lip;
V N
:
M'M:
A WEDDING BREAKFAST TABLE.
THE
ENCYCLOPAEDIA
OF
A Complete Dictionary of ill pertainins to the Art of Cookery and Table Seryice.
ILLUSTRATED with COLOURED PLATES and ENGRAVINGS, by HAROLD FURNISS, GEORGE CRUIKSHANK, IV. MUNN ANDREW , and others.
EDITED BY
THEODORE FRANCIS GARRETT,
Author of “ The Chef's Memoranda ,” “ Plain and Artistic Cookery! “ Little-known Foods," “ Ice and Ice-Making ,” “ The Manufacture of British Wines, tFc.f “ Ball Suppers and their Service," “ Wine Adulteration ,” “ Savoury Suppers '‘'‘Muffins and Crumpets ,” “ Sandwiches ,” “ American Drinks ,” “ Confectionery! “ Notes on Curries “ Loving-Cups “ Antiquity of Cheese ,” “ Good Coffee ,” “ Lives of Famous Cooks," and numerous other Serial and Special Papers in Technical and Domestic Publications.
Assisted by WILLIAM A. RAWSON (Cook and Confectioner to Messrs. Ring and Brymer, Caterers for City of London and other Banquets ; Sec. of the Original U.F. Society of Cooks and Confectioners) ;
And , in Special Departments, by the following and other distinguished CHEFS DE CUISINE
and CONFECTIONERS:
C. J. Corblet, Chef de Cuisine, Bute House, W. ; Grand Diploma of Honour; ist Grand Prize, 1887; 1st Gold Medal of ist Class, 1885.
J. Detraz, Chef de Cuisine, Hotel Metropole, London.
J. Fiorillo, Chef de Cuisine, late of Hotel Victoria, London ; Grand Prix d’Honneur, Paris, 1889 , ist Prize, Gold Medal, 1885 ; Champion Silver Medal, 1885 ; ist Prize, Gold Medal, 1888 ; ist Prize, Gold Medal, 1889.
G. Heywood, Chef de Cuisine, and President of the Original U.F. Society of Cooks and Confectioners.
C. Norwak, Confectioner, Gold and Silver Medallist in Sugar-Flowers and Piping, London, 1889.
L. Lecomte, Chef de Cuisine to Lord Harewood ; Silver Medal, Exposition Culinaire Internationale, London, 1885 ; Diploma of Honour, Grand Prize, and Gold Medal, Expo- sition Culinaire Internationale, London, 1887.
C. Reichert, Confectioner to Messrs. W. and G. Buszard.
A. Thoumire, Chef de Cuisme to Sir Julian Goldsmid ; Silver Medal for Turtle Dinner of 13 Dishes, Universal Cookery and Food Exhibition, 1889 ; Bronze Medal for Menu Design, 1889; and Vermillion Medal, Expo- sition Culinaire, 1887.
T. Wallace, Chef de Cuisine, Great Eastern Hotel, London.
C. WlLLlN, Chef de Cuisme, late of the Grand Hotel Bristol ; ist Prize in Open Turtle Competition.
Division V. — Mus to Pin.
LONDON: L. UPCOTT GILL.
Sole Agent: A. W. COWAN, 30 and 31, NEW BRIDGE STREET, LONDON, E.C.
LONDON :
A. BRADLEY, LONDON AND COUNTY PRINTING WORKS, DRURY LANE, W.C.
L.HVr KiifY
LIBRARY
LEEDS
L-X
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
961
Mushrooms— continued.
the pan on the fire and cook the contents, stirring con- tinually to prevent it getting lumpy; add the yolks of two eggs to thicken, and mix in toz. of butter. When thoroughly mixed and of the required consistence, put it in a dish, and serve hot.
Mushrooms in Cases. — Peel and chop about two dozen large Mushrooms, mix with them 1 table-spoonful of chopped parsley and a small quantity of finely-chopped shallot (the latter ingredient may be omitted if not desired), and season to taste with salt and pepper. Butter the interior of ten or twelve small paper cases, till them with the Mushroom mixture, and bake in a brisk oven. When cooked, stand the cases on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with a few sprigs of parsley, and serve very hot.
Mushroom Cream Soup. — Carefully wash and peel lqt. of fresh Mushrooms, put them into lqt. of boiling water, and boil until tender enough to nib through a sieve ; stir them into 2qts. of cream soup made as follows : Put into a large saucepan 2 table-spoonfuls each of butter and Hour, and mix together until they begin to bubble ; then gradu- ally stir in lqt. each of hot milk and boiling water, a teacupful at a time, and mixing the one quantity in smoothly before adding more. When all the milk and water have been used, season the soup to taste with salt, pepper, and grated nutmeg, stir into it the puree or pulp of Mushrooms, let it boil once, and then serve.
Mushrooms with Eggs.^(l) Break four eggs into a sauce- pan, and add 2 iz. of warmed butter, 1 table-spoonful of chopped Mushrooms, 1 saltspoonful of salt, and b salt- spoonful of pepper. Put the pan over a clear fire and stir continually until quite thick. Have ready some pieces of hot buttered toast, put them on a dish, pour over the mixture, and serve very hot.
(2) Peel lib. of Mushrooms, and put them into a sauce- pan with 2 table- spoonfuls of Mushroom ketchup, 3oz. of butter, one onion chopped small, a little grated nutmeg, 1 table spoonful of vinegar, and salt and pepper to taste. • Put the pan over the fire, cover it, stew the contents gently 1 for twenty minutes, and add the yolks of two eggs to thicken, taking care not to let the mixture boil after they are added or it will curdle and spoil. Put a border of mashed potatoes round a dish, pour some of the sauce in the centre, pile the Mushrooms up in a heap, and decorate them with two hard-boiled eggs cut in slices. Pour over the re- mainder of the sauce, and serve.
Mushroom Garnishing. — Mince finely twelve Mushrooms 1 and place them in a saucepan with b pint of Madeira sauce. Cook for five minutes, and it is ready for use.
Mushroom Ketchup. — (1) Break up the required quantity of Mushrooms, put them in a tub, strew salt (allowing |lb. for every 71b. of Mushrooms) over them, and leave for two or three days. Afterwards press the Mushrooms to extract all their juice, which strain into a large saucepan; for every pint put in loz. of salt, h teaspoonful of pepper- corns, six cloves, and ;\oz. of ginger. When boiling, move the ketchup to the side of the fire and let it simmer gently for an-hour-and-a-half. When ready, strain through a fine sieve, leave it until cold, then pour it into bottles ; cork tightly, and stow them away in a dry store-cupboard.
(2) Procure freshly-gathered Mushrooms, pick them over carefully to see that they are clean, but do not wash them, and put them in layers in a deep pan with plenty of salt between each layer. Stand the pan in a warm place or over a rather cool stove, and keep it covered. Leave the Mushrooms for three or four days, pressing and mashing them well every day with a wooden spoon. When quite soft and well mashed, place the Mushrooms and juice into a large stone or earthenware jar, and put in for each 2qts., loz. each of allspice and whole pepper. Cover the jar closely, put it into a saucepan with boiling water to reach almost up to the top of the jar, and boil for two-hours-and-a-half, adding more boiling water as the quantity becomes dimin- ished. At the end of that time, take the jar out of the water, and strain the juice through a fine hair sieve, being very careful not to disturb the sediment. Pour the ketchup
Mushrooms — continued.
into a clean stewpan, and boil it slowly for an hour, removing all the scum as it rises. Next pour it into a jug, cover, stand it in a cool place, and leave for twenty - four hours. Strain the ketchup through flannel, return it to the jug, and for every quart mix in b table-spoonful of brandy. Let the ketchup stand to see if any more sedi- ment settles, then strain it again, pour it into small bottles, and keep them tightly corked.
(3) The Mushrooms are always best when gathered first thing in the morning before the sun is on them ; pick over carefully to see that they are clean, as they must not be washed, break them into pieces, and lay them on a dish ; strew over plenty of salt and leave for three or four days in a warm temperature, turning often, and occasionally adding a small quantity of salt. At the end of that time, turn the Mushrooms on to a fine silk sieve with a basin underneath, and leave them until all the juice has inn through. Pour this juice into a stewpan with plenty of spices, and place it over a slow fire. Beat the whites of tivo eggs, and when the juice boils stir them in. Boil it for a minute, then strain it through muslin into a basin. When quite cold, pour the ketchup into small bottles, cork tightly, and keep them for use in a dry store-cupboard.
(4) Break the Mushrooms into small pieces, put them in a large earthenware jar, strew over plenty of salt, and leave for a week or ten days, stirring well every day ; after- wards leave them without stirring until a thick scum rises to the top, when strain oft' the liquor into a sauce- pan. Tie up in a muslin bag a moderate quantity of ginger, mace, cloves, peppercorns, and mustard-seed, put it in the liquor, and boil until well flavoured with the spices. When cold, put the ketchup into a bottle with the muslin bag containing the splices, cork it, and leave for tvro months. At the end of that time, boil it up again with the spices, then strain through muslin, and bottle it for use.
(5) Take some large full-grown Mushrooms. Put a layer
of them at the bottom of a deep earthenware pan,
sprinkle with salt, then add another layer of Mushrooms and a sprinkling of salt, and so on till all the Mush- rooms are in the pan. Let them stand for three hours, by which time the salt ought to have made the Mushrooms easy to break, then pound them in a mortar or mash them well with the hands, and leave for two days (not longer), mashing and stirring well each day ; pour
them into a large stone jar, measure by lifting them out of the jar, with a pint or quart measure, and to each quart add ^oz. of allspice and l^oz. of whole black pepipier ; cover the jar very closely, set it in a pan of boiling water, and keep) the water boiling for over two hours. Then let the juice drain through a hair sieve into a clean stewpan, without squeezing or pressing the Mushrooms, and boil very slowly, skimming well, till reduced to one half; then pour it into a clean dry jug, cover closely, and let it stand all night in a cool pflace. Next day pour it oil' as
gently as possible so as not to disturb the sediment, strain
it through a thick flannel bag till perfectly clear, and add for every pint 1 table-spoonful of good brandy ; put it again into a clean dry jug and leave all night closely covered. Next day a sediment will again have settled, and the ketchup must then be very gently poured off so as not to disturb it. Bottle in pint or half-pint bottles which have been rinsed with brandy or other spirit, being very careful to cork well and seal them air-tight. If badly corked or kept in a damp place the ketchup will soon spioil, but if properly kepit it improves. It should be examined from time to time, pflacing a strong light behind the neck of the bottle ; if there is any appearance of film forming in it boil it again with some more whole black pepipier.
Mushroom Omelet. — (1) Either fresh or canned Mushrooms may lie used for this. Heat 1 table-spoonful of chopped canned Mushrooms in enough white sauce to moisten them ; or clean three fresh Mushrooms of medium size and fry them in jrst enough butter to prevent burning, seasoning with salt and pepper to taste. While the Mush- rooms are being heated beat three whole eggs for half a minute together with 1 teaspoonful of salt and very little
4 A
For details respecting Culinary Processes, Utensils, Sauces, < be., referred to, see under their special heads.
962
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mushrooms — continued.
pepper. Put a frying-pan over the fire, with 1 teaspoonful of butter; when the butter begins to brown pour in the beaten eggs, and as soon as they set upon the bottom of the pan break the omelet a little with a fork occasion- ally to allow the uncooked portion of the egg to reach the-pan, but do pot break the outer edge of the omelet, and do not stir it all together like scrambled eggs. When the omelet is cooked' to the desired degree, put the Mush-
rooms on one half, and fold the other half over by lifting with a broad, flexible knife; then loosen the omelet fiom the pan, turn it out without breaking on to a dish, and serve at once. See Fig. 1206.
(2) Trim and wash some button-Mushrooms, cut them into slices, put them in a stewpan, dust over with salt, pepper, and a small quantity of flour, squeeze over the juice of half a lemon, and moisten with a little water. Stew them until tender and the liquor has reduced ; break four eggs in a basin, season with salt, pepper, and a moderate quantity each of finely-chopped thyme, parsley, and shallots, add the Mushrooms, and beat the whole well together. Melt a good-sized lump of butter in an omelet- pan, pour in the above mixture, and stir it with a wooden spoon ; turn the edges of the omelet up all round with the spoon, and as soon as it is lightly browned underneath turn it over on to a hot dish and serve immediately, or it will not be nice.
Mushroom Patties. — Butter and line some small patty- pans with good paste, till them with uncooked rice, and bake. Trim and wash a sufficient quantity of button- Mushrooms, drain perfectly, and chop them ; next put them in a stewpan with a lump of butter, and tcss about over the fire until they are nicely fried. Thicken about 1 teacupful of water with a small quantity of flour, pour it over the Mushrooms, add 1 table-spoonful of thick cream and a few drops of clear broth! season to taste with salt, pepper, and a small quantity of cayenne, and squeeze in a few drops of lemon-juice. Stir the mixture over the fire with a wooden spoon, and boil very gently for a few minutes. When cooked, turn the rice out of the patties, and fill them with the above mixture. Serve on a hot dish nicely garnished with parsley.
Mushroom Pie. — (1) Select about twelve or fourteen large flat Mushrooms, peel, and cut them in quarters, also peel and slice some large potatoes ; butter a pie-dish, put in a layer of potatoes, then a layer of Mushrooms, another of potatoes, and so on until all are used, seasoning between each layer with salt and pepper, and putting pieces of butter here and there. Cover the pie with a nice crust, trimming otf neatly round the edges, and bake in a moderate oven. Put the trimmings of the Mushrooms in a small quantity of clear gravy and boil them for several minutes, then strain the liquor and season to taste with salt and pepper. When the pie is cooked, make a. slight incision in the top and pour in the gravy, which should have been kept hot. Serve the pie hot.
(2) Select a quantity of large Mushrooms, remove the stalks and skin, and cut them in halves ; put them into a frying-pan with a little oil or butter, sprinkle with salt and pepper, and fry quickly for a few minutes, then remove them from the fire. Put a few slices of raw ham at the bottom of a pie-dish, next a layer of the Mushrooms, then one of minced parsley, onion, and fennel ; squeeze down tightly, place another layer of ham on top, and pour over 2 table-spoonfuls of light brown sauce. Cover the pie-dish
Mushrooms — continued.
with short-paste, put it on a baking sheet in a moderate oven, bake for an hour, and serve hot.
Mushroom Powder. — (1) Wipe h peck of fresh Mushrooms with a cloth to remove any dirt or grit, and cut off the uneatable parts ; put them into a saucepan with a few onions, cloves, a little mace, and a good supply of pepper, do not add any liquor, but toss them over the fire until all the moisture from the Mushrooms and onions has dried up, taking care that they do not burn. Now lay the Mushrooms on sieves, set them in a hot oven, and leave until they are so dry that they will easily beat into powder. Put this" powder into small bottles, cork, fasten down closely, and keep in a cool dry place.
(2) Select the largest and thickest button-Mushrooms, lay them out on dishes, and place them in a rather cool oven. When the Mushrooms are very dry, put them in a mortar, and pound to a fine powder ; mix with it a moderate quantity each of powdered mace and cayenne pepper, and sift it through a fine hair sieve. Keep the powder dry in well-stoppered glass bottles.
Mushroom Puree. — (1) Remove the stalks and skins from lib. of Mushrooms, chop them up, put them in a sauce- pan with a little broth or milk, and simmer gently for ten minutes. Add the crumb of a French roll, and stir vigorously until all the moisture has evaporated. Add loz. of butter, salt and pepper to taste, and rub the whole through a fine strainer. Put the puree in a pan to keep warm until wanted, and if too thick a little milk or cream may be added whilst it is being passed through the sieve.
(2) Cut off the stalks from some Mushrooms, wash them well, chop them up very fine, put them into a lined sauce- pan with a little butter and salt, cover the pan, and reduce the moisture quickly over a brisk fire. Turn them out into a mortar, put hi a little butter and meat glaze, pound them well, and add a little bechamel sauce ; when the mixture is quite thick, pass it through a sieve, and it is ready for use.
(3) To make a white puree of Mushrooms, put them (when they are peeled and washed) into some water and lemon-juice ; chop them up small and put them into a saucepan with a little butter, and when the Mushrooms are softened add a few table-spoonfuls of good sauce, such as veloute or bechamel, boil for a few minutes, rub them through a fine sieve, and the puree is then ready for use.
(4) To make brown Mushroom puree, put the Mushrooms into a saucepan with a little Spanish sauce, and boil for a few minutes, skimming once or twice ; add a little sugar, and pass it through a fine sieve.
(5) Wash IJlb. of Mushrooms, cut them up small, and put them into a saucepan with 1 table-spoonful each of water and lemon-juice and a small quantity of salt. Place the pan on the fire, boil the contents gently for two minutes, then remove the pan and let the Mushrooms cool in their liquor. Take them out, drain, wipe on a cloth, and pound them in a mortar together with loz. of butter, and pass the whole through a fine sieve. Have ready 1 pint of bechamel sauce, put it in a saucepan with the Mushroom liquor, reduce it, and add the puree to it. Boil up, add loz. of butter, mix -well in, and serve very hot.
Mushroom Sauce. — (1) Put lib. of Mushrooms into a sauce- pan with three shallots, finely chopped, and a small bunch of parsley. Pour in sufficient clear gravy stock to cover the Mushrooms well, season to taste with salt and pepper, and let them stew gently at the side of the fire for a couple of hours, keeping the lid on the saucepan. At the end of that time, pass the sauce through a fine hair sieve, rubbing the Mushrooms through with a wooden spoon. Put loz. of butter into a small saucepan with 1 table- spoonful of flour, and stir it over the fire until well mixed, then pour in the sauce, and stir the whole until boiling. It is then ready for use.
(2) Clean lqt. of Mushrooms, and boil them gently in a small quantity of water until tender. Put 2oz. of butter and 1 table-spoonful of flour into a stewpan, stirring them over the fire until well mixed ; then pour in 1 breakfast- cupful of cream and a small quantity of the cooking-
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads.
963
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mushrooms — continued.
liquor of the Mushrooms, continue stirring until boiling, then strain the Mushrooms and put them in. Season the sauce to taste with salt and cayenne pepper, and let it simmer at the side of the fire until ready to serve.
Mushroom Brown Sauce.— (1) Pare lqt. of Mushrooms and chop off the roots ; wash them well, cut them in halves, and put them into a saucepan with 1 breakfast-cupful of brown gravy and the peel of half a lemon, adding salt and pepper to taste. Cook gently for thirty minutes, and if the liquor has evaporated too much add a little more gravy and a small piece of butter rolled1 in flour. Remove the lemon-peel, add the juice of half a lemon, and it is then ready for use.
(2) Peel the Mushrooms, cut them into small pieces, put them in a saucepan with about loz. of butter, and fry until lightly browned. Pour in \ pint of clear broth, season it with lemon -juice and salt, and boil for a few minutes. Serve the sauce hot.
(3) Pick carefully over 1 pint of Mushrooms, and when they are quite clean put them iii a stewpan with three finely-chopped shallots and a few sprigs of parsley. Pour in sufficient clear gravy to cover them well, season to taste with salt and pepper, boil gently for two hours, and at the end of that time pass the Mushrooms with the sauce through a fine hair sieve. Mix loz. of butter and 1 table-spoonful of flour in a stewpan over the fire, pour in the sauce, and stir until it boils. Keep it hot in the bain-marie until ready to serve.
Mushroom White Sauce. — (1) Chop off the stems from lqt. of Mushrooms, peel and wash them well, cut them in halves, and put them into a saucepan with 1 gill of water. Add half a blade of beaten mace, a little lemon-peel and grated nutmeg, cover over the pan, and stew gently for thirty minutes, taking care not to let them burn. Beat up the yolks of two eggs with 1 breakfast-cupful of cream, and add a little butter rolled in flour and salt to taste. Stir the Mushroom mixture until it is quite smooth ; pour in the cream mixture, and stir well until the whole boils. Take out the lemon-peel, add the juice of half a lemon, and it is ready for use, being served separately or poured over the fowls, &c.
(2) Peel and trim off all the dark parts from the Mush- rooms, cut them into small pieces, and put them in a saucepan with 1 teacupful of cream, 2oz. of butter, and a small quantity of white pepper ; put the lid on the sauce- pan, and let the Mushrooms simmer gently at the side of the fire until soft. Put h pint of clear broth into a sauce- pan with sufficient flour to bring it to the thickness of cream, stir it over the fire until cooked, then pour in with the Mushrooms. Season the sauce to taste with salt and grated nutmeg, boil it for two or three minutes longer, then serve.
(3) Cut about 1 pint of button-Mushrooms into halves. Melt 2oz. of butter in a saucepan, and mix in 2 table- spoonfuls of flour. When smooth, pour in gradually about 1 pint of clear veal stock, and stir until boiling. Put in the button-Mushrooms, season to taste with salt and pepper, and boil for ten minutes. Beat the yolks of two eggs together with the juice of a small lemon, ai d strain and stir them into the sauce, first moving the saucepan to the side of the fire. When the eggs have thickened, the sauce will be ready for serving. It must not boil after the eggs are added, or they will curdle.
