Cut the neck of mutton into pieces two and one half or three inches square. Put them into a saucepan with one tablespoonful of b.u.t.ter, and let them brown; stir frequently so they do not burn. When browned add enough water to cover them well, and two or three onions cut into pieces. Cover closely and let simmer two hours. Then add more water if necessary, some parboiled potatoes cut in two, and a few slices of carrot, salt, and pepper to taste; cover and let cook one hour more. A teaspoonful of Worcestershire sauce is an improvement. The gravy must be quite thick, so too much water must not be used. The potatoes should be very soft, but not broken.
=MUTTON CHOPS=
Loin chops should be cut one and one fourth inches thick, and the fat trimmed off, leaving them round; or the end pieces may be pared off thin, wrapped around the chops, and fastened with a skewer, making the chop into the form of a circle.
The breast chops are cut a little thinner, the bones sc.r.a.ped and cut into even lengths. They are called French chops when the bones are bare.
Whichever kind of chops are used, they should be all of uniform size and shape.
Broil the chops over or under hot coals, turning the broiler as often as you count ten slowly, using the same method as in broiling steak. When the meat offers a little resistance and is puffy, it is done. If cooked too long the chops will be hard and dry. If properly seared at first the juices are shut in, and the inflation is caused by the confined steam from the juices. It will take eight to ten minutes to broil chops which are one inch thick. When done sprinkle over them a little salt and pepper and b.u.t.ter. Dress them on a hot dish in a circle, the chops overlapping.
Green peas, string-beans, or any small vegetable, or fancy-fried potatoes, such as b.a.l.l.s, straws, Saratoga, etc., may be served on the same dish, and placed in the center of the circle, or around the chops.
Spinach or mashed potato pressed into form of socle may be used, and the chops rested against it, the bones pointing up or slanting. Paper frills placed on the ends of the bones improve their appearance.
[Ill.u.s.tration: THREE KINDS OF MUTTON CHOPS.
1. English Mutton Chop.
2. French Chop.
3. Boned and Rolled Chop.
(See page 165.)]
=CHOPS IN PAPER CASES=
Put into a frying-pan some slices of salt pork; when tried out, lay in neatly trimmed and seasoned lamb or veal chops; let them saute until half cooked; remove the chops, and to the pan add a tablespoonful of onion chopped fine; when the onion is cooked add a cupful of stock and a cupful of mixture containing minced veal or chicken, a little ham, and mushrooms, chopped parsley, and truffles if convenient; salt and pepper to taste. Put a spoonful of this sauce on a well-b.u.t.tered or oiled paper, cut in heart-shape; lay the chop on the sauce, and on the chop put another spoonful of the sauce. Fold the paper over, and plait the edges together so as to completely enclose the chop. Lay the enclosed chops on a b.u.t.tered dish, and place them in the oven for ten minutes; serve on the same dish very hot. Chops can also be broiled in well-greased paper, and with a little care it is easily done without burning the paper. Heavy writing paper should be used; the fire should be moderate, and the chops turned frequently. They are served in the papers, and are very good, as they hold all the juices of the meat.
=CHOPS a LA MAINTENON=
Put one tablespoonful of b.u.t.ter in a frying-pan; when hot add one tablespoonful of flour; let the flour cook a few minutes; then add four tablespoonfuls of chopped mushrooms, one teaspoonful of parsley, one half teaspoonful of salt, and a dash of pepper; moisten with three tablespoonfuls of stock; mix well together and set aside to cool. Have six French chops cut one inch thick. With a sharp knife split the chops in two without separating them at the bone; spread the mushroom mixture between the opened chops; press the edges well together, and broil for eight minutes; serve with an olive sauce.
=SPRING LAMB=
Spring lamb is best when two months old. It must be used when fresh, and must be thoroughly cooked, but not dried. It is divided into the fore and hind quarters, the whole of either not being too much to serve at one time; the former are less expensive than the latter, but the meat is equally sweet and good. Roast it in a hot oven with a little water in the pan; allow fifteen to eighteen minutes to the pound, and baste frequently; serve with it mint sauce, and green peas or asparagus tips for vegetable.
When using a fore quarter, have the bones well cracked, so that in carving it may be cut into squares, or have the shoulder blade removed.
A very good dressing may be made on the table as follows: cut around the shoulder bone; lift and place under it two tablespoonfuls of b.u.t.ter, the juice of one lemon, one teaspoonful of salt, one half teaspoonful of pepper. Press the pieces together, and let stand a minute to melt the b.u.t.ter before carving.
