Cook a Breast of
INGREDIENTS for dish for 5 persons. -Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas. AVERAGE COST, 7d. per lb.
Cut the mutton into pieces about 2 inches square, and let it be tolerably lean ; put it into a stewpan with a little fat or butter, and fry it of a nice brown; then dredge in a little flour, slice the onions and put it with the herbs in the stewpan; pour in sufficient water just to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain and skim off all the fat from the gravy, and put both the meat and gravy back into the stewpan; add about a quart of young green peas, and let them boil gently until done. 2 or 3 slices of bacon added and stewed with the mutton giv additional flavour; and to insure the peas being a beautiful green colour they may be boiled in water separately, and added to the stew at the moment of serving.
TIME.-24 hours.
SEASONABLE from June to August.
MUTTON, BROILED.
Mutton, Broiled, and Tomato Sauce. (Cold Meat Cookery.)-INGREDI- ENTS. A few slices of cold mutton, tomato sauce.
Cut some nice slices from a cold leg or shoulder of mutton; season them with pepper and salt, and broil over a clear fire.
Make some tomato sauce, pour it over the mutton and serve. This makes an excellent dish, and must be served very hot.
TIME. About 5 minutes to broil the mutton.
SEASONABLE in September and October, when tomatoes are plentiful and seasonable. 254 MUTTON, CARVING OF.