meat, white breadcrumbs, parsley and shallot well together, season rather highly with salt and pepper, and add the egg, mushroom ketchup, and sufficient gravy to slightly moisten the whole. Turn the mixture into the prepared tin, bake gently from 1 to 1¼ hours, then unmould carefully, and serve with good gravy.
Time.—To bake, from 1 to 1¼ hours. Average Cost, about 1s. Sufficient for three persons. Seasonable at any time.
1046.—MUTTON PUDDING. (Fr.—Pouding de Mouton.)
Ingredients.—2 lb. of lean mutton (see "Fillet, to Dress"), suet paste, (see Paste section) salt and pepper.
Method.—Follow directions given for "Beef Steak Pudding." A little kidney will be found a great improvement.
Time.—About 4 hours. Average Cost, 2s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
1047.—MUTTON, RECHAUFFE OF. (Fr.—Réchauffé de Mouton.)
Ingredients.—Slices of cold mutton, 1 onion finely-chopped, a few slices of carrot, a few slices of turnip, ¾ of a pint of stock made from bones and trimmings, 1½ ozs. of butter, 1½ ozs. of flour, 1 tablespoonful of mushroom ketchup or some sharp sauce, salt and pepper.
Method.—Simmer the bones, meat trimmings, turnip and carrot in just sufficient water to cover them for at least 1 hour, then strain and season to taste. Heat the butter, fry the onion until lightly browned, add the flour, stir and cook slowly until brown, and put in ¾ of a pint of stock. Stir until boiling, season to taste, add the mushroom ketchup, and boil gently for 10 minutes. Place the slices of meat in the prepared sauce, let the stewpan stand for at least ½ an hour, where the contents will remain just below simmering point, then arrange the meat neatly on a hot dish, and strain the sauce over.
Time.—Altogether, about 2 hours. Average Cost, about 1s 8d. for a dish. Sufficient for 4 persons.
1048.—MUTTON, ROLL OF. (Fr.—Roulade de Mouton.)
Ingredients.—3 lb. of lean mutton, 1 lb. of ham or bacon finely-chopped, 4 tablespoonfuls of breadcrumbs, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, ½ a teaspoonful of finely-grated lemon-rind, ½ a teaspoonful of finely-chopped shallot or onion, a good pinch of nutmeg, salt and pepper, 1 or 2 eggs, stock, gravy or sauce, fat for basting.
