Cassell's dictionary of cookery

Mutton Tongues. — Boil in good stock broth, having first blanched them, half a dozen sheep's tongues until the skin may be taken off easily, then split them nearly through without separating them. Put them into a stewpan with a little of the stock, a glassful of white wine, half a pint of small onions previously fried in butter, a little shred shallot, or if liked a small bit of garlic, and some button mushrooms, with a tea-spoonful of mixed spice, and some pepper and salt. When the onions are tender, set the tongues on a dish, roots inwards, and serve with a puree of onions or turnips in the centre, and the small onions as a garnish round them. Time to boil, two to three hours ; to warm in sauce, fifteen minutes. Mutton Trotters. — Sheep's trotters are served on the continent plain boiled, accompanied with oil and vinegar in a tui'een, or they are boiled until tender, the bones carefully removed, and the feet dipped into a batter before frying; they may also be stewed, and, after boning, the space left by the bones maybe filled with a forcemeat as follows: — Pound together a small quantity of cooked veal, and the same of bacon oi- fresh suet ; mix these with finelyprepared bread-crumbs, add pepper, salt, nutmeg, and bind with beaten egg. Take some of the broth in which the trotters have been boiled, stew them in it thus stuffed for about twenty miniites, adding a seasoning of shred shallot, and any store sauce. Put the trotters on a dish, boil the sauce rapidly for ten minutes, then pour it over the feet, and serve. Mutton Trotters (another way).— These require long and slow stewing, either in water with vegetables, carrot, onion, celery, a few cloves, and peppercorns, or with white sauce; they are sometimes boned, and stuffed with forcemeat, the trotters being first boiled long enough to slip their bones easily without injury to the skin. Lay them so stuffed into a stewpan with a little of their own liquor from the boiling ; when they have been stewed thus for haK an hour, take out the trotters and reduce the gravy to a glaze, with which cover them, and serve. Before cooking, cut off the hoof, singe, wash, and blanch, for five minutes, in boiling water. Time to stew, three hours and a half. Mutton, Venison imitated with {see Gravy, To make Mutton like Venison). Mutton with Mushrooms.— Peel four or five flap mushrooms, and wash, but drain weU; take thin slices from an underdone leg of mutton, about a pound, season them with cayenne and pepper, a quarter of a grain of the former mixed with a salt-spoonful of the latter, and a tea-spoonful of salt ; add a shred onion, and a piece of garlic the size of a pea. Lay half the seasoned mutton into a pie-dish, and on it place the muskrooms, which should be large enough to cover, with a piece of butter, a quaiter of an ounce in each. Fill the dish with the mutton, put bits of butter over the top, and pour in a quarter of a pint of gTavy from the roast or the boiling of the bone, to which a little pounded mace has been added. Cover with another dish, and bake slowly. Time, three-quarters of an houi' to bake. Probable cost, 6d., exclusive of the meat. Sufficient for three persons.