Method.—Chop the meat finely, or pass it 2 or 3 times through a mincing machine. Mix with it all the dry ingredients enumerated above, and season somewhat liberally with salt and pepper. Add 1 large or 2 small eggs, and enough stock to gradually moisten the whole, then form the mixture into a short thick roll. Enclose in 3 or 4 folds of greased paper, bake in a moderate oven for about 2 hours, and baste frequently meanwhile. Half an hour before serving remove the paper, and either dredge the roll lightly with flour, or coat it with egg and breadcrumbs. Serve with good gravy or brown sauce.
Time.—To cook, about 2 hours. Average Cost, 4s. Sufficient for 7 or 8 persons. Seasonable at any time.
Note.—Underdone cold mutton may be utilized in this way, and the ham or bacon may be either raw or cooked. When cold materials are used, the roll should be cooked for about 1 hour.
1049.—MUTTON SAUSAGES. (Fr.—Saucisses de Mouton.)
Ingredients.—1 lb. of lean, raw or underdone mutton, 2 ozs. of finely-chopped ham or bacon, 4 ozs. of finely-chopped suet, 4 ozs. of breadcrumbs, 2 ozs. of finely-chopped mushrooms, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, salt and pepper, 2 eggs, stock, sausage-skins.
Method.—Chop the meat finely, mix with it the rest of the dry ingredients, seasoning liberally with salt and pepper. Stir in the eggs and as much stock as is necessary to slightly moisten the whole. Press the mixture lightly into skins, or, if more convenient, form it into cork-shaped pieces or small cakes. Fry in hot butter or fat.
Time.—To fry, 8 to 10 minutes. Average Cost, 1s. 8d. to 1s. 10d. Sufficient for 4 or 5 persons. Seasonable at any time.
1050.—MUTTON, SCRAG OF, TO COOK.
Ingredients.—The scrag end of a neck, slices of bacon, stock or water, 2 onions sliced, 2 carrots sliced, ½ a turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, salt, 1 egg, breadcrumbs, frying-fat.
Method.—Wash the extreme end of the neck in salt and warm water, saw the rib bones across, and remove the short ends. Place the vegetables in a stewpan just large enough to hold the meat, lay the meat on the top, cover with slices of bacon, and add the herbs, peppercorns and either stock or water to nearly cover the vegetables. Put on a close-fitting lid, cook very gently for 2½ hours, then coat with egg and breadcrumbs, and bake in a quick oven until nicely browned. Serve with brown sauce, or any sauce of which the stock used in cooking the meat may form the base.
Time.—About 3 hours. Average Cost, 6½d. per lb.
