316 THE THOBOUGH GOOD COOK.
it .some hot Avater, and stir it round. When cool enough,
scour it well with the hands, and Avash it thoroughly in cold
Avater ; when perfectly clean, dust it Avitli flour ; fry it of
a light broAvn Avith a good quantity of small Avhite onions ;
put it into a digester Avith a teacupful of strong beer ; rinse
out the pan A\dth boiling-Avater ; put this to the meat, with
three quarts more of hot Avater, a bead or two of garlic, some
sliced carrots and turnips : season Avith ground black Jamaica
and cayenne pepper, three clo\^es, and some salt ; let it
stCAV three or four hours. Half an hour before servinof take
out the meat and some of the soup for graA'y ; add more
spices, and of mushroom catsup, &oy, Avalnut-pickle, and
coratch, a tablespoonful each, and three of port Avine ; boil
all too'ether, thicken the sauce Avitli butter rolled in flour,
and garnish Avith sippets of thin toasted bread cut into a
three-cornered shape. The soup left oA^er may be strained,
and serA'ed clear, or, if preferred, Avith A^egetables that haA^e
been previously boiled.
78. Irish Mutton Stew.
Take two pounds of mutton chops, put them in a stCAv-
pan, and coA'cr Avith boiling Avater. Add three dessert-
spoonfuls of salt and a teaspoonful of pepper; also tAA'o
carrots, two turnips, all cut up, and six small onions.
Let this cook for tAventy minutes, then add half a pint
of potatoes✪ Irish Mutton Stew cut in quarters, and a little more Avater, and
let all stcAV sloAvly for about tAventy minutes more. Now
stir all together thoroughly, and serve ver)' hot.
79. Navarin Stew.
Bone a small leg of mutton, and cut the meat into
middling-sized squares ; season Avith salt and spices, add a
ENTREMETS. 317
bunch of aromatics, pour over half a glass of Madeira,
and let it macerate for seven or eight hours. Then drain
it, and wipe it on a cloth. Mix six ounces of fat bacon
in a stew-pan ; stir it, add to it the squares of meat and
half a pound of streaky bacon✪ Navarin Stew, blanched and cut in squares ;
fry over a good fire, then drain the fat oif, and pour into
the stew-pan the Madeira in which the meat was macer-
ated ; two minutes after, moisten to height with light-brown
sauce. Cover the stew-j^an, cooking the stew on a moder-
ate fire, with hot ashes on the lid. The meats being about
done, skim the fat off the sauce, dilute it with a glass of
Avhite wine, and mix with a garnish of good turnips, cut in
balls with a vegetable spoon, and previously coloured in
a frying-pan over a sharp fire, and seasoned. Continue
boiling gently; remembering that meats and turnips must
be done at the same time. When ready to serve, dish the
stew, the meats taking the centre and the turnips placed
all round.
80. Hashed Calf's Head.
Take any of the head and tongue that remains, and
cut into squares or slices ; sprinkle over the meat salt,
pepper, and nutmeg, and dredge or powder it with a little
fine flour or arro^vToot. If any soup of the previous day
remains, make it up to a pint Avith good mutton broth,
adding a glass of red or Avhite wine, with three tablespoon-
fuls of mushroom catsup ; put the meat into this and
give it a boil up : when it is ready, squeeze in the juice
of a lemon✪ Hashed Calf's Head.
Obs. — A good cook will judge how nuieh flour is neces-
sary to thicken the gravy ; much nuist depend upon the
remains of the calf's head.
Page 175 · 4 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
it some hot water, and stir it round. When cool enough, scour it well with the hands, and wash it thoroughly in cold water ; when perfectly clean, dust it with flour ; fry it of a light brown with a good quantity of small white onions ; put it into a digester Avith a teacupful of strong beer ; rinse out the pan with boiling-water ; put this to the meat, with three quarts more of hot Avater, a head or two of garlic, some sliced carrots and turnips : season with ground black Jamaica and cayenne pepper, three cloves, and some salt ; let it stew three or four hours. Half an hour before serving take out the meat and some of the soup for graA'y ; add more spices, and of mushroom catsup, soy, walnut-pickle, and carat, a tablespoonful each, and three of port wine ; boil all together, thicken the sauce with butter rolled in flour, and garnish Avith sippets of thin toasted bread cut into a three-cornered shape. The soup left over may be strained, and served clear, or, if preferred, with vegetables that have been previously boiled.
78. Irish Mutton Stew.
Take two pounds of mutton chops, put them in a stewpan, and cover with boiling water. Add three dessertspoonfuls of salt and a teaspoonful of pepper; also two carrots, two turnips, all cut up, and six small onions. Let this cook for twenty minutes, then add half a pint of potatoes cut in quarters, and a little more Avater, and let all stew slowly for about twenty minutes more. Now stir all together thoroughly, and serve ver)' hot.
79. Navarin Stew.
Bone a small leg of mutton, and cut the meat into middling-sized squares ; season with salt and spices, add a
bunch of aromatics, pour over half a glass of Madeira, and let it macerate for seven or eight hours. Then drain it, and wipe it on a cloth. Mix six ounces of fat bacon in a stew-pan ; stir it, add to it the squares of meat and half a pound of streaky bacon, blanched and cut in squares ; fry over a good fire,then drain the fat off, and pour into the stew-pan the Madeira in which the meat was macerated ; two minutes after, moisten to height with light-brown sauce. Cover the stew-pan, cooking the stew on a moderate fire, with hot ashes on the lid. The meats being about done, skim the fat off the sauce, dilute it with a glass of white wine, and mix with a garnish of good turnips, cut in balls with a vegetable spoon, and previously coloured in a frying-pan over a sharp fire, and seasoned. Continue boiling gently; remembering that meats and turnips must be done at the same time. When ready to serve, dish the stew, the meats taking the centre and the turnips placed all round.
80. Hashed Calf's Head.
Take any of the head and tongue that remains, and cut into squares or slices ; sprinkle over the meat salt, pepper, and nutmeg, and dredge or powder it with a little fine flour or arrowroot. If any soup of the previous day remains, make it up to a pint with good mutton broth, adding a glass of red or white wine, with three tablespoonfuls of mushroom catsup ; put the meat into this and give it a boil up : when it is ready, squeeze in the juice of a lemon.
Obs. — A good cook will judge how much flour is necessary to thicken the gravy ; much nuist depend upon the remains of the calf's head.
Records on this page
Irish Mutton StewNavarin StewStew with Bacon and MeatHashed Calf's Head