Mushrooms Saute3. — (1) Pick and thoroughly cleanse some large Mushrooms, and put them into a basin of cold water with the juice of a lemon or a small quantity of vinegar. Take them out, and dry them on a cloth ; melt a lump of butter in a saute-pan, put in the Mushrooms, with salt and pepper to taste, and a small quantity of grated nutmeg, and toss them over the fire until nicely cooked. When ready, turn the Mushrooms on to a hot dish, and serve.
(2) Peel and trim some middling-sized Mushrooms, chop up the trimmings with one shallot and 1 teaspoonful of parsley, and when they are minced very fine put them into a sautApan with loz. of butter, a little brown sauce, 1 table-spoonful of breadcrumbs, and salt and pepper to taste.
Mushrooms — continued.
Saute them until done, stuff the Mushrooms with the mixture, put them on a baking-sheet, and bake in a moderate oven for about ten minutes. Have ready some
croft tons of fried bread cut the size of the Mushrooms, put them on a dish with a Mushroom on the top of each (see Fig. 1207), and serve quickly.
Mushrooms Sautes a la Bordelaise. — Select lib. of the largest, driest, thickest, and firmest Mushrooms procurable ; pare them neatly, wash well, drain, and cut them into lozenge shape. Place them in an earthenware dish, sprinkle over them 1 table-spoonful of oil, 1 pinch of salt, and twelve whole peppers, and leave them in the marinade for two hours. Take them out, stew them for six minutes, and when done place them on a dish. Put 3 table- spoonfuls of oil in a saute-pan together with 1 teaspoonful each of well -chopped parsley, anchovies, and a clove of crushed garlic, heat for five minutes, add to the Mush- rooms, and serve.
Mushrooms Sautes a la Creme. — Prepare lib. of fine, fresh Mushrooms by neatly paring off the ends ; then clean and wash them well, and if very large cut into halves. Drain, and place them in a saute-pan with loz. of butter. Season with 1 pinch of salt and \ pinch of pepper, put on the lid, and cook over a moderate fire for six minutes. Add 2 table-spoonfuls of veloute sauce and l breakfast- cupful of sweet cream, cook for four minutes longer, and serve in a hot dish with six heart-shaped bread croft tons for garnish.
Mushrooms Sautes on Toast. — Prepare lib. of fine, large, fresh Mushrooms, as for Mushrooms Sautes a la Creme, and place them in a saute -pan with loz. of butter. Season with 1 pinch of salt and 7 pinch of pepper, cover the pan, and cook for ten minutes, tossing them well. Squeeze in the juice of half a medium-sized lemon and add 1 pinch of chopped parsley, well sprinkled over. Place six pieces of toasted bread on a hot dish, dress the Mushrooms over them, and serve.
Mushroom Soup. — (1) Peel about two dozen nice large Mushrooms, put them in a frying-pan with a lump of butter and fry them ; and then pound them finely in a mortar. Mix U pints of good stock with the Mushrooms, and pass the whole through a fine hair sieve. Pour the soup into a stewpan, and mix with it 1 pint of cream and some stewed button-Mushrooms ; season to taste with salt and pepper, and boil it up. Serve in a soup-tureen with a plate of sippets of toast or erofttons of fried bread.
(2) Put a good quantity of chopped Mushrooms and a sliced onion into 3 pints of boiling water in a saucepan on the fire and thicken with a little flour fried hi butter. Season to taste with salt and pepper, strain into a tureen, and serve with small pieces of fried bread, macaroni, or vermicelli floating on the top.
Pickled Mushrooms. — (1) Procure sufficient young button- Mushrooms (the best for pickling), cut the stalks off short, and remove the skins with a piece of flannel dipped in salt. Put them into a stewpan together with 1 teaspoon- ful of pounded mace and h teaspoonful of ground pepper for each pint, dredge with salt, and toss them over a moderate fire. When the juice runs from them and has all dried up again, pour in a sufficient quantity of vinegar to cover ; boil for about three minutes, then turn all into jars or wide-mouthed bottles. On the following day, cover the jars or bottles with parchment, tie down securely, seeing that they are perfectly air-tight, and stow them away in a diy store-cupboard for use.
(2) Procure a sufficient quantity of small button-Mush- rooms, and rah clean with a flannel dipped in vinegar.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
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964
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Mushrooms — continued.
Lay them on a deep dish, strew a moderate quantity of salt over, and let them macerate for several hours, until the juice has well run from them. Next, put them with their juice into a saucepan and boil gently for fifteen minutes; then turn on to a sieve, and drain until cold. Put them again into the saucepan with a blade of mace, a moderate quantity of ginger, cloves, peppercorns, and salt, pour in sufficient strong sour beer to cover, and boil gently until they have shrunk to about half their original size. When cold, put them into wide-mouthed glass bottles and pour the beer over them ; put the stoppers in the bottles, tie parchment over the top, and keep in a dry store-cupboard.
(3) Wash well, but do not peel, some small button-Mush- rooms, and drain. For 9qts. of Mushrooms allow 2 table- spoonfuls of finely-powdered mace, 1 table-spoonful of finely- powdered cloves, two or three pieces of garlic, cayenne pepper to taste, and 1 teaspoonful of salt. When the Mushrooms are drained, put them into jars or bottles, sprinkling the spices, well mixed, among them as they are put in, and fill up with boiling vinegar. When cold tie down air-tight, and in a few weeks the pickle will be ready for use.
(4) Clean some small button-Mushrooms, and cut off the stalks ; put them in a jar, cover with vinegar, and add 1 tea- spoonful of salt, a few white peppercorns, and 1 blade of mace to every pint of Mushrooms. Cover the jars securely, and let the pickle remain for a day or so, when it will be quite ready for use.
(5) Procure the requisite quantity of small button-Mush- rooms, and rub off the skin with a piece of flannel dipped in salt ; throw them into milk and water, then drain and dry them on a cloth. Boil a sufficient quantity of white vinegar to cover the Mushrooms, adding moderate quan- tities of salt, bruised ginger, mace, cayenne pepper, and nutmeg. Put the Mushrooms into wide-mouthed bottles, pour the boiling vinegar over, and when cold cork the bottles, cover them with bladder, and tie down.
Pickled Mushroom Sauce. — Pour 1 breakfast-cupful of brown or Spanish sauce into a saucepan and mix in 1 table-spoonful of Mushroom ketchup, a little butter rolled in flour, salt and pepper to taste, 1 table-spoonful of the liquor from some pickled Mushrooms, and lastly 1 teacupful of pickled Mushrooms. Put the pan on the fire and continue to stir until quite smooth arid thick, when it is ready for use ; it is very good poured over roasted fowls.
Potted Mushrooms. -Large button-Mushrooms without any brown inside them should be used, and about 2qts. will be sufficient. Peel and remove the fur from the larger ones, put them all into a saucepan with l drachm of powdered mace, 2 drachms of white pepper, and six or eight powdered cloves ; place the pan on the fire and shake and toss it until the liquor from the Mushrooms has dried up. Now add 2oz. of butter and cook until the Mushrooms are quite done, then drain off the butter and leave until quite cold. Pack the Mushrooms closely in an earthenware pot, pour some warmed flutter over, cover the pot with white paper, over this pour clarified beef -suet to exclude the air, and set away in a cool diy place until wanted.
Preserved Mushrooms.— (1) Select the largest button-Mush- rooms and wash them in vinegar ; lay them on a fine sieve, sprinkle with a small quantity of salt, and leave them to drain. Next place them in a deep dish in a cool oven and in about an hour’s time drain them again. Pour all the juice that ran from them into a lined stewpan, mix with it a blade or two of mace, and boil until reduced to half the original quantity ; then move it from the fire and let it get cold. Put the Mushrooms into large earthenware jars, and pour the cold liquor over them. Melt some suet in a stewpan, and pour a layer of it in each jar ; when cold and hardened, cover the jars with bladder, tie them down, and keep in a diy store-cupboard.
(2) Clean the Mushrooms, cut off the heads, wash them in a basin of clean water, drain, turn, and peel them ; put them into a stewpan with loz. of butter, the strained juice of half a lemon, 1 pinch of salt, and 1 teacupful of cold water ; set the stewpan over a quick fire and
Mushrooms — continued.
boil the Mushrooms for five or six minutes, then turn them into a jar, without the liquor, and keep them for use. Peel and finely chop the stalks, put them into the stewpan with 3 table-spoonfuls of the liquor in which the Mushrooms were cooked, and let them boil gently for three or four minutes. Turn the Mushroom-stalks into another jar and use as wanted.
Stewed Mushrooms.— (1) Peel and remove the stalks from some large Mushrooms, wash, and cut them into halves. Put 2oz. of butter into a small lined saucepan with 2 table-spoonfuls of flour and mix them over the fire ; stir in gradually about I ?, breakfast-cupfuls of milk, and when boiling and thickened put in the Mushrooms. Season to taste with salt, pepper, and a small quantity of powdered mace, and stew them gently at the side of the fire until tender. When cooked, turn the Mushrooms on to a hot dish, garnish with some small croutons of bread that have been fried a nice brown in butter, and serve.
(2) Peel the required quantity of Mushrooms, turn the stalks, put them in a pan with a little butter, and half cook them. Dust them over with pepper and salt, cover with new milk or cream, and stew gently for fifteen minutes longer. Serve hot with sippets of toast placed round the dish for garnish.
(3) Thoroughly clean some button-Mushrooms, and cut the largest into halves or quarters ; have ready a basin of cold water made slightly acid with lemon-juice or vinegar, and throw the Mushrooms into it. When all are done, drain and dry them on a cloth. Melt 2oz. of butter in a stewpan, add a small quantity of water, put in the Mush- rooms, season to taste with salt, pepper, and moderate quantities of grated nutmeg and finely-powdered sweet herbs, and stew gently at the side of the fire for ten minutes. Beat the yolks of two eggs together- with the juice of a lemon, strain, and stir in with the Mushrooms, then turn them on to a hot dish, and serve.
(4) Peel or pare 1 pint of button-Mushrooms, throwing them as they are pared into a basin of water with a little lemon-juice in it. When all are done take them from the water without disturbing the sediment, put them over the fire in a stewpan with a sprinkling of salt, the strained juice of half a lemon, and sufficient fresh butter to stew them. Fit on the lid of the pan, and let the Mushrooms stew slowly till they are tender ; they may require nearly half-an-hour. Thicken the butter with 1 teaspoonful of flour mixed smooth with a little cream or milk and flavoured with mace. Serve all together very hot.
(5) Pare some Mushrooms and put them into a saucepan with a little milk and water ; add a little veal gravy, mace, and salt, and stew them until done. Thicken the liquor with a little cream or the yolks of eggs, and it is ready for use.
(6) Melt 2oz. of butter in a saucepan, and put in some Mushrooms (without their stalks or skins) with the rounded side downwards; dust them over with salt and pepper, put the pan on the fire, and let them simmer gently for fifteen minutes or so, according to the thickness. When quite tender, cover them with white sauce and simmer gently for thirty minutes longer. They will then be quite ready for use, and can be either served as a sauce or eaten with fried cr. nitons of bread.
Stewed Mushrooms with Cream Sauce. — Put 2oz. of butter into a saucepan, and when it is dissolved mix in the yolks of two eggs lightly beaten, the juice of a lemon, and a little salt and pepper, and stir over the fire until it thickens. Have ready h pint of plain butter sauce, pour it in gradually, stirring all the time. Skin and trim 41b. of Mushrooms, and stew them gently in a saucepan with a little milk or broth. Pour them with their liquor into the sauce and let them remain for a few minutes. Have ready some pieces of toast, spread the Mushroom mixture over them, and serve. The sauce must be of such a con- sistence that it will not inn when put on the pieces of toast, and care must be taken not to let the butter oil or the sauce get lumpy in cooking, or it will be spoilt.
Stewed Mushrooms in Cups.— Cut off the stalks of 1 pint of Mushrooms, remove the peel, chop them up small, and
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
965
Mushrooms — continued.
put them into a saucepan with a little gravy and chopped parsley ; sprinkle them over with salt and pepper, and stew gently over a moderate lire for forty minutes. The gravy can he made by boiling the parings and stalks in water and when done straining and using instead of gravy. Beat six eggs up in a basin, add them to the mixture, pour the whole into buttered cups or moulds, bake in a quick oven, turn out on to a hot dish, and serve with a little white sauce.
Stewed Mushrooms with Egg's. — (1) Peel about ljlb. of Mushrooms, and peel and chop a moderate-sized onion. Melt Jib. of butter in a lined stewpan, and put in the Mushrooms and onion with 2 table-spoonfuls of Mushroom ketchup, 1 table-spoonful of vinegar, and a small quantity of grated nutmeg ; season to taste with salt and pepper. Put the lid on the stewpan, and stew the contents gently for twenty minutes. Beat three eggs well and stir them
Fig. 1208. Stewed Mushrooms with Eggs.
in with the Mushrooms, but do not boil or they will curdle. Put a border of mashed potatoes on a hot dish, pile the Mushrooms in the centre, garnish with slices of hard-boiled eggs (see Fig. 1208), and serve.
(2) Peel and trim some Mushrooms ; put them into a saucepan with a little butter, sprinkle them over with salt and pepper, and stew gently till quite tender. When quite done, put them into a shallow dish, with sufficient eggs to cover them — without breaking the yolks. Cover the top with fried breadcrumbs, salt, and pepper, and put them into a quick oven for live minutes or so, until the eggs are set but not quite hard. Put some crofttons of fried bread round the dish, and serve.
Stewed Mushrooms for Garnish. — Clean aftd wash Jgall. of Mushrooms, and cut them with their stalks into slices about Jin. thick. Put Jib. of butter into a frying-pan on the fire, and when the butter is quite hot, without being coloured, add the Mushrooms, with a little salt and pepper, and toss them -for four minutes. Then sprinkle with loz. of flour, and toss them again for one minute longer ; add 1 teacupful of broth, 1 table-spoonful each of minced parsley and shallot, and when they are of a light brown colour they are done and ready for use.
Stewed Mushroom Stems. — Cut into rather small pieces the stems of Mushrooms which have been used either for baking or broiling ; put them in a pan over the fire with 1 piled table-spoonful of butter to 1 pint of stems, together with a seasoning of salt and pepper, and stew gently until tender. Have ready a slice of toast, and serve the Mush- room stems on it ; or mince them, and scallop them with an equal quantity of breadcrumbs, a seasoning of salt and pepper, and brown them in a hot oven.
Stewed Mushrooms with White Sauce. — (1) Choose small Mushrooms just opening from the button. Pick, trim, and clean them well, then rinse them in cold water with a little salt in it ; pour this water off, and rinse them in fresh, drain them, and spread them out to dry. When the Mushrooms are dry, put them into a stewpan with about 2oz. of butter and a bunch of sweet herbs, and shake them a few times over the fire. Then take out the herbs, dredge the Mushrooms with flour, add a seasoning of pepper and salt and just enough gravy to moisten them, and let them simmer till they are sufficiently cooked. Beat up the yolks of four eggs with J pint of cream, add a little grated nutmeg, and stir this mixture of cream and
Mushrooms — continued.
eggs in with the Mushrooms. Put some pieces of toasted bread into a hot dish, pour the Mushrooms hot over them, and serve at once.
(2) Pick and clean the Mushrooms, and if large cut each into four pieces, throwing them into a bowl of slightly- acidulated water. When all are done, diy them on a cloth. Put 2oz. or 3oz. of butter into a stewpan, and when melted put hi the Mushrooms with a small quantity of white stock, salt and pepper to taste, and a small quantity each of powdered sweet herbs and grated nutmeg. Boil the Mushrooms gently for about ten minutes, then move the stewpan to the edge of the fire and stir in quickly the yolks of two eggs that have been beaten with the juice of a lemon, and strained. Turn the Mushrooms on to a hot dish, and serve.
Tinned Mushrooms with Brown Sauce. — For a tin of
Mushrooms, put into a saucepan 1 piled table-spoonful each of butter and flour. Stir them together over the fire until they begin to brown, then gradually mix in the liquor from the tin, together with water if any be needed to make the sauce of the proper consistency ; add the Mushrooms, and season with salt, pepper, and a very little grated nutmeg. When the Mushrooms are hot stir in 1 wineglassful of sherry or Madeira, and serve as a vege- table. Toast may be served under the Mushrooms, or the sauce and Mushrooms may be poured on a dish with broiled beef-steak or broiled chicken, or with a baked or roasted tender loin of beef.
Tinned Mushrooms with Cream Sauce. — After opening the tin, carefully drain the liquor or essence from the Mushrooms, saving it «to add to the sauce. Put into a saucepan over the fire 1 table-spoonful each of butter and flour, and stir them until they are smoothly blended, then gradually stir in the Mushroom essence or liquor from the tin, and add sufficient cream to make a sauce of the con- sistency of gravy. Put the Mushrooms into the sauce, season with salt and pepper, and when hot serve them as a vegetable. Toast may be served under them if desired.
Tinned Mushrooms used in Sauce for Steaks. — Take about half a tin of Mushrooms (which will be quite suffi- cient for two large steaks), drain off the liquor, and fry them in a little butter, adding salt and pepper to taste. When done, put them on one side of the pan and add 1 teaspoonful of flour to the butter ; rub it to a smooth paste, and when it is well browned add gradually the Mushroom-liquor, and 2 or 3 table-spoonfuls of water. Shake in the Mushrooms, boil up, pour in the juice of a quarter of a lemon, and turn over the meat on a dish, and serve.
MUSK.— What is known to confectioners under this
name is an essence prepared from the contents of the
Musk-bag of the Musk-deer. It yields a powerful, pleasing
scent and a warm aromatic flavour.
Musk Cakes (Turkish Receipt).— Mix lib. of wheat- starch to a thin batter with sufficient water ; put Jib. of butter in a saucepan with 1 pint of boiling syrup, then mix in gradually the flatter, 4oz. of blanched and skinned almonds, and a small quantity of rose-water and Musk. Stir the mixture gently over a moderate fire until it begins to crumble, then turn it into a deep square dish, and smooth the surface with the back of a spoon or a spatula; leave it for a few minutes, then cut it into diamonds, dust over with caster sugar, and serve.
Musk-flavoured Cream. — Put 6oz. of caster sugar into a basin, pour in 3 wineglassfuls of maraschino, and stir until dissolved, then mix in 3 table-spoonfuls of rose-water, a small quantity of Musk, and 1 Joz. of dissolved isinglass ; stir the ingredients till well mixed, pour in 1 pint of whipped cream, and continue stirring for a few minutes longer. Turn the cream into a mould and pack it in ice, or leave it in a cool place until firm. Dip the mould in tepid water, turn the cream out on to a fancy dish, and serve.
Musk Drops. — Take 21b. of sifted crushed loaf sugar, re- jecting any powder, as it will spoil the appearance of the
For details respecting Culinary Processes, Utensils, Sauces, i be., referred to, see under their special heads.
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THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Musk — continued.
drops, and using only the very small lumps; put it into a sugar-pan with a lip to it, and add gradually, stirring all the time, sufficient water to form a paste that will drop from the spoon without sticking to it. Set the pan on the stove and stir the contents with a spatula until the suga ' is dissolved and upon the point of boiling, remove it, add essence of Musk to flavour, and with the pan in the left hand and a piece of bent wire in the right, let the drops fall, cutting them off from the pan with the wire on to cartridge-paper or a smooth tin, and set them away to dry for two hours. Remove them carefully from the paper or tin and pack in boxes or bottles.
Musk Flavouring- for Liqueurs. — Pound in a mortar two grains of Musk with Jib. of sugar ; mix them thoroughly together, put this powder into a bottle, and keep it air- tight. A pinch of this is enough for 4 cits, or 5qts. of liqueur.
MUSK MELONS.- See Melons.
MUSKELLUNGE.— The name of a large American pike ( Esox nobilior ) caught in the great lakes and esteemed as food.
