Preparing of Mutton and Lamb 



73 



Drain the oysters and heat and strain the liquor. Wash the oysters, add them 

 to the hot oyster liquor and cook until they are plump. Remove the oysters and 

 keep warm while making a sauce of the butter, flour, oyster liquor, and mutton 

 stock. Add the oysters and season with salt and pepper. 



Steamed Mutton 



Small pieces of mutton may be very satisfactorily prepared by covering the 

 surface with powdered or finely chopped seasonings, as suggested in the fore- 

 going recipe, and steaming it, or it may be steamed without the seasonsings. 



Sauces for Boiled or Steamed Mutton 



Caper Sauce 



% teaspoon salt. 



% cup capers drained from their liquor. 



Vs cup butter or mutton fat. 



1% cups hot water or mutton broth. 



2 tablespoons flour. 



Melt half the butter or all the mutton fat, add the flour, and cook thoroughly. 

 Pour the hot water or stock on gradually. Before serving, add the remaining 

 butter (if this is the fat used in preparing the dish) and the capers. If the 

 gravy is made somewhat thicker than as above directed it can be spread over 

 the surface of the meat. This covers any irregularities in the surface and is 

 thought by some people to improve the appearance of the dish. 



Mock Caper Sauce 



For the capers in the above recipe, chopped sour pickles may be substituted. 



Parsley Sauce 



2 tablespoons butter or mutton fat. 



2 tablespoons flour. 



1 cup milk or mutton broth. 



Salt. 



Juice of V2 lemon. 



1 tablespoon finely chopped parsley. 



up miiK or mutton orotn. 1 i-auieapuun imei^ ..nupi^cu 1^0.^0^^^.. 



Melt the butter, add the flour, and cook for two or three minutes, stirring 

 constantly. Add the milk and cook until the liquid is thickened. Season with 

 salt. Just before serving add the lemon juice and parsley. 



Horse-Radish Sauce No. 1 

 (For Cold Boiled Mutton) 



Vz teaspoon salt. 

 1 cup milk. 



2 tablespoons cracker crumbs. 



2 tablespoons butter or mutton fat. 

 % cup grated horse-radish root. 



Cook the crumbs, horse-radish, and milk 20 minutes in a double boiler, 

 the remaining ingredients and serve either hot or cold. 



Horse-Radish Sauce No. 2 



1/3 cup thick cream. I 1 tablespoon vinegar. 



3 tablespoons grated horse-radish root.l Silt and cayenne. 

 Whip the cream and add the other ingredients. 



Mutton Savory Loaf 



Add 



2 pounds lean mutton free from bone. 

 2 pounds lean fresh pork free from 



bone. 

 1 small onion. 



1 green pepper 



2 stalks celery. 



1 bunch parsley. 



1 cup milk. 



2 eggs. 

 V2 teaspoon each 



dered thyme, 



paprika. 

 1% tablespoons salt. 

 1 pound bacon sliced very thin. 



curry powder, pow- 

 black pepper, and 



