Select a nice breast of mutton weighing about eight pounds.
Sew it up in a piece òf muslin or any thin cloth. Place it in a
kettle with enough water to cover it. Let it stew or boil very
slowly for one hour and twenty-five minutes. Remove the
oloth and place the meat in a dripping pan. Rub it well with
melted butter or drippings. Sprinkle with a little flour and roast
in oven for about half or three-quarters of an hour. Baste it of ten
with oontents of the pan. Just before serving, sprinkle with
fine crumbs and dota of butter. Let it get a nice brown. Gar-
nish the dish with parsley. Make a sauce of the strained drip-
pings from the meat.
MEAT8 167
Ohops à la Signora with Sauoe
Cook one tablespoonful of butter and one tablespoonful of
flour✪ Fillets of Mutton for two minutes. Add one cupfol of white broth and
cook io a thick, smooth sauce. Then add one eupful of finely
cut cooked chicken, half a cup of finely cut canned mushrooms,
and^ if handy, a little finely cut tongue and a little cream.
Season to taste with salt, white pepper, and, if desired, a little
grated nutmeg. Stir over the fire for five minutes. Spread
on a dish and set aside until cold. Select six nice Frenched
chops. Split them in half without separating them and season
with salt and pepper. Spread a thin layer of chicken between
the two layers of each chop. Close each one, giving each ohop
its originai form. Dip in beaten egg, then cover with bread
crumbs, and f ry in clarified butter until a golden color and well
done. Dress them in a circle on a hot dish, arrange a curled
paper on each one, and serve with the f oUowing sauce : —
Sauce for Ohops
Cook two tablespoonfuls each of finely chopped tongue and
mushrooms with two tablespoonfuls of Madeira wine until dry.
Then add one eupful of Espagnole sauce and one-half cup of
stewed, strained tomatoes. Cook five minutes and serve in sepa-
rate dish or in the centre of the chop dish. If desired, the chops
may rest on pieces of f ried bread the same size as the chops.
Boast Saddle of Mutton
Trim a small saddle of Southdown mutton. Pulì off the
thin skin and make a small cut in the fat. Remove nearly ali
the suet inside, also the kidneys. Tie firmly in a neat sliape
and roast in quite a hot oven for one hour and a half. Drain,
and let it stand in a warm place for ten or fifteen minutes.
Skim ali the grease from the drippings, add a little flour and
stock, make a brown gravy, and serve in separate dish. Also
serve currant jelly.
168 MRS. SEELY'8 COOK BOOK
Boiled Leg of Muttr^
■
Trim a medium-sized leg of mutton, put in a kettle with one
bouquet aud enough salted cold water to cover it. Boll for
one hour and a half, or until tender. Serve with caper sauce
made of plain cream sauce with capers, or HoUandaise sauce
with a handful of caperà added. The sauce must be served
hot.
Mutton Stew ✪ Mutton Stew
Page 95 · 2 recipe records on this page
Presented as published in 1902. 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
Select a nice breast of mutton weighing about eight pounds. Sew it up in a piece òf muslin or any thin cloth. Place it in a kettle with enough water to cover it. Let it stew or boil very slowly for one hour and twenty-five minutes. Remove the oloth and place the meat in a dripping pan. Rub it well with melted butter or drippings. Sprinkle with a little flour and roast in oven for about half or three-quarters of an hour. Baste it of ten with oontents of the pan. Just before serving, sprinkle with fine crumbs and dota of butter. Let it get a nice brown. Garnish the dish with parsley. Make a sauce of the strained drippings from the meat.
Chops à la Signora with Sauce
Cook one tablespoonful of butter and one tablespoonful of flour for two minutes. Add one cupful of white broth and cook to a thick, smooth sauce. Then add one eupful of finely cut cooked chicken, half a cup of finely cut canned mushrooms, and^ if handy, a little finely cut tongue and a little cream. Season to taste with salt, white pepper, and, if desired, a little grated nutmeg. Stir over the fire for five minutes. Spread on a dish and set aside until cold. Select six nice Frenched chops. Split them in half without separating them and season with salt and pepper. Spread a thin layer of chicken between the two layers of each chop. Close each one, giving each ohop its originai form. Dip in beaten egg, then cover with bread crumbs, and f ry in clarified butter until a golden color and well done. Dress them in a circle on a hot dish, arrange a curled paper on each one, and serve with the f oUowing sauce : —
Sauce for Chops
Cook two tablespoonfuls each of finely chopped tongue and mushrooms with two tablespoonfuls of Madeira wine until dry. Then add one eupful of Espagnole sauce and one-half cup of stewed, strained tomatoes. Cook five minutes and serve in separate dish or in the centre of the chop dish. If desired, the chops may rest on pieces of f ried bread the same size as the chops.
Roast Saddle of Mutton
Trim a small saddle of Southdown mutton. Pulì off the thin skin and make a small cut in the fat. Remove nearly ali the suet inside, also the kidneys. Tie firmly in a neat sliape and roast in quite a hot oven for one hour and a half. Drain, and let it stand in a warm place for ten or fifteen minutes. Skim ali the grease from the drippings, add a little flour and stock, make a brown gravy, and serve in separate dish. Also serve currant jelly.
Boiled Leg of Mutton
■
Trim a medium-sized leg of mutton, put in a kettle with one bouquet aud enough salted cold water to cover it. Boll for one hour and a half, or until tender. Serve with caper sauce made of plain cream sauce with capers, or HoUandaise sauce with a handful of caperà added. The sauce must be served hot.
Mutton Stew
Records on this page
Fillets of MuttonMutton Stew