Page:Mrs Beeton's Book of Household Management.djvu/663

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Ingredients.—A breast of mutton, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped suet, 1 dessertspoonful of chopped parsley, ½ a teaspoonful of powdered mixed herbs, milk, salt and pepper, ½ a pint of caper sauce, No. 182, stock, or water; when using the latter, add 1 onion, 1 carrot, ½ a small turnip, 10 peppercorns and salt.

Method.—Remove the bones and any superfluous fat, flatten the meat and season it well. Mix the breadcrumbs, suet, parsley, herbs, and a good seasoning of salt and pepper together, and moisten with milk. Spread the mixture on the meat, roll up lightly, and bind securely with string. Put it into the stock or water when boiling (see "Notes on Boiling," p 429), simmer gently for 2 hours, then serve with the caper sauce poured over.

Time.—About 2 hours. Average Cost, 6d. per lb. Seasonable all the year.

Ingredients.—Slices of cooked mutton, salad-oil or melted fat or butter, salt and pepper, ½ a pint of tomato sauce (see "Sauces"), mashed potato.

Method.—Brush the meat over on both sides with oil or melted fat, sprinkle carefully with salt and pepper, and broil quickly over a clear fire. Serve on a border of mashed potato, with the sauce poured round.

Time.—From 10 to 15 minutes. Seasonable at any time.

Ingredients.—Sheep's kidneys, salt and pepper, salad-oil or oiled butter.