Method.—Cut the meat into thin slices, and boil the bones and trimmings for stock for the brown sauce. No. 233. Cover the bottom of a greased pie-dish with a layer of breadcrumbs, add 2 or 3 tablespoonfuls of brown sauce, and on the top arrange the slices of meat slightly overlapping each other. Sprinkle with chopped gherkins (or other pickle), salt and pepper, and cover lightly with the breadcrumbs and sauce. Repeat the process until the materials are used, making the top layer a rather thick one of breadcrumbs. Cover with a greased paper, and bake very gently for about ½ an hour. Serve in the dish in which it is cooked.
Time.—1 hour. Seasonable at any time.
Note.—The re-heating of cooked meat is more fully dealt with in the chapters on cooking veal, beef and tinned meats. Recipes will there be found for curries, croquettes, rissoles, meat shapes, meat cakes, meat croûtes.
Hashed Mutton.—Many persons have a decided aversion to hashed mutton: a dislike probably due to the fact that they have never been properly served with this dish. If, however, the meat be tender, the gravy well made and abundant, and the sippets nicely toasted, the whole being neatly served, hashed mutton is not a despicable dish, and is much more wholesome and more appetising than the traditional cold shoulder, of which fathers and husbands and their bachelor friends stand in not unnatural awe.
1042.—MUTTON, IN IMITATION OF VENISON. (Fr.—Mouton à la Venaison.)
Ingredients.—A neck, loin, or leg of mutton, ¼ of a pint of vinegar, ¼ of a pint of claret or other red wine, 3 bay-leaves, 3 shallots sliced, 1 teaspoonful of pepper, 1 teaspoonful of pounded allspice.
Method.—Let the meat hang at least 3 or 4 days, then rub it over with mixed pepper and allspice, and repeat the rubbing at intervals for 48 hours. Mix together the vinegar, wine, shallots and bay–leaves, baste the meat well with the mixture, and let it remain for 2 days, basting frequently. When ready, wash in warm water, dry thoroughly, and enclose in a flour and water paste. Cook according to directions given for dressing venison, and serve with good gravy and red-currant jelly.
Time.—About 8 days. Average Cost, 10d. to 1s. per lb. Seasonable at any time.
1043.—MUTTON, LEG OF, STEWED. (Fr.—Gigot de Mouton braisé.)
Ingredients.—A small leg of mutton boned, stock or water. When using the latter add 2 onions, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns. For the forcemeat: ¾ of a lb. of mutton trimmings, ¾ of a lb. of raw ham or bacon, 1 Spanish onion finely-chopped, a clove of garlic bruised, salt and pepper. For the sauce: 1½ ozs. of butter, 1½ ozs. of flour, 1 pint of stock, slices of fat bacon.
