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The Dinner Year-Book

Chapter 804: Cold Mutton.
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About This Book

A practical, year‑round guide to planning family dinners, offering weekly menus arranged for four weeks each month and tailored to seasonal ingredients and the average American market. The author emphasizes variety, economy, and the tasteful reuse of leftovers, providing techniques for stretching meats and transforming cold cuts, crumbs, gravies, and other odds‑and‑ends into attractive meals. Guidance includes larder and refrigerator management, balancing thrift with hospitality, and simplifying company dinners so everyday good cooking will suffice for entertaining. The tone is instructional and focused on achieving consistent, well‑cooked meals without waste or extravagance.

Clam Soup.

Early in the morning crack your mutton-bone, and put on in a quart of cold water, at the back of the range. When little more than a large cupful of liquor remains, take it off and strain into a bowl to cool. When perfectly cold take off the fat, put in a quart of clam liquor and the hard parts of fifty clams. Season with a teaspoonful of minced onion, as much chopped parsley, a pinch of mace, pepper and salt to taste, and cook, covered, half an hour after the boil begins. Heat in another vessel two cups of milk; when hot, stir in two tablespoonfuls of butter, rolled in a heaping tablespoonful of flour, and set in boiling water to keep hot, after it has boiled two minutes. Strain the soup back into the pot, put in the soft parts of the clams—the only digestible portions—and simmer five minutes. Pour the thickened milk into the tureen, stir in the soup, and serve.

This is a delightful and nutritious soup, and since you are to have cold meat for dinner, you need not grudge the care of preparing it, even on Job’s birthday.

Cold Mutton.

Your stuffed shoulder will be nearly as nice cold as hot. Garnish it tastefully with curled parsley and bleached lettuce-leaves.

Brussels Sprouts.

Cook in boiling, salted water twenty-five minutes; drain well; add a liberal lump of butter, with pepper and salt to taste, and put into a deep dish.

Raw Tomatoes.

Peel with a sharp knife; slice, and lay in a salad-bowl. Season with a dressing of oil, vinegar, salt and pepper in the proportions given on last Thursday.

Stewed Potatoes.

Boil whole until a fork will pierce them. Peel quickly; crack, without breaking, each, by pressing it, and drop into a saucepan containing a large cup of milk, almost on the boil. When all the potatoes are in, add two tablespoonfuls of butter, with salt and pepper. Cover and heat—below the boiling point—until the potatoes begin to crumble. Pour into a deep dish.

Oranges and Bananas.

Serve whole, upon china plates, with a knife for each.

Coffee and Cake.

You need not be ashamed of “cold meat on Monday,” even should John have “picked up” his unexpected friend on the street, when your bright coffee-urn, with the fragrant contents, flanked by a basket of sliced home-made cake, comes in as a reserved force.