Recipe: Mutton Chops

Take chops or steaks from a loin of MUTTON, cut off the bone close to the meat, and trim off the skin, and part of the fat. Beat them to make them tender, and season them with pepper and salt. Make your gridiron hot over a bed of clear bright coals; rub the bars with suet, and lay on the chops. Turn them frequently; and if the fat that falls from them causes a blaze and smoke, remove the gridiron for a moment till it is over. When they are thoroughly done, put them into a warm dish and butter them. Keep them covered till a moment before they are to be eaten.

When the chops have been turned for the last time, you may strew over them some finely minced onion moistened with boiling water, and seasoned with pepper.
Some like them flavoured with mushroom catchup.

Another way of Dressing MUTTON chops is, after trimming them nicely and seasoning them with pepper and salt, to lay them for awhile in melted butter. When they have imbibed a sufficient quantity, take them out, and cover them all over with grated bread-crumbs. Broil them over a clear fire, and see that the bread does not burn.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: To Boil Mutton

To prepare a leg of MUTTON for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil it gently for three hours, skimming it well. Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes. Serve it up with a Sauce-boat of melted butter into which a tea-cup full of capers or nasturtians have been stirred.

Have mashed turnips to eat with it.

A few small onions boiled in the water with the MUTTON are thought by some to improve the flavour of the meat. It is much better when sufficient time is allowed to boil or simmer it slowly.

A neck or a loin of MUTTON will require also about three hours slow boiling. These pieces should on no account be sent to table the least under-done. Serve up with them carrots and whole turnips. You may add a dish of suet dumplings to eat with the meat, made of finely chopped suet mixed with double its quantity of flour, and a little cold water.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: To Roast Mutton

MUTTON should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will make it more juicy. Otherwise tie paper over the fat, having soaked the twine in water to prevent the string from burning. Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose. A quarter of an hour before you think it will be done, take off the skin or paper, dredge the meat very lightly with flour, and baste it with butter. Skim the gravy and send it to table in a boat. A leg of MUTTON will require from two hours ROASTing to two hours and a half in proportion to its size. A chine or saddle, from two hours and a half, to three hours. A shoulder, from an hour and a half, to two hours. A loin, from an hour and three quarters, to two hours. A haunch (that is a leg with, part of the loin) cannot be well roasted in less than four hours.

Always have some currant jelly on the table to eat with ROAST MUTTON. It should also be accompanied by mashed turnips.

Slices cut from a cold leg of MUTTON that has been under-done, are very nice broiled or warmed on a gridiron, and sent to the breakfast table covered with currant jelly.
Pickles are always eaten with MUTTON.

In preparing a leg of MUTTON for ROASTing, you may make deep incisions in it, and stuff them with chopped Oysters, or with a force-meat made in the usual manner; or with chestnuts parboiled and peeled. The gravy will be improved by stirring into it a glass of port wine.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Scalloped Mutton and Tomatoes

Over the bottom of an earthen baking-dish place a layer of bread crumbs, and over it alternate layers of cold ROAST MUTTON cut in thin slices, and tomatoes peeled and sliced; season each with salt, pepper and bits of butter, as laid in. The top layer should be of tomatoes, spread over with bread crumbs. Bake three-quarters of an hour, and serve immediately.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Scrambled Mutton

Two cups of chopped cold MUTTON, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut. When the meat is hot, break in three eggs, and constantly stir until the eggs begin to stiffen. Season with pepper and salt.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Mutton Pudding

Line a two-quart PUDDING basin with some BEEF suet paste; fill the lining with thick MUTTON cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt some parsley, a little thyme and two slices of onion chopped fine, and between each layer of meat, put some slices of potatoes. When the PUDDING is filled, wet the edges of the paste around the top of the basin, and cover with a piece of paste rolled out the size of the basin. Fasten down the edge by bearing all around with the thumb; and then with the thumb and forefinger twist the edges of the paste over so as to give it a corded appearance. This PUDDING can be set in a steamer and steamed, or boiled. The time required for cooking is about three hours. When done, turn it out carefully on a platter and serve with a rich gravy under it.

This is a very good recipe for cooking small birds.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Muttonettes

Cut from a leg of MUTTON slices about half an inch thick. On each slice lay a spoonful of stuffing made with bread crumbs, beaten egg, butter, salt, pepper, sage and summer savory. Roll up the slices, pinning with little skewers or small wooden toothpicks to keep the Dressing in. Put a little butter and water in a baking-pan with the MUTTONettes, and cook in hot oven three-quarters of an hour. Baste often, and when done thicken the gravy, pour over the meat, garnish with parsley, and serve on hot platter.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)