The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren.
- Wren, Jenny, active 1891
- Date:
- [1891]
Licence: Public Domain Mark
Credit: The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Cut down the remains of a cold roast, and, first Encore Roast q[ al) stew the bone very gently in a liquor com- Lamb‘ posed of flour and water (very little flour), seasoned with pepDer and salt to taste, as also a bay leaf, an onion, and a very little catsup. When this gravy has simmered for half an hour, place in it the pieces of lamb, and let them stew for about ten minutes. Dish the pieces and strain the gravy over them. A dish of green peas may be prepared at the same time, to be eaten along with the lamb. Cut off the most underdone lean parts from a leg Hashed mut(;on) in pieces of about the size of half-a- Mutton. crown. never mind the fat. Of the trimmings, bones, and gristle, prepare a well-seasoned gravy with pepper salt, and chopped onions. In the gravy place the pieces of mutton for a quarter of an hour; but do not let them boil. It must be noted that all these meats having been cooked before, require very little firing ; but the vegetables to be eaten with them, or the sauces to render them palatable, must all be well done. First of all, make ready your vegetables, which Cold Mutton should COnsist of a carrot or two cut in pieces, a Ilancoted. tumip cut int0 iitt]e balls, as well as a few small onions. After these are pretty well cooked, place them in a liquor made out of the mutton bone and coarse pieces of the joint; add the pieces of mutton cut into chips, and let them all simmer for seven or eight minutes. Season to taste, and give the bones and fat bits plenty of time to exude all their juices when you are making the gravy. , Divide the bones, by means of a saw, into halves. pS/ JjCef Stew them along with some vegetables, turnip, Re-dressed and carrot cut int0 smallish pieces, for about an hour. The stewing liquor may be seasoned to taste with onions, pepper, salt, etc., and should be thickened with Hour; arrange the bones tastefully in a dish, with the vegetables around, pour over the whole a little of the gravy, and serve hot with an accompaniment of mashed potatoes. These are relishes of meat done with very high “ Devilsseasonings ; they are chiefly made from pieces of cold fowl, such as the leg or back of a turkey, goose, capon, or other fowl, as also of grouse or blackcock.](https://iiif.wellcomecollection.org/image/b21532047_0077.jp2/full/800%2C/0/default.jpg)
