The Washington herald., 1914-09-27
The Economical Leg of Mutton.

a quarter Of a pound Of lean raw vesfS
which has been previously passed through
the machine. Turn the ingredients into
a mortar and pound them with an ounce
OF butter until a smooth paste 10 form
ed; rub this through a wire sieve, sea
son IL with salt. black pepper and nut
meg, and add two teasBoonfuls Of chop
Ped parsley. three minced truffies ana
the yolks Of two raw eggs. Have the
bone remoyed from a small leg Of NUT
ton and MI the hollow from which it was
sew up the skin. and, after wrapping the
meat In paper which has been spread
with good dripping or butter. roast Il
.orf R 1fe , Ssaa q dong. the P2esT
mutton with thick MADEIRA sauce and
a garnish Of French beaps: II prepared.
an oyster forcemeat may be substituted
for the liver dressing. Instead of roast
ing the meat II may be braised thuk
Melt twp ounces OF butter IN a large
stewpan and fry the mutton until il IL
brown on both sides. then add two onions,
two carrots and turnip. all cut in
slices, a few pieces Of celery, little
bunch Of parsley. and some sweet herbs
cloves. a small blade Of mace. twenty
foRr whole black peppercorns, tea
spoonful Of salt, half a gin of brandy,
which has been colored with browning.
to partially cover the mutton. Place
a thick piece Of creased paper over IL.
then put on the lid of the stewpan and,
oven for three hours: n the weight ex-
ceeds four pounds rather longer may be
allowed, but the cooking must be slow
and the meat should be basted from time
10 time and turned after 1t has been IN.
the stewpan for an hour. When donA
keep u hot while the sauce is made
cooked: the fat must be removed and
II should then be thickened and a des-
sertspoonful Of tomato catsup and a lit
tie more salt and pepper added: II may
be
ton. which should be brushed over with
warm glaze, and the dish garnished with
with delicate herb stuhing and cooked
in the oven.
The Filler.
This is a very useful joint for a small
family. and it is obtained by dividing
the leg of mutton: the knuckle end can
be boiled or stewed and the fIIet may
be larded and roasted and served with
a good sauce and a garnish of mush-S
ed artichokes or any other suitable
vegetable. II may also be boiled
and masked with a delicate white
sauce, and braised or stewed with vege-
tables in the following manner: Re-
move the bone from the middle Of the
INLET and cut out the meat TO within
care not to break the outside skin. Pass
the meat twice through a mincing ma
chine. then put IL into a basin with a
teacupful of fine white bread crumbs.
a large tablespoonful of lean chopped
ham. half an onion. finely mineed, a des-
sertspoonful OF chopped parsley. and
some salt pepper and grated nutmeg:
then add sufficient beaten egg to moisten
the ingredients two well whipped yolkI
should be sufficienD. and bind them to-
gether. and fill the fllet with the force I
meat Tie IL into shape and fry in two
ounces Of warm butter until il is evenly
Drowned on both sides: then add some
sliced soup vegetables. three cloves.
twenty-four black peppers, a teasroonful
Of salt. and sufficient brown stock (which
has been thiCkened IN the usual way with
hour) to about half cover IL; place a
piece Of buttered paper over the top
before putting on the lid of the stew
pan. and let the meat cook in a moder-
ately hot oven for three hours. turning
II once during the time. Then remove
the meat aud add to the sauce a tea
spoonful of mushroom catSup, a Iittls
browning, q few drops Of carmine a
teaspoonful Of lemon juice and two tea
spoonfuls Of cornfour which has been
mixed to a smooth paste with a little
cold water Unite the illet. place il on
a hot dish and strain the sauce over H.
and garnish the dish a intervals with
small pieces Of Caulihower and little
heaps of white haricot beans which
have been masked with warm butter and
finely CHOPPED parsley.