tag:blogger.com,1999:blog-64226919294044235792024-03-14T05:45:07.674-04:00Recipes Of The PastLooking for something new or different to cook? This collection of recipes from past centuries can help!Unknownnoreply@blogger.comBlogger1138125tag:blogger.com,1999:blog-6422691929404423579.post-41288295004626945002009-11-29T23:40:00.001-05:002009-11-29T23:43:59.549-05:00SHEEP'S BRAINS, EN MATELOTE<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--6 sheep's brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, <a href="http://recipesofthepast.blogspot.com/2009/05/sauce-la-matelote-for-fish.html">matelote sauce</a>.<br /><br /><b>Mode</b>.--Detach the brains from the heads without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock, or weak broth, and boil them gently for about 25 minutes. Have ready some croƻtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce to which has been added the above proportion of lemon-juice.<br /><br /><b>Time</b>.--25 minutes.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-53026131363588808102009-11-29T23:39:00.001-05:002009-11-29T23:40:46.358-05:00ROAST SHOULDER OF MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--Shoulder of mutton; a little salt.<br /><br /><b>Mode</b>.--Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About 1/4 hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes.<br /><br /><b>Time</b>.--A shoulder of mutton weighing 6 or 7 lbs., 1-1/2 hour.<br /><br /><b>Note</b>.--Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-52980790826396497662009-11-29T20:36:00.000-05:002009-11-29T20:38:01.405-05:00ROAST NECK OF MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--Neck of mutton; a little salt.<br /><br /><b>Mode</b>.--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 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.<br /><br /><b>Time</b>.--4 lbs. of the neck of mutton, rather more than 1 hour.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-90716131294494657522009-11-29T20:27:00.000-05:002009-11-29T20:28:19.646-05:00RAGOUT OF COLD NECK OF MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.<br /><br /><b>Mode</b>.--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 3/4 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.<br /><br /><b>Time</b>.--3/4 hour.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-67151584579097763622009-11-29T20:22:00.001-05:002009-11-29T20:25:35.859-05:00MUTTON PUDDING<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk, in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).<br /><br /><b>Mode</b>.--Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in the recipe for </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/beef-steak-and-kidney-pudding.html">steak and kidney pudding</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">, using the same kind of pudding-dish as there mentioned.<br /><br /><b>Time</b>.--About 3 hours.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-2761180439261826882009-11-29T20:07:00.000-05:002009-11-29T20:09:03.800-05:00MUTTON PIE<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust.<br /><br /><b>Mode</b>.--Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for 1-1/2 hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good.<br /><br /><b>Time</b>.--1-1/2 hour, or rather longer.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-67200231786322780922009-11-29T20:05:00.000-05:002009-11-29T20:07:40.511-05:00MUTTON PIE<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--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.<br /><br /><b>Mode</b>.--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.<br /><br /><b>Time</b>.--1 hour.<br /><br /><b>Note</b>.--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.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-47937184656922017092009-11-29T20:02:00.001-05:002009-11-29T20:04:14.794-05:00MUTTON CUTLETS WITH MASHED POTATOES<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes.<br /><br /><b>Mode</b>.--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.<br /><br /><b>Time</b>.--7 or 8 minutes.<br /><br /><b>Note</b>.--Cutlets may be served in various ways; with peas, tomatoes, onions, sauce piquante, &c.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-42707001734384034672009-11-29T20:01:00.000-05:002009-11-29T20:02:17.539-05:00MUTTON COLLOPS<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--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, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.<br /><br /><b>Mode</b>.--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.<br /><br /><b>Time</b>.--5 to 7 minutes.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-22202779117408691822009-11-29T19:58:00.001-05:002009-11-29T20:01:03.604-05:00BOILED NECK OF MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--4 lbs. of the middle, or best end of the neck of mutton; a little salt.<br /><br /><b>Mode</b>.--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 halfway 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 1-1/2 hour, or rather more, reckoning from the time that it begins to simmer.<br /><br />Serve with turnips and </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/caper-sauce-for-boiled-mutton.html">caper sauce</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">, 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.