My Pet Recipes, Tried and True | Page 8

add breadcrumbs, parsley, grated lemon rind and
salt, moisten with egg and milk. Place mixture in mutton, roll up and tie
securely. Slice vegetables and put them with bones in saucepan also
two cloves, a bay leaf and peppercorns, pour over them a pint of stock
or water, place mutton on top and boil slowly about one and one half
hours according to size of meat, then brush it over with glaze or
sprinkle with flour, pepper and salt and bake it half an hour. Place on a
dish, pour fat from pan and stir in half ounce of flour (browned) add
stock in which meat was cooked, also one tablespoon mushroom catsup
and one tablespoon Worcester sauce, pepper and salt, boil two minutes

and strain around meat. Vegetables in stock can be cut to ornament the
dish.
GENUINE IRISH STEW.
MRS. DUNCAN LAURIE.
Take the feet and legs of a pig, cut off at the hams, two will be
sufficient for a family of eight. Singe off the hair and thoroughly
cleanse them, removing the toes by scorching. Cut the legs in pieces
suitable for stewing, put down in cold water and cook slowly for three
hours. Pare and cut up nine or ten good sized potatoes and add to your
stew with salt and pepper, about one half an hour before dishing. After
the potatoes have been put in, the greatest care must be taken to prevent
them from sticking to the pot and burning, therefore you must stir
frequently with a spoon. What remains from dinner pour into a mould
and it will become a jelly, which is nice eaten cold for breakfast.
TO STEW A FRESH TONGUE.
MRS. ARCHIE COOK.
Wash it very well and rub it well with common salt and a little saltpetre;
let it lie two or three days; then boil till the skin will peel off; put it into
a saucepan with part of the liquor it has boiled in and a pint of good
stock, season with black and Jamaica pepper, two or three pounded
cloves. Add a glassful of white wine, a tablespoonful of mushroom
catsup and one of lemon pickle, thicken with butter rolled in flour.
Stew the tongue till quite soft in this sauce; the wine can be added
when dished or left out if preferred.
LAMBS' TONGUES STEWED.
MRS. ARCHIE COOK.
Six tongues, three heaping tablespoons of butter, one large onion, two
slices of carrot, three slices of white turnip, three tablespoons flour, one
of salt, a little pepper, one quart of stock or water and some sweet herbs.

Boil the tongues one hour and a half in clear water, take them up, cover
with cold water, and draw off the skins. Put the butter, onion, turnip
and carrot in the stewpan and cook slowly for fifteen minutes, then add
the flour and cook until brown, stirring all the time. Stir the stock into
this and when it boils up, add the tongues, salt, pepper and herbs;
simmer gently for two hours. Cut the carrots, turnips and potatoes into
cubes. Boil the potatoes in salted water ten minutes and the carrots and
turnips one hour. Place the tongues in the centre of a hot dish, arrange
the vegetables around them, strain the gravy, over all. Garnish with
parsley.
ROAST FILLET OF VEAL.
MRS. RATTRAY.
Take a good sized, white, fat leg of veal, weighing some ten or twelve
pounds. Remove the meat carefully from the bone and take out the
bone. Then pin the meat securely into a nice round with skewers; fill
the cavity from which the bone was taken with the following dressing.
Roast in a slow oven, allowing one quarter of an hour for each pound,
and be sure to keep it thoroughly basted with plenty of beef dripping.
DRESSING.
Make ready one coffee cup of bread crumbs, one teaspoonful of
chopped parsley, one half teaspoonful summer savory, pepper and salt
to taste. Take a good sized onion, peel, slice, and fry it well with a
piece of butter the size of an egg; pour the liquor from this into your
bread crumbs and blend all thoroughly together. Be careful not to put
the onion in, only the fried butter and onion juice. When the meat is
cooked, remove from pan and make a rich brown gravy to serve with it.
Garnish your dish with fried bacon and slices of lemon.
STUFFING FOR VEAL.
MRS. W. CLINT.
Chop half a pound of beef suet very fine, put in a basin, with eight

ounces of bread crumbs, four ounces of chopped parsley, a
tablespoonful of equal quantities of powdered thyme and marjoram, the
rind of a lemon grated, the juice of half a one; season with pepper and
salt, and a quarter of a nutmeg; mix the whole