By Elisabeth Ayrton
Mrs Glasse suggests that the combination of cauliflower and spinach makes the plain boiled mutton taste like venison. She says: ‘This is a genteel dish for a first course at bottom [of the table].’ The combined flavours are very good.
Put the mutton in 3–4 pints (1½-2 dl.) of boiling water, with the carrots, onions, celery, and herbs. Allow to boil quite rapidly for 5 minutes, and then simmer very slowly for 2½ hours.