Page:Mrs Beeton's Book of Household Management.djvu/686

606 2 ozs. of flour, 1 egg, breadcrumbs, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, pepper and salt, frying-fat.

Method.—Saw the rib bones across, remove the short ends, fold the flap under, and bind securely. Place the meat in a stewpan containing as much boiling stock (or boiling water and usual flavouring vegetables) as will barely cover it, simmer gently for 1 hour, then drain well. Beat the egg, add the parsley, herbs, and a good seasoning of salt and pepper, and coat the meat thickly with the mixture. Cover lightly with breadcrumbs, and bake in a moderately hot oven until well-browned, meanwhile basting frequently with hot fat. Heat the butter in a stewpan, add the flour, stir and cook slowly until well-browned, and add 1 pint of boiling stock from the larger stewpan. Stir until boiling, season to taste, simmer gently until required, and serve separately.

Time.—About 1½ hours. Average Cost, 6d., in addition to the meat, which will cost from 10d. to 1s. per lb. Sufficient for 4 persons. Seasonable at any time.

Ingredients.—Best end of the neck of mutton, fat for basting, salt and pepper.

Method.—Saw the rib bones across, remove the short ends, fold the flap under, and fasten securely. Roast in front of a clear fire, or, if more convenient, bake in a moderately hot oven, in either case basting frequently with hot fat (see "Roast Mutton" and "Notes on Roasting," p. 428). Serve with good gravy and, if liked, onion sauce.

Time.—About 1 hour. Average Cost, 10d. to 1s. per lb. Sufficient for 4 persons. Seasonable at any time.

Ingredients.—Thin slices off a well-hung leg of mutton, 2 ozs. of butter,