Page:The Jewish Manual.djvu/99

 A DELICATE RECEIPT FOR ROAST MUTTON. Put the joint in a saucepan, cover it with cold water, let it boil for half an hour, have the spit and fire quite ready, and remove the meat from the saucepan, and place it immediately down to roast, baste it well, dredge it repeatedly with flour, and sprinkle with salt; this mode of roasting mutton removes the strong flavor that is so disagreeable to some tastes.

MUTTON STEWED WITH CELERY. Take the best end of a neck of mutton, or a fillet taken from the leg or shoulder, place it in a stewpan with just enough water to cover it, throw in a carrot and turnip, and season, but not too highly; when nearly done remove the meat and strain off the gravy, then return both to the stewpan with forcemeat balls and some fine celery cut in small pieces; let all stew gently till perfectly done, then stir in the yolks of two eggs, a little flour, and the juice of half a lemon, which must be mixed with a little of the gravy before pouring in the stewpan, and care must be taken to prevent curdling.