Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-21
Odd Ways of
Cooking Mutton

Mutton Collops.-Cut some thin slices
from the leg or the chump end OF a loIn
Of cold roast or boiled mutton: sprinkle
with pepper, salt, pounded mace minced
saVory herbs and minced shallot; fry them
IN butter, stir in a teaspoonful OF flour,
add one-half pint of gravy and one table,
spoonful OF lemon juice, simmer gently for
five or six minutes and serve Immediately.
ge-Podge.-Mnce one pound of under
done cold mutton and cut up two heads of
lettuce and five onions. Put these in a
saucepan with two ounces of butter, pep
per and salt to taste, and a teacupful of
water. Let these simmer for three-quarters
or an hour, and then mix in a pint of peas
that have been cooked separately.
Mutton Ragout-Cut the remains of a
cold neck or loin of mutton into small chops
and trim off most of the fat; put two
ounces of butter in a stew pan, dredge in
little Hour and add two sliced onions,
stirring until brown; then put in the meat
When this is quite done add one-fourth Of
a pint of water. two small carrots and two
turnips sliced very thin; season and stew
until tender. about three-quarters of an
hour. Serve the vegetables in the center
of dish with the chops laid around them,
Green peas may be substituted for the car
rots and turnips.
Sleeps Brains.-Detach the brains from
the head without breaking them and let
them remain in hot water for an hour Re,
move the skin, tie up in small cloth, put
INTO boiling water and simmer for ten min-
utes. Season with pepper and serve hot.
with or without melted butter
r. Sleeps Hearts.-Fill three sleeps hearts.
which have been well cleaned, with a sa.
worry stuff1ng and tie or skewer them so
that the dressing will not fall out Bake
In pan containing little dripping for
about three-Quarters of an hour, turning
and basting when necessary.
Sleeps TrotterS.-Have the long bones exc !
tracted from twelve feet and cleanse them
well. Put one-Quarter Of pound of beef /
or mutton suet in a saucepan with two !
sliced onions sliced carrot, two bay |
leaves, two sprigs of thyme, one ounce Of !
salt and a quarter of an ounce of peppep /
and let them simmer five minutes. Add two :
tablespoonfuls of flour and two and one. /
half quarts OF water, stirring until IL boils |
then add the feet. Let them simmer for /
three hours and then take from the water, /
MIX together on a plate a quarter of q I
pound OF fresh butter, Tablespoonful of !
hour, one teaspoonful of salt, one-quarter
of a teaspoonful of pepper, little grated |
nutmeg and the Juice of one lemon. Put |
the feet with gill of milk into a stewpan |
and when very hot add the mixture of t
butter, etc, ana stir until melted. Mix
the yolks of two eggs with five tablespoon.
fuls of milk; stir this to the other ingredi- /
ents; keep moving the pan over the fire for
minute or two. but do not let 1t boil
after the eggs are added. Serve in a hot
dish garnshed with croutons or sippets Of
toasted bread.
ad-in-the-Hole.-Make a smooth batter
with six ounces of -four. one pint of milk
and three eggs. Butter a baking dish and
pour in the batter. In this place a few
slices OF cold mutton, previously well sea.
soned, and two kidneys cut into rather
small pieces; bake about one hour and send
Mushrooms may be substituted for the kid.
ueys.