Part 82 (2/2)

_Seasonable_ at any time.

II.

717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of mace, carrots and turnips, sugar.

_Mode_.--Cut the mutton into square pieces, and fry them a nice colour; then dredge over them a little flour and a seasoning of pepper and salt.

Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the meat is nearly done, skim off all the fat, and then add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them. Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve.

_Time_.--About 3 hours to simmer.

_Average cost_, 6d. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

HARICOT MUTTON (Cold Meat Cookery).

718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of b.u.t.ter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery.

_Mode_.--Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little b.u.t.ter, of a nice brown colour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the mean time boil the vegetables until _nearly_ tender, slice them, and add them to the mutton about 1/4 hour before it is to be served. Season with pepper and salt, add the ketchup and port wine, give one boil, and serve.

_Time_.--1 hour.

_Average cost_, exclusive of the cold meat, 9d.

_Seasonable_ at any time.

HASHED MUTTON.

719. INGREDIENTS.--The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a f.a.ggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of b.u.t.ter, flour.

_Mode_.--Cut the meat in nice even slices from the bones, tr.i.m.m.i.n.g off all superfluous fat and gristle; chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.

_Time_.--1-1/2 hour to simmer the gravy.

_Average cost_, exclusive of the meat, 4d.

_Seasonable_ at any time.

HASHED MUTTON.--Many persons express a decided aversion to hashed mutton; and, doubtless, this dislike has arisen from the fact that they have unfortunately never been properly served with this dish. If properly done, however, the meat tender (it ought to be as tender as when first roasted), the gravy abundant and well flavoured, and the sippets nicely toasted, and the whole served neatly; then, hashed mutton is by no means to be despised, and is infinitely more wholesome and appetizing than the cold leg or shoulder, of which fathers and husbands, and their bachelor friends, stand in such natural awe.

HODGE-PODGE (Cold Meat Cookery).

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