FOB COUNTRYWOMEN

Wairarapa Daily Times, 1 May 1937, Page 6

FOB COUNTRYWOMEN

NEW WAYS OF SERVING MUTTON. Mutton is the staple meat diet of many people who live in the country, and, as everybody knows, mutton served several times a week becomes very monotonous. Most families have it baked, boiled,, grilled or stewed, in rotation, until they lose their appetite for it and long for something different. * * * * Chaufroid of Mutton Cutlets. Take the required number of cutlets, 1 jar potted ham, .chaufr.oid sauce. Steam the cutlets till tender (or allow tli m to simmer). When cold trim off pieces of fat or gristle and scrape the ends of the bones. Spread one side of each neatly trimmed cutlet with the potted ham. When the chaufroid sauce is cold and begins to thicken, coat each cutlet, using a tablespoon to do so. . To make the chaufroid sauce, dissolve threequartcrs of an ounce of gelatine in three-quarters of a gill of stock and .strain it into three-quarters of a pint of hot white sauce (well seasoned). Mix thoroughly, and use when it is thick enough to coat the back of the spoon. Chaufroid sauce may, if liked, be coloured with a few drops of cochineal or green colouring. * # * *

Ragout of Mutton. Take lilb. neck mutton, 2 onions, 2oz butter, 4"pint stock, 2 small turnips, 2 tablespoonfuls flour, salt and. pepper to taste. Prepare vegetables in the usual way, and, after slicing them, brown them in butter, dredge in tiie flour, and stir tillthe vegetables are an even brown. Remove vegetables, divide meat into chops, and sprinkle them with salt and pepper. Brown in the same fat and flour as the vegetables were browned in. Return vegetables to the pan, add stock, and cover and simmer till tender. Serve with mashed potatoes. # * * * Grilled Mutton Chops and Asparagus Tips. Take 4 loin chops, 1 tin asparagus tips, salt and pepper. Season the chops with pepper and salt, and put them on to the bars of the grill-tin. Put them under the hot grill and cook them for about fifteen minutes, keeping them turned frequently. Serve on a hot dish, and, garnish them with bundles of asparagus tips, which have been previously heated in a saucepan. Serve with tomato sauce. The bundles of asparagus are held in position with rings cut from slices of tomatoes. * * * * Tomato Sauce. Take 1 small onion, Mb. sliced tomatoes, loz margarine, I gill water, sprig of parsley and thyme, cornflour, pepper and salt. Peel and mince a small onion and steam it in half an ounce of margarine for a few minutes; add the sliced tomatoes, water, parsley, and thyme. Simmer them till tender and remove the herbs. Rub the sauce through a sieve, then return it to the pan. Thicken with cornflour and add seasoning to taste. t * * * Stuffed Breast of Mutton. Take a breast of mutton (about 2* lb), lloz suet, 2 oz breadcrumbs, 4 dessertspoonful mixed herbs, 1 tablespoonful chopped parsley, salt, pepper, 4 lemon, 1 egg, dripping. Choose a breast of mutton cut Tather. wider than usual, and have it boned. Make the stuffing and spread 1 it over the meat, then roil it up and tie securely. Put it into a baking dish with some dripping and bake it for about one hour and a half, keeping it well basted. Serve with a thick brown gravy and baked potatoes. To mijke the stuffing, chop the suet finely and mix it with the breadcrumbs, herbs, parsley, and grated lemon rind. Season well and bind it with the beaten egg. Add some, lemon juice to taste as required. Mix all well together and use as directed. * * * * Mutton Duck. Shoulder of mutton (boned), 2oz dripping, 2 onions (medium size), 1 breakfastcupful breadcrumbs, 1 tablespoonful crushed dried sage, lloz bacon dripping, 1 egg,’ £ pint hot water or stock, 1 tablespoonful flour, salt and pepper. The butcher will bone the meat and. saw off the knuckle-bone, which represents the duck’s head. Peel the onions and boil them for 30 minutes. Chop them, add the bacon dripping, safe, breadcrumbs, salt and pepper, and bind' the mixture with the egg. Put the stuffing inside the meat and tie it round firmly. Stand the knuckle up at one end and use a skewer to keep it in place. Put the meat in a baking tin with the dripping spread on top and place it in a hot oven for ten minutes. Baste well and lower the gas, in order to keep the meat tender. Allow twenty minutes for each pound of meat and twenty minutes over.; Place the joint on a dish and remove string and skewer. Serve with thick gravy.

To make the gravy, pour off nearly all, the dripping, leaving one tablespoonful in the tin. Add one' tablespoonful of flour and mix well. Stir over the gas until the flour is fried a rich brown. Add three-quarters of a pint of hot water or stock. Stir the gravy till it boils. Season to taste and serve. * * * ♦ Haricot Mutton. ; Take IJlb. middle neck mutton, f gill haricot beans, 4 gill tumipl cubes, 1-$ gills carrot cubes, 1 or 2 onions (cut small), 11 pints stock, 2 tablespoonfuls flour, 2oz dripping, seasoning.

Wash the beans and soak them overnight, then cook them in boiling vrater with salt to flavour until almost tender. Strain them and add them to the mutton with the other vegetables. Cut the meat into chops, dip them in the flour, and .season them to taste "with salt and pepper. Melt the dripping, and when hot add the meat and fry it for a minute or two until lightly browned, then put it on a. plate. Add the remainder of the flour to the fat in the pan and stir it over a low heat until brown. Draw the pan aside and add the stock gradually. Put the meat in a saucepan or casserole, pour the prepared gravy over it, and add the vegetables. Stew them all together till tender. More 1 gravy may be added if required. * * * * Italian Mutton Chops. Take 1 chop, 2oz macaroni, a little tomato sauce, olive oil, salt and pepper. Season the chop well with salt and pepper, and cook under the grill. Serve with macaroni and tomato sauce. To cook the macaroni, put it into boiling salted water and cook until tender (about fifteen to twenty minutes). # * * * Mutton and Tomato Pie. Take lib cold mutton, i pint gravy, 1 clove garlic, 6 tomatoes, loz butter, breadcrumbs, pepper and salt. Cut the mutton into neat slices, not too thin. Remove any excess fat. Cut the tomatoes into slices. Grease a piedish. Put a layer of tomatoes at bottom of dish, sprinkle them with salt and pepper. Cut a clove of garlic and scrape' out a few drops of the juice on to the tomatoes. Then put in the meat and season this with salt and pepper. Put a layer of tomatoes over the meat and season in the same way as the bottom layer. Pour in the gravy. Melt the butter and mix it in a breakfastcupful of white breadcrumbs. Spread these buttered crumbs over the top layer of tomatoes and bake in a moderate oven for three-quarters of an hour. * * * * Baked Mutton Outlets.

Take lib mutton cutlets, 1 small onion, 2 tart apples, salt and pepper to taste. *

Choose cutlets cut from the neck. Remove the bones, and trim. Season with salt, and pepper. Place in a baking dish. Cover with peeled, cored, and thinly sliced apples, and sliced onion. Bake in a moderate oven for one hour, or until tender.