MUSSELS [Ft. Moules ; Ger. Muscheln). — These are the oysters of the poor (said Grimod de la Reyniere), and they ought to be favoured also by the rich, for there is scarcely a shell-fish which surpasses them in flavour. By Continental cooks they are largely used, and so too would they be by British cooks if it were not for that disparaging
Fig. 1209. Mussels.
fact that they are cheap and common. The Mussel (Mytilus edulis ) (see Pig. 1209) is found in vast numbers along the coasts of almost every sea, some, termed horse- Mussels, being especially large ; both kinds are edible, and largely consumed, especially in Prance, where cases of poisoning from eating them are unknown. In this country some few cases of so-called poisoning have been attributed to eating Mussels, but most authorities are agreed that such cases are exceedingly rare in comparison with the number of Mussels consumed as food. It is just possible that something of their wholesomeness would he due to their freshness and the purity of the water from which they were taken. Mussels feeding in the neighbourhood of a sewer’s outlet would scarcely be expected to be whole- some. Prepared according to the following receipts, Mussels are exceedingly delicious :
Boiled Stuffed Mussels.— Put the Mussels into water, brush them with a stiff brush or scrape them to clean them thoroughly, and wash them. Open the shells with a knife, but without separating them entirely. Put 1
Mussels — continued.
breakfast-cupful of olive oil in a saucepan with three finely-chopped onions, and stir them about over the fire with a wooden spoon until nicely browned. Wash 1 break fast-cupful of rice, put it in with the onions, also 1 table-spoonful of washed currants, and 2 or 3 table- spoonfuls of blanched pistachio-kernels. Season the mixture with salt and pepper, and stir it over the fire until the rice begins to take colour, then pour in 1 teacupful of water, and continue stirring it over the fire until the moisture is reduced. Leave the mixture until cold, then stuff the Mussels with it, close the shells, and lay them in a stewpan ; moisten to height with water, put a plate over to keep them down, and boil quickly. When the moisture has evaporated, take the Mussels out of the stew- pan, and place them on a folded napkin or an ornamental dish-paper on a hot dish, garnish with parsley, and serve. They may be served cold if preferred.
Fried Mussels.— (1) Pick some Mussels out of their shells, remove their beards, dip them in milk, cover with bread- crumbs well seasoned with salt and pepper, and fry in a frying-pan until they are of a light brown colour. Put them on a dish in a warm place, pour a little of their liquor in the pan, add a little pepper and salt (if required), sprinkle in a few breadcrumbs, and add a little butter. When it is quite hot, pour it over the Mussels, and serve at once. The Mussels may be previously pickled if desired, but it is not necessary.
(2) Open and take the Mussels out of their shells, dip them in Hour, then in beaten eggs, and then in flour again, and fry till nicely browned in boiling olive oil or butter. Drain the Mussels, pile them in a group upon an ornamental dish-paper on a hot dish, dust them with salt and pepper, and serve.
Bustled Mussels. — Wash well some Mussels in several waters, and put them in a basin with only just enough water to cover, and let them remain for twelve hours or so. Put them in a saucepan without any water, cover over, and place the pan on a brisk fire. As soon as they begin to get warm those at the bottom will throw out sufficient water to keep the pan from burning, and they will require to be hustled or tossed to the top so that all of them will have felt the heat. As soon as they open they are done; put them on a dish, pour their liquor over, and serve.
Mussels en Brochette. — Thoroughly clean the required number of Mussels, removing the beards and all uneatable parts ; fasten six at a time on small skewers and roast them in front of the fire, or dip them into fritter-batter | and fty in boiling fat.
Mussels en Coquilles. — Procure some small Mussels, they being the most delicate, scrape the shells, and wash them in several waters to remove all the grit. Put the Mussels in a, stewpan with one sliced onion, a small bunch of parsley, and 1 pint of French white wine; season with pepper and salt. Stand the pan over the fire till the shells open, when the Mussels will he done. Take them out of their shells, clean thoroughly, and cut them into halves. Strain the cooking-liquor of the Mussels into another saucepan, mix with it an equal quantity of veloute sauce, and boil till reduced to about half its original quantity. Thicken the sauce with a lump of butter or a liaison of two yolks of eggs, stirring by the side of the fire and not allowing it to boil after the eggs are added: put the Mussels in the sauce with 1 table-spoonful of chopped parsley. Fill some silver shells with the above mixture, cover with finely-grated breadcrumb, put a small bit of butter on the top of each, and brown under a sala- mander or in the oven. When cooked, arrange the coquilles on an ornamental dish-paper or a folded napkin that has been placed on a hot dish, garnish with neat sprigs of fried parsley, arranging it here and there between the shells, and serve.
Mussels a la Matelote. — Wash and clean some Mussels, put them into a saucepan over a clear fire, and toss or hustle them until the shells open. Turn the Mussels into a colander placed over a pan, so as to save all their liquor,
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THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
967
Mussels — continued.
and remove tlie half shells, beards, &c. Put 2 table-spoon- fuls of chopped shallots and a clove of garlic into a sauce- pan with a little butter, and fry without letting them take colour ; put in the Mussels, pour over 1 wineglassful of wine and the Mussel-liquor, place the pan over the fire, boil for a few minutes, thicken with a pfiece of butter kneaded with finely-minced breadcrumb, parsley, and a little cayenne, and toss the pan for a little while longer
Fig. 1210. Mussels 1 la Matelote.
until all the butter is melted. Put them in a metal dish, pour over the liquor, stand in another dish, garnish with fried parsley, and serve very hot. See Fig. 1210.
Mussels a la Poulette. — (1) Take some Mussels that have been hustled or plain cooked, remove the half shell that does not contain the fish, take off the beard and weed, remove any young crabs there may be, and put them on a dish either piled up or packed closely together. In the meantime, prepare a little melted butter, made with the Mussel-liquor instead of water and a good quantity of butter, and sprinkle over a little pepper and sufficient vinegar to give it a sharp taste ; make this mixture hot, pour it over the Mussels, and serve at once. Nutmeg, mace, or chopped parsley and chives may be added to the sauce if desired to heighten the flavour.
(2) Wash and clean the shells of some Mussels, put them in a pan with a little wine, and cook them over a slow fire until they are done, which will lie seen by the shells opening. Take away half of the shells, or all of them if preferred, and put them in a saucepan with a little butter, chopped parsley and chives, and grated nutmeg and black pepper. Toss the pan over a clear fire, mix in a little more butter, and pour in a little of the strained Mussel- liquor and stock ; after it has boiled for a few seconds add the yolks of one or two eggs to thicken the liquor, pour it all out on a dish, and serve hot.
(3) Put three dozen large Mussels into a saucepan and steam them for ten minutes. Remove half the shells, put them into a saucepan with some of their liquor, and add lo_z. of butter, a little salt, and pepper; warm them in this, pour in 1 teacupful of hollandaise sauce, stew well for a couple of minutes longer, but without letting the liquor boil, add 1 teaspoonful of chopped parsley and the juice of half a lemon, stir gently, arrange the Mussels on a dish, pour over the remainder, and serve.
Mussels a la Villeroy. — Wash and thoroughly cleanse some Mussels, changing the water five or six times if necessary, and remove the sinewy strings that are to be found inside. Put them into a saucepan, pour over 1 wineglass - ful of wine, toss them over the fire until the shells open, then turn them into a colander over a pan and let them drain. Pull them out of their shells, and when they are cool dip them into a little villeroy sauce ; arrange on a baking-sheet, and when the sauce has cooled sprinkle them over with breadcrumbs, repeating it to have them thoroughly covered. Plunge them into a frying-pan of boiling fat, fry to a light brown colour, then take them out, drain, put them on a napkin on a dish, and serve with a garnish of fried parsley.
Mussel Ketchup. — (1) Open lqt. of Mussels, saving the liquor; put them in a mortar with four Bordeaux anchovies, pound to a smooth paste, season with i table-spoonful each of powdered cloves, ground mace, and cayenne pepper, and h table-spoonful of salt. Pound again to thoroughly in- corporate the seasoning, then put the mixture in a stew-
Mussels — continued.
pan with their liquor, 1 pint of white wine, and 2 urine- glassfuls of cognac. Place it over a slow fire until boiling, then strain the ketchup through a fine hair sieve. When cold, pour the ketchup into small bottles, cork them tightly, and keep in a store-cupboard for use. The above makes an excellent relish for either boiled or fried fish.
(2) Put 1 breakfast-cupful of Mussels beaten to a pulp into a lined saucepan, pour over J pint of sherry wine or very strong old ale, and add Joz. of salt, Joz. of mace, and a small quantity of black pepper ; set the saucepan at the side of the fire, simmer for fully ten minutes, strain the ketchup through a cloth, let it cool, pour it into bottles, add a little brandy to each, cork up, and set them in a cool place until wanted.
Mussel Filau. — Wash and open 2qts. of Mussels. Peel and chop three moderate-sized onions, put. them in a saucepan with 1 breakfast-cupful of olive oil, and stir over the fire until nicely browned ; then put in the Mussels with 3 table-spoonfuls of tomato sauce, or, if preferred, two tomatoes, cut crosswise into four, pour in pints of water, season with salt, and place the pan over the fire until the contents boil. Wash lib. of the best rice in plenty of water, then put it in the saucepan with the other ingre- dients. Put the lid on, move it to the side of the fire, and let the contents simmer until all the moisture is absorbed, then move it right to the back of the stove and leave it for fifteen minutes. Arrange the pilau tastefully on a hot dish, and serve.
Mussel Salad. — Wash the Mussels and boil them till the shells open. When cooked, drain them, remove the shells, and put them on a hot dish. Melt ^lb. of butter, season with pepper, salt, lemon- juice, and a small quantity of Worcestershire sauce, and pour it over the Mussels. They should be eaten hot, with some thin slices of brown bread and butter.
Mussel Sauce. — (1) Open the required quantity of Mussels, remove the dark spots found in the body parts, wash them well, and stew in Avater for about half-an-hour, seasoning Avith a blade of mace. Strain the liquor, return the Mussels to it, bring it gently to the boil, remove from the fire, thicken Avith a liaison of flour and butter, add a small quantity each of cream and milk, and it is then ready for use.
(2) Wash and clean about fifty Mussels, steam (or hustle) them, take them out of their shells, and remove the beards and any Aveeds that may be in them. Put 3oz. of blitter into a saucepan Avith 2oz. of flour, mix them thoroughly, and add the Mussel-liquor, H pints of milk, tAvo eloA'es, six peppercorns, half a blade of mace, 1 tea- spoonful of salt, and half the quantity of cayenne. Put tlie pan over the fire, boil it for ten minutes, stirring continually, and add 1 table-spoonful each of Harvey sauce and essence of anchovies. Pass it through a fine sieve into a saucepan containing the Mussels, make it quite hot, but Avithout boiling, and serve.
Mussel Soup. — (1) Clean thoroughly tgall. of Mussels and toss them in a saucepan OArer a clear fire until the shells open. Take out the fish, remove the Aveed, &c., put them into a saucepan Avith loz. each of butter and flour, and add a little chopped parsley and SAveet herbs. Put the pan on the fire, pour in 3 pints of rich gravy, boil up, remove the pan to the side of the fire, and let the contents simmer until the liquor is reduced to half its original quantity. Pour it out on to a dish, garnish Avith pieces of fried bread, and serve very hot.
(2) Put some fish or veal stock (see Stock) into a sauce- pan, pour in its equal bulk of Mussel-liquor, and make it hot. In the meantime prepare a roux by rolling butter and flour together in equal proportions and warming them in a saucepan over the fire for three minutes ; add the stock, &c., to this, mix thoroughly, put the pan back again on the fire, and Ai’hen it boils remove it to the side and simmer gently for thirty minutes or so. Pour it into a tureen over some Mussels, Avork in a liaison of lemon- juice and yolk of egg, and serve at once.
(3) Open and clean sufficient Mussels to fill a quart measure, steiv them, put them into a mortar Avith the
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TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mussels — continued.
yolks of six hard-boiled eggs, beat them to a pulp, put it into a saucepan containing {gall, of hot fish stock, add 1 table-spoonful of essence of anchovies, and simmer for an hour. Remove from the fire, add 1 breakfast-cupful of cream, and serve in a tureen.
Pickled Mussels. — (1) Take any quantity of cooked Mussels, pick them out of their shells, remove the beards, put them into jars or wide-mouthed bottles, and sprinkle over with salt and pepper. Strain some of their liquor (that is what comes from them when being cooked) and add to it an equal quantity of vinegar ; fill up the bottles with the liquor, tie them down, let them remain for a day or so, when the Mussels will be ready for use. They -may be eaten hot by pouring a little of the liquor into a saucepan, uitli some minced parsley, salt and pepper to taste, and thickening with a little butter well rolled in flour. Add the Mussels, let them remain in it until thoroughly warmed through, and serve.
(2) Take some hustled Mussels, remove the piece of weed, if any, that is attached to them, and take out any small crabs that may be found in them. Pull the fish out of the shells with a fork and put them in an earthenware jar, sprinkling them over frequently with pepper. When their liquor is settled and clear, take some of it, and vinegar in equal proportions, pour it over the Mussels, tie them down tightly, and they will keep good for several days.
(3) Take the Mussels out of their shells and beard them, put them into a saucepan with their liquor, moderate quantities each of whole, black, and Jamaica pepper, mace, ginger, and salt, and boil them for five minutes. When cold, turn the pickle into jars, pour in each a little vinegar, cover them with stout paper, and tie down securely.
Scalloped Mussels. — (1) Put some Mussels hr a saucepan and hustle them over a quick fire for a few minutes until the meat will come away easily from the shells. Remove the beards, weeds, &c., take out the fish from their shells, squeeze all the liquor out of them, aird add it to that which came from them while being cooked ; strain it into a saucepan, put hi the Mussels, and warm them up, adding a little flour, butter, grated nutmeg, and pepper. Care must be taken not to let them boil, and not to use any salt, as they generally contain sufficient. Have ready cleaned some scallop shells, cover them with breadcrumbs, put a layer of the Mussels over it, then breadcrumbs again, and another layer of Mussels ; moisten them with a few table-spoonfuls of the liquor, put a layer of crumbs on the top, with a few pieces of butter placed here and there, sprinkle over a little dried parsley, and put them in an oven to cook until they are a bright brown. They may be browned with a salamander instead of in the oven if desired, and must be served hot.
(2) Wash the shells several times till they are quite clean, but do not let them soak in water or lie in it. Plunge them into just sufficient boiling water to cover, and keep the water boiling till the shells open. While they are boiling, shake the saucepan frequently, and keep it closely covered. When the Mussels are done (that is when the shells open), remove their beards, pick them out of then- shells, and save the liquor that runs from them. If there are 1 pint of Mussels when they are shelled, add to them { pint of the liquor that ran from them, and put them over the fire hr it, adding a bit of butter rolled in flour and a blade of mace. Let them stew gently for a few minutes. Have some clean scallop shells ready and well heated, pour the Mussels into them, cover with fine breadcrumbs, stick little bits of butter over them, brown before the fire, and serve hot. When boiling Mussels it is as well to boil a silver spoon with them, and if it turns black consider the Mussels unfit to be eaten, and throw them away.
(3) Wash the Mussels in plenty of water, then drain them, and steep them in milk for a few hours. Put the Mussels in a saucepan without any water, and place them over the fire until the shells open. Pour the liquor from the Mussels into a basin, and leave it until it settles. Remove the beards, tongues, and any weeds from the Mussels. Pour the liquor of the Mussels slowly into a saucepan, taking care not to disturb the sediment that will have
Mussels — continued.
settled at the bottom, place it over the fire until hot, then put in about loz. of butter and sufficient bread- crumbs to absorb the liquor ; season it with salt, pepper, and a small quantity of grated nutmeg or mace. Put the Mussels in with the above ingredients, and stir the whole over the fire until quite hot, but without letting it boil. Fill scallop shells with the stewed Mussels, baste each with a small quantity of warmed butter, and brown them lightly under a salamander. Arrange the shells on a folded napkin or an ornamental dish-paper, squeeze the juice of a lemon over them, and serve while very hot.
Stewed Mussels. — (1) Have some cooked or hustled (Mussels, take them from their shells, and remove their beards and any weeds there may be. In the meantime prepare a stew by mixing 1 breakfast-cupful of boiling milk with an equal quantity of the hot Mussel-liquor, and adding a little butter and salt and pepper to taste. Put the Mussels in a dish, pour the liquor over, and serve hot.
(2) Take some strained or hustled Mussels, remove their beards and any weeds, and pull them out of their shells. In the meantime put a little bacon in a saucepan with a few button -mushrooms, warm them, and stir in a little Hour mixed with some reduced stock and seasoned with mixed herbs and pepper. When they are done, pour off all the grease, put hi the Mussels with a little of their liquor, and when quite hot pour it into a dish and serve with small pieces of toasted bread.
(3) Open some Mussels, remove the beards, put them with their liquor into a saucepan with a little vinegar, a large onion or two, and a small quantity of parsley. Place the pan over a moderate fire and stew them, then remove from the fire, add a beaten egg or two, thicken with butter rolled in flour, warm up again, and serve.
Stewed Mussels a la Mariniere. — Put' three dozen Mussels into a saucepan without any water and steam them for about ten minutes ; take them out, remove half of their shells, put them into a saucepan with 2oz. of fresh butter, 1 pinch each of chives and finely-chopped chervil, { pinch of pepper, and 1 teacupful of finely-sifted breadcrumbs ; pour over { breakfast-cupful of water and boil for two minutes longer. Turn the whole out on to a dish, and
Fig. 1211. Stewed Mussels k la Mariniere.
serve with the juice of half a lemon squeezed over. The Mussels should lie arranged on the dish with the half- shells downwards. Garnish with parsley and quarters of lemons (see Fig. 1211).
MUST.— The juice of the grape before fermentation.
MUSTACCUIOLI.— Sometimes spelled Mustacciole or Mustascioli. A sort of gingerbread or spice-cake, prepared extensively in Italy. It is of a flat lozenge shape,
! stuffed with a mince of fruit slightly sugared, and glazed j with plain chocolate without sugar.
MUSTARD (Fr. Moutarde ; _ Ger. _ Senf ; Ital. Mos- tarda; Sp. Mostaza). — Kettner, in his "Book of the Table,” informs us that Mustard, in the form which at present prevails in England, was not known before 1/29. Its Old English name was senvy, from sinapis The seeds, either whole or coarsely pounded, were boiled in vinegar or must — whence the name, meaning a kind of pickle. The French to this day adhere very much to the old form ; they grind the seeds to a fine flour, mix them with tarragon vinegar, and present them for use thus moistened. English Mustard as we now have it was the invention of an old lady, Mrs. Clements, of Durham. She ground the seeds in a mill exactly like wheat, and
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Mustard— continued.
sold it as a very fine flour. She kept her secret, and made a little fortune out of it, trotting about from town to town on a pack-horse for orders, and contriving to secure the patronage of George I. It came to be called Durham Mustard through being manufactured in Durham ;
though in fact it was no longer Mustard — that is some- thing steeped in must.
The Mustard of America is the flour or finely-ground seeds of Sinapis nigra, a small plant with a yellow flower (see Fig. 1212) or 8. alba. Both are similar in external appearance ; the flour, however, obtained from the former is darker than that obtained from the latter. Blyth tells us that whit e Mustard-seeds are of a yellow colour, elliptical, smooth, a little larger than those of black Mustard, and of a sharp biting taste. The seeds of black Mustard are dark brown in colour, very small, inodorous, and sometimes covered with a whitish coating. The Mustard powder sold by grocers is fre- quently a mixture of both.
Mustard is prepared for culinary use by first crushing the seeds between rollers, and then pounding the meal in large mortars. The powder is then passed through sieves — that in the first sieve is called the dressings, that which passes through is the impure flour of Mustard. This impure flour on being passed through a second sieve yields the pure flour of Mustard and a second quantity of dressings. The dressings yield an oil upon pressure that is much valued as a cure for rheumatism.
Ground Mustard is very frequently adulterated — the commoner additions being wheat-flour, turmeric, cayenne pepper, gamboge, ginger, potato-starch, pea-flour, radish and rape-seeds, linseed-meal, yellow ochre, chromate of lead, plaster of Paris, and clay. With such a record it is quite evident that consumers will do well to purchase of such manufactm’ers as Keen and Colman, and others of equal repute, and with good reasons for retaining it.
From the following receipts it will be seen that there are several modes of mixing and using Mustard :
Caster Mustard. — (1) Mix 2oz. of Mustard with 1 salt- spoonful of sugar, adding sufficient water to make it of the required consistence and perfectly smooth. The sugar may be omitted and milk used.
(2) If required for keeping, mix 4oz. of Mustard with J teaspoonful of salt, and when it is quite smooth add gradually 1 teacupful of horseradish vinegar and 2 table- spoonfuls of chilli vinegar. Put it into bottles (wide- mouthed for preference), cork it down, and it will remain good for some time.
Mustard — continued.
(3) Put 2 heaped table-spoonfuls of salt in a basin, pour
1 pint of boiling water on it, and leave it until cold. Stir in with the above water sufficient Mustard to make it thick, put the Mustard in a jar, cover it with parch- ment, and tie it down. Mustard mixed in this way will not discolour, and will keep for three or four months.
French. Mustard. — (1) Put 1 pint of brown Mustard-seed in a basin with 2 or 3 table-spoonfuls each of parsley, burnet, chervil, and tarragon, and about J teaspoonful each of celery-seeds, cloves, mace, and garlic. Pour over these ingredients a sufficient quantity of white wine vinegar to cover them, put a plate on the basin, and let them steep for twenty-four hours. Afterwards pound the mixture in a mortar, and pass it through a fine hair sieve. Moisten the Mustard with more vinegar to bring it to the desired consistency, pack it into small wide-mouthed glass bottles, and cork them tightly.
