Place the ham on a board and chop it finely, remove the
skin from the suet and chop it finely also ; place both in a
basin, mix them well together, then add the salt and pepper,
the cayenne and eggs. Place over the basin a wire sieve,
66 MEATS.
rub the bread crumb through, then stir all to a consistency ;
add last of all the lemon-juice.
Roll this mixture into small balls about the size of a
large nutmeg. Have in readiness some clarified fat ; when
the smoke rises drop them in one by one and allow them to
cook for seven minutes.
Dressed Lamb's Head. — One lamb's head, three ounces
of butter, two ounces of flour, one table-spoonful mushroom
catchup, one table-spoonful Worcester sauce, one tea-spoonful
salt, one half tea-spoonful pepper, one table-spoonful bread
crumb, the yolk of one egg.
Wash well the lamb's head, also the lights, heart, and liver.
Saw through the skull of the head, and place the head, liver,
lights, and heart in a large pan of cold water. Place the
pan over a very hot fire, and when the water boils skim it
well; draw the pan on one side, and allow all to simmer
very slowly for one hour. Take the head from the pan of
water, split it open and lay it on a baking-tin, brush the
cheeks over with the yolk of egg, and sprinkle over the
bread crumb.
Place now on a board the heart and lights, and chop both
very finely ; grate the liver on to a plate with a carrot-grater,
or rub it through a wire sieve. Melt now in a sauce-pan the
butter, stir into it the flour, add by degrees three gills of
the liquor in which the head was boiled, stir all till boiling,
then add the catchup and Worcester sauce, also the chopped
lights, and heart, and the grated liver. Draw the pan on
one side, and cook all slowly twenty minutes. While this is
cooking, place the baking-tin into the oven and bake the
head twenty minutes. When ready, place the head on a
hot dish and pour the contents of the sauce-pan round.
Minced Collops. — Two pounds steak from the round,
one ounce of dripping, one and one-half ounce of flour, one
half pint cold water, one table-spoonful mushroom catchup,
one tea-spoonful salt, one half tea-spoonful pepper.
Place the steak on a board and chop it very finely, melt
MUTTON CUTLETS — RISSOLES. 67
in a stew-pan the dripping; when the smoke rises from
it, place in the chopped steak, and with the back of a
wooden spoon constantly stir it until well browned; By
degrees as the steak browns sprinkle over the flour, which
enables the steak to brown more quickly. When browned
add the catchup, stock, pepper, and salt. Stir all till boiling,
and allow all to simmer very slowly for half an hour.
Mutton Cutlets.— Four or five mutton cutlets, four table-
spoonfuls bread crumbs, one egg, one tea-spoonful sal✪ Dressed Lamb's Headt, one
quarter tea-spoonful pepper, two ounces clarified fat.
Page 50 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place the ham on a board and chop it finely, remove the skin from the suet and chop it finely also ; place both in a basin, mix them well together, then add the salt and pepper, the cayenne and eggs. Place over the basin a wire sieve,
rub the bread crumb through, then stir all to a consistency ; add last of all the lemon-juice.
Roll this mixture into small balls about the size of a large nutmeg. Have in readiness some clarified fat ; when the smoke rises drop them in one by one and allow them to cook for seven minutes.
Dressed Lamb's Head. — One lamb's head, three ounces of butter, two ounces of flour, one table-spoonful mushroom catchup, one table-spoonful Worcester sauce, one tea-spoonful salt, one half tea-spoonful pepper, one table-spoonful bread crumb, the yolk of one egg.
Wash well the lamb's head, also the lights, heart, and liver. Saw through the skull of the head, and place the head, liver, lights, and heart in a large pan of cold water. Place the pan over a very hot fire, and when the water boils skim it well; draw the pan on one side, and allow all to simmer very slowly for one hour. Take the head from the pan of water, split it open and lay it on a baking-tin, brush the cheeks over with the yolk of egg, and sprinkle over the bread crumb.
Place now on a board the heart and lights, and chop both very finely ; grate the liver on to a plate with a carrot-grater, or rub it through a wire sieve. Melt now in a sauce-pan the butter, stir into it the flour, add by degrees three gills of the liquor in which the head was boiled, stir all till boiling, then add the catchup and Worcester sauce, also the chopped lights, and heart, and the grated liver. Draw the pan on one side, and cook all slowly twenty minutes. While this is cooking, place the baking-tin into the oven and bake the head twenty minutes. When ready, place the head on a hot dish and pour the contents of the sauce-pan round.
Minced Collops. — Two pounds steak from the round, one ounce of dripping, one and one-half ounce of flour, one half pint cold water, one table-spoonful mushroom catchup, one tea-spoonful salt, one half tea-spoonful pepper.
Place the steak on a board and chop it very finely, melt
MUTTON CUTLETS — RISSOLES. 67
in a stew-pan the dripping; when the smoke rises from it, place in the chopped steak, and with the back of a wooden spoon constantly stir it until well browned; By degrees as the steak browns sprinkle over the flour, which enables the steak to brown more quickly. When browned add the catchup, stock, pepper, and salt. Stir all till boiling, and allow all to simmer very slowly for half an hour.
Mutton Cutlets.— Four or five mutton cutlets, four tablespoonfuls bread crumbs, one egg, one tea-spoonful salt, one quarter tea-spoonful pepper, two ounces clarified fat.
Records on this page
Dressed Lamb's HeadMinced CollopsMutton Cutlets