Preparing of Mutton and Lamb 79 



Chop the meat finely, add the other ingredients, form into small cakes, and 

 either broil or fry them. While this dish is more delicate if the egg and milk 

 are used, it can be made without them. In this case it resembles very closely 

 Hamburg steak as it is ordinarily prepared from beef. It may be made with 

 or without onion. 



FRYING 



Prying in deep fat is a method of cooking meat in which it is subjected to 

 high temperature, and which imparts a distinctive flavor to the meat. It is a 

 common custom to dip meat, fish, etc., cooked by this method, in egg and fine 

 crumbs before immersing in the hot fat. 



Fried Crumbed Mutton 



If thin pieces of mutton, either raw or cooked, are dipped in flour, then in egg, 

 and then in crumbs and fried in deep fat, they lose less moisture than if broiled. 

 This method is especially suitable or rib chops, thin loin chops, or small pieces 

 cut from rare cooked meat. Thick chops would hardly be cooked through by 

 this process. 



Fried Rib Chops 



Wipe the chops and salt them on both sides, dip them in flour, and then in a 

 mixture of egg and water in the proportion of one egg to two tablespoons of 

 water and finally in fine cracker crumbs. Fry in deep fat at a temperature 

 suitable for foods that have not been already cooked, which is about 350 degrees 

 Fahrenheit. In fat of this temperature a small piece of bread from the center 

 of the loaf will become a delicate brown in one minute. 



Chops prepared in this way are often served around a mound of mashed 

 potatoes. This has the advantage of keeping the chops hot if the precaution has 

 been taken to reheat the potatoes after they have been mashed. A depression 

 may be made in the mound of potatoes for tomato sauce, which is a good ac- 

 companiment for this dish. Broiled or fried chops are sometimes served around 

 mounds of peas, young carrots, turnips, fried green peppers, or a puree of beans. 



To prepare the carrots for this purpose, boil them in water, pour off the 

 water, and add a little butter, a very little sugar, and chopped parsley. Reheat. 



To prepare green sweet peppers, which are an exceptionally good accom- 

 paniment for mutton, remove all the seeds, cut into thin slices, and cook in 

 butter and a little water. Allow the water to evaporate after the peppers have 

 become tender and cook them in the fat until they begin to brown, but not long 

 enough to blacken them. 



Another dish which is often served with mutton chops or roast mutton is a 

 puree of navy beans. 



Puree of Navy Beans to Accompany Mutton Chops and Roast 



2 tablespoons mutton drippings. 



2 cloves. 



% teaspoon salt. 



1 quart water. 



1 tablespoon butter. 



1 pint beans. 



1 onion. 



1 carrot. 



1 sprig parsley. 



Pepper. 



Vi pound salt pork or 



Soak the beans over night, drain, and add the other ingredients with the 

 exception of the butter. Boil for 30 minutes and cook in a moderate oven for 

 one hour. Remove the onions, carrot, and parsley and press through a sieve. 

 Add butter and salt (if necessary) and reheat. Similar purees may be made from 

 red kidney beans, split peas, and lentils. 



WARMED-OVER MUTTON 



Since the successful recooking of mutton usually consists in utilizing well 

 what happens to be on hand, both in the way of meat and also of vegetables or 



