BOILED LEG OF MUTTON YIELDS THREE MEALS

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

BOILED LEG OF MUTTON YIELDS THREE MEALS

(By

ELIZABETH)

One of the most popular and savoury of all winter meals is boiled leg of mutton with boiled carrots and onions and parsley sauce.

Boil it in a large enough pan to cook the whole carrots and onion with it, cooking rather more vegetables than you are going to need for the meal. Add three tablespoons of dried soup-mix vegetables and a teaspoon of mixed herbs, salt and pepper and a little chopped celery and you not only have the dinner cooked, but after cooling and skimming, soup all ready for tomorrow.

Mousse Of Mutton Cook an extra earrot and reserve with the leftover cold meat for making Mousse of Mutton. Ingredients: 2 cups minced boiled mutton 1 minced cooked carrot 1 tablespoon minced cooked onion i cup thick salad dressing or mayonnaise Salt and pepper i cup cold mutton stock i pint cream 3 dessertspoons gelatine 3 dessertspoons lemon juice Method: Mince , cooked carrot. Mince meat and onion and mix together, adding maGnnoise, salt and pepper and non juice. Soak gelatine in the cold stock, then heat until fully dissolved over boiling water. Allow to cool, then stir into the meat mixture, mixing thoroughly. Whisk cream and fold in. Turn into a ring mould and chill. Unmould and garnish round with cooked carrot rings and parsley sprigs. ★ Nibbles For Cocktails Something a little different on the cocktail tray adds spice to the moment. Use a large round tray or flat pavlova plates and arrange the different varieties of savoury in rings or svmemtrical patterns for best effect, choosing when thinking out your party, the moat coloureffective combinations possible. Stuffed prunes add a note of contrast to the yellows of egg and pineapple;' gaily coloured cocktail onions and sliced stuffed olives, parsley and small pieces of red pepper make biscuit-based savouries more colourful and pieces of cooked carrot are a wonderful help. And do nor forget the people who like the party but not the cocktail Offer spiced pineapple juiee, or tomato juice cocktails as well. Here are one or two new suggestions for the canapes.

CRAYFISH AND BACON ROLLS

Ingredients: 1 cup fine white breadcrumbs 4 tablespoons tomato juice 2 beaten egg yolks Salt and pepper 1 cup finely shredded crayfish meat Dash celery salt ’ 2 teaspoons chopped parsley Bacon rashers Method: Moisten, crumbs with beaten egg yolks and tomato juice. Add parsley, eelery salt and pepper, then the shredded crayfish. Take out small pieces forming into small rolls. Roll a strip of rindless bacon round each and fasten with a cocktail stick. Place in a baking dish and cook in a moderate oven, turning during cooking until the bacon is cooked and lightly browned. ★ CARROT WALNUTS Ingredients: Large cooked carrots Cheese

Tomato sauce paste Walnut quarters Method: Mix grated cheese with tomato sauce to a stiff paste Slice carrots into rings and mound a little of the cheese paste on top. Press a walnut quarter over the centre with a minute dot of parsley on either side