(2) Put a moderate quantity of mixed spices into a saucepan with about J pint of vinegar, boil it until nicely flavoured, then strain it from the spices. Mix some Mustard to a stiff paste with cold vinegar, then with a red-hot Italian iron-heater stir in quickly the boiling spiced vinegar. Turn the Mustard into a bottle, and cork it well. The Mustard will keep for several years.
(3) Imitation. — Mix together a little each of salt and Hour, dilute with salad-oil so as to form a thick paste, and then mix in a sufficient quantity of vinegar, such as horse- radish, tarragon, or chilli, to suit the taste.
Imperial Mustard. — Finely chop \ teacupful of capers, and put them into a saucepan with 1 table-spoonful each of shallots and sardines both finely chopped, and a clove of garlic also chopped small ; pour \ pint of water over and boil for ten minutes. At the end of that time, strain the liquor, return it to the saucepan with an equal quantity of tarragon vinegar and 1 wineglassful of common vinegar, and boil the whole together. Mix Jib. each of brown and yellow Mustard with the boiling liquor until very smooth, then stir in 1 table-spoonful of salad-oil, J table-spoonful of sugar, and 1 teaspoonful of salt. Put the Mustard mixture into small pots, tie bladder over them, and keep them in a dry store-cupboard for sixteen days. At the end of that time the Mustard will be ready for use.
Mustard mixed with Eggs. —Rub the yolks of two hard- boiled eggs through a fine wire sieve, then mix with them
2 table-spoonfuls of Mustard, J table-spoonful of salt, and 1 table-spoonful of Florence oil. Work these together, pouring in gradually at the same time sufficient tarragon vinegar to make a smooth paste. Keep the Mustard tightly corked in a jar until wanted.
Mustard Sauce. — (1) Put 2oz. of butter in a saucepan over the fire and warm it without letting it brown. Mix in well 2 table-spoonfuls of flour, pour in gradually 1 pint of hot stock or water, and stir until it thickens and is per- fectly smooth. Add 2oz. more of butter pulled in small pieces, stir well, and sprinkle with a little salt and pepper. Mix in 3 table-spoonfuls of made Mustard and a little cayenne, and it is ready for use, being generally used for devilled turkey, salt fish, &c.
(2) Put 2oz. of butter into a saucepan, and when it is melted add 1 teaspoonful each of vinegar and flour, half the quantity of English and 2J teaspoonfuls of French Mustard, 1 saltspoonful of sugar, the yolks of two eggs, and a little salt. Put the pan on the side of the fire, stirring gently until it is done and of the consistence of cream and very smooth. A little water or vinegar (in addition), may be added if it is too thick.
(3) Thicken 1 pint of milk with flour, put in 2oz. of butter, and stir it over the fire until boiling ; next mix with it 1 table-spoonful of Mustard, a few drops of vinegar, and a small quantity of cayenne pepper. Keep the sauce hot until ready to serve.
(4) Dilute in a saucepan 1 table-spoonful of ground English Mustard with 1 table-spoonful of tarragon vinegar and half the quantity of Worcestershire sauce ; strain into this 1 pint of Spanish sauce, and place the pan on
I the hot stove. Beat continually until thoroughly heated,
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TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mustard — continued.
then add 1 teaspoonful of chopped parsley. This sauce must not be allowed to boil.
(5) Mustard sauce made as follows is served with beef : After the beef has been boiling for two hours, take 1 pint of the broth from it to use for the sauce. Peel and chop a bunch of chives, a shallot, or two or three small green onions, and put them over the lire in 1 pint of broth to boil for an hour ; then add 1 table-spoonful of diy Mustard, 1 gill of vinegar, and a high seasoning of salt and pepper. Stir the sauce until it is thoroughly incorporated, and keep it hot until required for use.
(6) Put about 2oz. of butter into a stewpan with 1 table- spoonful of flour, and mix them over the fire; pour in 1 breakfast-cupful of hot water, season to taste with salt and pepper, and mix in 1 teaspoonful of Mustard pre- viously moistened with a small quantity of vinegar. Stir the sauce over the fire, and when it begins to boil it is ready for serving. A few chopped capers or pickles may be added if liked.
(7) Melt ‘2oz. of butter in a saucepan over the fire, then dredge in 1 table-spoonful of flour and stir it until browned. Mix 3 table-spoonfuls of brown Mustard to a smooth paste with a small quantity of water, stir it into the flour and butter, and add 1 breakfast-cupful of brown gravy, 1 wineglassful of vinegar, and a small quantity of salt and sugar. Stir the sauce over the fire, and when it boils and is smooth and of a creamy thickness it is ready for serving. Two or 3 table-spoonfuls of finely-minced shallots may be added to the sauce if liked.
Piquant Mustard. — Peel and slice an onion, put it in a saucepan with two or three thinly-sliced cloves of garlic, two bay-leaves, 1 teaspoonful of crushed peppercorns, a few cloves, a sprig of tarragon, and 1 pmt of the best vinegar; season with salt, and boil the whole together for ten or fifteen minutes. Leave the vinegar until cold, keeping the lid on the saucepan ; then stir in sufficient Mustard to make a stiff paste, and pour the mixture into small jars, which should be tightly corked and tied down with paper. Mustard prepared as above may be kept for a considerable time.
Spiced or Aromatic Mustard. — (1) Mix 2 table spoonfuls of powdered Mustard with 1 teaspoonful each of flour and sugar, and half the quantity each of salt, pepper, cloves, and cinnamon, and stir them into a smooth paste with boiling vinegar. Add a little salad-oil, and in a few hours it will be ready for use.
(2) Peel two moderate-sized onions and cut them into thin slices ; put them in a jar with four bay -leaves and a few thin slices of garlic, pour over them 1 pint of tarragon vinegar, and keep the jar closely covered for two days. At the end of that time, turn all the above ingredients into a saucepan, and boil them; strain the vinegar, return it to the saucepan, mix in 2oz. of coarsely-crushed loaf sugar, and boil it up again. Mix 1 teacupful each of brown and yellow Mustard, i table-spoonful of salt, 1 teaspoonful of Jamaica pepper, and | teaspoonful of finely- powdered cinnamon, and add the boiling vinegar, stirring well with a wooden spoon until quite smooth. If too thick, add more vinegar. Put the Mustard mixture into small jars, over which pieces of bladder should be securely tied, and keep in a cool place. In a fortnight’s time the Mustard will be ready for use.
(3) Put 1 pint of vinegar in a saucepan with an onion, a clove of garlic, h dessert-spoonful of crushed cloves, 1 table-spoonful of sugar, J table-spoonful of salt, two or three bay-leaves, and a very small quantity each of powdered cinnamon and black pepper. Boil the above ingredients slowly for ten or fifteen minutes, then strain the vinegar and mix it with sufficient Mustard to make a smooth, creamy paste. Put the mixture into small jars and keep it for a fortnight in a cool place before using.
MUSTARD and CHESS. — The first sprouting from the seeds of the Mustard, combined with those of the cress-seed, or by themselves, make a valuable addition to our salads, especially those prepared for breakfast service.
MUSTARD PICKLES. — See Pickles.
MUTTON ( Fr . Mouton; Ger. Hammelfleisch ; Ital. Castrato; Sp. Carnero). — The term itself is derived from the French mouton, having been introduced to us by the Norman conquerors. Second only in importance to beef is the flesh of the sheep. During the first few months of its existence the flesh is known as lamb, and some years ago Mutton was not considered to be in its prime until it was four or five years old ; but a four- year-old wether is now rarely heard of, for the cost of keep for so long would render the meat too expensive, considering that the quality would be so little superior to that which was killed two or three years earlier. By successful breeding farmers are now able to produce sheep which reach maturity in foiu-teen months. Welsh Mutton differs in this particular because these sheep are of such a roving disposition as rarely to accumulate fat ; but when fattened in the uplands of Herefordshire, Worcestershire, and Shropshire they gain flesh rapidly, and are then prime for killing. Southdown Mutton is very famous for quality, and next to it come Leicestershire, Lincolnshire, Cotswold, and Shropshire Mutton. These are large sheep and are second to the Southdown in quality. The flesh tastes rather strong of the wool, a peculiarity of long-woolled sheep, especially at certain times of the year when the wool is longest. Mutton imported from Germany and Spain are sometimes palmed off upon unwary cooks as first-quality Mutton, but in reality the flesh of these foreigners is inferior to our second qualities.
No flesh differs so much as Mutton, and this depends not only upon the breed, but also upon the sex, age, and pasture. Ewe-Mutton, in the autumn, when not more than two years old, is often nearly as good as wether-Mutton under similar conditions. Ewes that have had two lambs are more often killed than those which have only had one. They are therefore more aged, and if it were possible to get a glimpse of the teeth the jaws would be found to hold eight, each fully developed. In the younger sheep the eight are not all developed. Ram-Mutton is sometimes sold to the unini- tiated, but it will always prove coarse, woolly-flavoured, and tough. The colour of the flesh is deep bluish-red, and the fat is spongy. The udder on the belly between the legs is the distinguishing characteristic of ewe-Mutton, the wether having a similar lump of marrowy fat. Good
Fig. 1213. Sheep Divided into Joints.
Mutton is in season all the year round, although at its lowest ebb in autumn, the meat then partaking some- times of the woolly taste before described.
The carcase is cut up by the butcher (see Fig. 1213) first into quarters (1, 2) and a head (5) ; this latter is usually included amongst the offal. Then we have two fore-quarters and two hind-quarters or haunches. The haunch is again cut up into leg (6) and loin (7), the double loin without the legs forming a saddle (see Fig. 1215). The fore-quarter is cut up into shoulder (4) and breast (3), and the neck and scrag end (8). The various qualities and values of these parts are fully described in the following receipts. See Boning, Carving, &c. Baked Breast of Mutton. — Sew up a breast of Mutton in a very thin cloth, put it into a stewpan, pour over sufficient
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THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
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Mutton — continued.
cold water to nearly cover it, and let it stew very gently, allowing ten minutes to each pound, counting from the time the water begins to simmer. Then take it out of the saucepan and out of the cloth, put it in a baking-dish, rub it over with warm dripping or butter, sprinkle some flour over, and bake it for half-an-liour, basting frequently with its own broth. Five minutes before taking it out of
Fig. 1214. Baked Breast of Mutton.
the oven strew fine dry breadcrumbs thickly over it, put little bits of butter here and there, and let it brown. Put it on a hot dish, garnish with slices of beetroot (see Fig. 1214), and serve.
Baked Minced Mutton Kebobs. Trim off all the skin and most of the fat from 31b. or 41b. of raw Mutton, and finely chop the lean part. Slice and chop two large onions, put them in a stewpan with 2oz. or 3oz. of fresh butter, and toss them about over a brisk fire for a few minutes, then put in the minced Mutton, 4 teacupful each of well-washed currants and skinned pi .tachios, and a dust of salt, pepper, and powdered cinnamon. Stir the mixture over the fire till the meat is partly fried. Cut a piece of caul-fat into rather small squares, and put an equal quantity of the mince on each ; wrap them up to any shape fancied, and lav them on a baking-dish. Put them into a quick oven till nicely coloured, then place on a hot dish and serve without delay.
Baked Mutton Cutlets. -Procure the required quantity of cutlets from the best end of a neck of Mutton, trim off nearly all the fat, chop the bones off to within lin. of the meat, and scrape the remaining pieces clean. Dust the cutlets over on both sides with salt and pepper, lay them in a pie-dish, pour some nicely-flavoured beef gravy over, cover with a flat dish, and bake in a slow oven. In about two-hours-and-a half, or when the chops are tender, boil a sufficient quantity of potatoes, and when done drain and mash them with butter, seasoning with salt. Put the potatoes in a heap in the centre of a hot dish, smooth them over with the prongs of a fork, and brown them under a salamander. When cooked, arrange the chops in a circle round the potatoes, mix 4 wineglassful of vinegar and a small quantity of mushroom ketchup with their cooking- liquor, strain it round the cutlets, and serve.
Baked Mutton Cutlets with Apples. — Prepare the cutlets taken from a neck of Mutton by trimming off the fat and ragged pieces, season with sait and pepper, lay them in a pie-dish with some thinly-sliced apples and one or two finely-chopped onions, pour in sufficient clear gravy to cover them, place a flat dish over, put it in a moderate oven, and bake the cutlets until tender ; they will require about three-quarters-of-an-hour’s cooking. When done, serve all together. A tureen made of fire-clay answers capitally for this dish.
Baked Ribs of Mutton a la Mallorquina (Spanish). — Put a lump of butter into a mortar with a few boned anchovies and any dried sweet herbs, pound them well together, and work in a little lemon-juice. Take a piece of ribs of Mutton, separate the ribs without actually parting them at one end, put them into a baking-tin, and bake in a quick oven, basting with butter as required. When well done, take them out, open the ribs, put a piece of the anchovy butter between the ribs, and serve. This is an excellent dish for those that like the fishy flavour.
Baked Saddle of Mutton. — Cut off all the fat and skin from a saddle of Mutton, chop oft' the ends of the ribs, and remove the cord -and veins along the back. Wipe it dry with a cloth, and nib well inside with salt. Roll the
Mutton — continued.
flank under on each side, tie it three or four times across the middle (see Fig. 1215), sprinkle well with flour, salt, and pepper, and put it hi a baking-dish with the inside upwards so that the fat will be thoroughly cooked. Cover it
Fig. 1215. Saddle of Mutton prepared for Baking.
over with a piece of well-buttered paper and cook until the fat is brown and crisp and the meat quite done. Put it on a dish, and serve.
Boiled Boned Shoulder of Mutton with Oysters. — Select a shoulder of Mutton that has been hung until tender, put it in salt for a couple of days, bone it, and sprinkle over with mace and pepper. Place one-dozen-and-a-half of oysters over the inside of the joint, roll it up, tie tightly, and put it into a saucepan with sufficient water to cover ; add an onion and a few peppercorns, put the lid on the pan, and cook until thoroughly done. Put six oysters into a saucepan with 1 pint of gravy, cook them gently until done, then thicken the liquor with a little butter rolled in flour. When done, put the meat on a dish, remove the string, pour over the sauce, and serve.
Boiled Breast of Mutton. — Put a breast of Mutton into a saucepan with water, place the pan over the fire, and boil until the meat is quite tender. Take it out when done, remove all the bones, and cover with a mixture of chopped parsley and thyme, breadcrumbs, and salt and pepper to taste. Put it on a dish in front of a clear fire to brown, pour round a good gravy with capers in it, and serve.
Boiled Breast of Mutton with Caper Sauce. — Trim off the fat from a breast of Mutton and bone the joint. Chop fine 3 table-spoonfuls of sweet herbs and a couple of sprigs of parsley, mix them up with 4 table-spoonfuls of bread- crumbs, and sprinkle over sufficient salt and pepper to taste. Put a layer of this mixture over the boned meat, roll it round, and tie with string. Place it in a saucepan of water over a moderate lire and boil very slowly for two hours or so until the meat is done ; put it on a dish, remove the string, pour over a little caper sauce, and serve with more of the sauce in a sauceboat.
Boiled Leg of Mutton. — Put a leg of Mutton into a sauce- pan with sufficient water to cover, and to every gallon of water add 2 table-spoonfuls of salt and l teaspoonful of pepper. Put the pan on the fire, boil quickly for ten minutes, skim well, and then remove it to the side of the fire where it will cook just at boiling-point (fifteen minutes for every pound weight is sufficient, but if it is a large leg weighing 81b. or more it will not require quite so long). Put it when done on a dish and serve with some mashed turnips in a separate dish, or a little caper sauce may be either poured over it or served separately. It may also be boiled with a little rice if desired, and garnished with parsley. Currant jelly should also be served with it.
Boiled Leg of Mutton with Caper Sauce. — Prepare a leg of Mutton by cutting oft the shank-bone, trimming and making an incision at the first joint ; put it on to boil in a stockpot filled with slightly-salted cold water, and add a bouquet garni and one carrot cut up. Boil for an-hour- and-a-quarter, and serve with 1 pint of hot caper sauce, made by putting 1 pint of hot liollandaise sauce into a
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THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Mutton — continued.
saucepan with 1 handful of capers, and heating thoroughly for five minutes without boiling.
Boiled Leg of Mutton with Oyster Stuffing. — Remove the beards and uneatable parts from a dozen or so large oysters, parboil them, chop them up with boiled parsley, onion, and sweet herbs, and add the yolks of two or three hard-boiled eggs. Make five or six incisions in the fleshy part of a leg of Mutton, put in the stuffing, tie it up in a cloth, and boil in a saucepan with plenty of water for from two-hours-and-a-lialf, according to the size. When done remove the cloth, put the leg on a dish, and serve at once.
Boiled Mutton Chops. — Cut off some chops from the neck end of Mutton and put them into a pan with a little salt and pepper dusted over them and sufficient water to cover. Place the pan over the fire, cover it, and let the con- tents simmer until done, then take them out, drain, and wipe them dry on a cloth ; put a small piece of butter, salt, and pepper over them, and lastly cover with egg beaten quite stiff. Sprinkle with pounded crackers, and put them in a pan in the oven to brown.
Boiled Mutton Ham. —Take a cured Mutton ham, wash it in cold water, and soak overnight. The next day drain it, put it over the fire in enough cold water to cover, let the water heat to the boiling-point, and then boil the ham gently, allowing twenty minutes for each pound. Half-an- liour before the ham is done, boil with it half-a-dozen peeled turnips or a head of cabbage first washed in cold water ; or serve it simply with a dish of plain boiled potatoes.
Boiled Neck of Mutton. — Saw down the chine-bone of a neck of Mutton, strip the ribs half-way down, take out the end bones, and turn the llap under ; this will give the neck a good appearance when cooked. Put it into a saucepan of water, and boil ; when done, take it out, drain, cover it thickly with well-seasoned breadcrumbs made into a mass with warmed butter and yolk of egg, place the Mutton in a Dutch oven, and roast in front of a clear fire until well browned. Serve hot.
Boiled Shoulder of Mutton. — Rub a shoulder of Mutton well with salt and pepper, and stuff it with a forcemeat of herbs made without eggs ; roll it up into an oval form, and tie into shape. Put it into a saucepan with a little broth or water, and add two sliced carrots and onions, a little fine herbs, a bay-leaf, and salt and pepper to taste. Put the pan over a slow fire or in a slack oven and cook gently, basting frequently. When it is nearly done remove the lid, if it is being cooked in the oven, and let it brown on the top. Take it out, put it on a dish, cut the bindings off, and keep it hot. Remove the fat from the gravy, boil it down to a strong glaze, pour it over the meat, and serve with tomato sauce poured round it or a cucumber sauce in a sauceboat.
Boiled Stuffed Breast of Mutton. — Put a knife in between the bones and flesh of a breast of Mutton, open it, dust over inside with salt and pepper, and stuff it with a mixture of fresh pork, breadcrumbs, parsley, onion, and mushrooms all finely chopped and seasoned with salt and pepper to taste. Sew up the cut, put it into a saucepan with some broth, and boil it gently until done. Take out, put it on a dish, and serve with a little Robert sauce.
Braised Boned Haunch, of Mutton. — Bone the leg to the
first joint and the loin of a haunch of Mutton cut to the height of the first ribs, sprinkle the inside with salt, and fasten it with string in a long shape. Cover the bottom of a long saucepan with sliced vegetables and trimmings of bacon, sprinkle slightly with salt, and pour over about 1 h pints of broth. Put the pan over a quick fire, reduce the liquor to a glaze, then pour in more broth to cover it ; boil up quickly, remove the pan to the side of the fire, put hot ashes on the lid, and leave it where its contents can simmer gently for about five hours or so according to the age of the animal from which it was cut. When the meat is done, put it on a baking-sheet, add 1 wineglassful of white vine to the liquor, boil it up, take off all the
Mutton — continued.
fat, pass it through a fine sieve into another saucepan, reduce it quickly to half-glaze, and add a little brown or tomato sauce to thicken it. Put the haunch of Mutton on a dish, take away the string, cut the Mutton along the top into slices, but without removing them, put a ruffle on the bone, and serve with a garnish of small glazed onions put in heaps. Pour a little of the sauce round the dish, and send up the rest of it in a sauceboat. Mushrooms may be used instead of the onions if preferred.
Braised Boned Leg of Mutton. — Bone a leg of Mutton on the cushion side only, sprinkle it over with salt and pepper, tie it up with thin string, and saw the bone off short. Put it into a saucepan with a little lard or melted bacon, place the pan over a slow fire, and fry it to a delicate colour, turning frequently ; take it out and put it on a dish. Cover the bottom of the pan with some onions and carrots chopped small, sprinkle the leg over with salt and pepper, cook for twenty minutes longer, and then add sufficient broth to moisten it to half its height. Put the pan over a slow fire, and when the liquor is well reduced add a little more (so that the Mutton can boil short of liquor). When the meat is cooked, take it out, put it on a dish, and reduce the liquor to half-glaze. Remove all the fat, add a little wine, and thicken with kneaded butter ; mix all thoroughly, pour it over the leg through a strainer, and serve.
