Evening Republican, Volume 18, Number 197, Rensselaer, Jasper County, 21 August 1914 — Left-Over Mutton. [ARTICLE]

Left-Over Mutton.

Cut some rather thick slices from the remains of a leg of mutton, remove the fat and skin and trim them so that they are the same size. About an hour before they are required place them in a deep dish with a few slices of onion between the pieces of meat. Sprinkle a little black pepper and nutmeg over them and cover with oil and vinegar mixed together in the proportion of three tablespoonfuls of oil® to one of vinegar. Season a small quantity of fine white breadcrumbs with celery salt and pepper, and mix together with onion and minced parsley. Wipe the slices of meat when they are taken from the pickle, dip them into beaten egg and cover them thickly with the prepared crumbs. Allow the crumbs to harden on the slices of meat for ten or fifteen minutes and fry quickly in plenty of boiling fat Drain and serve with spinach or cabbage and a piquant sauce.