Traditional Recipes and Ideas for Meals

Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good forcemeat.

To make this, chop fine half a pound of lean veal and quarter of a pound of ham and add to these a small cup of fine bread crumbs. Season with a quarter-teaspoonful each of ground mace, cloves, and allspice, and a saltspoonful of black pepper.

Stir in a raw egg to bind the mixture together. When the forcemeat has been put into the hole in the shoulder, cover the mutton with a cloth that will close the mouth of the opening, and lay the meat in a pot with the bone from the shoulder, a peeled and sliced onion, carrot and turnip, a little parsley and celery, and a bay leaf;

Pour in enough cold water to cover the mutton entirely, stir in a heaping tablespoonful of salt, and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound. Let it cool in the broth; take it out; lay it under a weight until cold, and serve.

This is also very good hot. The liquor makes excellent soup.

These traditional recipes in this section date back a hundred years or more and we hope that you can adapt them to your modern needs. However we also have recipes for refreshments suitable if you’re hosting a a baby shower, party, a weddding shower or a barbeque or would just like an idea for drinks for a get-together with family and friends we have a selection of beverages suitable for any occasion.
Everyday snacks for parties and special occasions. The recipes in this section range from being easy to make.