Braised Boned Leg of Mutton a la Milanaise. — The
following receipt is a favourite dish of the M ilanese, but the Italians of Rome and Naples are not so fond of it, as they consider it has a woolly flavour. Remove the knuckle from a leg of Mutton, and bone it as follows, from the thick end down to the first joint : Chop it off at the first joint, push in a knife near the joint to loosen the flesh, leaving the tendons and gristle on the bone ; then commence at the small or tail end and scrape away the fat from the backbone and follow the bone up until the joint is arrived at, continuing in this way until all the bone is out. The cavity may be stuffed and sewn up at the thin end. Then bring the edges together at the upper end, pushing all the flesh inside, and sew the skin tightly together, which will give a rectangular form of solid meat and stuffing. To cut it straight down to the bone to take it out would spoil it and a lot of the juice or liquor would escape, and if sewn up it would be very unsightly, but by this way the juice is preserved and when the meat is cold it does not become dry or hard. Fill the cavity with a mixture of ham, bacon, mushrooms, garlic, egg, pepper, and bread- crumbs soaked in broth and squeezed quite dry. Sew up the place where it was cut so that the stuffing will not fall out, and put it in an earthenware stewpan with some fat bacon cut up and melted. Put the pan over the fire and fry the contents gently until it is of a light colour, turning frequently. Sprinkle over salt and pepper, add a few vege- tables cut in slices, and pour in 1 wineglassful each of white wine and broth. Cover with a round of paper, put some hot ashes on the lid, and braise for four hours or so, adding a little more broth every now and then, and "when done put it on a dish and keep hot. Add a little gravy or broth to the liquorin which it was cooked, boil it up, strain it, remove all the fat, and reduce quickly to half glaze, thickening it with a few table-spoonfuls of tomato
Tig. 1216. Braised Boned Leg of Mutton A la Milanaise.
sauce, keeping it quite light. Pour a little of the sauce over the leg, put the remainder in a sauceboat, garnish with potato croquettes and Brussels sprouts in piles (see Fig. 1216), and serve very hot.
For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
973
Mutton — continued.
Braised Boned Shoulder of Mutton. — Take out the hone from a shoulder of Mutton (see Boning), letting the stump remain for a handle. Lard it with strips of fat hacon, and sprinkle over chopped herbs, salt, and pepper. Roll it up, and sew together with a trassing-needle. Place a few slices of bacon at the bottom of a braising-pan, put in the shoulder of Mutton, and add the shoulder-bone, a few carrots and onions, a little thyme and laurel-leaves, two heads of celery, and a little stock. Cover with slices of bacon and then with paper, put the pan over a slow lire, and simmer gently until done. Take it out, remove the string, put the Mutton on a dish, and serve with a garnish of glazed onions.
Braised Breast of Mutton. — (1) This should he partly boiled the day before wanted, in order to more readily free it of its superfluous fat; cut it into pieces, put them into a saucepan, dust over with salt and pepper, and lay over them three onions cut in slices. Place the pan over a slow fire and let the meat cook slowly for about three hours, when it should be done ; its own juices and fat will be quite sufficient moisture. Put the meat on a dish, and serve ; the fat may be poured into a basin for further use.
(2) Put a few slices of fat bacon at the bottom of a saucepan, and add a few tarragon-leaves, young onions, a little mixed spice, and salt and pepper to taste. Put a breast of Mutton, not too fat, on the top, place the pan over the lire, and when it begins to cook pour over 1 pint of stock ; remove the pan to the side of the fire (or over a very slow one), and cook very gently until done. Put the breast of Mutton on a dish, pour over the strained liquor, and serve very hot.
(3) Put a breast of Mutton into a braising-pan with a few carrots and onions cut in slices, sprinkle over salt and pepper, and add a little mixed spice. Place the pan over the lire with hot ashes on the lid, and cook the contents until thoroughly done. Take the Mutton out, remove all the bones, and put the meat in between two plates or pieces of hoard with a weight on the top ; let it remain until cold and flat. Cut it up into various shapes, brush them over with yolk of egg, dip them into breadcrumbs, then into clarified butter, and then into breadcrumbs again. Put them on a baking-sheet in a quick oven to brown, place them on a dish, and serve with Italian or brown haricot sauce.
Braised Haunch of Mutton.— The haunch should be cut to the height of the first ribs ; bone the loin and the leg to the first joint, and season the meat inwardly with salt and pepper. Put some slices of vegetables and trim- mings of lard in an oblong stewpan, put in the meat, dust a little salt over it, and pour in I i pints of broth. Put the stewpan over the fire, and boil the liquor till reduced to a glaze; then pour in some more broth to the height of the Mutton, and let it boil up. Place the stewpan by the side of the fire, put some live embers on the lid, and cook the Mutton for five hours, or more if it is not very young. When the haunch is cooked, take it out of the stewpan, mix 1 tumblerful of white wine with the cooking- liquor, boil it up, skim well, then strain it through a fine hair sieve into a smaller stewpan; boil it quickly till reduced to half-glaze, then thicken with a small quantity of brown sauce. Remove the string from the Mutton, and cut it in slices across the top, leaving them in their places. Fix a paper raffle round the bone, place the Mutton on a hot dish, brush it over with a paste-brush dipped in melted glaze, and garnish with groups of glazed button-onions. Pour part of the sauce in the dish round the meat and serve with the remainder in a sauceboat.
Braised Leg of Mutton.-(l) Put a leg of Mutton into a braismg-pan with some slices of fat bacon on the top and underneath it, and add a bay-leaf, a bunch of sweet herbs, four carrots, two onions, a few meat-bones, and 3 gills of gravy. Put the pan over a wood fire with hot ashes on the cover, and cook the contents slowly until done. Take out the leg, put it on a dish, and glaze ; remove the fat from the gravy, strain it, pour it over, and serve.
(2) Put a very tender leg of Mutton into a braising-pan, and when it is nearly done take it out and cut it into very thick slices without taking them off the bone. In
For details respecting Culinary Processes, Utensils, .
Mutton — continued.
the meantime prepare a stuffing of chopped parsley, shallots, chives, powdered ginger, breadcrumbs, salt, pepper, and a large quantity of butter ; spread this between the slices, and put the leg in a saucepan. Pour in 1 wineglassful of champagne, and some of the stock in which it was cooked. Put the pan at the side of the fire, cover the lid with hot ashes, and simmer gently for thirty minutes or so. When done, put it on a dish, skim off the fat from the liquor, add a little orange-juicc, pour it over, and serve hot.
(3) Prepare a stuffing of bread and pork, chopped fine, seasoned highly with pepper, salt, sweet marjoram, and pounded cloves. Bone a leg of Mutton and stuff it with the forcemeat. Place some skewers at the bottom of a saucepan, lay the Mutton on them to keep it from burn- ing, put in two sliced onions, turnips, and carrots, and a little chopped celery, and sprinkle a large quantity of salt on the whole, with a little powdered cloves, mace, and pepper. Put enough water in the pan to cook the contents slowly for four or five hours, without burning. When done take out the meat, and put it in a covered dish by the fire. Skim off all the fat from the liquor, add 1 tumblerful of port wine thickened with flour, also a little currant jelly ; bring it to the boil, pour over the meat, and serve.
Braised Leg of Mutton in Polish Style. — Cut oft' the thin end bone of a leg of Mutton that has been hung until quite tender, and put it into an earthenware pan that is just deep and large enough to hold it. In the meantime fry three chopped onions, the same of celery roots and carrots in a frying-pan with some fat, and pour in 3 wine- glassfuls each of water and vinegar and boil gently ; then add a little parsley, thyme, basil, bay-leaf, sweet herb-, two cloves of garlic, and a few peppercorns and cloves, and continue to boil for twenty minutes longer. lake the pan off the fire, and when the mixture is nearly cold pour it over the leg of Mutton and let it remain for twenty-four hours or so, turning frequently. Take out the leg, drain well, wipe it dry, and put it into a moderate oven for thirty minutes on a roasting-pan with a large piece of butter. Pour over 1 pint of sour cream and half the quan- tity of the stock (marinade stock). Put the pan back again to complete the cooking, basting the leg frequently. When done put it on a dish; strain the liquor with which it was basted and reduce it over a quick fire until thick. Pour it over the leg of Mutton, put a ruffle of paper on the end of the hone, and serve.
Braised Legs of Welsh Mutton a la Jardiniere.— Cut off
four small legs of Welsh Mutton, remove the hone, and lard them on the inside with large strips of fat bacon and lean ham. Sprinkle with salt and pepper, and tie them round into shape. Put them in a braising-pan with 1 tea- cupful of brandy, pour over sufficient mirepoix to cover, place the pan in the oven, and let the contents simmer gently until the meat is done. In the meantime, have ready a large socle of rice on a dish, put the legs on it, glaze them, and garnish around the base with cauliflowers, asparagus, peas, carrots, &c. Strain the gravy, remove all
Fig. 1217. Braised Legs of Welsh Mutton 1 la Jardiniere.
the fat, reduce it quickly with some Spanish sauce, and serve it separately in a sauceboat. The base of the socle should also be garnished with the vegetables so as to hide it completely from view. See Fig. 1217.
Braised Mutton under a Basin. — Cut some Mutton into small pieces about the size of an egg, rinse them in plenty of cold water, and dry on a towel ; rub each piece over well until finely-chopped onions, pepper, salt, and mixed
ces, c ice., referred to, see under their special heads.
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Mutton— continued.
spices, put them in a basin, cover with a cloth, and leave them for a few hours. Turn the basin containing the meat upside down on to a strong baking-dish, place the dish on a trivet over a charcoal fire, and cook the meat for an-hour-and-a-lialf. When the gravy has run out, put in the baking-dish, around the basin, 1| breakfast- cupfuls of well-washed rice, and pour in 1| pints of clear stock broth. When the rice is diy, baste it with more broth till it is tender. When cooked, take the baking-tin off the fire, lift the basin off the meat, pin a paper ruff round the tin, and serve while very hot.
Braised Mutton Chops. — (1) Cut the chops off a neck of Mutton without flattening them, and remove a little of the flat bone at the end, also a little of their fat. Put them into a stewpan with the pieces cut off them and the parings of three onions, a bunch of parsley, a few carrots and green onions, a little spice and salt, and 4 or 5 table- spoonfuls of good broth to braise them. When they are quite done take them out, put them on a strainer to drain, and cool. Pass the liquor through a fine sieve, and reduce it to a glaze ; place the chops in this and dish in a mirotin way with the onion sauce poured into the centre.
(2) Take a piece of neck of Mutton and cut off some chops, making them a little larger than for broiling ; pare them and put them into a stewpan where they can lie quite flat. Put one or two onions, a few carrots, a small bunch of parsley, a few green onions, sweet herbs, 4 or 5 table-spoonfuls of stock, and a little salt into a stewpan, place it on the fire, and let the ingredients steam until done. Remove the roots, add a little glaze, and put it over a good fire to reduce. When it has become a glaze, put in tlie cutlets and let them settle in it ; turn them over, take off the grease, and let them drain. Serve hot.
Braised Mutton Cutlets. — Take about 311). of cutlets, trim, and put them into a pan to braise. When done, take them out and put them on a board with a weight on top to keep them in shape while they are getting cold. Trim them again, mask on one side with 6oz. of quenelle force- meat, and then dip them into a mixture of finely-minced tongue and truffles. Place them in a saucepan with 3 gills of brown sauce, cover with buttered paper, and cook very slowly for a-quarter-of-an-hour. Put a border of mashed potatoes on a dish, place the cutlets on it, garnish the centre with strips of tongue and gherkin, and the white of egg mixed with them, pour the sauce round, and serve.
Braised Mutton Cutlets with Onions. — Trim the cutlets and lard them with thin strips of ham and fat bacon. Put the trimmings of the ham, bacon, and cutlets into a stew- pan with a sliced onion and carrot and a few sprigs of parsley ; season the cutlets with salt and pepper, put them in the stewpan, moisten to height with stock, and cover with a few slices of bacon and a sheet of buttered paper. Put the lid on the stewpan and let the contents simmer at the side of the fire. When the cutlets are tender, take them out, pass their cooking-liquor through a fine hair sieve into a smaller saucepan, and boil it quickly until thickly reduced. Peel and boil a sufficient quantity of young onions in salted water until tender, then drain them well. Put loz. of butter in a saucepan with 1 table- spoonful of flour, stir it over the fire until mixed, then pour in 1 breakfast-cupful of cream and nearly 1 breakfast- cupful of milk ; stir the sauce until boiling, season to taste with salt and pepper, add the onions, and move it to the side of the fire. Coat the cutlets thickly with the reduced liquor, arrange them in a circle on a hot dish, pour the onion sauce in the centre, and serve.
Braised Mutton Cutlets with Onion Sauce. — Trim the cutlets taken from a neck of Mutton, and chop off some of the fiat bone at the ends. Put the trimmings in a stew- pan with one sliced onion, two carrots, a bunch of parsley, and a small bunch of green onions ; put in the cutlets, dust them over with salt and pepper and a small quantity of spice, moisten to a third of their height with white stock, and braise them. When nice and tender take the cutlets out of the stewpan, drain well, and lay them on a dish to cool. Strain their cooking-liquor through a fine hair sieve into a
Mutton — continued.
small saucepan and boil it until reduced to a glaze. Mask the cutlets on both sides with the glaze, placing them in the saucepan to get hot again ; arrange them on a hot dish, and serve with an onion sauce.
Braised Mutton Cutlets with Vegetable Puree.— Cut some cutlets off' a neck of Mutton ra tlier thicker than is usual for broiling, trim them neatly, and lay them flat in a stewpan, together with two onions, two or three small carrots, a bunch of sweet herbs, and a small bunch of green onions ; season with salt and pepper, and moisten to about a third of their height with white stock. Braise the cutlets gently at the side of the fire until tender, then take them out, strain the cooking-liquor, and boil it quickly until reduced to a glaze. Turn the cutlets over in the glaze, masking them well, then arrange in a circle on a hot dish ; fill the centre with a puree of any kind of vegetables preferred and serve while very hot. The fat should be skimmed off the liquor as much as possible before it is reduced to a glaze.
Braised Rumps of Mutton. — Put half a dozen Mutton rumps into a saucepan with a little water and stew them gently for an hour. Take them out, cut in halves, and put them into a small braising-pan with 1 breakfast-cupful of gravy and add 1 wineglassful of Madeira or any other white wine, an onion stuck with six cloves, a little cayenne, and salt. Put the pan over the fire, cover it closely, and co >k until they are quite done and tender. Take out the meat and onions, thicken the gravy with butter rolled in flour, and add the juice of half a lemon and 1 table- spoonful of browning. Boil this up until it is perfectly smooth and rather thick, then put in the rumps ; boil up again, lay them on a dish, and serve hot with scraped horseradish for garnish, and pour the sauce over the meat.
Braised Saddle of Mutton. — (1) Take out the kidneys from a saddle of Mutton, remove the skin covering the fat of both fillets, and cut off the flaps or skirts and roll them up underneath. Tie the meat round with twine and put it into a braising-pan over slices of fat bacon laid at the bottom and add an onion and carrot cut into slices. Sprinkle over salt, pour in 1 pint of broth, and reduce over a clear fire ; then pour in water to half its height and braise slowly. When nearly done, take it out, drain it, pass the liquor through a conical sieve, add a little white wine, skim off the fat, put it with the Mutton into a saucepan, and complete the cooking at the entrance of the oven, basting frequently and letting it get a good colour. Take it out when done, put it on a dish, garnish with mashed vegetables, and serve with the strained liquor in a sauceboat.
(2) Remove the skin and fat from a saddle of Mutton without ribs, but recovering the two fillets ; cut the flaps straight on both sides, take nut the kidney and nearly all the fat, break the backbone at various places, and roll the flap underneath, keeping it in position with string. Put some vegetables cut in slices and a little minced trim- ings of bacon at the bottrm of a braising-pan, put in the meat, sprinkle it over with salt and pepper, and pour in sufficient broth to nearly cover it. Put the pan over a quick fire and cook until it is about three-parts done, then pour in £ pint of white wine, remove the pan to the side of the fire, or put it in the entrance of the oven with hot ashes on the lid, and braise. It must be basted frequently, adding more stock as the liquor evaporates. Skim well, and when the meat is quite done (it will take about three hours or so), take it out, drain on a baking-sheet, remove the string, glaze it, and put it at the entrance of the oven to keep hot. Strain the stock through a fine sieve, add a little brown sauce and a few table-spoonfv.ls of Madeira wine, boil it up, and carefully skim. Take out the two fillets of the saddle, cut them transversely into rather thin slices, and put them back into their places. Put the saddle on a dish, garnish it on both sides with some onion pirree, and serve with the sauce in a sauceboat.
Braised Stuffed Leg of Mutton.— Remove the bone from a leg of Mutton, carefully cut out all the meat, leaving the skin° intact ; reject the fat and mince the lean together with lib. of fat bacon, and season with chopped parsley
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
975
Mutton— continued.
and shallot, also salt and pepper to taste. Replace this mince in the skin, sew it up on the under-side, put it into a braising-pan with a little gravy made from the hones and trimmings, add also two or three large slices of veal, sliced carrots and onions, a few slices of fat bacon, a bunch of parsley, and braise slowly from three to four hours. When done put the leg on a dish, strain the liquor into another pan, reduce it to a glaze, brush over the Mutton with this, and serve with plenty of French beans separately.
Broiled Briskets of Mutton. — Soak a couple of briskets of Mutton in cold water for a few hours, take them out, drain them dry, trim neatly, and remove the bone adhering to the sinews as well as the skin at the end of the ribs. Fasten both together with string, put them into a saucepan of salted water, add a few mixed vegetables, and partly boil. Take the briskets out, remove all hones, put them between two boards with a weight on top, and let them remain until quite cold, so as to have them perfectly flat. Trim and dust them over with salt and pepper, roll them in warmed butter, sprinkle with cooked parsley and fine lieibs, and cover with breadcrumbs. Broil them slowly on a gridiron over a clear fire for twenty minutes, turning them frequently. When done, put them on a dish and serve with piquant sauce in a sauceboat.
Broiled Mutton Chops. — (1) Cut the chops from the loin or best end of the neck and remove some of the fat if necessary. Dust over with a little pepper, put them on a gridiron over a good clear fire, turning two or three times, and cook evenly. When done, put them on a hot dish, sprinkle with a little salt, put a small lump of butter on each, and serve very hot. They may be garnished with sliced okras and stuffed egg-plants.
(2) Cut the chops from a loin of Mutton, trim them neatly, and remove all the fat. Lay them on a dish with some sliced onions, a few cloves, peppercorns, and sweet herbs, a small quantity of salt, and sufficient oil and vinegar in equal quantities to cover; put another dish over, and let them marinade for ten hours, turning occa- sionally. Afterwards broil the chops on a gridiron over a clear fire, and when cooked lay them on a hot dish on an ornamental dish-paper; finely mince three or four shallots, fry them in butter until a light brown, spread over the chops, garnish with fried parsley, and serve with a sharp sauce in a sauceboat.
(3) Cut off some selected chops, and broil them (see i Broiling) on a gridiron over a clear fire ; put them into
a pan, cover tightly, and simmer for a-quarter-of-an-hour ■ at the side of the lire. Take the chops out, and put them on a dish with a piece of butter and a little salt and pepper on each. In the meantime, peel and finely chop some tomatoes, season them with a small piece of butter, salt, pepper, and sugar, and with a spoon place a little on the top of each chop. Sift a little pounded biscuit or breadcrumbs over, and serve hot.
(4) Brewers’ Style — The chops should be cut from the end of a saddle of Mutton, using the whole breadth of it ; beat them lightly with a cutlet-bat, and dust them over on both sides with salt and a small quantity of cayenne pepper. Brush the chops over with a paste-brush dipped in melted lard, lay them on a gridiron over a clear but not too brisk fire, and broil them, turning them I occasionally. Work well in with about 2oz. of butter 1 table spoonful of finely- chopped parsley and 1 table-spoonful of chopped shallot, and when cooked arrange the chops on
a hot dish, spread the butter over them, flavour with the juice of a lemon, and serve.
Broiled Mutton Chops a la Bretonne. — Pare six Mutton chops, season with 1 table-spoonful of salt and pepper, and pour a few drops of oil over each. Broil four minutes on each side, arrange them on a dish, and serve with £ pint of puree of white beans, mixed with 2 table-spoonfuls of hot meat glaze.
Broiled Mutton Chops a la, Provencal. — Flatten and pare neatly six fine, thick Mutton chops, and season them with 1 pinch of salt and £ pinch of pepper ; oil them slightly with sweet-oil, and then either boil or cook them
Mutton — continued.
in a saute -pan for two minutes, on one side only, and lay them aside to get cold. Spread over them the garnishing il la Provencal to about Jin. in thickness, and sprinkle with breadcrumbs mixed with a little grated Parmesan cheese. Carefully place the chops in a well -buttered pan, pour a little clarified butter over, and put them into a very hot oven for five minutes, or until of a good colour. Serve with l pint of hot veloute sauce in a sauceboat.
