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Classic
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page 75
eggs well beaten. Put it all, when well mixed, into a little pot; and use it by
rolling it into balls or sausage-shape and frying. If approved, a little shalot
may be added, or garlick, which is a great improvement.
To dress Mutton Rumps and Kidney.
Stew six rumps in some good mutton-gravy, half an hour; then take them up, and
let them stand to cool. Clear the gravy from the fat; and put into it four
ounces of boiled rice, and onion stuck with cloves, and a blade of mace; boil
them till the rice is thick. Wash the rumps with yolks of eggs well beaten; and
strew over them crumbs of bread, a little pepper and salt, chopped parsley and
thyme, and grated lemon-peel. Fry in butter of a fine brown. While the rumps are
stewing, lard the kidneys, and put them to roast in a Dutch oven. When the rumps
are fried, the grease must be drained before they are put on the dish, and the
pan being cleared likewise from the fat, warm the rice in it. Lay the latter on
the dish; the rumps put round on the rice, the narrow ends towards the middle,
and the kidneys between. Garnish with hard eggs cut in half, the white being
left on; or with different coloured pickles.
An excellent Hotch-potch.
Stew peas, lettuce, and onions, in a very little water, with a beef or ham-bone.
While these are doing, fry some mutton or lamb steaks seasoned, of a nice brown;
three quarters of an hour before dinner, put the steaks into a stew-pan, and the
vegetables over them; stew them, and serve all together in a tureen.
Another.--Knuckle of veal, and scrag of mutton, stewed with vegetables as above;
to both add a bit of butter rolled in flour.
Mutton kebobbed.
Take all the fat out of a loin of mutton, and that on the outside also if too
fat, and remove the skin. Joint it at every bone: mix a small nutmeg grated with
a little salt and pepper, crumbs, and herbs; dip the steaks into
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