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Page:Mrs Beeton's Book of Household Management.djvu/693

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RECIPES FOR COOKING MUTTON

Time.—To cook, about 3 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 2 or 3 persons.

Singed Sheep's Head.—The village of Dudingston, now a suburb of Edinburgh was formerly celebrated for this ancient and homely Scottish dish. It was the custom during the summer months for the well-to-do citizens to resort to this place and regale themselves with sheep's heads, boiled or baked. The sheep pastured on the neighbouring hills were slaughtered at the village, the carcasses were sent to town, but the heads were reserved for consumption by the visitors to Dudingston.

1064.—SHEEP'S HEART. (Fr.Coeur de Mouton.)

Ingredients.—1 sheep's heart, veal forcemeat (see Forcemeat), dripping for basting.

Method.—Soak heart for 1 hour in warm water. Cut off the deaf ears, any cartilage or gristle there may be, and the muscular wall dividing the cavities of the heart, and boil them down for gravy. Dry the heart thoroughly, fill the inside with forcemeat, and tie a greased paper round the base to keep in the forcemeat. Heat 2 or 3 ozs. of dripping in a baking-tin, baste the heart well, and bake in a moderate oven for about 1¼ hours. Gentle cooking and frequent basting are necessary to prevent the heart becoming dry and hard. When done, drain off the fat, but leave the sediment, pour in the prepared gravy, boil up, season to taste, and either pour over the heart or serve separately. The excellence of this dish depends mainly on its being served as hot as possible.

Time.—To bake, about 1 hour. Average Cost, 9d. to 1s. Sufficient for 2 persons.

Note.—Sheep's hearts may also be stuffed with onion farce (see "Bullock's Heart, Roasted"); if more convenient, they may be cooked in an iron saucepan over by the side of the fire, care being taken to baste them liberally with dripping all the time.

1065.—SHEEP'S TAILS. (Fr.Queues de Mouton.)

Sheep's tails may be dressed as directed in the recipe for "Sheep's Tongues, Braised," and "Sheep's Tongues, Fried." Instead of being braised, they may be stewed in good stock until tender, and served with a vegetable garnish and brown sauce.

1066.—SHEEP'S TONGUES, BRAISED. (Fr.Langues de Mouton Braisées.)

Ingredients—4 sheep's tongues, ¾ of a pint of brown sauce (see Sauces), glaze. For the mirepoix, or foundation: 1 oz of butter, 1 or 2 slices of bacon, 1 onion, 1 carrot, ½ a turnip, 1 or 2 strips of celery, a bouquet-garni (parsely, thyme, bay-leaf), 6 peppercorns, ½ a pint of stock.

Method.—Soak the tongues in salt and water for 2 hours, blanch and fry them thoroughly. Slice the vegetables, put them in a stewpan with the butter, bouquet-garni, and peppercorns, lay the tongues