Nelson's home comforts / by Mary Hooper.

  • Mary Hooper
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Nelson's home comforts / by Mary Hooper. Source: Wellcome Collection.

    31/128 page 31
    * In this chapter a number of useful and inexpensive dishes are given, which will serve either as breakfast dishes, entrees, or for invalids, and which may, in the hands of an intelligent cook, serve as models for many others. As will be seen, it is not so much a question of expense to provide these little tasty dishes as of management. In all the following recipes for little dishes of mutton, it will be found a great advantage to use New Zealand Meat. A good cook will never be embarrassed by having too much cold meat on hand, because she will be able by her skill so to vary the dishes that the appetites of those for whom she caters will never tire of it. Even a small piece of the loin of mutton may be served in half-a-dozen different ways, and be relished by those who are tired of the mutton-chop or the plain roast. MUTTON CUTLETS. Taken from the neck, mutton cutlets are expensive, but those from the loin will be found not only con- venient, but to answer well at a smaller cost. First remove the under-cut or fillet from about two pounds of the best end of a loin of mutton, cut off the flap, which will be useful for stewing, and it is especially good eaten cold, and then remove the
    digitised image 1
    digitised image 2
    digitised image 3