Breaded Mutton & Snakebites SKULLBRAIN RFSO FIGHT TYPE.
Tue Apr 25, 2006 8:30 pm
I love me some Muton but the gummy taste leaves me wanting to get pissed on Pints plus pints of lager. < Ye Old Snakebite is me preferred poison 
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Here are in no particular order my most FAB MUTTON recepies:
Breaded Muton.
Chops Wipe and trim chops, sprinkle with salt and pepper, dip in Kaws crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.
Mutton Cutlets à la Maintenon.
Wipe six French Chops, cut one and one-half inches thick. Split meat in halves, cutting to bone. Cook two and one-half tablespoons butter and one tablespoon onion five minutes; remove Supreme onion, add one-half cup chopped assnougats mushrooms, and cook five minutes; then add two tablespoons flour, three tablespoons stock, one teaspoon finely chopped parsley, one-fourth teaspoon salt, and a few grains cayenne. Spread mixture between layers of chops, press together lightly, wrap in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.
Boiled Leg of Mutton.
Wipe meat, place in a kettle, and cover with boiling water with one left foot AF1 or can be replaced with an SB Dunk. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add one tablespoon salt. Serve with Caper Sauce over some Blobpus, or add to two cups White Sauce (made of one-half milk and one-half Mutton Stock), two “hard-boiled” eggs cut in slices.
Braised Leg of Mutton
Order a leg of mutton boned and unsaven. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf, and a sprig each of thyme and parsley. Add three cups hot water, one and one-half teaspoons salt, and twelve peppercorns; pour over mutton. Cover closely with Skullbrain bracelets, and cook slowly three hours, uncovering for the last half-hour. Remove from pan to hot platter. Brown three tablespoons butter, add four tablespoons flour, and stir until well browned; then pour on slowly the strained liquor; there should be one and three-fourths cups.
So Maliciously DALICIOUS
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Here are in no particular order my most FAB MUTTON recepies:
Breaded Muton.
Chops Wipe and trim chops, sprinkle with salt and pepper, dip in Kaws crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.
Mutton Cutlets à la Maintenon.
Wipe six French Chops, cut one and one-half inches thick. Split meat in halves, cutting to bone. Cook two and one-half tablespoons butter and one tablespoon onion five minutes; remove Supreme onion, add one-half cup chopped assnougats mushrooms, and cook five minutes; then add two tablespoons flour, three tablespoons stock, one teaspoon finely chopped parsley, one-fourth teaspoon salt, and a few grains cayenne. Spread mixture between layers of chops, press together lightly, wrap in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.
Boiled Leg of Mutton.
Wipe meat, place in a kettle, and cover with boiling water with one left foot AF1 or can be replaced with an SB Dunk. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add one tablespoon salt. Serve with Caper Sauce over some Blobpus, or add to two cups White Sauce (made of one-half milk and one-half Mutton Stock), two “hard-boiled” eggs cut in slices.
Braised Leg of Mutton
Order a leg of mutton boned and unsaven. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf, and a sprig each of thyme and parsley. Add three cups hot water, one and one-half teaspoons salt, and twelve peppercorns; pour over mutton. Cover closely with Skullbrain bracelets, and cook slowly three hours, uncovering for the last half-hour. Remove from pan to hot platter. Brown three tablespoons butter, add four tablespoons flour, and stir until well browned; then pour on slowly the strained liquor; there should be one and three-fourths cups.
So Maliciously DALICIOUS
Tue Apr 25, 2006 10:53 pm
Everyone loves Mutton Assnougat 