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Heelis family cookbook, 1850s
Page 32
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Cold Leg of Mutton The cook in the mornings only cuts off all the meat from the leg of mutton bone, & puts it in the larder. She then chops up the bone into small pieces & puts it on the fire to make stock (with onion, carrot, [?], celery, & parsley). Rissoles- Take 3 or 4 small slices of mutton, picking out those containing most fat, and one slice of bacon containing twice the quantity of fat to lean; chop up finely a small piece of onion- thyme to cover a sixpence a little cayenne pepper and 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 mornings only cuts off all the meat from the leg of mutton bone, & puts it in the larder. She then chops up the bone into small pieces & puts it on the fire to make stock (with onion, carrot, [?], celery, & parsley). Rissoles- Take 3 or 4 small slices of mutton, picking out those containing most fat, and one slice of bacon containing twice the quantity of fat to lean; chop up finely a small piece of onion- thyme to cover a sixpence a little cayenne pepper and 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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