MUTTON-COLLOPS

_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 butter, 1 dessertspoonful of flour, ½ 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 butter, 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, 6_d._ _Seasonable_ at any time.

MUTTON, Curried.

[COLD MEAT COOKERY.] _Ingredients._—The remains of any joint of cold mutton, 2 onions, ¼ lb. of butter, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, salt to taste, ¼ pint of stock or water. _Mode._—Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry-powder, flour, and salt, and mix all together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about ½ hour. Serve in a dish with a border of boiled rice, the same as for other curries. _Time._—½ hour. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ in winter.

MUTTON CUTLETS, with Mashed Potatoes.

_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 scrape 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. _Time._—7 or 8 minutes. _Average cost_, for this quantity, 2_s._ 4_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—Cutlets may be served in various ways; with peas, tomatoes, onions, sauce piquant, &c.

MUTTON, Braised Fillet of, with French Beans.

_Ingredients._—The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy. _Mode._—Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a tureen. _Time._—2 hours. _Average cost_, 8½_d._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MUTTON, Haricot.

_Ingredients._—4 lbs. of the middle or best end of the neck of mutton, 3 carrots, 3 turnips, 3 onions, pepper and salt to taste, 1 tablespoonful of ketchup or Harvey’s sauce. _Mode._—Trim off some of the fat, cut the mutton into rather thin chops, and put them into a frying-pan with the fat trimmings. Fry of a pale brown, but do not cook them enough for eating. Cut the carrots and turnips into dice, and the onions into slices, and slightly fry them in the same fat that the mutton was browned in, but do not allow them to take any colour. Now lay the mutton at the bottom of a stewpan, then the vegetables, and pour over them just sufficient boiling water to cover the whole. Give the boil, skim well, and then set the pan on the side of the fire to simmer gently until the meat is tender. Skim off every particle of fat, add a seasoning of pepper and salt, and a little ketchup, and serve. This dish is very much better if made the day before it is wanted for table, as the fat can be so much more easily removed when the gravy is cold. This should be particularly attended to, as it is apt to be rich and greasy if eaten the same day it is made. It should be served in rather a deep dish. _Time._—2½ hours to simmer gently. _Average cost_, for this quantity, 3_s._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

MUTTON, Haricot.

_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 done, skim off all the fat, and then add the carrots and turnips, which should be previously 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_, 6_d._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MUTTON, Haricot.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, ½ 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 butter, 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 ¼ 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, 6_d._ _Seasonable_ at any time.

MUTTON, Hashed.

_Ingredients._—The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, ½ head of celery, 1 onion, 2 oz. of butter, flour. _Mode._—Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joints, 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 ¼ 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._—1½ hour to simmer the gravy. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.

MUTTON, Roast Haunch of.

_Ingredients._—Haunch of mutton, a little salt, flour. _Mode._—Let this joint hang as long as possible without becoming tainted, and while hanging dust flour over it, which keeps off the flies, and prevents the air from getting to it. If not well hung, the joint, when it comes to table, will do credit neither to the butcher nor the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some distance, so that it may gradually warm through. Keep continually basting, and about ½ hour before it is served, draw it nearer to the fire to get nicely brown. Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint. Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it. _Time._—About 4 hours. _Average cost_, 10_d._ per lb. _Sufficient_ for 8 to 10 persons. _Seasonable._—In best season from September to March.

MUTTON, Boiled Leg of.

_Ingredients._—Mutton, water, salt. _Mode._—A leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about 2¼ hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce to table with it in a tureen. _Time._—A moderate-sized leg of mutton of 9 lbs., 2¼ hours after the water boils; one of 12 lbs., 3 hours. _Average cost_, 8½_d._ per lb. _Sufficient._—A moderate-sized leg of mutton for 6 or 8 persons. _Seasonable_ nearly all the year, but not so good in June, July, and August.

_Note._—When meat is liked very _thoroughly_ cooked, allow more time than stated above. The liquor this joint was boiled in should be converted into soup.

