Evening Republican, Volume 17, Number 253, Rensselaer, Jasper County, 23 October 1913 — Mutton Steak, Florentine. [ARTICLE]

Mutton Steak, Florentine.

Cut the meat of a leg of mutton In thick slices, rub each slice over with salt, pepper and grated nutmeg on both sides. Season bread crumbs with thyme, savory, cloves, mace, salt and pepper, and bind them with beaten yolks of eggs. Then divide and mold the mixture into small balls. Butter the edges of a pie dish, line them with paste and put in the slices of mutton, together with the balls, also four chopped shallots, a little powdered herbs and two or ihree anchovies. Moisten with one-lialf pint each of claret and water and put on top one-half pound of butter, broken in small pieces. Cover with puff paste and trim around the edges, mostening and pressing them together. Bake in a hot oven, and serve while very hot