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Page:Mrs Beeton's Book of Household Management.djvu/660

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HOUSEHOLD MANAGEMENT

993.—BONED LEG OF MUTTON, STUFFED. (Fr.Gigot de Mouton farci.)

Ingredients.—A small leg of mutton boned, 2 ozs. of finely-chopped ham or bacon, 4 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of finely-chopped suet, 2 finely-chopped shallots, 1 teaspoonful of chopped parsley, ½ a teaspoonful of grated lemon-rind, ½ a teaspoonful of powdered mixed herbs, 1 saltspoonful of grated nutmeg, salt and pepper, 1 egg, milk, brown sauce or gravy (see "Sauces and Gravies").

Method.—Mix all the dry ingredients together, adding the needful seasoning of salt and pepper. Moisten with the egg and as much milk as is necessary to bind the whole together, press the mixture into the cavity whence the bone was taken, and secure the opening. Roast before a clear fire, or bake in a moderately hot oven from 2¼ to 2½ hours, and when ready, serve with brown sauce or good gravy.

Time.—About 2½ hours. Average Cost, 10d. per lb. Seasonable at any time.

994.—BRAIN AND TONGUE PUDDING. (Fr.Pouding de Cervelles et Langue.)

Ingredients.—4 sheeps' tongues, 4 sheep's brains, 1 hard-boiled egg sliced, 1 shallot finely-chopped, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of flour, salt and pepper, ¼ of a pint of milk, suet paste.

Method.—Let the tongues and brains soak in salt and water for 2 or 3 hours, then cover the former with hot stock or water, and simmer gently until the skin can be removed. Line a basin with some of the paste (see "Beef Steak Pudding"), slice the tongues, chop the brains coarsely, place them in the basin in alternate layers, sprinkling each layer with shallot, parsley, flour, salt and pepper, and intersperse with slices of boiled egg. Add the milk, cover with suet paste (see pastes) and boil for 3 hours, or steam for 3½ hours.

Time.—From 3 to 3½ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 6 persons. Seasonable at any time.

995.—BRAISED LEG OF MUTTON. (Fr.Gigot de Mouton braisé.)

Ingredients.—1 small leg of mutton. For the mirepoix: 2 onions thickly sliced, 2 carrots thickly sliced, 1 small turnip thickly sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns. For the sauce: 1½ ozs. of butter, 1½ ozs. of flour, 2 shallots finely-chopped, 1 pint of stock, salt and pepper, stock or water.

Method.—Put the mirepoix into a braising-pan or large stewpan, nearly cover with boiling stock or water, lay the meat on the top,