Mutton (1)

The pipe that runs along the bone of the inside of a chine of mutton ought to be taken away; and if it is to be kept any length of lime, the part close round the tail should be rubbed with salt, previously cutting out the kernel.

It is best for the butcher to take out the kernel in the fat on the thick part of the leg, as that is the part most likely to become tainted. The chine and rib-bones should be wiped every day; and the bloody part of the neck be cut oft", in order to preserve it. The brisket changes first in the breast; therefore, if it is to be kept, it is best, should the weather be hot, to rub it with a little salt.

When intended for roasting, it should hang as long as it will keep, the hind quarter particularly; but not so long .as to become tainted.

Mutton for boiling ought not to hang long, as it will prevent its looking of a good color.

The greatest care should be taken to preserve, by paper, the fat of what is roasted.

Mutton (2)

As beef requires a large, sound fire, mutton must have a brisk and sharp one. If you wish to have mutton tender, it should be hung almost as long as it will keep; and then good eight-tooth, i. e. four years old mutton, is as good eating as venison.

The leg, haunch, and saddle will be the better for being hung up in a cool airy place for four or five days at least; in temperate weather, a week; in cold weather, ten days.

A Leg, of eight pounds, will take about two hours: let it be well basted, and frothed.

A Chine or Saddle, (i. e. the two loins) of ten or eleven pounds, two hours and a half: it is the business of the butcher to take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence; if this is neglected, tie a sheet of paper over it (baste the strings you tie it on with directly, or they will burn): about a quarter of an hour before you think it will be done, take oft the skin or paper, that it may get a pale brown color, then baste it and flour it lightly to froth it. N. B. Desire the butcher to cut off the flaps and the tail and chump end, and trim away every part that has not indisputable pretensions to be eaten. This will reduce a saddle of eleven pounds weight to about six or seven pounds.

A Shoulder, of seven pounds, an hour and a half. Put the spit in close to the shank-bone, and run it along the blade-bone. N.B. The blade-bone is a favorite luncheon or supper relish, scored, peppered and salted, and broiled, or done in a Dutch oven.

A Loin, of mutton, from an hour and a half to an hour and three-quarters. The most elegant way of carving this, is to cut it lengthwise, as you do a saddle. N. B. Spit it on a skewer or lark spit, and tie that on the common spit, and do not spoil the meat by running the spit through the prime part of it.

A Neck, about the same time as a loin. It must be carefully jointed, or it is very difficult to carve. The neck and breast are, in small families, commonly roasted together; the cook will then crack the bones across the middle before they are put down to roast: if this is not done carefully, they are very troublesome to carve. Tell the cook, when she takes it from the spit, to separate them before she sends them to table. N. B. The best way to spit this is to run iron skewers across it, and put the spit between them.

A Breast, an hour and a quarter.