VEAL
The flesh of veal should be pink and firm, the bones hard. If it has a blue tinge and is flabby, it has been killed too young, and is unwholesome. Like lamb, it must be used while perfectly fresh and be thoroughly cooked. It contains less nourishment than other kinds of meat; also, having less flavor, it requires more seasoning. Veal is frequently used as a subst.i.tute for chicken. It can be made into croquettes and salads very acceptably.
=ROAST FILLET OF VEAL=
The fillet is cut from the upper part of the leg, and should be four to six inches thick. Only one good fillet can be cut from the leg. Press and tie it into good round shape. Lay a few slices of larding pork over the top. Place it in very hot oven for fifteen minutes; then lower the heat; baste frequently with water from the pan; allow eighteen to twenty minutes to the pound. It must be thoroughly cooked, but not dried.
Remove the slices of pork from top a half hour before it is done, so it may brown. The bone may be removed from the fillet before cooking, and the s.p.a.ce filled with stuffing made of crumbs, sweet herbs, pepper and salt, and a little chopped salt pork. Thicken the gravy in pan to serve with the fillet.
=STUFFED SHOULDER OF VEAL=
Twenty to twenty-five minutes per pound.
Have the blade removed, and fill the s.p.a.ce with a stuffing made of bread crumbs, thyme, marjoram, lemon juice, chopped salt pork, salt and pepper, and an egg; also chopped mushrooms, if desired. Sew up the opening, press and tie it into good shape, and roast the same as the fillet. The stuffing may also be made of minced veal cut from the knuckle, highly seasoned.
=FRICANDEAU OF VEAL=
The fricandeau is the most choice cut of veal. It is taken from the upper round of the leg, and is one side of the fillet. As it destroys that cut, it commands the highest price. It should be cut four inches thick, and is usually larded and braised. Place it in a baking-pan on a layer of sliced salt pork, and chopped carrot, onion, and turnip. Add a bouquet of herbs, a cupful of stock, and enough water to fill the pan one and a half inches deep. Cover closely, and let cook in moderate oven, allowing twenty minutes to the pound; baste frequently. Remove the cover for the last half hour, so the meat may brown. Strain the gravy from the pan to serve with it.
=VEAL CUTLETS=
Leave the cutlet whole or cut it into pieces of uniform size and shape; dredge with salt and pepper; dip in egg and cover with bread crumbs or with flour; saute cutlets in drippings, or in a frying-pan after slices of salt pork have been tried out. Cook until well browned on both sides; then place them on a hot dish and moisten the top with a little lemon juice; or, omitting the lemon juice, serve with them a tomato or a Bearnaise sauce, or make a gravy by adding a little flour to the grease in the pan, and diluting to right consistency, after the flour is browned, with stock or water. If the gravy is used, put it in the bottom of the dish and place the cutlets on it.
=A PLAIN POT-PIE=
Cut veal, chicken, or beef into pieces; put them with strips of pork into boiling water and cook until tender; season with salt, pepper, and b.u.t.ter. There should be enough liquid to make a generous amount of gravy. When the stew is ready cook the dumplings, and place them on the same dish around the stew. If suet dumplings are used, they must be placed in the pot as soon as it boils in order to cook them a sufficient length of time. It is better to cook either kind of dumplings in a separate pot with plenty of water, and not remove them until the stew is dished and ready to be sent to the table.
=DUMPLINGS WITH BAKING POWDER=
2 cupfuls of flour.
1/2 teaspoonful of salt.
2 teaspoonfuls of baking powder.
1 cupful of milk.
Mix the flour, salt, and baking powder well together, then stir in quickly the milk. Have the dough quite soft. Drop the batter from a spoon into the stew, or into boiling water; or, if preferred, make the dough just consistent enough to roll, and cut it into squares. The stew must not be allowed to stop simmering after the dumplings are in; and they must be served immediately after being taken from the pot, or they will fall. It will take ten minutes to cook them.
=DUMPLINGS WITH SUET=
1 cupful of chopped suet.
2 scant cupfuls of flour.
1 teaspoonful of salt.
1/2 cupful of cold water.
Mix together lightly the flour, suet and salt; then with a knife stir in quickly the water. The dough must be soft, but not sticky. Put it on a board, and roll it lightly to one inch thickness, and place it on the boiling stew in one cake. The stew must not stop boiling for a moment, or the dumpling will fall. Cook for one hour. The dough may be rolled into b.a.l.l.s if preferred. When the dumpling is put in, draw the pot forward where it will heat quickly, and not arrest the boiling. When it is thoroughly hot, place it where it will simmer continually during the hour of cooking. If this rule is observed, it will be light and spongy.
Where cooked meat is used, which does not require such long cooking, the dumplings may be boiled in water.
This mixture can be used for fruit and for roly-poly puddings (see page 443).
=JELLIED VEAL=