hour in milk. Sufficient for three or four persons. Mutton, Minced and Baked.— Take sHces of mutton (the meat from a cold roast leg is best) without much fat, mince them, and add a tea-spoonful of savoury herbs, a blade of pounded mace, two shred shallots or an onion chopped very fine, and some of the meat-gravy to moisten, with a very little flour to thicken the gravy, and season with pepper and salt. Fill a pie-dish with alternate layers of mashed potatoes and the minced mutton ; put the potatoes at the bottom of the dish, and finish the top in the same way. Time, half an hour to bake. Sufficient, a pound and a half of mutton for four or five persons. Mutton, Neck of. Boiled. — Shorten the ribs and saw oft' the chine-bone of a neck of mutton, or from three to four pounds of the best end ; to look weU it should not exceed five inches in length. Pare off the fat that is in excess of what may be eaten, and boil slowly in plenty of water slightly salted ; skim carefully, and remove the fat from the surface. The meat may be served plain with caper sauce in a tureen, and a garnish of boiled mashed turnips and carrots cut into thin strips, placed alternately round the dish. Four middle-sized turnips and three carrots may be boiled with the mutton. Time, a full quarter of an hour to the pound. Probable cost, lOd. to Is. per pound. Sufficient for five or six persons. Mutton, Keck of, Browned.— Boil as in preceding recipe, but not quite so long ; finish by cooking the mutton before the fire, first covering it with a mixture of fine bread-crumbs, parsley, and sweet herbs, pepper, salt, and a little mushroom powder, cemented together with the beaten yolk of one or more eggs. When nicely browned, serve with half a pint of gravy thickened with a dessert-spoonful of browned flour, and add a table-spoonful of lemon- juice. Time, a quarter of an hour to the pound. Probable cost, lOd. per pound. Sufficient, four pounds for six or seven persons. Mutton, Neck of. Roasted.— We have already recommended that the rib-bones of this joint should be shortened, to give a nice appearance to cutlets, and we also, for economy's sake, and to give a nice squareness to the piece of meat, advise the purchaser to get it done, if possible, by the butcher. The meat of the neck from a well-fed sheep we think superior to that of the loin. Take off any excess of fat, and roast precisely according to directions given for roast loin {see Mutton, Loin of. Roasted), always remembering that the fire for cooking mutton should be clear and brisk, but not fierce. A little salt rubbed over the joint when it is ready to be put to the fire, a liberal basting, and some flour diedged over, to froth it nicely, are all that is wanted to satisfy a good appetite. Serve with plain MUT ( 448 ) MUT gravj-, baked tomatoes, or currant jelly. Time, a quarter of an hour to the pound. Probable cost, lOd. per pound. Sufficient, four pounds for four or five persons. Mutton, Oxford John {sec Oxford John).