The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-03-01
vAEoADhE nECarES.

VALUABLE hECAr Ed. /
Xxi ~ > Elif rs = 1
MINCED MUTToN.--Take sonte
meat from . joint of roast, boiled or
praised mutton; remove the skin and
3utsidN parts, n1inee it very 1dDG put
! su&U piece Of butter In steW.pAn,
when melted, add half q tablespoonful
Of flour, stir two or three minutes over
the fire; add q gill Of well-favored
stock; when boiling, put in the mince;
add salt, pepper, little grated nut
meg, chopped parsley, few leaves
Of thine, and the yolk of one egg; |
stir all on fire for some minutes; then |
rvewith bread sippets or crOQuettes |
of potatoes. II put aside until cold,
this mince can be used in various |
ways, such as:
aRIssE Es OF MUTTON. y
short paste with half q pound of -four,
Q quarter of q pound of butter, q pinch
Of salt, Que whole egg, snd two yolks;
mix all into paste, roll tout to the
thickness of penny piece; place the
mlnee at equal distances-say an inch
and q hall; egg lightly; cover with
paste Of q similar thickness, press the
paste around each piece Of mince,
and cut it out with q crimped cutter.
Egg each rissole, aud pass it In bread
crumbs; fry in hot lard, and serve on
mashed pOtatOe.
KROMEsKYS OF MUTTON.-Cut
some pieces of fat bacon IS thin as
possible, one and q half inches by two
inches, lay them fiat, place q small
piece of mince on each; rollup tightly,
taking care that the mince does not
escape; put aside in cold place, dip
each in butter, and fry q light brown
color. Serve with fried parsley.
PATTIEs OF MUTTON. Make aquar-
ter of . pound Of: paste, as described
above, roll thin, and line with it four,
six or nine patty pans; the pans must
be previously bpttered, and the paste
cut with q crimped cutter; fill with
rice. When baked remove the rice,
fill the patties with mince made lit.
tie more moist with gravy. Serve on
q napkin, arranging them nicely on
the dish. Serve very hot. The patties
can be ornanented with fried parsley,
or in any way you please. The small
er the patty pans the prettier will the
effect be. With care the rice can be
used several times.
CAssEROLEs OF MUTTON.-Boil six
large potatoes; when done, add salt,
pepper, grated nutmeg, three yolks OF
egg, one ounce of butter; beat all we'll
together over sieve. Butter large
baking sheet, place the potato upon it
in q fiat heap an inch and q half
high. When cold cut them out with
. plain cutter the size Of patty, egg
and bread crumb; make an impression
ut each end With smaller cutter, to
represent the top of the patty; fry q
good golden color in hot lard. Re-
move the inside, and fill them with
the mince moistened the same way as
for patties. Serve very hot on a nap
kin.
CROoUErTEs OF MUTTON.-ROll up
the mince in balls, egg and bread
crumb, and fry them in hot lard.
They can be made in any shape, such
Is round balls, diamonds, sugar-loaves,
or outlets. Must be served with fried
parsley, and very hot. .-... .....
MUTTON SCOLLOPs.-Trimt the NUT.
ton in the same way as for mince, but
it must not be cut so small. 1t should
be as thin IS possible, about the size
ofa threepenny piece; make sauce
IS for minee, and place it In scOllOp
shells; sprinkle with brown bread
crumbs, pour little warm butter over;
arrange them on napkin and serve
hot.
HAM ToAsT.-Chop some ham
(which has been previously dressed)
very small, and to large tablespoon
full of it add an egg well beaten
up, small bit of butter, and q little
cream. Mix all together over the fire
till quite hot. Have ready some neat
ly cut pieces of bread, about the size
of . dollar piece, but little thicker,
fried in good butter; spread the mix
ture on these, and serve them on a
napkin.
BREAKFAST DIsHEs.-Poached eggs
and tomato sauce are excellent. This
dish should be served very hot. Boil
three or four eggs for ten minutes,
then. cut them 1.-THE shell be-
ing removed) in half, length ways,
remove the yolks while hot; put them
into small basin with q piece of
butter the size of walnut, q tea.
spoonful of essence of anchoviee, and
o little cayenne pepper; beat all well
together, and put it back into the
whites; I'LL it up, place them on q
small dish, and garnish with parsley.
Four hard boiled eggs; take out the
yolks, and pound three of them with q
little cold chicken or veal, little fresh
butter, and little white pepper. Put
L y, T., TT 10
ing been previously cut in half.
Make 4 sauce with teaspoonful of
mustard, two tablespoonsful of vine
gar, one of cream, and the yolk of the
fourth egg. Pass the sauce through .
seive, and pour it over the dish.
Serve it cold. The mustard may be
omitted and the cream increased.
MISCELLANEOUS COOKING.
ROAST WILD DUCK.-Inside the
duck put an onion with little pepper,
and salt and q spoonful of red wine.
II the fire be good they will cook in
twenty minutes; garnish with raspings
of bread, and serve with onion sauce.
They should not be over done.
THE GRAvY.-Take the necks and
the gizzards, spoonful of port wine,
half An anchovy, q blade or two of
mace, slice Of an end of lemon, an
onion, and little pepper; add q pint
Of water, and boil to half q pint;
strain through sieve on to q spoon.
full of browning made of burnt sugar,
and peur over the ducks. -,
RICE SOUP.-Take four carrots, four
turnips, six leeks, six onions, and q
little root of parsley. Cut them up
into pieces of the shape and size of
dice, and fry them in butter. When
we'll cooked, andthe requisite quantity
Of water for the soup. Now put in
with them four ounces of rice-more
II required-boii them all for one hour
and half until the rice and the 9TH
er ingredients are sufficiently cooked,
and then add salt and coarse pepper
for seasoning. Before sending up this
dish to the table care must be taken
that there is not too much butter in
the soup.
To Boil A HAM.-Soak over night,
II long hung; put it in cold water, and
let it simmer for six or eight hours,
according to weight; q quarter of an
hour for every pound is usual. Ifdone
before the time for serving, cover
1t with clean cloth, doubled, and keep
the dish hot over boiling water. Take
off the skin carefully, and stew over
the ham rsspings. Garnish with car
rot and lemon, and fix around the
knuckle fringe OF white paper.