About 2 oz. of butter,! carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread and put it in a stewpan with the above things, and fry them until they are brown; then flour the meat and brown it well, putting it back in the sauce- pan; add a little stock, and baste it in the gravy till done, and keep turning the meat. Simmer 4 pounds for 3 or 4 hours. MUTTON Mutton Cutlets — This is an entree always ready to hand, but it must be carefully and neatly prepared. A dish of well-dressed mutton cutlets is truly "a dish to put before a king;'' whereas greasy, fat, gristly meats, called for the nonce cutlets, offend the taste of the least fas- tidious. The first thing to attend to is the cut- ting and trimming of the cutlets neatly. Take a piece of the best end of the neck of mutton, saw off the bones short, remove gristle and fat, cut the cutlets about one-third of an inch in thickness, shape and trim them neatly, beat them with a cutlet bat dipped in water, and then proceed to cook them by any of the following recipes: Pepper, salt, and broil them over a brisk fire; serve them with mashed or sautee potatoes in the center of the dish. Season as above, and before broiling dip them in oil or oiled butter. Serve with — 74 White Ribbon Cook Book. SouMse Sauce — Peal and blanch 4 onions, cool in water, drain, put them in a stewpan with enough water or white stock to cover; add some cayenne, bay leaf, a little mace, a small piece of ham or bacon; keep the lid closely shut and sim- mer gently until tender; take them out. drain them thoroughly, press through a sieve or tammy cloth, add 3^ pt. of bechamel sauce made thus: Put in a stewpan a little parsley, 1 clove, a small piece of bay leaf, sweet herbs, and 1 pt. of White stock freed from fat; when boiled long enough to extract the flavor of the herbs, etc., strain it, boil up quickly till reduced to half the quantity; mix a tablespoonful of arrowroot with ^ pt. of milk or cream, pour on the reduced stock and simmer for 10 minutes. A Dainty Dish — For a dainty dish of cold meat, boil a leg of lamb in water enough to cover, to which add a handful of cloves and whole allspice and a stick or two of cinnamon✪ A Dainty Dish. Let it stand in the water in which it was boiled to be- come cold. Slice very thin. Beef can be cooked in the same style. Mutton Pudding — 2 lbs. of the chump end of the loin, weighed after being boned; suet crust (proportions — 6 oz. of suet to each lb. of flour); 1 tablespoonful of minced onion, pepper and salt✪ Mutton Pudding. Cut the meat into thin slices, sprinkling with pepper and salt. For the suet crust use the above proportions of flour and suet, mixing with a little salt and pepper, milk or water, to the proper consistency. Line your dish with the crust, lay in the meat, nearly fill the dish with water; add the minced onion and cover with the crust. Meats. 75 Irish Stew (Mutton) — 2 lbs. thick mutton cutlets, 4 lbs. potatoes, 1 onion, pepper and salt, 1^ pint of water✪ Irish Stew (Mutton).

AI-modernized reading of the original text

About 2 oz. of butter,! carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread and put it in a stewpan with the above things, and fry them until they are brown; then flour the meat and brown it well, putting it back in the saucepan; add a little stock, and baste it in the gravy till done, and keep turning the meat. Simmer 4 pounds for 3 or 4 hours. MUTTON Mutton Cutlets — This is an entree always ready to hand, but it must be carefully and neatly prepared. A dish of well-dressed mutton cutlets is truly "a dish to put before a king;'' whereas greasy, fat, gristly meats, called for the nonce cutlets, offend the taste of the least fastidious. The first thing to attend to is the cutting and trimming of the cutlets neatly. Take a piece of the best end of the neck of mutton, saw off the bones short, remove gristle and fat, cut the cutlets about one-third of an inch in thickness, shape and trim them neatly, beat them with a cutlet bat dipped in water, and then proceed to cook them by any of the following recipes: Pepper, salt, and broil them over a brisk fire; serve them with mashed or sautee potatoes in the center of the dish. Season as above, and before broiling dip them in oil or oiled butter. Serve with — 74 White Ribbon Cook Book. Soubise Sauce — Peal and blanch 4 onions, cool in water, drain, put them in a stewpan with enough water or white stock to cover; add some cayenne, bay leaf, a little mace, a small piece of ham or bacon; keep the lid closely shut and simmer gently until tender; take them out. drain them thoroughly, press through a sieve or tammy cloth, add 3^ pt. of bechamel sauce made thus: Put in a stewpan a little parsley, 1 clove, a small piece of bay leaf, sweet herbs, and 1 pt. of White stock freed from fat; when boiled long enough to extract the flavor of the herbs, etc., strain it, boil up quickly till reduced to half the quantity; mix a tablespoonful of arrowroot with ^ pt. of milk or cream, pour on the reduced stock and simmer for 10 minutes. A Dainty Dish — For a dainty dish of cold meat, boil a leg of lamb in water enough to cover, to which add a handful of cloves and whole allspice and a stick or two of cinnamon. Let it stand in the water in which it was boiled to become cold. Slice very thin. Beef can be cooked in the same style. Mutton Pudding — 2 lbs. of the chump end of the loin, weighed after being boned; suet crust (proportions — 6 oz. of suet to each lb. of flour); 1 tablespoonful of minced onion, pepper and salt. Cut the meat into thin slices, sprinkling with pepper and salt. For the suet crust use the above proportions of flour and suet, mixing with a little salt and pepper, milk or water, to the proper consistency. Line your dish with the crust, lay in the meat, nearly fill the dish with water; add the minced onion and cover with the crust. Meats. 75 Irish Stew (Mutton) — 2 lbs. thick mutton cutlets, 4 lbs. potatoes, 1 onion, pepper and salt, 1^ pint of water.

Records on this page

A Dainty DishMutton PuddingIrish Stew (Mutton)

The white ribbon cook book