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Heelis family cookbook, 1850s
Page 32
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Cold leg of mutton The cook in the morning early cuts off all the meat from the leg of mutton bone, & puts it by in the larder. She then chops up the bone into small pieces & puts it on the fire to make stock (with onion, carrot, turnip, celery & parsley). Risoles - Take 3 or 4 small slices of mutton - picking out those containing most fat & one slice of bacon containing twice the quantity of fat & lean; chop up finely a small piece of onion - thyme to cover a sixpence a little cayenne pepper & salt. chop very fine all ingredients or send through sausage mill. If fat enough it will
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Cold leg of mutton The cook in the morning early cuts off all the meat from the leg of mutton bone, & puts it by in the larder. She then chops up the bone into small pieces & puts it on the fire to make stock (with onion, carrot, turnip, celery & parsley). Risoles - Take 3 or 4 small slices of mutton - picking out those containing most fat & one slice of bacon containing twice the quantity of fat & lean; chop up finely a small piece of onion - thyme to cover a sixpence a little cayenne pepper & salt. chop very fine all ingredients or send through sausage mill. If fat enough it will
Szathmary Culinary Manuscripts and Cookbooks
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