A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.].

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ally. Bring the haunch ne.arer to the fire before you take off the paste, and froth it up as you would venison, A gmvy must he made of a pound and a half of loin of old mutton, simmered in a pint of water to half, and no seasoning but salt: brown it with a little burnt sugar and send it up in the dish; but there should be a good deal of gravy in the meat; for though long at the fire, the distance and covering will prevent its roasting out. Serve with currant-jelly sauce. To roast a Saddle of Mutton. Let it be well kept first. Raise the skin, and then skewer it on again; take it off a quarter of an hour be- fore serving, sprinkle it with some salt, baste it, and dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be large or small according to the company : it is the most ele- gant if the latter. Being broad, it requires a high and strong fire. Fillet of Mutton Iraised, Take off the chump end of the loin, butter some pa- per, and put over it, and then a paste as for venison ; rotist it two hours. Don’t let it be the least brown. Have' ready some French beans boiled and drained on a sieve; and while the mutton is being glazed, give them one heat-up in gravy, and lay them on the dish with the meat over them. Harrico, Take off some of the fat, and cut the middle oi besV end of the neck into rather thin steaks; flour and frv them in their own fat of a fine light brown, but not enoughforeating. Then put them into a dish while you fry .he carrots, turnips, and onions; the carrots and tur nips in dice, the onions sliced ; but they must only be warmed, not browned, or you i^eed not fry them. Then lay the steaks at the bottom of a stew-pan, the vegetables over them, and pour as much boiling water as will jus*