Broiled Mutton Chops a la Soyer.— Take 51b. of saddle of Mutton, cut and saw it crosswise into six pieces, flatten, pare, and trim them ; season with 1 table-spoonful of salt and 1 teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of 1 pint of fried potatoes placed round the dish.
Broiled Mutton Cutlets.— (1) Season some cutlets, dip them first into melted butter, then roll them in breadcrumbs. Broil them over the fire for about eight minutes, and place them on a dish round a heap of potato balls piled up in the centre.
(2) Cut off the required number of chops from a loin of Mutton, and form them into cutlets by cutting off the thickest end of each bone, and about lin. off the top of the bone. Put them into a stewpan in which a little butter has been previously melted, season with salt, and stew for a short time, but not until they are brown. Chop some parsley very fine, add a little thyme, and mix together with sufficient yolk of egg to coat the cutlets when cool, then sprinkle them with breadcrumbs seasoned with 1 pinch of cayenne pepper. Broil over a clear but not brisk fire. When brown, dish them, squeeze a little lemon- juice over, or the dish in which they are served may lie garnished with thin slices of lemon cut into halves or quarters.
Broiled Mutton Cutlets with French Beans. — Procure the best end of a neck of Mutton, and cut it into slices tin. thick ; remove a greater part of the fat, trim them to a nice shape, and* beat lightly with the cutlet-bat. String the required quantity of French beans, put them whole into a saucepan with plenty of boiling salted water, and boil until tender. When cooked, drain off the water, put in a large piece of butter, a moderate quantity of finely - minced parsley, the juice of half a lemon, a dust of pepper, and let them remain at the side of the fire until the cutlets are ready. Lay the cutlets on a gridiron, and
Fig. 1218. Broiled Mutton Cutlets with French Beans.
broil them over a clear, brisk fire, turning them when done on one side. When cooked, arrange them in a circle on a hot dish, on which the beans have been piled in the centre (see Fig 1218), and serve.
Broiled Mutton Cutlets with a Macedoine of Vege- tables.— Take twelve cutlets of equal size, trim off some of the fat, dust them over with salt and pepper, and dip them into warmed butter. Broil them in front of a
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
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Mutton — continued.
moderate 'ire, frequently turning, and when they are done put some paper frills on the bones, and place them in a circle on a dish on which a macedoine of vegetables of different kinds and shades thickened with bechamel sauce and reduced with a little glaze has been piled in the centre. Serve with a boatful of half-glaze separately.
Broiled Mutton Cutlets with Mushroom Sauce. — Take the cutlets from the best end of a neck of Mutton, saw the bones off short, trim them to a nice shape, removing the gristle and fat, and beat them flat with a cutlet-bat.
Mix with the beaten yolk of an egg, in small quantities, some finely-chopped parsley, thyme, and marjoram, also some grated breadcrumb, and season to taste with salt, pepper, and a small quantity of grated nutmeg. Cover the cutlets with the mixture, and wrap each one sepa- rately in a sheet of buttered paper. Trim off the stalks from J pint of mushrooms, wash and chain them, and put them into a stewpan with -1 pint of nicely-flavoured gravy, and boil gently until tender. Put loz. of butter into a saucepan with 1 table-spoonful of flour, stir it over the fire until brown, then strain in the gravy from the mushrooms, and continue stirring until it boils. Put the cutlets on a gridiron, and broil them over a clear fire, turning them when done on one side. When cooked, remove the paper and arrange the cutlets in a circle on a hot dish, put the mushrooms in the centre, pour the sauce round, and serve.
Broiled Mutton Cutlets with New Carrots a la Maitre d’Hotel. — Trim some rather thick cutlets from the best end of a neck of Mutton to a nice shape, leaving very little fat on them. Peel some new carrots and cut them into halves, unless they are very small ; boil them in salted water until tender, drain, and put them into a stewpan with a large piece of butter and some finely-minced parsley ; dust them over with pepper and a small quantity of caster sugar, and squeeze in the juice of half a lemon ; toss them about over the fire until nicely glazed, then move them to the side and keep hot. Broil the outlets over a clear but not too fierce fire, turning them when done on one side. When the cutlets are cooked, dredge them over with salt, arrange them in a circle on a hot dish, each cutlet overlapping the other, pile the carrots in the centre, and serve.
Broiled Mutton Cutlets with Tomato Sauce. — Trim the cutlets to a nice shape, and roll them in butter which has been slightly warmed ; dust over with salt and pepper on both sides, place them on a gridiron over a clear fire, and broil, turning them when done on one side. When cooked, arrange them in a circle on a hot dish, pour some thick tomato sauce in the centre, and serve.
Broiled Mutton Steak. — Cut a leg of Mutton in halves, sawing through the bone, and take a slice off each about fin. thick ; sprinkle them on both sides with salt and pepper, and put them on a gridiron over a clear fire to broil. When done, put them on a dish, pour over a little mushroom ketchup or Harvey’s or Worcestershire sauce, and serve very hot.
Broiled Mutton flteak with Tomato Sauce.— Cut off a
slice about Hin. thick from the thickest part of a leg of Mutton, sawing through the bone. Beat it a little with a cutlet-bat to make it flat and even, put in a deep dish, sprinkle with salt and pepper to taste, cover it well with oil and parsley-leaves, and let it remain for several hours to macerate, so as to make the meat quite tender.
Put it on a gridiron over a clear fire, and broil gently for twenty-five minutes, basting and turning it frequently.
When quite done, put it on a dish, pour tomato sauce round it, and serve.
Broiled Neck of Mutton. — Put a neck of Mutton into a saucepan with a little water and boil it slowly until it is nearly done. Take it out, cover it with breadcrumbs and sweet herbs, moisten with beaten egg, and brown it in a Dutch oven before a clear fire. Put it on a dish, pour brown gravy round, and serve.
Broiled Neck-of-Mutton Cutlets.— Saw off the chine-bone from a neck of Mutton and cut off the chops, together
For details respecting Culinary Processes, Utensils, Sauces,
Mutton — continued.
with about lin. of meat from the long bone ; remove the fat and gristle, and flatten the chops a little with a cutlet-bat. Put them into a basin with a little milk, and cover vdth breadcrumbs pressed on as thickly as possible; then dip them into warmed butter and again into bread- crumbs, dust them over with salt and pepper, and broil over a clear fire until done. Put a pile of mashed potatoes on a dish, lay the cutlets round it, and serve.
Carbonnadoed Mutton. -The name carbonnades, from this dish, is given to that part of a neck of Mutton from the point where the cutlets end and the loin commences. Select four carbonnades, chop them in halves, remove the bone from between the. larger fillet and the smaller one with- out taking out the minion fillet, trim off all the fat, and re-cover the loins. Lard the loins with strips of fat bacon, fold the skirt underneath, tying it round with string, put them into a saucepan covered at the bottom with vege- tables cut into slices, a few cloves and peppercorns, and a small bunch of sweet herbs ; sprinkle them over with salt, and pour in 1 wineglassful of good broth. Reduce the. moisture over a brisk fire to half-glaze, and then pour in sufficient broth and white wine to nearly cover. Boil quickly for six minutes, then remove the pan to the side of the fire, cover it, and braise the loins, basting fre- quently with the liquor. When done, take them out, glaze them, remove the string, put them on a dish, pom- over the liquor mixed with a little tomato sauce, and serve very hot.
Carbonnadoed Mutton with Cream.— Saw off the spine- bone from three carbonnades of Mutton, cut off the skin and fat from the minion fillet, double the skirt part under- neath, keeping it in its place with wooden skewers. Put some vegetables cut in slices at the bottom of a sauce- pan, and add a small bunch of sweet herbs and a few peppercorns and cloves ; put in the meat, and pour over sufficient broth to cover it. Place the pan over a sharp fire, boil quickly for eight minutes or so, then remove it to the side, cover the meat with paper, put the lid on the pan, place hot ashes on it, and complete the cooking- very gently, basting and turning it frequently. When done, take the carbonnades out, drain them, remove the bone between the loin and minion fillet, and put them between two dishes to cool and flatten. Cut them in halves, trim them square, cutting away all the fat from the larger fillet, and dip them into some good bechamel sauce reduced with a little of the stock. Place them on a baking-sheet to cool, and let them remain for thirty minutes; then dip them into a mixture of well-beaten eggs and clarified butter, roll them in breadcrumbs, and put them into a moderate oven in a well -buttered sautd-pan, to give them a good colour, basting them frequently with a brush dipped in clarified butter. When done, and quite hot, put them on a dish and serve with mashed turnips for a garnish.
Casseroles of Mutton.— Put some large boiled potatoes into a saucepan and beat them well up with loz. of butter, the yolks of three eggs, and a little grated nutmeg ; sprinkle over a little salt and pepper. Work this mass
vigorously over the fire for a few minutes and then rub it ° through a sieve ; lay it in a deep flattened heap on a buttered baking-sheet, and when cold, cut it into shapes the size of a patty-pan with a round biscuit-cutter. Brush these over with egg and cover them with breadcrumbs; cut down into the top surface a little way with a smaller round cutter to form the lid of the patty. Plunge them into boiling lard and fry till light brown; take them
&c., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
977
Mutton — continued.
out of the fat, drain them, lift out the centre, scoop out the inside, and fill them up with cooked minced Mutton moistened with a little gravy. Replace each small round to form a lid, put them again in the oven for a few minutes, and serve very hot on an ornamental dish-paper laid on a dish. See Fig. 1219.
Chaudfroid of Mutton Cutlets.— Trim some cutlets from a neck of Mutton, having a hone to each one, and put them in the oven for an hour to braise, until the meat is quite tender. Take them out, put them on a hoard with a small weight on the top and leave them to get cold. Trim them neatly, and dip them in 1 pint of good glaze until they assume a smooth, glazed appearance Take 1 pint of aspic jelly, cut off a few croutons from it to put round the cutlets, and chop up the remnants and put them on a dish ; arrange the cutlets in a circle and fill up the cavity in the centre with a macedoine of carrots, potatoes, peas, cauliflower, green haricot beans, French beans, cucumber, and beetroot. Cut up the vegetables into small pieces of equal size, boil them in separate saucepans, take them out, plunge them into cold water to preserve their colour, and mix well (with the exception of the beetroot) with £ pint of mayonnaise sauce. Put the beetroot in the dish last, as it is liable to discolour all the other vegetables if mixed with them. Decorate the end of each bone with small frills of paper, and serve.
China Ckilo. — Finely mince about 2ilb. of loin or neck of Mutton without much fat ; peel and chop a moderate-sized onion ; wash a lettuce, trimming off the outside leaves, and shred it finely. Melt 6oz. of butter in a stewpan, put in the above ingredients with 1 h pints of green peas, season with salt, pepper, and a small quantity of cayenne pepper, and moisten with 3 breakfast-cupfuls of weak stock or water. Leave the stewpan over the fire until the contents are on the point of boiling, then move it to the side, cover with the lid, and simmer gently for two-hours-and-a-half. At the end of that time have ready prepared on a hot dish a border of boiled rice, turn the Mutton, &c., into the centre, and serve.
Cold Boiled Mutton served with Tinned Tomato Sauce.
— Trim off the fat from about 111), of cold boiled Mutton, and cut the lean into slices ; season with salt, pepper, and a small quantity of cayenne, lay them on a dish, and baste with loz. of warmed butter. Put loz. of butter into a stewpan with 1 table-spoonful of flour, stir it over the fire until well mixed, then put in i breakfast-cupful of stock, and continue stirring until it boils. Mix 1 pint of tinned tomatoes with the boiling stock, season to taste with salt and pepper, add 1 teaspoonful of moist sugar, and boil the whole for three or four minutes longer. Drop the slices of Mutton in the sauce just before serving so as to make them hot.
Cold Mutton Cutlets. — (1) Cut part of a neck of Mutton into cutlets, trim them to a neat shape, removing all the fat and cutting the hone quite short, and lard them with thin strips of bacon. Cover the bottom of a braising-pan I with a slice or two of fat bacon; put in the cutlets with a few slices of carrots and turnips, one sliced onion, and a bunch of sweet herbs. Pour in 1 wineglassful of white wine and a small quantity of rich gravy, and season to taste with salt and pepper. Braise the cutlets gently until tender, then drain them, put them on a dish with another pressed over them, and leave until cold. Strain the cook- ing-liquor through a fine hair sieve into a small sauce- pan, and boil it until reduced to a glaze. When the cutlets are quite cold, trim them again and coat them with the glaze. Arrange them on a dish over which has been spread a fancy-edged dish-paper or a folded table- napkin, garnish with a few neat sprigs of well-washed parsley, and serve with a sauceboatful of cold tomato sauce.
(2) Trim some neck-of-Mutton cutlets, free them almost entirely from fat, cut the bones off short, and lard with fdlets of bacon. Line a braising-pan with a slice of fat bacon, a few slices of carrots, onions, and turnips, put in the cutlets with a hunch of sweet herbs, salt and pepper to taste, ami moisten with a small quantity of gravy, also 1 wineglassful of white wine. Stew them gently until
Mutton — continued.
tender, then drain and press them between two plates until cold. Strain the cooking-liquor and boil it until reduced to a glaze. When quite cold, trim the cutlets again, and brush them over with it ; lay them on a dish over which has been spread a fancy dish-paper, garnish with crofttons of aspic jelly and sprigs of chervil, and serve.
(3) Remove the spine-hone anil rib-bones from some neck- of-Mutton cutlets, leaving them 3in. long. Beat them lightly with a cutlet-bat, trim neatly, and sprinkle on both sides with salt and pepper ; put them into a frying-pan with some clarified butter, and fry on both sides. When nicely browned, strain off' most of the fat from the cutlets, and pour over them about & teacupful of gravy, having a small piece of glaze about the size of a walnut and a few drops of lemon-juice added. Leave the cutlets over the fire for two or three minutes, then take them out of the pan and boil the gravy until reduced to a glaze ; coat the cutlets on both sides with it, and let them get cold. Well wash 31b. or 4lb. of fresh spinach, and boil it ; when tender, turn it into a colander, pour some cold water over, and press firmly to squeeze dry. Chop the spinach finely, put it into a stewpan with about J teacupful of white sauce and toz. of butter, season it with salt, a small quantity of grated nutmeg and caster sugar, and stir it over the lire for a few minutes. Next pass the spinach through a fine hair sieve, and make a border of it on a round dish. Reel an equal quantity of carrots and turnips, slice them rather thickly, and cut them into small squares. Boil the carrots and turnips separately in salted water, and when tender turn them into a basin of water where they may remain until cold. When ready, drain the vegetables well and turn them into the centre of the border of spinach, arrange the cutlets round the dish against the spinach, and serve.
Cold Mutton Sliced and Fried with Bacon. — Cut some slices of cold Mutton, dredge them with flour, and season each slice with pepper, salt, and a few drops of mush- room ketchup. First fry some rashers of bacon, then fry the slices of cold Mutton in the fat, and arrange them on a hot dish, laying a rasher of bacon next to each slice of Mutton.
Collared Breast of Mutton.— (1) Take out the bone from a breast of Mutton, rub it well over with yolk of egg, sprinkle with grated lemon-peel, nutmeg, salt, and pepper, and over this again a mixture of chopped capers, bread- crumbs, parsley, and sweet herbs. Roll up the breast as tightly as possible, and boil it gently in a saucepan of
Fig. 1220. Collared Breast of Mutton.
water for two hours ; then put it into a pickle composed of the liquor in which it was boiled, vinegar and salt, and leave it for several days. Take it out, drain, place it on a dish, garnish with parsley, and serve. See Fig. 1220.
(2) Remove the skin from a breast of Mutton and take out all the hones and gristle; lay it flat on a board or table, sprinkle it over with ground mace and cloves, and season with salt and pepper to taste. Put 1 handful of breadcrumbs into a basin, and mix hi five washed and
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
4 B
978
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mutton — con tinned.
boned anchovies, the grated peel of half a lemon, and the bruised yolks of three hard-boiled eggs. Cover the meat with this mixture, roll it up, and tie with very wide tape. It is then ready to cook, and may be boiled, roasted, or baked, according to taste.
Collops of Cold Mutton.— Cut some very thin collops from a loin of Mutton near the leg, and remove the sinew ; sprinkle them over with mace, salt, pepper, chopped parsley, thyme, and shallots, and put them into a saucepan with 1 breakfast-cupful of gravy, a little lemon-juice, and a little butter rolled in Hour. Simmer gently on the lire for live minutes. Put them on a dish, and serve at once.
Comettes of Mutton. — Mince the cold Mutton and mix with it some oysters or mushrooms also finely minced. Put loz. of butter into a stewpan with 2 table-spoonfuls of flour and mix well over the fire ; then pour in gradually a sufficient quantity of highly-seasoned stock, and reduce it to a thick sauce. Add the minced ingredients to the sauce, and when hot turn all into a dish and leave until cold. Make some puli paste and roll it out as thinly as possible; divide it into rather small pieces, putting a lump of the mince, about the size of a walnut, on each, and roll them iuto small triangular patties. Brash the patties over with a paste-brush dipped in beateli yolk of egg, and dip them in uncooked vermicelli. Put them into the oven and bake until of a pale golden colour. When cooked, arrange the comettes on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, and serve.
Curried Mutton. — (1) Chop a large onion into small pieces and fry it in a pan with 1 table-spoonful of butter. Mix 1 table-spoonful each of curry powder and Hour in a basin together with I teaspoonful of salt, and when thoroughly incorporated add to the onion in the pan and pour in gradually 1 pint of water or stock. Chop 21b. of lean Mutton into small pieces, put them into a frying-pan with a little fat, fry till of a light brown, add to the curry, and simmer gently until tender. Put the meat on to a dish with a border of rice roun I it, an I serve hot.
(2) Cut l|lh. or 21b. of Mutton into small pieces, put them into a frying-pan with a little fat, and fry till light brown. Chop up two onions, fry and stir them in with the meat, add 3 table-spoonfuls of curry powder and 2 table-spoonfuls of curry paste, pour over _ a little gravy made from the bones and trimmings, thicken with a little butter rolled in flour, and cook gently over a moderate lire until done. Turn it out on a dish, and serve with a border of boiled rice.
(3) Indian Style. — Cut 21b. of fat Mutton into pieces about ljin. square. Put 5oz. of fat into a stewpan, make it hot, add twelve onions cut up into thin slices, fry them until they are brown, and take them out. Put into the stewpan 4 teaspoonfuls of ground onions, 1 teaspoonful each of ground chillies and coriander-seeds, h teaspoonful of ground ginger, j teaspoonful of ground garlic, ten ground peppercorns, five ground cloves, and live or six ground cardamoms. Fry them, stirring con- tinuously, until they are quite brown, add 1 breakfast- cupful of milk thickening, two or three blades each of bay-leaves and lemon-grass, £ teacupful of water, then the cooked onions, after being finely chopped, and the meat. Cover the pot, simmer for from an hour-and-a-half to two hours, take out the blades of lemon-grass, turn the curry out on to a dish, and serve.
Curried Mutton Forcemeat Balls. — Put 21b. of Mutton cut from the leg into a mortar and pound it to a pulp, then mix in 1 teaspoonful each of pepper, salt, and chopped sweet herbs, 2 table-spoonfuls of fine breadcrumbs, a well- beaten egg, and sufficient gravy made from the bones and trimmings of the Mutton to form the whole into a mass. Make it into halls about the size of a large walnut, and roll them well in breadcrumbs. Put 4oz. of fat into a frying-pan, make it hot, and add 1 table-spoonful of ground onions, \ table-spoonful each of ground turmeric and chillies, h teaspoonful each of ground ginger and pepper- corns, and | teaspoonful of ground garlic. Fry these until they colour, sprinkling over about 1 table-spoonful of water. Put in the forcemeat balls, sprinkle over 1 dessert-spoonful of salt or sufficient to taste, and fry them until they are
Mutton — continued.
- brown ; pour in 1 breakfast-cupful of Mutton broth, cover the pan, and simmer gently over a clear but slow fire
Fig. 1221. Curried Mutton Forcemeat Balls.
for about two hours. Turn the curry out on to a dish, and serve with a border of boiled rice. See Fig. 1221.
Devilled Mutton. — Cut some cold Mutton into thick slices, trimming off' most of the fat, then gash it across in several places with a sharp knife ; mix 1 teaspoonful of cayenne pepper with 2 table-spoonfuls of black pepper, and rub the mixture well over the slices of Mutton ; lay them on a gridiron and broil over a clear fire, turning when done on one side. Put teacupful of roast-meat gravy into a small saucepan with an equal quantity of port wine, £ table-spoonful each of Worcestershire, Reading, and anchovy sauce, or the strained juice of half a lemon and a small quantity of finely-shred lemon-peel. Place the sauce over the fire until boiling, arrange the pieces of broiled meat on a hot dish, pour the sauce over them, garnish with fried parsley, and serve. It will be found an improvement if the gravy can be slightly flavoured with onion.
