Mutton Croquettes
INGREDI- ENTS.-Lean cold roast mutton, potatoes, flour, 1 egg, salt, pepper, hot lard.
Mince the meat finely, taking away all gristle, and season well with salt and pepper. Boil some potatoes, and mash them with a very little butter and seasoning, then make them into a paste with flour and egg. Roll out this paste and cut into rounds, lay on one half some of the minced meat, then fold over and pinch the edges together as a sausage roll or puff. Fry a nice brown in hot lard.
TIME. hour.
SEASONABLE at any time.
Mutton, Curried. (Cold Meat Cookery.)--INGREDIENTS for small dish.- The remains of any joint of cold mutton, 2 onions, 3 oz. of butter, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, salt to taste, 1/4 pint of stock or water. AVERAGE Cost, exclusive of the meat, 6d.
Slice the onions in thin rings and put them into a stewpan with the butter, and fry of a light brown; stir in the currypowder, flour and salt, and mix all together. Cut the meat into nice thin slices (if there is not sufficient to do this it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy and stew gently for about 1/21 hour.
Serve in a dish with a border of boiled rice, or some in a vegetable dish.
TIME.-- hour.
SEASONABLE in winter.
MUTTON CUTLETS.