Part 85 (1/2)

She ran wi' speed; A friend mair faithfu' ne'er cam' nigh him Than Mailie dead.

”I wat she was a sheep o' sense.

An' could behave hersel' wi' mense; I'll say't, she never brak a fence, Thro' thievish greed.

Our bardie, lanely, keeps the spence, Sin' Mailie's dead.”

MUTTON COLLOPS (Cold Meat Cookery).

731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of b.u.t.ter, 1 dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.

_Mode_.--Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in b.u.t.ter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately.

_Time_.--5 to 7 minutes.

_Average cost_, exclusive of the meat, 6d.

_Seasonable_ at any time.

[Ill.u.s.tration: MUTTON CUTLETS.]

MUTTON CUTLETS WITH MASHED POTATOES.

732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes.

_Mode_.--Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and sc.r.a.pe quite clean, a portion of the top of the bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly.

(See Coloured Plate.)

_Time_.--7 or 8 minutes. _Average cost_, for this quant.i.ty, 2s. 4d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.--Cutlets may be served in various ways; with peas, tomatoes, onions, sauce piquante, &c.

MUTTON PIE (Cold Meat Cookery).

733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust.

_Mode_.--Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs; if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place some at the bottom of the dish; season well with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust, and bake for 1 hour.

_Time_.--1 hour.

_Seasonable_ at any time.

_Note_.--The remains of an underdone leg of mutton may be converted into a very good family pudding, by cutting the meat into slices, and putting them into a basin lined with a suet crust. It should be seasoned well with pepper, salt, and minced shalot, covered with a crust, and boiled for about 3 hours.

MUTTON PIE.