Boiled Mutton With Caper Sauce

Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook two hours, if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, salt, pepper and two tablespoonfuls of capers, or mint since if preferred. Another way: Boil in six quarts of water. In a few minutes a scum will rise, which must be skimmed off carefully. Throw in a handful of whole black pepper, add salt and boil till done. Serve with caper sauce.

Pot Roast

A nice way to cook a leg of mutton, lamb, or veal, is in this way: Put into a pot one pint of boiling water, put in the meat, and steam two hours, then add salt and pepper, steam till tender, add some butter, and brown in the pot. Put it on a plattar and serve it with the gravy, thickened with a little flour.

Fried Mutton Chops

For this dish the dainty French chops that are at once so delicious and so expensive need not be used. The large, coming further down the leg and resembling cutlets more than chops are quite as good. Beat them hard with the flat of a hatchet, crushing the bones, dip each first into beaten egg, then into cracker crumbs. Have ready plenty of boiling hot lard or drippings in a frying-kettle. Test it with a piece of bread, and if this browns almost instantly the fat is in proper condition. Fry the chops a good brown, remove with a skimmer and place on a hot platter, and serve hot.

Lamb Chops

This is a favorite dinner-company dish, generally arranged in a circle, around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. "When done, rub more butter over them and season with pepper and salt. Slip little paper, ruffled, over the ends of the bones. They may be served with a centre of almost any kind of vegetables, such as a smooth hemisphere of mashed potatoes or spinach, or with beans, cauliflowers or stuffed baked tomatoes, or with a tomato sauce.

Leg Of Mutton Roasted

A leg of mutton intended for roasting can be kept much longer than for boiling, but must be wiped very dry, and dusted with flour and pepper. Cut off knuckle, remove thick skin, and trim off piece of thick flank. Put a little salt and water into dripping-pan, baste joint for short time with it, then use gravy from meat itself, basting every ten minutes. A leg of mutton, if too large, can be divided, and knuckle boiled. By placing a paste of flour and water over part cut off, to keep in gravy, it can be roasted, by which means two roast dinners can be had from one joint.

Roast Lamb

The fore and hind quarter of lamb are used for roasting. Rub on a little butter, salt and pepper; put a pint of water into the dripping-pan, and a little lard or butter, allow about fifteen minutes to a pound; baste often. Lamb is to be cooked thoroughly.

The following is a very excellent sauce for roast lamb: Pick, wash and shred fine, some fresh mint, put on it a tablespoonful of sugar and four tablespoonfuls of vinegar; or, chop some hard pickles to the size of capers and put them to a half pint of melted butter, and a teaspoonful of vinegar.

Mutton A La Venison

Take a leg of mutton and lard it well with strips of salt pork; insert deep slits in the meat, which has been previously rolled in pepper and cloves; bake two hours or according to the size of the roast, basting frequently while in the oven. About an hour before serving, spread over it currant jelly. Return to the oven and brown.

Sauted Mutton Chops

Trim the superfluous fat, and the skin from chops; heat a frying-pan until the chops siss, on being put into it; put the chops into the hot frying-pan, and brown them quickly, first on one side then on the other, and then move the pan away from the hot part of the stove, and finish cooking the chops to the desired degree. Chops fried in this way are juicy and nicely flavored; when they are done put them on a hot platter, season with salt, pepper and butter; serve them hot.