A Good Way To Use Cold Mutton

Chop the meat fine, moisten with a little broth, if you have it; if not, with a little water. Season with butter, salt and pepper, and heat. Serve on slices of buttered toast.

Mint Sherbet For Roast Mutton

One-half pound sugar to 1 scant quart boiling water. Boil while stripping leaves from 12 stalks of fresh mint; chop the leaves then pound to a pulp and add to the hot syrup. When cool, add the juice of 2 lemons; strain and freeze to the consistency of mush.

Leg Of Mutton

Put in kettle and cover with boiling water. Let boil gently for 1 hour; then place it in a roasting pan; season well with salt, pepper, and a dash of ginger; dredge well with flour and put in a hot oven for 1 1/2 hours, basting often with some of the broth it was boiled in. Brown, and serve with caper sauce. Caper sauce: One tablespoon of flour rubbed into 2 tablespoons melted butter; add boiling water until it thickens. Season with salt and 2 tablespoons capers.