Boiled Leg Of Mutton, With Caper Sauce

Put the mutton in a kettle, pour over it hot water sufficient to cover, and add a cupful of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully and allow it to boil rapidly 15 minutes; then set the kettle where the boiling will be gentle, but constant, and allow 15 minutes to each lb., if the meat is desired rare. Serve with caper sauce. - Mrs. Cecelia Miller, 611 Dearborn Ave.. Chicago, 111.

Breaded Mutton

Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb. Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for 1/2 an hr., basting freely with its own broth. When nearly done, strew thickly with crumbs, dot bits of butter over it, and brown. Serve with slices of 'beetroot. - Mrs. C. J. Jeffries, Winnetka, 111.

Mutton Cutlets Breaded

Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking fat, 4 to 6 minutes, if rare, 8 to 10 if well done. Arrange in the center of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper ruffle or arrange them with the bone end up, stacked like bayonets, and garnish with stuffed tomatoes. - Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111.

Mock Venison

Lard a leg of mutton with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves; bake 2 hrs., or according to size of roast. About an hr. before serving, spread over it currant jelly, return to the oven and let it brown. - Mrs, Louise Robert, 944 Wells St., Chicago, 111.

Mutton Patties

Mince cooked meat, and hash in good gravy, season with salt, pepper and a little catsup. Do not boil the mince, let it become hot and thicken. Line patty-pans half with puff paste and fill with the meat. Cover with the, paste, and bake in a quick oven for 15 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Mutton Pie

Put into a pie-dish alternate layers of seasoned slices of mutton and thinly sliced potatoes. Begin with the meat and end with potatoes. Use parsley, savory herbs, onion or shallot, a little mace, white pepper and salt, if desired. Pour a cup of gravy into the pie before putting on the crust. Suet is generally used for the crust. - Mrs. C. J. Jeffries, Winnetka, 111.

Mutton Pot Roast

Put the mutton in a kettle with cold water to cover, skim and cook down with 1 onion and a bay leaf and brown in its own fat. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Roast Mutton

Choose a piece from the leg or loin. The leg is greatly improved by having the bone removed, and filling its place with a stuffing made of 1 coffee cup coarse cracker crumbs, 1 teaspoon salt, 1 saltspoon pepper, 1 teaspoon mint, dried and powdered, moisten with melted butter. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.