The household cook book

MUTTON RECHAUFFE — Slice an onion and fry it brown in the pan, with a little good butter; then put in a pint of good stock, or water, if you have no stock, and let it come to boiling. Thicken with a teaspoon of corn-starch wet in a little water. When it has boiled, strain out the onion, and add salt and pepper to taste. Have cold sliced mutton on a hot platter; pour the hot sauce over it, and send to the breakfast table with hot plates. Time, 20 to 30 minutes, SCRAMBLED MUTTON.— Take 2 cups of cold chopped mutton or lamb, 2 tablespoons of hot water, a piece of butter the size of an English walnut. When the meat is hot, break into it 3 eggs and cook until the eggs begin to stiffen, stirring constantly. Season with pepper and salt. Time, 10 to 20 minutes. IRISH STEW — This is a nice and economical dish, and can be made from any kind of meat, the best being the best end of the neck of mutton. Remove nearly all the fat from 2 lbs. of meat, and cut it into chops. Peel and slice 3 lbs. potatoes, and also slice 1^ pounds onions. Put a layer of potatoes in the kettle, then a layer of onions, then meat; pepper and salt it well, and so put in all the materials in layers. Add 1 or 2 cups water, cover closely, and let it stew (not boil) 2 or 3 hours. SCOTCH STEW. — Cut 2 pounds of fresh mutton into small pieces; put them into a stew-pan with 3 quarts of cold water and a tablespoon of salt; set it upon the fire, and cook very slowly, letting it simmer, and keeping it well skimmed. After it has simmered an hour, add a large carrot, 2 turnips, 2 large onions, all cut in pieces, and 2 small heads of cabbage. Let the whole simmer until tender, 1 to 1^ hours, and serve it with the various ingredients. MUTTON AND TOMATOES— Out cold roast mutton in thin slices, fat and lean together; put it on a hot platter, and pour over it 5 or 6 tomatoes, stewed, and seasoned with salt, pepper, a bay leaf, a little pulverized sage, and a bit of onion, if liked. If the mutton is lean, add a piece of butter the size of an egg to the tomatoes. There should not be much juice of the tomatoes, and the excess should be poured off before seasoning. Good for breakfast with baked potatoes and toast BOILED SHEEP'S TONGUES. -Boil ^ doz. tongues until tender, in water which is salted and contains the juice of -^ a lemon Serve cold. Sauce Tartare is excellent to serve with them. Time to boil 2 or 3 hours, slowly. ESCALLOPED LAMB.— Chop coarsely, cold lamb, either baked or boiled, and put a layer in a pudding^dish with a sprinkle of salt and pepper, and little bits of butter, then a layer of bread crumbs, and thus fill the dish, having a layer of crumbs on the top; fill the dish with hot water up to the top layer of crumbs, and bake until the crumbs are browned — about 1 hour. LAMB'S LIVER, CURRIED.—Cut it in convenient slices to serve, soak in salted water for 5 minutes, while an onion is frying in salt pork fat; take the liver from the water, dry in a cloth, then put it into a pan and fry brown on both sides. Have the fat hot, and fry quickly. When brown, add a little water or stock, dust with salt and a little curry powder, cover, and simmer 10 minutes.