Devonshire Squab Pie. — Cut about 21b. of the neck of Mutton into chops, shorten the bone, and remove a little of the fat. Take 21b. of sour apples, remove the core, peel, cut them up into slices, and put a layer of them at the bottom of a pie-dish. Sprinkle a little sugar and ground allspice over, then put a layer of chops seasoned with a little finely-minced onion, salt, and pepper, and so on, in layers, until all the meat is used up. Place an ordinary pie-crust on the top of the dish, pour in 1 pint of water or gravy, and bake it in the oven for an-hour- and-a-half.
Fillets of Mutton a la Compiegne. — Bone two fillets of Mutton and raise the skin ; lay them in a deep dish, and pour over a marinade made with warmed butter, olive oil, and red wine, seasoned with salt and pepper. Let the meat marinade for three or four hours, turning occa- sionally, so that it may be seasoned equally. Afterwards put it in a stewpan with the marinade, brown over a slow fire, moisten with a small quantity of stock, and keep simmering gently. In about two hours’ time, or when the meat is tender, strain the sauce into a smaller pan in which some flour should have been browned in butter, add a small piece of sugar about the size of a pea, and stir it over the fire until thickened and boiling. Place the fillets on a hot dish, pour the sauce over them, garnish with sliced truffles that have been stewed in wine, and serve.
Fillets of Mutton ft la Minute. — Put some good strong stock into a saucepan, reduce it quickly to a glaze, and add a slice of fat bacon and as many fillets of Mutton as required. Cover over with a piece of well buttered paper, put the pan over a slow fire, and simmer gently for from ten to twelve minutes, when they will be done and well glazed, but care must be taken to prevent the bacon burn- ing. Put the meat on a dish, add a little stock to the liquor in the pan, warm it up, pour it over the fillets, and serve hot.
Fricasseed Mutton. — Cut 21b. of the breast of Mutton into large squares, sprinkle them over with flour and salt, put them into a frying-pan with a little fat or butter, and fry till brown. Then put them into a saucepan with an onion cut in slices, cover with water, and simmer gently until the bones can be easily removed. Skim off the fat from the liquor after it has been strained, put it back in the saucepan, and when boiling put in the boned meat
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
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Mutton — continued.
and salt and pepper to taste. Add 1 pint of peas, simmer gently for a-quarter-of-an-liour, turn out on a dish, and serve. Macaroni cut into Jin. pieces, or the tops of asparagus, may be used instead of the peas.
Fricasseed Mutton with Egg-Plant Fruit.— (1) Cut the required quantity of Mutton into small pieces, place them in a stew pan, and dust them over with salt and pepper ; toss the pan about over the fire until it begins to make a slight hissing noise, then put in Jib. of butter, and fry until the meat is nicely browned. Trim and slice four egg-plant fruit, rub them with salt, and leave them for a few minutes to extract the bitter juice ; take the pieces of meat out of the frying-pan, keep them hot, then drain the slices of egg-plant fruit and fry them in the remain- ing fat till well browned. Place the pieces of meat on a hot dish, put the fried slices of egg-plant fruit in a circle round it, and serve while very hot.
(2) Cut some loin of Mutton into small pieces and lay them in a deep frying-pan, season with salt and pepper, toss them about over the lire until their moisture has evaporated, then put in a small lump of butter ami fry them until nicely browned. Bake four good-sized egg- plant fruit till tender, peel them, cut them into slices, and lay them in a saucepan ; then put in the pieces of meat and the remainder of the frying-fat, pour in 1 break- fast-cupful of clear broth, put the lid on, and simmer at the side of the lire for twenty minutes. When cooked, turn the fricassee on to a hot dish, dust it over with salt and pepper, and serve.
Fried Breast of Mutton with. Green Peas. -Cut a breast of Mutton into small pieces of equal size, sprinkle them over with flour, put them into a frying-pan with a little butter, and fry until they are light brown. Add a bunch of sweet herbs and one onion cut in thin slices, pour in sufficient water to cover, and cook slowly over a clear fire until the Mutton is tender. Put the meat on a dish to keep warm, remove all the fat from the liquor, strain it into a saucepan, and boil it ; add lqt. of boiled green peas, and when they are quite hot and done pour them with the liquor over the meat, and serve quickly.
Fried Fillets of Mutton. — (1) Cut off 21b. of cutlets from the middle of a loin of Mutton, remove all the fat and skin, and cut each one up into slices about Jin. thick ; flatten them with a cutlet-bat, and dip them first into beaten egg and then into sifted breadcrumbs. Dust them over with pepper and salt, and let them remain for an hour or so. Put some butter into a frying-pan, and when it is 1 hot put in the fillets and fry them first on one side and then on the other until they are quite done and of a nice brown colour. Place them on a dish, garnish with aspar- agus, sea-kale, or cauliflower, and serve.
(2) Remove the fat from the inside lillets taken from under a sirloin of Mutton, flatten them a little with a cutlet-bat, sprinkle with salt and pepper, brush over with yolk of egg, and dip them first into breadcrumbs and then into warmed butter, and smooth over with a knife, j Put them into a frying-pan with a very little butter and fry them till a light brown colour; take them out when done, place them on a sheet of paper to drain away the fat, i and arrange them on a dish. Boil down quickly a little tarra- I gon vinegar in a saucepan, add 4 table-spoonfuls of Spanish ( sauce and a little cayenne, pour over the meat, and serve.
Fried Loin-of-Mutton Cutlets. —Trim off nearly all the fat from two cutlets (a chop will do, if cut from the bone and split down the middle with a knife) ; dip first in a
Mutton — continued.
little egg and then in some highly-seasoned breadcrumbs, put them into a frying-pan with a little butter, and fry them first on one side and then on the other. Boil three or four onions until they are tender, pass them through a sieve, and replace them in# the saucepan in which they were boiled, adding a small piece of butter and a little salt and pepper. Mash this puree with a spoon until it becomes quite thick, then put it on a dish with the cutlets over it (see Fig. 1222), and serve.
Fried Marinaded Inside Fillets of Mutton. — Cut off
the inside fillets from four saddles of Mutton, lard them, and put them in a basin with a marinade of vinegar, onions, bay-leaves, parsley, thyme, salt and pepper, and let them remain for about three hours. Take them out, put them in a frying-pan over a few slices of fat bacon, and fry them to a light brown. Take out when done, glaze, and put them on a dish ; pour round a little sharp brown sauce, and serve very hot.
Fried Minced Mutton. — Chop 2lb. of raw Mutton and three peeled onions quite tine, then put them into a mortar with an equal quantity of cooked rice and pound them well. Season with salt and pepper and 1 table- spoonful of finely-chopped parsley, stir in sufficient beaten eggs to make a stiffish paste, work the mixture thoroughly, then cover it with a cloth and leave it for an hour. Divide into small, equal-sized portions, roll them round, and fry them in butter till nicely browned. When cooked, drain the balls, arrange them in a group in the centre of a dish, and serve.
Fried Mutton Chops. — Prepare the same as for Broiled Mutton Chops. Put them in a stewpan and cook ; when done, the hot fat must be poured away and a few table- spoonfuls of good stock, or water slightly warmed, and 1 table-spoonful of ketchup or any other flavouring added. Boil this stock up after removing the chops, and either pour it over them or serve separately.
Fried Mutton Collops. — Cut 21b. or 311'. of Mutton from the leg into pieces about the size of an egg, make two or three incisions on each piece, and beat them ; dust them over with salt, pepper, and powdered cinnamon, and rub a small quantity of finely-minced onion over them. Leave the pieces of Mutton for about an hour so that they may be well incorporated with the flavouring. When ready to cook them, put sufficient butter into a frying-pan, and when it has melted place in the pieces of meat and fry them, turning them over when browned on one side and finishing the other. When cooked, drain the pieces of Mutton, arrange them tastefully on a folded napkin or fancy-edged dish- paper on a hot dish, garnish here and there with a few neat sprigs of fried parsley, and serve.
Fried Mutton Cutlets. — (1) Put a carrot cut into strips in a saucepan with water to cook. Take four mushrooms and the same number of gherkins and truffles, cut them into strips likewise, and put them in a stewpan. Place the pan in the bain-marie to keep warm. Take some cutlets from a neck of Mutton, and trim them. Mince finely two or three slices of lean ham, and mix with some breadcrumbs. Dust the cutlets over with pepper and salt, brush them over with egg, and then dip them in the breadcrumbs. Put them in a frying-pan with Jib. of butter, fry them to a nice brown, put them in a circle on a dish with the vegetables in the centre, and a little Spanish sauce poured round, and serve.
(2) Take Jib. of fat bacon, cut it up, and fry it in a pan for five minutes with Jib. of calf's or pig’s liver, one carrot, one onion, a bunch of parsley, bay-leaf, and thyme tied up in a muslin bag, one clove of garlic, one shallot, a small blade of mace, and a dozen peppercorns. When the liver is done take it out, pound it in a mortar, season with salt and pepper, and pass it through a sieve. Take six or seven cutlets, trim them, and fry them in a little butter till done; take them out, put them under a weight until cold, then place them on a flat dish and spread the liver mixture and a piece of pig’s caul over them. Make them hot in the oven, glaze, place them on a dish in a circle on a border of cooked spinach or mashed potatoes, put
4 b 2
For details respecting Culinary Croces es, Utensils, Sauces, efcc., referred to, see under their special heads.
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TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mutton — continued.
some of the macedoine in the centre, pour round a little half-glaze, and serve.
(3) Take some cutlets from a neck of Mutton, trim them, and beat them flat. Dip the cutlets into a thin batter made of flour, a little salt, and cold water ; sprinkle them with fine browned breadcrumbs, and fry quickly in boiling- hot lard or clarified fat. Drain them on paper and serve as hot as possible.
(4) Trim some cutlets taken from a neck of Mutton and beat them flat. Shake a little salt and pepper over them, dip them in well -beaten egg, roll them in a paper of fine breadcrumbs till they are well covered, and fry in boiling luff lard or clarified fat. Drain them on paper, arrange upright and touching one another round a mound of mashed potatoes, and serve hot.
(5) Take the cutlets from the best end of a neck of Mutton, trim off a little of the fat, and shorten the hones. Put a lump of butter into a flat stewpan, place it over a brisk fire, and when melted put in the cutlets, previously dusting them over with salt and pepper, and fry them nicely on both sides. When tender, drain a little of the fat oft', pour over the cutlets \ teacupful of Spanish sauce and the strained juice of a small lemon, add a small piece of glaze, and stir the whole at the side of the fire until the glaze has dissolved, but do not let the sauce boil. Lay the cutlets on a hot dish, pour the sauce round, and serve.
(6) Cut off some cutlets, trim them into equal shapes, and season them with salt and pepper. Put them first into some well-beaten egg, then into breadcrumbs, and throw them into a frying-pan with boiling fat ; they will take from eight to ten minutes to fry. Put them in a circle on a dish, pour some rich tomato sauce round them, and serve.
(7) Hindustani. — Cut off the required number of chops from a neck of Mutton, trim oft' all the fat, and scrape the ends of the bones ; wrap them singly in mashed potatoes,
Fm. 1223. Fried Mutton Cutlets (Hindustani Style).
brush them over with egg, or dip them in hatter, and fry. Serve hot with tomato sauce. See Fig. 1223.
(8) Italian. — Trim some Mutton cutlets taken from the neck end, dip them in egg first and then breadcrumbs, put them in a frying-pan with a little butter, and fry. Put a border of mashed potatoes round a dish, and place the cutlets on them. Have ready some thin strips of tongue, truffles, and macaroni, in equal quantities, and add to them 1 teacupful of white sauce. Mix well together, place them in the centre of the dish, and pour 1 teacupful of good brown sauce round, and serve.
Fried Mutton Cutlets a la Proven$ale.— Cut off about 31b. of cutlets from a neck of Mutton, trim, and fry them in a little butter. When done, take them out of the frying-pan, put them on a board with a weight on the top, and let them get cold. Trim them again to an equal size and shape. Put \ pint of white Soubise sauce into a saute-pan, and add six mushrooms, one onion, one shallot, half a clove of garlic, and salt and pepper to taste. Place the pan on the fire and cook them for ten minutes, remove the garlic, mix in the yolks of four eggs and 1 table spoonful of parsley, and cook them well until it becomes a thick paste. Spread this over the cutlets when arranged on a dish on one side only, dust some browned breadcrumbs and grated Parmesan cheese over, and heat through in the oven. Put some gocd brown sauce in a tureen, and serve.
Fried Mutton Cutlets a la Soubise. — Saw off the upper rib-bones from the best end of a neck of Mutton, leaving the cutlet-bones about 3iu. long. Saw off the spine-bone,
Mutton — continued.
cut off the cutlets, trim them, and with a knife remove the meat from the end of the bone by scraping it, leaving about tin. of bone showing. Arrange the cutlets in a saute-pan, dust salt and pepper over them, put in loz. of butter, and fry them to a good brown colour on each side. Put the cutlets on a dish in a circle, pour some Soubise sauce in the centre, and serve.
Fried Mutton Cutlets garnished with Haricot Beans. —
Take some cutlets from the best end of a neck of Mutton and dip them first in egg and then in breadcrumbs. Put them into a frying-pan with hot fat or melted butter and fry them. Take 1 breakfast-cupful of haricot beans and four onions (both well cooked) and put them in a stewpan with loz. of butter, add pepper and salt to taste, and put them over the fire, stirring well ; when quite hot pass through a fine sieve, and add 1 teacupful of bechamel sauce. Put the cutlets on a dish, place the beans, onions, &c., in the centre, pour a little brown sauce or half-glaze round them, and serve.
Fried Mutton Cutlets with Mushroom Puree. — Trim off a little of the fat from twelve cutlets, brush them over with a paste-brush dipped in beaten yolk of egg, and roll in breadcrumbs ; brush them over again with the beaten egg, breadcrumb them, and dip them in warmed butter and more breadcrumbs. Melt a lump of butter in a frying-pan or a flat stewpan, put in the cutlets, and fry them over a brisk fire, turning when done on one side. When cooked the cutlets should he well drained on a sheet of kitchen- paper. Blanch lib. of mushrooms in water with a little lemon- juice in it, drain, and chop them. Melt loz. of butter in a stewpan on the fire, put in the mushrooms, and toss them about for a few minutes. Pour \\ teacupfuls of bechamel or veloute sauce over them, and boil gently for a few minutes. When sufficiently cooked, rub the mushrooms through a fine wire sieve. Pour the puree of mushrooms in the centre of a hot dish, arrange the cutlets round, and serve.
Fried Mutton Steaks (French). — Cut a neck of Mutton into moderately thick slices, and trim them neatly ; put them into a saucepan with a hunch of sweet herbs, two or three small onions, a few peppercorns, and cold water to cover them. Boil them for five minutes, then take the steaks out and in their place stew the trimmings ; stew until the liquor is well flavoured with them. Next strain the gravy and skim off all the fat. Beat up the yolks of one or two eggs, season some finely-grated breadcrumbs with chopped sweet herbs, and roll the steaks first in the egg and then in the breadcrumbs, coating them well on both sides ; put them into a stewpan of boiling lard, and fry until nicely browned. Put loz. of butter in a stewpan with 1 table-spoonful of flour, stir over the fire until well browned, then mix in the strained gravy with 1 table-spoonful of vinegar and continue stirring over the fire until boiling and thickened. Drain the steaks as free from fat as possible, lay them on a hot dish, pour the gravy round, and serve.
Fried Neck-of-Mutton Cutlets. — Take some cutlets, saw away the chine-bone, and take away about lin. of meat from the long bone. Cut off all the fat and gristle and flatten them with the cutlet-bat. Take each one separately, dip it first into egg and then into breadcrumbs, the latter being highly seasoned with salt and pepper, put them into a frying-pan with a little butter, and fry for six or seven minutes. Boil some potatoes, mash them with a little cream, add salt and pepper, form them into the shape of a mound in the centre of a dish, arrange the cutlets round, and serve.
Fried Shoulder-of-Mutton Cutlets. — Take two thin slices from the lean under-cut of a shoulder of Mutton, and dust them over with salt and pepper. Place a small piece (about 4<>z.) of butter in a frying-pan, and when it is hot put in the cutlets. Cook them slowly, turning them often, and when done put them on a hot dish, pour over a little thickened gravy, and serve.
Glazed Boiled Breast of Mutton. — Put a breast of Mutton into a saucepan with some stock and boil it until thoroughly
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Mutton — continued.
tender ; take it out, remove all the bones, sprinkle with salt, put it between two plates or boards with a weight on the top, and when cold cut it into pear-shaped pieces about 3in. in length. Put them in a saute-pan with some veal stock, warm thoroughly, and glaze ; place them on a dish, and serve with half-glaze poured over.
Grilled Breast of Mutton. — Put a breast of Mutton into a saucepan of water and boil it. When it is about half done take it out, score it, sprinkle with salt and pepper, and rub it well over with yolk of egg ; then cover it with minced fine herbs and breadcrumbs. Place it on a gridiron over a clear fire, and broil until light brown and cooked through. Put an onion, a little chopped parsley, 1 table-spoonful of capers, and four pickled cucumbers into a saucepan with 1 pint of gravy, boil them quickly for about live minutes, and add a little butter kneeded with flour to thicken it. Put the breast of Mutton on a dish, pour over the sauce, and serve hot.
Haricot Breast of Mutton. — Put a breast of Mutton into a braising-pan with a few slices of onions, carrots, &c., and cook until done. Take it out, remove all the bones, and when cold cut it up into shapes like hearts ; warm each one separately in a little of the liquor, put them on a dish, pour over brown haricot sauce, and serve hot.
Haricot Mutton. — (1) Remove the fat from the chops of a loin of Mutton, put them into a frying-pan with two onions cut into slices, and fry until the meat is a light brown. Put a little flour into a breakfast-cupful of gravy to thicken it, pour it over the meat, and cook slowly for about forty-five minutes. In the meantime, put two carrots, two turnips, and a small head of celery into a saucepan of water and partly boil them. Cut the vegetables into slices, put them into the pan with the meat, and stew gently for twenty minutes longer. Add 2 table- spoonfuls of mushroom ketchup and 1 wineglassful of port wine, boil up quickly, pour it on to a dish, and serve.
(2) Cut some pieces from a breast of Mutton, put them in a saucepan with a little butter, and toss gently until they are slightly coloured ; take out the meat, add a little Hour to thicken the butter, replace the meat, and add a little stock, one or two onions, a little thyme and parsley, salt and pepper to taste, a bay-leaf, a little grated nutmeg, and a few peeled potatoes. Put the pan on the side of the fire, and cook gently until done ; skim carefully, pour the whole on to a dish, and serve.
(3) Cut a neck or loin of Mutton into thin chops, trim off a good part of the fat and flour them ; melt about Joz. of butter in a stewpan over the fire, shake in a little pepper and salt, and fry the chops in it, turning them once till they are slightly browned. Then put into the stewpan an onion or two, a small quantity of celery, and some slices of boiled turnips and carrots fried. Cover the bottom of the pan with the fried Mutt( n, over the Mutton put a layer of the fried turnip and carrot, and if there is more Mutton than will cover the bottom of the pan lay another layer over the carrots and turnips, and cover it with more fried slices of turnip and carrot. When all is in, pour hi sufficient water to cover the meat, and let it stew very gently for three hours. Just before serving season the haricot with a small quantity of ketchup or W orcestershire sauce.
(4) Cut some thin cutlets from the middle cf a loin or neck of Mutton, hour them, put them into a stewpan, and fry brown in a little butter ; pour off the butter, add lqt. of boiling water, an anchovy, pepper and salt to taste, a few slices of carrots and turnips, and let it simmer gently for two-hours-and-a-half. Fifteen minutes before serving, thicken it with flour and butter.
(5) Cut off eight or ten cutlets from a neck of Mutton, leaving the bones short and removing a part of the fat, and fry them in a small quantity of butter ; when well browned, add 1 table-spoonful of flour, mix it well in, and pour in lqt. of water. Cnt one or two turnips and carrots into rather small pieces, put them with a few spring onions into a frying-pan in which a little sugar and butter have been melted, add a little parsley and two bay-leaves, toss them over the lire for a few minutes, put
Mutton — continued.
them into the stewpan with the cutlets, and simmer gently until all are done, taking care to remove the scum as it rises. Arrange the cutlets in a circle on a dish, put the vegetables in the centre, pour over the liquor, and serve.
(6) Cut off' some of the end bones, trim the cutlets neatly, put them in a stewpan with a lump of butter, and brown slightly on both sides ; take the cutlets out, put in the same stewpan 1 table-spoonful of flour and loz. of butter, and stir them over the fire until mixed and browned, then pour in sufficient veal gravy to cover the cutlets, season it highly, and stir until boiling. Put the cutlets into the sauce with a few turned turnips, a bunch of parsley and green onions, and stew them gently until nearly tender. When cooked, place the cutlets in the centre of a hot dish, garnish round with the turnips, strain the sauce over them, and serve.
