The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-09-23
Cold Mutton
BY MARION HARRIS NEIL.

inexperienced mistresses and cooks.
Yet even an inexperienced cook can,
with little trouble, connect the
daintiest morsels from the shabbiest
of joints.
Tlmbale Of Cold Mutton.
Half a pound of cooked mutton,
two tablespoonfuls of fresh bread
crumbs, one raw egg and one extra
yolk of egg, one tablespoonful of
finely chopped parsley, two teaspoon
fuls of chopped shallot, one table
spoonful of butter, three tablespoon
fuls of stock, salt AID pepper to taste,
three ounces of boiled macaroni.
Thickly butter a plain round mold.
Cut the macaroni into thing rings.
Press these very firmly into the but
ter on the tin, so that it is evenly
lined with rings of macaroni.
Mix the chopped mutton with the
crumbs and the parsley. Melt the
butter and fry the chopped shallot
in it till a pale brown color, then
strain it out and add it to the meat.
Beat up the whole egg and yolk, mix
them with the stock, mix with the
other ingredients. Season very care
fully and very gently pour the mix
ture into the tin, taking care it does
not disarrange the macaroni. Press
the mixture we'll down, cover the tin
with a well-greased paper and steam
it steadily for one hour. Turn out
the mold on to hot dish and pour
any good sauce round. This makes
an excellent supper dish.
Rissolcs Of Cold Mutton.
Half a pound of chopped mutton,
one heaping tablespoonful of butter,
one tablespoonful of flour, half cup
full of milk, one teaspoonful of mush-
room catsup, some pastry, salt and
pepper, bread crumbs, one egg, one
tablespoonful of chopped parsley, half
a teaspoonful of meat extract. Melt
the butter, stir in the -four, then add
the milk, extract of meat, salt, pep
per and mushroom catsup. Boil
gently for five minutes, then add the
mutton, stir we'll together and set
aside to cool. Meanwhile roll out the
pastry ve'y thin, stamp out into
rounds, four inches in diameter. Put
4 teaspoonful of the mixture in the
J center of each round of paste, wet the
edges of the pastry, fold over in half
, and seal firmly Brush each rissole
= with well-beaten egg, taking care that
. It is well covered, and roll in bread
crumbs, to which chopped parsley
and a seasoning of salt and pepper
has been added Fry the rissoles fol
four minutes in smoking hot fat;
drain well. pile up in dish and gar
nish with parsley.
Stewed Knuckle of Mutton.
The knucllle end of cooked les
Of mutton. two large carrots, two
large turnips, two ounces of cooked
l macaroni, one tablespoonful of chop
ned parsley, four allspice, two cupful'
of brown sauce, one wineglassful o
r7orsaIa or one tablespoonful of Wor
: cestershire sauce, salt and pepper
Trim the remains of the muttol
u neatly. Prepare the vegetables ant
L cut the carrots and turnips into balls
> Roll the vegetables in. plenty 0
boiling sailed water till very tender
; then drain them from the water
= Heat the brown sauce, lay in tn
mutton. add the allspice and the MAI
sala Cover the saucepan closely AM
stand it by the side Of the fire 70
about one hour, or till the meat i
thoroughly heated, but not boiled
! Paste the Joint frequently with tn
3 sauce, which must be carefully sea
/, oned. When hot place the knuckl
: on not dish and put paper frill Of
: the end of the shankbone. Strait
. the sauce round, put neat heaps o
, the hot, cooked vegetables and mac
= aroni (cut in inch lengths) arouu
! the meat and sprinkle the choppe
o parsley over the vegetables. Taste
n like freshly cooked meat.
A Mutton and Eggs.
Put cooked mutton, free from siney
f or fat through the chopping machine
h Mix with it pepper, salt, one table
. spoonful of butter and one cupful O
e stock, put it on the fire in sauce
r pan to warm well, but not to boi
j, Have some very hot, well seasone
d mashed potatoes ready, free from al
humps, and mixed with three table
t sroonfuls of hot milk. Make a wal
$ of these round the dish on which yol
J. are going to put your mutton. Poacl
r three or four eggs, taking care the,
a do not break Put the mutton in
+ side the potato wall and place tn,
:. ,,oo4lyy 4bo 100