Page:Mrs Beeton's Book of Household Management.djvu/681

Rh Method.—Cut the meat into thin slices, and boil the bones and trimmings for stock for the brown sauce. No. 233. Cover the bottom of a greased pie-dish with a layer of breadcrumbs, add 2 or 3 tablespoonfuls of brown sauce, and on the top arrange the slices of meat slightly overlapping each other. Sprinkle with chopped gherkins (or other pickle), salt and pepper, and cover lightly with the breadcrumbs and sauce. Repeat the process until the materials are used, making the top layer a rather thick one of breadcrumbs. Cover with a greased paper, and bake very gently for about ½ an hour. Serve in the dish in which it is cooked.

Time.—1 hour. Seasonable at any time.

Ingredients.—A neck, loin, or leg of mutton, ¼ of a pint of vinegar, ¼ of a pint of claret or other red wine, 3 bay-leaves, 3 shallots sliced, 1 teaspoonful of pepper, 1 teaspoonful of pounded allspice.

Method.—Let the meat hang at least 3 or 4 days, then rub it over with mixed pepper and allspice, and repeat the rubbing at intervals for 48 hours. Mix together the vinegar, wine, shallots and bay–leaves, baste the meat well with the mixture, and let it remain for 2 days, basting frequently. When ready, wash in warm water, dry thoroughly, and enclose in a flour and water paste. Cook according to directions given for dressing venison, and serve with good gravy and red-currant jelly.

Time.—About 8 days. Average Cost, 10d. to 1s. per lb. Seasonable at any time.

Ingredients.—A small leg of mutton boned, stock or water. When using the latter add 2 onions, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns. For the forcemeat: ¾ of a lb. of mutton trimmings, ¾ of a lb. of raw ham or bacon, 1 Spanish onion finely-chopped, a clove of garlic bruised, salt and pepper. For the sauce: 1½ ozs. of butter, 1½ ozs. of flour, 1 pint of stock, slices of fat bacon.