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-45100723016275112042009-11-29T19:54:00.001-05:002009-11-29T19:58:24.067-05:00ROLLED LOIN OF MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--About 6 lbs. of a loin of mutton, 1/2 teaspoonful of pepper, 1/4 teaspoonful of pounded allspice, 1/4 teaspoonful of mace, 1/4 teaspoonful of nutmeg, 6 cloves, forcemeat </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/forcemeat-for-veal-turkeys-fowls-hare.html">No. 417</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.<br /><br /><b>Mode</b>.--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 by </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/forcemeat-for-veal-turkeys-fowls-hare.html">recipe No. 417</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">, 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.<br /><br /><b>Time</b>.--1-1/2 hour to bake the meat, 1-1/2 hour to stew gently.<br /><br /><b>Note</b>.--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.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-8560160589923873572009-11-29T19:51:00.000-05:002009-11-29T19:54:13.989-05:00FRIED KIDNEYS<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--Kidneys, butter, pepper and salt to taste.<br /><br /><b>Mode</b>.--Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half-done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot.<br /><br /><b>Time</b>.--7 or 8 minutes.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-35441222260533201962009-11-16T23:59:00.001-05:002009-11-17T00:06:01.151-05:00BROILED KIDNEYS<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--Sheep kidneys, pepper and salt to taste.<br /><br /><b>Mode</b>.--Ascertain that the kidneys are fresh, and cut them open very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them; skin them, and pass a skewer under the white part of each half to keep them flat, and broil over a nice clear fire, placing the inside downwards; turn them when done enough on one side, and cook them on the other. Remove the skewers, place the kidneys on a very hot dish, season with pepper and salt, and put a tiny piece of butter in the middle of each; serve very hot and quickly, and send very hot plates to table.<br /><br /><b>Time</b>.--6 to 8 minutes.<br /><br /><b>Note</b>.--A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast out in any fanciful shape. In this case a little lemon-juice will be found an improvement.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-25675756242152044232009-11-16T23:48:00.001-05:002009-11-16T23:59:37.614-05:00ITALIAN MUTTON CUTLETS<div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><b>INGREDIENTS</b>.--About 3 lbs. of the neck of mutton, clarified butter, the yolk of 1 egg, 4 tablespoonfuls of bread crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of minced parsley, 1 teaspoonful of minced shalot, 1 saltspoonful of finely-chopped lemon-peel; pepper, salt, and pounded mace to taste; flour, 1/2 pint of hot broth or water, 2 teaspoonfuls of Harvey's sauce, 1 teaspoonful of soy, 2 teaspoonfuls of tarragon vinegar, 1 tablespoonful of port wine.<br /><br /><b>Mode</b>.--Cut the mutton into nicely-shaped cutlets, flatten them, and trim off some of the fat, dip them in clarified butter, and then, into the beaten yolk of an egg. Mix well together bread crumbs, herbs, parsley, shalot, lemon-peel, and seasoning in the above proportion, and cover the cutlets with these ingredients. Melt some butter in a frying-pan, lay in the cutlets, and fry them a nice brown; take them, out, and keep them hot before the fire. Dredge some flour into the pan, and if there is not sufficient butter, add a little more; stir till it looks brown, then pour in the hot broth or water, and the remaining ingredients; give one boil, and pour round the cutlets. If the gravy should not be thick enough, add a little more flour. Mushrooms, when obtainable, are a great improvement to this dish, and when not in season, mushroom-powder may be substituted for them.<br /><br /><b>Time</b>.--10 minutes;--rather longer, should the cutlets be very thick.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-85089011173561820982009-09-20T12:47:00.000-04:002009-09-20T12:51:44.702-04:00IRISH STEW II<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions.<br /><br /><b>Mode</b>.--Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingredients into the stewpan in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer; cover closely, and let the whole stew very gently for 1 hour of rather more, shaking it frequently to prevent its burning.<br /><br /><b>Time</b>.--Rather more than 2 hours.<br /><br /><b>Note</b>.--Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-10823766302173771272009-09-20T12:46:00.000-04:002009-09-20T12:47:32.852-04:00IRISH STEW I<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--3 lbs. of the loin or neck of mutton, 5 lbs. of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water.<br /><br /><b>Mode</b>.--Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness. Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. Pour in the water, and let it stew very gently for 2-1/2 hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking it to prevent its burning.<br /><br /><b>Time</b>.--2-1/2 hours.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-48416980258781684932009-09-20T12:43:00.000-04:002009-09-20T12:46:00.794-04:00HODGE-PODGE<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, 1/2 teacupful of water.