The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

SIMPLE WAY OF DRESSING MUTTON. Take the fillet off a small leg or shoulder of mutton, rub it well over with egg and seasoning, and partly roast it, then place it in a stewpan with a little strong gravy, and stew gently till thoroughly done; this dish is simple, but exceedingly nice; a few balls or fritters to garnish will improve it. * * * * * MAINTENON CUTLETS. This is merely broiling or frying cutlets in a greased paper, after having spread on them a seasoning prepared as follows: make a paste of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon peel, and thyme, with a couple of beaten eggs; a piquante sauce should be served in a tureen. * * * * * A HARRICOT. Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cut in small round balls, some button onions, and cover with water; skim frequently, season with pepper and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder. * * * * * IRISH STEW. Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots. * * * * * MUTTON A L'HISPANIOLA. Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the gravy from every particle of fat. * * * * * MUTTON COLLOPS. Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes cut in