Method.—Cut the meat into small thin slices, parboil and slice the potatoes and onions. Line the bottom of a pie-dish with potato, cover with a layer of meat and a few slices of onion, and season liberally with salt and pepper. Repeat until the materials are used, the top layer consisting of potato. Pour in the gravy, cover with a greased paper, and bake about 1 hour in a moderate oven. A ¼ of an hour before serving, remove the paper to allow the potatoes to brown.
Time.—To prepare and cook, about 1½ hours. Average Cost, 3d., exclusive of the meat. Sufficient for 5 or 6 persons.
1022.—MUTTON, CASSEROLE OF, ENGLISH STYLE. (Fr.—Casserole de Mouton à l'Anglaise.)
Ingredients.—Neck or loin of mutton, good gravy, suet paste, (see pastes), salt and pepper.
Method.—Cut the meat into small chops or cutlets, remove the bones, and trim away nearly all the fat. Place the meat in a casserole it will about ½ fill, cover with good gravy, and season to taste. Put on the lid, and cook gently for about 1 hour, either on the stove or in a moderately cool oven. Meanwhile, make the paste as directed, and roll it into a round or oval form of smaller dimensions than the casserole. Lay the paste on the top of the meat, replace the lid, and cook gently for 1½ hours longer. Divide the paste into sections before serving.
Time.—2½ hours. Average Cost,' 9d. to 1s. per lb.
1023.—MUTTON CHOPS, BROILED OR GRILLED.
Ingredients.—Loin of mutton, salad-oil or oiled butter, salt and pepper.
Method.—Divide the loin into chops, trim away any superfluous fat, curl the end round, and fasten securely with a small skewer. Brush over with salad-oil or butter, broil over or in front of a clear fire, turning 3 or 4 times, then season with salt and pepper, and serve.
Time.—To broil, 7 to 10 minutes. Average Cost, 1s. per lb.
1024.—MUTTON COLLOPS.
Ingredients.—6–8 slices of cooked mutton, 2 shallots or 1 small onion finely-chopped, ½ a teaspoonful of powdered mixed herbs, ½ a saltspoonful of mace, 1 dessertspoonful of flour, butter or fat for frying, ½ pint of gravy or stock, lemon-juice or vinegar, salt and pepper.
Method.—Cut the meat into round pieces about 2½ inches in diameter. Mix together the shallot, herbs, mace, and a little pepper and salt, and spread this mixture on one side of the meat. Let it remain for 1 hour, then fry quickly in hot butter or fat, taking care to cook the side covered with the mixture first. Remove and keep hot, sprinkle the flour on the bottom of the pan, which should contain no more fat
