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MUTTON STEWED WITH CELERY

(Introductory Remarks.) - (The Jewish Manual)







Take the best end of a neck of mutton, or a fillet taken from the leg
or shoulder, place it in a stewpan with just enough water to cover
it, throw in a carrot and turnip, and season, but not too highly; when
nearly done remove the meat and strain off the gravy, then return both
to the stewpan with forcemeat balls and some fine celery cut in small
pieces; let all stew gently till perfectly done, then stir in the
yolks of two eggs, a little flour, and the juice of half a lemon,
which must be mixed with a little of the gravy before pouring in the
stewpan, and care must be taken to prevent curdling.

A SIMPLE WAY OF DRESSING MUTTON.
Take the fillet off a small leg or shoulder of mutton, rub it well
over with egg and seasoning, and partly roast it, then place it in a
stewpan with a little strong gravy, and stew gently till thoroughly
done; this dish is simple, but exceedingly nice; a few balls or
fritters to garnish will improve it.











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