Mock Venison

Cut cold mutton into slices and heat in a brown sauce, made according to the following:

2 tablespoons butter

2 tablespoons flour

1 tablespoon bottled meat sauce

1 tablespoon red currant jelly

1 cup of water or stock

Brown the butter in the flour. Add the water or stock slowly and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well.

Submitted by Mary A. Ennis of St. Louis 

Mock Turkey

Take a leg of mutton that has been kept for several days but is perfectly sweet and good. Remove bone and fill cavity with a dressing as for turkey. Put in roasting pan half-filled with water; put cover on closely and cook in moderate oven, three hours at least, basting frequently. Pour off liquor and let stand to cool. Remove fat and put liquor back. Let meat brown, basting often, and add one tablespoon of tomato catsup before serving.

Contributed by Mrs. Jimopoulos of St. Louis 

Savory Mutton

One and one-half pounds mutton

Six slices bacon

Six small onions, sliced

Three tablespoonfuls flour

Three cupfuls hot water

Three medium carrots

One onion, stuck with cloves

Two teaspoonfuls salt

One-eighth teaspoonful pepper

Bouquet (one stalk celery, three sprigs parsley, one bayleaf, one sprig thyme, tied together)

Three white turnips

Six potatoes

 

Trim meat, cut in inch cubes and dredge with a little flour. Cut bacon in small pieces. Cook until crisp and remove to a plate. Brown onions in the fat, remove them, and brown cubes of mutton. Stir flour into remaining fat and brown. Add two cups of hot water and stir until the gravy boils. Pour into a casserole, add meat and bacon, bouquet garni, salt and pepper, and onion stuck with cloves. Cover closely and cook in slow oven. Peel turnips and dice them. Scrape and slice carrots.

When the meat has cooked one hour add vegetables and browned onions with one cup hot water, or enough to cover and continue cooking for 90 minutes longer. In the meantime, prepare, cook, and mash potatoes. Remove bouquet garni from finished stew, and if cooked on top of the stove pour into a casserole. Cover with fluffy mashed potatoes and brown in the oven or in a broiler.