80 Peactical Sheep Husbandry 



other accompaniments, it is difficult to give any definite recipes. In many cases 

 the preparation of a dish involves simply the reheating of pieces of the cold 

 meat in a gravy, and for this reason the principles of the making of gravies should 

 be kept in mind in this connection. The proportions for a sauce of suitable 

 thickness are two level tablespoons of fat and two of flour to each cup of liquid. 

 The fat may be butter, drippings, or savory fat, and the liquid may be water, 

 stock, milk, tomato juice, or a combination of two or more of these. Browning 

 the flour in the fat is an easy way of securing variety. If this is done the thick- 

 ening power of the flour is reduced and the amount used should be three instead 

 of two tablespoons to one cup of liquid. 



The following, which is capable of a large number of variations secured by 

 using diff'erent fats, liquids, and seasonings, is a good sauce in which to reheat 

 mutton. 



Sauce for Warmed-Over Mutton 



1% cups white stock. % cup butter. 



1 slice onion. Vi cup flour. 



1 slice carrot. 



1 sprig parsley. 



2 peppercorns. 



Vi cup flour. 

 1 cup scalded milk. 

 % teaspoon salt. 

 Vs teaspoon pepper. 



Cook the stock 20 minutes with onion, carrot, bay leaf, parsley, and pepper- 

 corn, and strain. There should be one cup. Melt the butter, add the flour, and 

 gradually the hot stock and milk. Season with salt and pepper. 



Mutton In Gravy 



Cold mutton reheated in gravy or sauce is served with rice, on toast, on bak- 

 ing-powder biscuits, with a pastry or biscuit crust, with a crust of mashed po- 

 tatoes, or with a crust consisting of mashed potatoes and mashed turnips in pro- 

 portion of 2 to 1. 



Cutlets of Cold Mutton 



From a leg of mutton, which has been cooked rare, cut pieces about the size 

 of an ordinary loin chop. These may be fried in a little fat, or egged, crumbed, 

 and fried in deep fat, or they may be brushed over with fat and broiled. The 

 result is like meat cooked for the first time rather than like the ordinary warmed- 

 over meat. Cutlets thus prepared may be served with any of the sauces suggested 

 for serving with chops. 



Mutton and Tomato Pie 



An excellent way to use cold mutton is to bake it with tomatoes, using alter- 

 nate layers of tomatoes and meat. A tomato sauce may be used or the following 

 method may be employed: Place in a baking dish a layer of fresh tomatoes 

 or of cooked tomatoes which have been either drained or reduced in volume by 

 boiling. Add a layer of meat, dredge with flour, salt, and pepper, and add small 

 bits of butter until the materials are used, arranging to have a layer of tomatoes 

 on top. Cover this with a layer of buttered bread crumbs or cracker crumbs 

 and bake until the crumbs are brown. In following this method use tomato, 

 butter, and flour in the correct proportions for tomato sauce, i. e., two levil 

 tablespoons each of butter and flour for each cup of tomatoes. 



Green Peppers Stuffed With Mutton 



Cut green peppers in two lengthwise and remove all the seeds. Fill with a 

 mixture of equal parts of cold mutton and boiled rice well seasoned and moistened 

 with a little stock or water. Bake until the peppers are tender. 



Mutton Croquettes 



Like other meats, mutton may be used for croquettes. A general rule for 

 making croquettes is to combine two cups of finely chopped cooked meat (or 