<br /><br /><b>Mode</b>.--Mince the mutton, and cut up the lettuces and onions in slices. Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for 3/4 hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot.<br /><br /><b>Time</b>.--3/4 hour.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-10967536666402208432009-09-20T12:40:00.000-04:002009-09-20T12:42:50.712-04:00HASHED MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of butter, flour.<br /><br /><b>Mode</b>.--Cut the meat in nice even slices from the bones, trimming 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.<br /><br /><b>Time</b>.--1-1/2 hour to simmer the gravy.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-16621024176472313772009-09-20T12:39:00.000-04:002009-09-20T12:40:35.947-04:00HARICOT MUTTON III<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--The remains of cold neck or loin of mutton, 2 oz. of butter, 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.<br /><br /><b>Mode</b>.--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 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.<br /><br /><b>Time</b>.--1 hour.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-16915932690080395792009-09-20T12:38:00.000-04:002009-09-20T12:39:22.137-04:00HARICOT MUTTON II<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--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.<br /><br /><b>Mode</b>.--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.<br /><br /><b>Time</b>.--About 3 hours to simmer.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-41625569123311912152009-09-20T12:35:00.000-04:002009-09-20T12:38:16.019-04:00HARICOT MUTTON I<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--4 lbs. of the middle or best end of the neck of mutton, 3 carrots, 3 turnips, 3 onions, popper and salt to taste, 1 tablespoonful of ketchup or Harvey's sauce.<br /><br /><b>Mode</b>.--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 one 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 rather rich and greasy if eaten the same day it is made. It should be served in rather a deep dish.<br /><br /><b>Time</b>.--2-1/2 hours to simmer gently.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-64356863880207237372009-09-20T12:34:00.000-04:002009-09-20T12:35:47.920-04:00DORMERS<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--1/2 lb. of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread crumbs, made gravy.<br /><br /><b>Mode</b>.--Chop the meat, suet, and rice finely; mix well together, and add a high seasoning of pepper and salt, and roll into sausages; cover them with egg and bread crumbs, and fry in hot dripping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen.<br /><br /><b>Time</b>.--1/2 hour to fry the sausages.<br /><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-71076715867962414282009-09-20T12:31:00.001-04:002009-09-20T12:33:42.456-04:00CUTLETS OF COLD MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--The remains of cold loin or neck of mutton, 1 egg, bread crumbs, </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/brown-gravy.html">brown gravy</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">, or </span><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://recipesofthepast.blogspot.com/2009/05/tomato-sauce-hot-to-serve-with-cutlets.html">tomato sauce</a></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.<br /><br /><b>Mode</b>.--Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread crumbs, and fry them a nice brown in hot dripping. Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.<br /><br /><b>Time</b>.--About 7 minutes.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-75308900365011197452009-09-20T12:30:00.000-04:002009-09-20T12:31:52.216-04:00CURRIED MUTTON<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--The remains of any joint of cold mutton, 2 onions, 1/4 lb. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, salt to taste, 1/4 pint of stock or water.<br /><br /><b>Mode</b>.--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 well 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 1/2 hour. Serve in a dish with a border of boiled rice, the same as for other curries.<br /><br /><b>Time</b>.--1/2 hour.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6422691929404423579.post-16166168066793382922009-09-20T12:28:00.000-04:002009-09-20T12:30:14.564-04:00CHINA CHILO<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>INGREDIENTS</b></span><span class="Apple-style-span" style=" ;font-family:'times new roman';">.--1-1/2 lb. of leg, loin, or neck of mutton, 2 onions, 2 lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 teaspoonful of pepper, 1/4 pint of water, 1/4 lb. of clarified butter; when liked, a little cayenne.<br /><br /><b>Mode</b>.--Mince the above quantity of undressed leg, loin, or neck of mutton, adding a little of the fat, also minced; put it into a stewpan with the remaining ingredients, previously shredding the lettuce and onion rather fine; closely cover the stewpan, after the ingredients have been well stirred, and simmer gently for rather more than 2 hours. Serve in a dish, with a border of rice round, the same as for curry.<br /><br /><b>Time</b>.--Rather more than 2 hours.<br /></span></div>Unknownnoreply@blogger.com0