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Classic
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page 45
mince the tongue and heart, which must be boiled with the head; split the feet
in two, put them with the pieces from the head and the mince, into a pint of
good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatos: stew
it till tender, thicken the gravy, and lay the liver cut in slices and broiled
over it--garnish with crisp parsley and bits of curled bacon.
MUTTON.
THE saddle should always be roasted and garnished with scraped horse-radish. See
general observations on roasting. Mutton is in the highest perfection from
August until Christmas, when it begins to decline in goodness.
BOILED LEG OF MUTTON.
CUT off the shank, wrap the flank nicely round and secure it with skewers,
dredge it well with flour, and put it on the fire in a kettle of cold water with
some salt, and three or four heads of garlic, which will give it a delicately
fine flavour; skin it well, and when nearly done, take it from the fire and keep
it hot and closely covered, that the steam may finish it; have carrots well
boiled to put in the dish under it, or turnips boiled, mashed smooth and stewed
with a lump of butter and salt, lay the mutton on, and pour over it butter
melted with some flour in it, and a cup full of capers with some of the vinegar;
shake them together over the fire till hot before you pour it on.
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