(7) Trim the cutlets from a neck of Mutton to a nice shape, put their trimmings in a stewpan with a few slices of carrots and onions, a bunch of green onions, and a bunch of sweet herbs ; put in the cutlets, moisten to about half their height with white stock, place the lid on the stew- pan, and stew them gently at the side of the fire, or over a very slow fire. Cut about a dozen small peeled turnips into the shape of olives, blanch and drain them, put them in a stewpan with 4 teacupful of white stock and 1 tea- spoonful of sugar, and place over a very brisk fire until all the moisture has reduced and the turnips are nicely glazed ; they should be constantly tossed about. Move the stewpan to the side of the fire, pour over the turnips 1 teacupful of bechamel sauce and \ teacupful of thick cream, season with a small quantity of salt, and let them simmer gently. When the cutlets are tender, take them out of the pan, strain their cooking-liquor through a fine sieve, and boil quickly until reduced to a glaze, then put in the cutlets, and cover them with the glaze on both sides. Arrange them in a circle on a hot dish, pour the sauce of turnips in the centre, and serve while very hot.
Hashed Mutton.— (1) Chop an onion, put it in a stewpan with a lump of butter and fry until nicely browned, then mix in 1 heaped table spoonful of flour and stir in about £ pint of clear stock, 1 table-spoonful of vinegar, salt and pepper to taste, and a small quantity of mixed spices. Stir the sauce over the fire until boiling, then strain it through a gravy-strainer and leave until cold. Cut some cold Mutton into thin slices, trimming off' the skin and not leaving too much fat ; put them into a stewpan with a few sliced pickled gherkins, pour in the sauce, and leave it to heat gradually at the edge of the fire. When ready, turn the hash on to a hot dish, garnish it with sippets
Fig. 1224. Hashed Muiton.
of toast or croutons of bread fried a golden brown in butter (see Fig. 1224), and serve with a dish of mashed potatoes.
(2) Cut the remains of some cold roast Mutton into neat thin slices without much fat ; peel and slice two or three onions, put them in a stewpan with a lump of butter, and fry until nicely browned. Drain the butter off the onions, pour over them about 1 breakfast -cupful of clear gravy freed of fat, and boil gently for a few minutes. Next put in the meat with some lemon pickle and a moderate quan- tity of walnut ketchup : colour the gravy with browning, season to taste with salt and a small quantity of cayenne pepper, and let the whole* simmer at the side of the lire for five minutes. When ready, turn the hash on to a hot dish, garnish with red cabbage, and serve.
(3) Peel and slice two moderate-sized onions, put them in a stewpan with two or three thin rashers of bacon, and fry until well browned. Dredge in some flour, mix in
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Mutton — continued.
gradually about l pint of cold water, and stir it over the lire until boiling and thickened. Strain the liquor into a clean stewpan, put in the pieces of Mutton, which should have been prepared, pour in a small quantity of Harvey’s sauce, season to taste with salt and pepper, and let it simmer at the side of the fire. Serve the hash on a hot dish garnished with sippets of toast.
(4) Cut some slices of the lean of roast Mutton, trim off all the skin and fat, season with pepper and salt, and lay them in a pie-dish, scattering among them 4oz. of sifted breadcrumbs and a small quantity of chopped parsley and onion. Pour over them 1 table-spoonful of walnut liquor or ketchup and 4 table-spoonfuls of good gravy ; cut loz. of butter into small bits and scatter them over it, cover with sifted breadcrumbs, and place more little bits of butter over the top. Brown it in front of the lire or in the oven, and serve hot.
(5) Cut some thin slices of Mutton, trim them nicely, put them into a saucepan with 1 pint of broth or less according to the quantity of meat, let it barely simmer for a-quarter-of-an-hour, and then skim off' the fat. Add a seasoning of pepper, salt, and mushroom ketchup, also a small quantity of vinegar or strained lemon-juice, thicken it with butter and flour, and serve hot.
(6) Cut some cold cooked Mutton into nice slices, trim off" all the fat and skin, ami flour each slice on both sides. Select some nice large mushrooms, trim and cut each one into four pieces ; melt 2oz. of butter in a stewpan, put in the mushrooms with a little stock, season to taste with salt and pepper, and stew them gently. When the mush- rooms are cooked, put in the pieces of meat and stir them at the side of the tire until well heated, but do not boil them. Turn the hash on to a hot dish, garnish with sippets of toast, and serve.
Hashed Mutton au Gratin. — Proceed as for Hashed Mutton a la Zingara, omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle with a few breadcrumbs, spread a very little butter on top, and put in the oven until of a good golden colour (it will take from eight to ten minutes).
Hashed Mutton a la Zingara.- — Chop up two onions, and fry them in a saucepan with loz. of butter for three minutes, adding Hlb. of cooked and hashed Mutton, also one fourth the quantity of chopped cooked potatoes. Season with 1 table-spoonful of salt, the same of pepper, and h saltspoonful of nutmeg. Also put in two raw tomatoes cut up, 1 table-spoonful of chopped parsley, and a crushed clove of garlic. Add 1 gill each of Spanish sauce and broth ; mix all together, and cook for twenty minutes ; then serve with 1 pinch of chopped parsley sprinkled over the whole.
Hashed Mutton and Fried Eggs. — Cut some cold remains of Mutton into nice-shaped pieces, trimming off the fat and brown skin ; put them in a stewpan with a little well- seasoned gravy, and warm. When very hot, stir some tinned tomatoes in with them, turn the hash on to a hot dish, garnish round with fried eggs and small crofitons of bread that have been fried in butter, and serve.
Hashed Mutton with Poached Eggs. — Cut lib. or so of
meat from a cooked leg or loin of Mutton, trim off the fat, and chop it into small pieces ; put them into a sauce- pan with one dozen cooked mushrooms cut into dice, sprinkle in a little salt and pepper to taste, cover over the pan, and cook gently at the side of the fire. Put two or three chopped shallots into a saucepan with l wineglassful of Madeira, and add a bunch of parsley and fine herbs and a few peppercorns. Put the pan on the lire, cover it, and reduce the liquor to half its original bulk. Mix in double its quantity of brown sauce and reduce again, then add a little melted glaze, and pass the whole through a very fine sieve. Pour it over the meat, warm the hash up without letting it boil, turn it out on to a dish, and garnish with eight or nine poached eggs, putting a piece of fried bread cut in the form of a crescent between the
eggs.
Hung Mutton. — Place a leg of Mutton with the knuckle end downwards, and cover the thick end with coarse brown
Mutton — continued.
sugar. Rub it well in and repeat it every day. so long as it is required to hang, taking care to have it always well covered with the sugar. If well hung it will last for several days and can be roasted in the usual way.
Leg of Mutton a la Frovenqale. — Cut about twelve cloves of garlic and twelve anchovies into fillets and lard a leg of Mutton with them ; roast the Mutton in front of a clear lire, keeping it well basted. Boil several cloves of garlic, changing the water constantly, and when nearly done, drain, and refresh them with cold water. Drain the garlic again, put it into a stewpan with 1 breakfast-cupful
each of stock, gravy, and cullis, and boil until reduced to a thick creamy consistency. When cooked, place the Mutton on a hot dish, pour the sauce round it, garnish with vegetables (see Fig. 1225), and serve.
Loin of Mutton en Papillote. — Saw the chine-bone off the neck end of a loin of Mutton, trim it to a nice shape, removing all the gristle and superfluous fat ; lay it in a deep dish with plenty of finely-sliced carrots and onions, some peppercorns, cloves, sweet herbs, and two or three bay-leaves ; season with salt and chopped parsley, moisten well with the best olive oil, and leave the meat in the marinade for one day. Afterwards spread the marinading vegetables and oil over a large sheet of paper, lay the meat on them, and wrap the paper well round, binding it in position with tape. Roast the meat in front of a rather slow fire ; when nearly cooked, remove the paper and vege- tables, and brown the meat. Peel some potatoes and cut them into slices ; put a good-sized lump of butter in a saute-pan, melt it, then put in the pot;] toes with some finely-chopped parsley, and toss them over the fire until lightly and equally browned. When cooked, place the Mutton on a hot dish, and serve it with the potatoes.
Malayan Curried Mutton. — Wash a cauliflower, and pull it into small branches. Put 2oz. of butter into a stewpan with 1 heaped table-spoonful of curry powder, and stir them over the fire until mixed, then put in two peeled and chopped onions and one chopped sour apple. Fry them until tender, then pui in the pieces of cauliflower with 1 pint of fresh picked boiled shrimps, and stew them gently at the side the fire for an-hour-and-a-half, shaking the saucepan con- stantly and adding more butter if necessary. Put in some slices of Mutton, allowing time for them to get hot through. When ready, squeeze in the juice of a lemon, arrange the slices in a circle on a hot dish, turn the cauliflower and other ingredients in the middle, and serve very hot with boiled rice on a separate dish.
Marinaded Leg of Mutton. — It is usual on the Continent to cook Ardennes Mutton in the following manner, the joints being small, and the flesh fine, delicate, dark, and fragrant : Remove the sinew from a leg of Mutton by pulling it, and put the leg into a deep oval dish. Pour over 1 pint of cold, cooked marinade, and let it remain for six hours to macerate, turning frequently. Take it out, drain, put it into a roasting-pan with some lard, and place it in a moderate oven to give a good colour to its surface. Remove all the fat from the marinade stock, strain it, and pour it over; cover the leg with paper and complete the cook- ing, basting frequently. When it is quite done, take out the leg, drain it, put a ruffle on the end, and place it on a dish. Strain the stock into a saucepan, remove all the fat, reduce it quickly to half-glaze, and thicken with
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TEE ENCYCLOPEDIA OE PRACTICAL COOKERY.
Mutton — co ntinued.
brown sauce. Let it remain on the fire for a few minutes, add 1 table-spoonful of red-currant jelly, and when it lias dissolved remove it from the fire, pour it over the leg of Mutton, and serve.
Minced Mutton.— (1) Remove all the fat, skin, and gristle from some cold cooked Mutton, chop it up very line, and pour over Italian sauce, in the proportion of 1 pint to every pound of meat. Put the saucepan containing this over a clear fire, and warm up thoroughly without boiling. Turn it out on to a dish, and garnish with poached eggs or pieces of fried bread. It should he served very hot.
(2) Remove the fat and hard parts from a piece of cooked leg, cut it into slices, and put them into a small saucepan. In the meantime, put a little vinegar in a saucepan with a few peppercorns and cloves and a hunch of sweet herbs, place the pan over the lire, and reduce the liquor quickly to one-third its original hulk, then add 1 teacupful of gravy, boil for two minutes longer, thicken with a piece of butter rolled in flour, pass it through a fine sieve into the saucepan with the slices of Mutton, warm them thoroughly without boiling, and turn the whole out on to a dish.
(3) Trim off all the skin, fat, and gristle from about lib. of cold Mutton, and mince the meat finely; put 2oz. of butter into a stewpan with 2 table-spoonfuls of flour, and stir them over the fire until browned ; next pour in gradually 1 pint of stock, and add the meat with powdered sweet herbs, salt, and pepper to taste. Stir the mixture over the fire until boiling, then move it to the side and stir in quickly the beaten yolks of two eggs, the strained juice of half a lemon, and 1 or 2 table-spoonfuls of finely- minced parsley. Prepare a border of mashed potatoes on a hot dish, turn the mince into the centre, anil serve.
(4) Cut some slices off a cold roasted leg of Mutton, and mince them finely. Put loz. of butter into a stewpan with 1 heaped table -spoonful of Hour, and stir them over the fire until mixed and browned ; then put in the mince with about 1 breakfast-cupful of good stock, season with salt and pepper, and let it simmer gently for lifteen minutes, stirring at the same time. Next put in a few sliced pickled gherkins and a lump of butter. When cooked, turn the mince on to a hot dish, garnish it with sippets of toast or crofttons of fried bread, and serve.
(5) Skin and chop very fine 6oz. of suet ; cut lib. of meat from a cold roasted leg of Mutton, mince it very fine, and add it to the chopped suet. Mix with this 1 breakfast-cupful of fine breadcrumbs, one chopped anchovy, the beaten yolks of four eggs, a little pepper and salt, and l pint of port wine ; when mixed, put the mixture into a caul of veal, place it in a quick oven, and bake. When done, turn it out of the caul on to a dish, pour brown gravy over, and serve venison sauce with it.
(6) Put lib. or more of finely-minced Mutton in a sauce- pan with 4oz. of butter, and stir it over the fire until nicely browned ; then put in lib. of well-washed rice, season with salt and pepper, pour in about lqt. of hot water, put the lid on the saucepan, and let the contents simmer until all the moisture is absorbed. Move the sauce- pan to the side of the fire, and leave it for twenty minutes or more with the lid on. Turn the pilau in the shape of a dome on to a hot dish, and serve.
(7) Chop fine some slices of lean of a roast leg of Mutton, add 1 breakfast -cupful of sifted breadcrumbs, 1 dessert-spoon- ful of chopped parsley, a small quantity of chopped onion and pepper, and salt to taste; mix all well together and moisten with \ pint of good gravy and 1 table-spoonful of vinegar. Put the mince into a baking-disli, cut loz. of butter up small and scatter it over the top, add a layer of sifted breadcrumbs, stick little bits of butter all over them, and brown in front of the fire or in the oven.
Minced Mutton with Egg-Plant Fruit. — Cut about 21b. of raw Mutton into small pieces, and finely mince them. Peel and chop three onions very small, put them in a frying-pan with 2oz. of butter, and fry for a few minutes ; then put in the minced meat, season with salt, and con- tinue the frying until the mixture is nicely browned, stirring it occasionally. When almost done, add 2 table-
Mutton — continued.
spoonfuls of finely-chopped parsley. Slice four egg-plant fruit lengthwise, dust salt over them, and leave them for ten minutes, or until the bitter juice is extiacted, then put a layer of them at the bottom of a stewpan ; next put in a layer of the mince, then a layer of egg-plant fruit, and so on until all are used. Pour in about 2 In- break fast-cupfuls of clear broth, put the lid on the saucepan, and place it over the fire till the liquor boils ; then move it to the side and let it simmer till the egg-plant fruit are tender. When cooked, turn the mince over on to a hot dish, being careful not to disturb the order in which it is placed, and serve while very hot.
Minced Mutton Patties.— Line some buttered patty pans with thin paste; fill them up with Hour or rice, put them in a moderate oven, and bake. \\ hen done take them out, remove the flour or rice, turn them out of the pans, and fill up with minced cooked lean Mutton ; moisten with a little gravy, warm them up in the oven, and when hot put them on a napkin on a dish and serve with a garnish of parsley.
Minced-Mutton Pies (Turkish Style).— Mince finely lib. or 2lb. of raw Mutton, flavour it with salt, pepper, and powdered cinnamon, or any other kind of spice, and if liked with some finely-minced onions. Place a lump of butter in a frying-pan, put in the minced meat when the butter has melted, and fry it. When nicely browned, keep it hot at the side of the fire. Put 21b. of Hour on a table, make a well in the centre, put in a small quantity of salt, then work in gradually sufficient water to make a smooth paste, kneading it well with the hands. Divide the paste into small portions, and roll them out very thin, making them evenly round. Rutter a baking-sheet, lay the pieces of paste on it, and bake them soft over a hot stove ; brush half of the pieces over with a paste brush dipped in warm butter, and sprinkle them with egg that has been beaten up together with a small quantity of clear broth ; spread the fried minced meat all over these rounds, cover with the remaining pieces of paste, brush them over with
Fig. 1226. Minced-Mutton Pies (Turkish Style).
warmed butter, sprinkle with more beaten egg, and bake in a quick oven till nicely browned. When done, arrange the pastry on a folded napkin on a hot dish, garnish with parsley (see Fig. 1226), and serve.
Minced Mutton with Poached Eggs. — Trim off all the fat
and skin from some rather underdone Mutton, mince it finely, put it in a stewpan with some strong clear gravy perfectly free from fat, and season to taste with salt and pepper and a moderate quantity of sweet herbs and spices. Put the mince over a gentle fire, stirring it occasionally until boiling, then move it to the side and stir in loz. of butter that has been kneaded with a small quantity of Hour. Poach the required quantity of eggs in boiling salted water, and trim them neatly. Turn the mince on to a hot dish, lay the eggs on the top, garnish with sippets of toast or small crofttons of fried bread, and serve.
Mutton Balls (Turkish). — (1) Trim off the fat and skin from some of the best parts of raw Mutton ; mince the lean finely, mix with it a small quantity of powdered cinnamon, salt, pepper, and onion-juice, work the mixture with the hands until quite smooth, then divide and roll it into small balls. Place 4oz. of fresh butter in a basin,
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Mutton — continued.
put in the balls, and baste them with 1 teacupful of water. Stand the basin in a saucepan, pour round it some hot water, taking care that it does not enter the basin,
put the lid on the saucepan, solder round the edges with paste to keep it air-tight, and place it over a smothered lire. In about two or three hours’ time the balls will be ready, then turn them on to a hot dish, and serve.
(2) Finely mince about 21b. or 31b. of leg of Mutton, peel and chop four onions, put them in a mortar, and pound them to extract their juice. Mix the onion-juice and 1 teacupful of ground rice with the minced meat, knead it well, season with salt and pepper, and divide it into small portions, which roll into balls. Cover well with
finely-chopped parsley, and lay them side by side in a
saucepan. Moisten with 1 teacupful of clear broth and
the juice of a lemon, place the lid on, and cook slowly at the side of the fire. When the moisture has some- what evaporated, more broth should be added. When the balls are cooked, arrange them tastefully on a hot dish, and serve with as little delay as possible.
Mutton en Brochettes.— Cut a leg or some loin of Mutton into small equal-sized pieces, rub them over with finely- chopped onion, salt, pepper, and powdered cinnamon, lay them on a plate, placing another one on the top, and leave them for a few hours. Cut lib. of tomatoes into halves, put them in a mortar, and press them to extract their juice, which pass through a fine hair sieve. Place the pieces of meat on skewers, put them in front of a brisk fire, and turn them often so as to brown equally, basting them with the tomato-juice. When they are cooked, put them on a hot dish, and serve while very hot. If fresh tomatoes are not in season, take about 1 tea- cupful of the liquor of preserved ones, strain it through a fine hair sieve to free it of all pips, and mix it with 1 breakfast-cupful of water.
Mutton en Masquerade. — Take a half roasted shoulder of Mutton, cut the skin off, and mince the meat, adding to it a seasoning of pepper and salt and a few chopped oysters. Mix a little good gravy with it, and put it back on the bone in its original shape. Cover with sifted breadcrumbs and brown well.
Mutton a la Prince of Wales. — Bone a shoulder of Mutton, lay it on a deep dish, and sprinkle over 1 teaspoon- ful each of bruised cloves, cardamoms, allspice, coriander- seeds, and long peppers; baste it with 1 breakfast-cupful of common claret and 4 breakfast-cupful of white wine vinegar, and 2 or 3 table spoonfuls of salad-oil. Leave the shoulder in the pickle for twenty-four hours. Put the bones and trimmings in a saucepan with 2qts. of white stock, and stew gently at the edge of the fire for several hours until all the goodness is extracted, then strain the stock, which should have been reduced to about half its former quantity, into a basin, and when cold skim off all the fat. When sufficiently pickled, drain the meat, roll it, fasten with a skewer, put it into a saucepan with a few pieces of carrot, turnip, and leek, and four or five dried champig- nons, pour the stock of the bones over the meat, and stew gently until tender. Soak |oz. of gelatine in red wine ; when cooked, drain the meat and put it on a hot dish, strain its cooking-liquor into a small saucepan, stir the gelatine into it, and boil until reduced to a demi-glaze. Cut into rings some boiled carrots and turnips, saut6 them in butter, sprinkle over some chopped parsley, arrange them in al- ternate order round the meat, pour the glaze over the shoulder, and serve.
Mutton Broth. — (1) Wash 21b. of the scrag end of a neck of Mutton, wipe it with a cloth, cut off the fat and skin, scrape the meat off the bones, and chop it into small squares. Put the meat into a saucepan with 3 pints of water, and the broken bones into another pan with 1 pint of water. Place the pan containing the bones at the side of the fire, and let its contents simmer gently until wanted. In the meantime put the pan with the meat over a quick fire, boil it up, skimming frequently, and when the scum comes up quite white put in 1 pint of pearl bai ley and skim again. Cut a carrot, turnip, and an equal quantity of celery into small pieces, and fry them in 1 table-spoonful of butter
Mutton — continued.
for five minutes ; add them to the meat, and simmer gently for about four hours, when the meat and barley should be quite tender. Put 1 table-spoonful of flour into a sauce- pan with 1 table-spoonful of butter, place the pan over the fire, and when the flour is smooth add the strained broth from the bones and pour it into the meat broth. Add 1 table-spoonful of finely-chopped parsley, 1 salt- spoonful of pepper, and 2 table-spoonfuls of salt' Simmer gently for ten minutes longer, and serve without straining. In most cases the meat is preferred strained from the broth, but if the skin and fat are caiefully removed the strong disagreeable flavour will be prevented. A larger quantity