Page:Mrs Beeton's Book of Household Management.djvu/667

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Ingredients.—2 lb. of neck of mutton (or scrag end), 2 ozs. of butter, 1 oz. of flour, 1½ pints of stock or water, 1 large onion or 12 button onions, 2 carrots, 1 turnip, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.

Method.—Divide the meat into thin cutlets, and trim off the skin and greater part of the fat. When a large onion is used cut it into dice; scoop the carrots and turnip into small rounds, about the size of a Spanish nut, or shape them like small olives. Melt the butter in a stewpan, fry the meat until well browned on both sides, then take it out. Fry the carrot and turnip until they acquire a good colour, then drain them from the butter. Now fry the onion dice or button onions, and when slightly browned add to them the flour, which must be cooked and stirred until it becomes nut-brown. Have ready the hot stock, pour it into the stewpan, stir until it boils, put in the carrot and turnip, then add the bouquet-garni and salt and pepper to taste, replace the meat, and stew gently for 1½ to 1¾ hours. Arrange the meat neatly in the centre of a hot dish, strain the sauce over, and garnish with the onions, carrot, and turnip.

Time.—To cook, about 2 hours. Average Cost, 2s. Sufficient for 5 or 6 persons.

Ingredients.—2 lb. of the best end of the neck, 3 sheep's kidneys, 12 sauce oysters, 2 lb. of potatoes, 1 Spanish onion, salt and pepper, ½ a pint of gravy, 1 oz. of butter, stock.

Method.—Divide the meat into neat cutlets, trim off the skin and greater part of the fat. Put the short rib bones, the lean trimming of the meat, the beards of the oysters, and a small onion into a stewpan, cover these with cold water, and boil them down for gravy. Grease a fireproof baking-dish, put in a deep layer of sliced potato, on the top