The Ideal cook book

Hang it some days, then salt it well for two days ; bone it, and sprinkle it with pepper and a piece of mace pounded ; lay some oysters over it, and roll the meat up tightly and tie it. Stew it in a small quantity of water, with an onion and a few peppercorns, till quite tender. Have ready a little good gravy, and some oysters stewed in it; thicken this with flour and butter, and pour over the mutton, when the tape is taken off. The stewpan should be kept covered. 160. Lamb Chops—Ingredients—A little butter, a little water, enough potatoes to fill a small dish, 1 teacupful of cream. Lamb chops are excellent cooked this way :—Put them in a frying pan with a very little water, so little that it will boil &2 THe Domrnton Coox Boox. away by the time the meat is tender; then put in lumps of — butter with the meat and let it brown slowly; there will be a brown, crisp surface, with a fine flavor. Serve for breakfast — with potatoes cooked thus :—Choose small ones and let them boil till they are tender; drain off the water, and pour over them, while still in the kettle, at least one teacuDE of cream ; mash them smooth in this. 161. Gornettes De Mouton—Ingredients—Some cold mutton with oysters or mushrooms, some hock flour, puff paste, the yolk of an egg, vermicelli. Mince some cold mutton with either oysters or mushrooms very finely, as for croquettes. Take some strong stock well flavored with vegetables and highly seasoned, put it in a stewpan, and thicken it with roux (¢.é., butter melted over a slow fire, well skimmed, thickened to a stiff paste with baked sifted flour, and left to cool before use). Let the stock simmer, and stir in the roux, taking care to stir always in the same direction 5 when a nice and tolerably thick sauce has been made, add the mince to it, and leave it to cool.. Then make some puff paste, roll it out very thin—almost as thin as a wafer—cut it into pieces, and wrap up in them lumps of the prepared mince about the size of a walnut, making small triangular patties. Brush these patties over with the yolk of an egg. Dip them in un- cooked vermicelli, which will adhere to the egg and paste, and — bake them in the oven till the vermicelli is of a pale, golden brown color. Serve them up dry on a folded napkin. These cornettes should be quite soft inside, and melt in the mouth when eaten. 162. Mouton A L'Italienne—Ingredients—Slices of underdone leg of mutton, buttered white paper, macaroni. For the sauce-—a little strong stock, roux to thicken, juice of a lemon, mushroom catchup to taste, cayenne pepper. Cut some slices of underdone leg of mutton, about half an inch thick. Wrap them each in a piece of buttered white paper, and broil them over a clear fire. Then remove the papers as quickly as possible, and put the meat in the centre of dish, arranging round it a wall of hot boiled macaroni. Pour over it a sauce made as follows, and serve very hot. THE SAUCE :—Take some strong stock, thicken with brown roux and flavor the sauce with lemon juice, mushroom catchup, and cayennne pepper. All these receipts for doing up cold : MEATS. " 6% mutton were given by a first-rate French cook, and, if followed carefully by a cook who has some taste and discretion in seasoning, will be found to be very good. 163. Haricot Mutton—Ingredients—Scrag of mutton, a little flour, 2 small onions, I bunch of savory herbs, 3 cloves, pepper and salt, I blade of mace, 2 small carrots, I turnip, a little sugar. ~Cut the meat into shapely pieces and fry a nice color;