MUTTON, Boned Leg of, Stuffed.

_Ingredients._—A small leg of mutton, weighing 6 or 7 lbs., forcemeat, 2 shalots finely minced. _Mode._—Make a forcemeat, to which add 2 finely-minced shalots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 2½ hours or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not, as preferred. _Time._—2½ hours, or rather longer. _Average cost_, 4_s._ 8_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

MUTTON, Braised Leg of.

_Ingredients._—1 small leg of mutton, 4 carrots, 3 onions, 1 faggot of savoury herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, ½ pint of gravy or water. _Mode._—Line the bottom of a braising-pan with a few slices of bacon, put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very _gently_ for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table, placed on a dish of white haricot beans boiled tender, or garnished with glazed onions. _Time._—4 hours. _Average cost_, 5_s._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

MUTTON, Roast Leg of.

_Ingredients._—Leg of mutton, a little salt. _Mode._—As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve. _Time._—A leg of mutton weighing 10 lbs., about 2¼ or 2½ hours; one of 7 lbs., about 2 hours, or rather less. _Average cost_, 8½_d._ per lb. _Sufficient._—A moderate-sized leg of mutton sufficient for 6 or 8 persons. _Seasonable_ at any time, but not so good in June, July, and August.

MUTTON, Roast Loin of.

_Ingredients._—Loin of mutton, a little salt. _Mode._—Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot. _Time._—A loin of mutton weighing 6 lbs., 1½ hour, or rather longer. _Average cost_, 8½_d_, per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MUTTON, Rolled loin of (very Excellent).

_Ingredients._—About 6 lbs. of a loin of mutton, ½ teaspoonful of pepper, ¼ teaspoonful of pounded allspice, ¼ teaspoonful of mace, ¼ teaspoonful of nutmeg, 6 cloves, forcemeat, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup. _Mode._—Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement. _Time._—1½ hour to bake the meat, 1½ hour to stew gently. _Average cost_, 4_s._ 9_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly.

MUTTON, Boiled Neck of.

_Ingredients._—4 lbs. of the middle, or best end of the neck of mutton; a little salt. _Mode._—Trim off a portion of the fat, should there be too much, and if it is to look particularly nice, the chine-bone should be sawn down, the ribs stripped half-way down, and the ends of the bones chopped off; this is, however, not necessary. Put the meat into sufficient _boiling_ water to cover it; when it boils, add a little salt and remove all the scum. Draw the saucepan to the side of the fire, and let the water get so cool that the finger may be borne in it; then simmer very _slowly_ and gently until the meat is done, which will be in about 1½ hour, or rather more, reckoning from the time that it begins to simmer. Serve with turnips and caper sauce, and pour a little of it over the meat. The turnips should be boiled with the mutton; and when at hand, a few carrots will also be found an improvement. These, however, if very large and thick, must be cut into long thinnish pieces, or they will not be sufficiently done by the time the mutton is ready. Garnish the dish with carrots and turnips, placed alternately round the mutton. _Time._—4 lbs. of the neck of mutton, about 1½ hour. _Average cost_, 8½_d._ per lb. _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

MUTTON, Ragoût of Cold Neck of.

[COLD MEAT COOKERY.] _Ingredients._—The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, ½ pint of water, 2 small carrots, 2 turnips, pepper and salt to taste. _Mode._—Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about ¾ hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round. _Time._—¾ hour. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_, with peas, from June to August.

MUTTON, Roast Neck of.

_Ingredients._—Neck of mutton; a little salt. _Mode._—For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short, and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done. A few minutes before serving, draw it nearer the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted; strain this over the meat and serve. Red-currant jelly may be sent to table with it. _Time._—4 lbs. of the neck of mutton, rather more than 1 hour. _Average cost_, 8½_d._ per lb. _Sufficient_ for 4 or 6 persons. _Seasonable_ at any time.

1-2. _Best end._ 2-3. _Scrag._]