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page 99
291. RAGOUT DE MOUTON A L'IRLANDAISE.
IRISH STEW. (Entree.)
PROPORTIONS.--For five persons:
Mutton brisket.......7 to 8 lbs.
Onions...............12.
Parsley..............1/2 handful.
Potatoes.............2 doz.
Flour................3 tablespoonsful.
Stock or water.......2 glassesful.
Time.--1 1/4 hours.
PREPARATION.--1st. Cut the meat as No. 290; place it in a stew pan; add enough
water to cover it well, and skim while boiling. 2d. Add 12 small onions, 1/2
handful parsley (tied), and cook for 1/2 hour. 3d. Add 3 tablespoonsful flour
beaten in a bowl with 2 glassesful stock or water, and the potatoes cut in 2 or
4, and cook again for 1/2 hour.
292. COTELETTES DE MOUTON GRILLEES A LA FRANCAISE.
FRENCH MUTTON CHOPS BROILED. (Entree.)
PROPORTIONS.--For five persons:
French mutton chops...6 to 8.
Time.--10 minutes.
NOTE.--French chops are small rib chops, the end of the bone having been trimmed
off, the fat cut away from the end, leaving the round piece of meat attached to
the large end.
PREPARATION.--Broil the chops on bright fire, taking care to turn them
frequently; serve with potatoes fried in butter, mashed potatoes or French peas,
etc.
293. COTELETTES DE MOUTON PANEES.
MUTTON CHOPS WITH BREAD CRUMBS. (Entree.)
PROPORTIONS.--For five persons:
Mutton chops....6 to 8.
Butter..........2 to 3 tablespoonsful.
Bread crumbs....2 to 3 tablespoonsful.
Time.--15 minutes.
PREPARATION.--Dip the chops in melted butter; roll them in bread crumbs and let
broil on not too bright fire.
294. COTELETTES DE MOUTON A L'ANGLAISE.
ENGLISH MUTTON CHOPS. (Entree.)
PROPORTIONS.
English chops...........5 to 6.
Time.--20 minutes.
NOTE.--English chops are thicker than the former, No. 292, and are cut from loin
or tenderloin and trimmed into a nice shape.
PREPARATION.--As for the above, 292.
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