Preparing of Mutton and Lamb 



81 



the same amount of a mixture of meat, rice, and potatoes, or other vegetables) 

 with one cup of thick sauce. The sauce for this purpose is made by heating one- 

 third cup of flour, or one-fourth cup of cornstarch, in three tablespoons of fat, 

 and adding a cup of liquid which may be stock, water, milk, tomato juice, or a 

 mixture. The amounts given above are those generally used, but the proportion 

 of sauce to meat varies under different circumstances, as some substances absorb 

 more of this sauce than others do. It is a coi^mon practice, though by no means 

 necessary, to add the yolk of a raw egg. After the mixture of meat and sauce is 

 cooled it is formed into rolls of uniform size which should be dipped first in flour, 

 then in a mixture of two tablespoons of water and one egg, and finally in fine 

 cracker crumbs. The temperature for frying croquettes is that for all foods which 

 have already been cooked (about 400 degrees Fahrenheit). Pat (oil, lard, drip- 

 pings, etc.) at that temperature will brown a piece of bread taken from the center 

 of a loaf in 40 seconds. 



Mutton and Caper Croquettes 



3 tablespoons savory fat. 



% cup flour. 



1 cup mutton stock or milk. 



I 2 cups finely chopped cold mutton. 

 I 1 tablespoon finely chopped capers. 

 Salt. 



Make a sauce out of the fat, flour and liquid, mix with the other ingredients, 

 and follow the rules given above for making croquettes. 



Mutton, and Rice Croquettes 



In the above recipe, substitute one cup of cold boiled rice for one of the cups 

 of mutton. 



Mutton and Potato Croquettes 



In the recipe for mutton croquettes, substitute two-thirds of a cup of cold 

 boiled potatoes cut into small pieces for one of the cups of mutto' 



Steamed Mutton and Rice 



Few drops onion juice. 



1 tablespoon chopped parslp" 



Vi cup bread crumbs. 



1 egg. 



Stock or water. 



4 cups cooked or 



1 cup raw rice. 



2 cuas cooked mutton cut into small 

 pieces. 



1 teaspoon salt. 



Vi teaspoon pepper. 



Grease a mold or a bowl of about 11/2 quarts capacity and line with cooked 

 rice Heat the meat with the other ingredients, using enough stock to make 

 a mixture that is moist, but will hold its shape. Pack the meat in the center 

 of the mold and cover with the remaining rice, grease the cover of the mold (if 

 a bowl is used, a plate will serve for a cover) , steam or cook m water enough 

 to partly cover the mold until the contents are thoroughly heated through. Turn 

 it on a hot platter and serve with tomato sauce. ^ , , v, • t j 



The above recipe, it will be noted, suggests the use of bread crumbs instead 

 of flour for thickening, which is often a way of saving bread which might other- 

 wise be wasted, and which is also one way of securing variety, as a different 

 texture results than when flour is used. 



Mock Venison 



Cut cold mutton into thin slices and reheat in a sauce made in the following 

 way: 



2 tablespoons butter. 

 2 tablespoons flour. 

 1 cup water or stock. 



Vi cup red currant jelly. 



1 tablespoon catsup or other meat sauce. 



Salt. 



