Bone a shoulder of mutton with a sharp knife, and till the
space with the following stuffing : — Grated bread, minced suet,
parsley, pepper, salt, and nutmeg ; bind with the yolks of
two well-beaten eggs : sew or fasten with small skewers ;
brown in a frying-pan, with a bit of butter. Break the
boiM?, put it into a saucepan \\At\\ some water, an onion,
pepper, salt, and a bunch of parsley : let it stew till the
strength be extracted ; strain and thicken with butter rolled
in flour : put this with the mutton, and a glass of port
wine, into the saucepan, Avhich cover closely, and let stew
gently for two hours. Before serving, add two tablespoon-
fuls of mushroom catsu✪ To Stew a Shoulder of Muttonp. Garnish with pickles.
67. To Kebob a Loin of Mutton.
Bone a good-sized loin of mutton, and take off all the
fat : cut or draw off the inside skin nearly to the bottom.
With grated bread mix parsley, thyme, and shallot, iinely
minced ; season with pepper and salt, pounded mace, grated
lemon-peel and nutmeg: rub the beaten yolk of an egg✪ To Kebob a Loin of Mutton-
over the nmtton and the skin : put a layer of the stuffing,
turn the skin over, and sew it at the sides and top : rub
more es""", and strew some of the stuffinof over the outside.
Baste it with butter while roasting, and dredge it three or
four times with the stuffing. Serve it with a rich gravy,
to which add a glass of port wine and some catsup.
68. Skewer Kebob.
Cut five pounds of loin or leg of nmtton in pieces the size
of an egg : then chop four middle-sized onions, and sprinkle
ENTBEMETS. 311
them over with sufficient salt, pepper, and cinnamon; rub
these in well Avith the hands, and let the meat remain covered
for two or three hours. If in season, squeeze half a dozen
tomatoes, and pass the juice through a sieve into a basin ;
if not, mix four or five tablespoonfuls of preserved tomato-
sauce in three-quarters of a pint of water✪ Skewer Kebob. Then pass the
pieces of meat one by one on the skewers, place them in front
of the fire, and gradually turn them ; as soon as the meat
begins to brown, baste it now and then with the tomato juice.
When nicely cooked, dish up, and serve hot.
69. Milk Kebob.
Cut a sufficient cpiantity of a leg or loin of mutton or
lamb in pieces the size of an egg ; sprinkle with your fingers
sufficient salt, pepper, and cinnamon✪ Milk Kebob over, and let them re-
main for an hour or so ; then place them in a stew-pan and
cover them with milk ; set them on the fire till the milk
begins to boil, then take it off, skim it w^ell, and take out the
pieces of meat. When cold, pass them on skewers one by
one, put them before a moderate fire, and turn them gently ;
at the same time get ready some fresh milk, and keep it
hot by the side of the fire. As soon as the meat commences
to brown, baste it now and then Avith the hot milk Avith
ii quill ; and Avhen the gravy drops freel}^, sprinkle a small
cpiantity of flour over the meat ; continue this until it is
nicely cooked, then dish it up tastefully, sprinkle a little
cinnamon over, and serve hot.
70. Baked Mincemeat Eebob.
Mince three or four pounds of a leg of mutton, or any
other part of raAv mutton ; then put three chopped onions
312 THE THOEOUGII GOOD COOK. ✪ Baked Mincemeat Kebob
Page 172 · 6 recipe records on this page
Presented as published in 1895. 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
Bone a shoulder of mutton with a sharp knife, and till the space with the following stuffing : — Grated bread, minced suet, parsley, pepper, salt, and nutmeg ; bind with the yolks of two well-beaten eggs : sew or fasten with small skewers ; brown in a frying-pan, with a bit of butter. Break the boiM?, put it into a saucepan \with some water, an onion, pepper, salt, and a bunch of parsley : let it stew till the strength be extracted ; strain and thicken with butter rolled in flour : put this with the mutton, and a glass of port wine, into the saucepan, which cover closely, and let stew gently for two hours. Before serving, add two tablespoonfuls of mushroom catsup. Garnish with pickles.
67. To Kebob a Loin of Mutton.
Bone a good-sized loin of mutton, and take off all the fat : cut or draw off the inside skin nearly to the bottom. With grated bread mix parsley, thyme, and shallot, finely minced ; season with pepper and salt, pounded mace, grated lemon-peel and nutmeg: rub the beaten yolk of an eggover the nmtton and the skin : put a layer of the stuffing, turn the skin over, and sew it at the sides and top : rub more egg, and strew some of the stuffing over the outside. Baste it with butter while roasting, and dredge it three or four times with the stuffing. Serve it with a rich gravy, to which add a glass of port wine and some catsup.
68. Skewer Kebob.
Cut five pounds of loin or leg of mutton in pieces the size of an egg : then chop four middle-sized onions, and sprinkle
them over with sufficient salt, pepper, and cinnamon; rub these in well with the hands, and let the meat remain covered for two or three hours. If in season, squeeze half a dozen tomatoes, and pass the juice through a sieve into a basin ; if not, mix four or five tablespoonfuls of preserved tomato sauce in three-quarters of a pint of water. Then pass the pieces of meat one by one on the skewers, place them in front of the fire, and gradually turn them ; as soon as the meat begins to brown, baste it now and then with the tomato juice. When nicely cooked, dish up, and serve hot.
69. Milk Kebob.
Cut a sufficient quantity of a leg or loin of mutton or lamb in pieces the size of an egg ; sprinkle with your fingers sufficient salt, pepper, and cinnamon over, and let them remain for an hour or so ; then place them in a stew-pan and cover them with milk ; set them on the fire till the milk begins to boil, then take it off, skim it w^ell, and take out the pieces of meat. When cold, pass them on skewers one by one, put them before a moderate fire, and turn them gently ; at the same time get ready some fresh milk, and keep it hot by the side of the fire. As soon as the meat commences to brown, baste it now and then Avith the hot milk with a quill ; and Avhen the gravy drops freely, sprinkle a small quantity of flour over the meat ; continue this until it is nicely cooked, then dish it up tastefully, sprinkle a little cinnamon over, and serve hot.
70. Baked Mincemeat Eebob.
Mince three or four pounds of a leg of mutton, or any other part of raAv mutton ; then put three chopped onions
Records on this page
To Stew a Shoulder of MuttonTo Kebob a Loin of MuttonSkewer KebobMilk KebobBaked Mincemeat KebobLeg of Mutton Braised for Seven Hours