The fat of a neck or loin of mutton makes a far lighter pudding than
suet.
Frosted meat and vegetables should be soaked in _cold water_ two or
three hours before using.
If the weather permit, meat eats much better for hanging two or three
days before it is salted.
Roast-beef bones, or shank bones of ham, make fine peas-soup; and
should be boiled with the peas the day before eaten, that the fat may
be taken off.
BOILED LEG OF MUTTON--Soak well for an hour or two in salt and water;
do not use much salt. Wipe well and boil in a floured cloth. Boil from
two hours to two hours and a half. Serve with caper sauce, potatoes,
mashed turnips, greens, oyster sauce, etc.
--> To preserve the gravy in the
leg, do not put it in the water till it boils; for the sudden contact
with water causes a slight film over the surface, which prevents the
escape of the gravy, which is abundant when carved.
HOW TO HASH MUTTON.--Cut thin slices of dressed mutton, fat and lean;
flour them; have ready a little onion boiled in two or three spoonfuls
of water; add to it a little gravy and the meat seasoned, and make
it hot, but not to boil. Serve in a covered dish. Instead of onion, a
clove, a spoonful of current jelly, and half a glass of port wine will
give an agreeable flavor of venison, if the meat be fine.
Pickled cucumber, or walnut cut small, warm in it for change.
HOW TO PREPARE PIG'S CHEEK FOR BOILING.--Cut off the snout, and clean
the head; divide it, and take out the eyes and the brains; sprinkle
the head with salt, and let it drain 24 hours.
Pages:
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
409
410
411