¾ of an oz. of flour, ½ a pint of good gravy or stock, 1 tablespoonful of finely-chopped ham or bacon, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, salt and pepper, 1 teaspoonful of lemon-juice.
Method.—Cut the meat into rounds about 3 inches in diameter, and season well with salt and pepper. Mix the ham, parsley, shallot, herbs, and a little salt and pepper together, spread the mixture on one side of the meat, and pile the pieces one above the other. Let them remain for at least 1 hour, then separate them and fry quickly in hot butter. Remove and keep them hot, sprinkle in the flour, which the butter should completely moisten, otherwise more must be added, brown well, and add the stock. Stir until boiling, season to taste, add the lemon-juice, and replace the meat. Let the stewpan stand for 10 or 15 minutes, where the contents will be kept just below simmering point, then serve.
Time.—Altogether, about 2 hours. Average Cost, 10d. to 1s. per lb. Allow 1 lb. for 3 or 4 persons. Seasonable at any time.
1056.—RAGOÛT OF COLD MUTTON.
Ingredients.—The remains of a saddle, loin or neck of mutton, 1 onion shredded, 1 carrot cut into dice, ½ a turnip cut into dice, 2 ozs. of butter or fat, 1 oz. of flour, ¾ of a pint of gravy, stock or water, salt and pepper.
Method.—Divide the meat into cutlets, and trim away some of the fat. Heat the butter or fat in a stewpan, fry the meat quickly on both sides, then take it out, and put in the onion. Fry until lightly browned, sprinkle in the flour, and when well-browned add the stock or water. Boil up, season to taste, add the trimmings of carrot and turnip, and replace the meat. Cover closely, cook very gently for 1 hour, then arrange the cutlets neatly on a hot dish, strain the sauce over, and serve garnished with the vegetable dice, which must have been meanwhile boiled in salted water.
Time.—About 1 hour. Average Cost, 6d., in addition to the meat and gravy. Allow 1 lb. to 3 or 4 persons. Seasonable at any time.
1057.—ROAST HAUNCH OF MUTTON. (Fr.—Hanche de Mouton Rôtie.)
Ingredients.—A haunch of mutton.
Method.—This joint requires great care in roasting, for if cooked too quickly the loin is overdone while the thick part of the leg remains insufficiently cooked. This may be remedied to some extent by enclosing the loin in several thicknesses of well-greased paper, also by hanging the thick part of the leg where it will receive the hottest rays of heat from the fire. Follow directions given for "Roast Mutton," also see "Notes on Roasting," p. 428.
