Take two pounds of what is known as the scrag-end of the neck of mutton; remove as much as possible every particle of fat. Put it in a quart of cold water, with a slice of onion and a saltspoonful of salt. Let it simmer very gently for three or four hours. Skim occasionally. The broth should be then strained off, and allowed to get cold. Take off all the fat, and warm up when required. Should pearl barley be wished in it, take a tablespoonful of pearl barley and wash it, boil it in water for about ten minutes, strain it off and throw away the water; boil this now washed barley in the broth. The outside of barley is always dirty. When not required for invalids, some chopped parsley may be added to the broth, as well as other vegetables such as turnips, carrots, leeks. The meat may also be stewed for a much shorter time, and served in the broth.

Boiled Mutton

The best joints for boiling are the leg, the neck, the breast, and sometimes, the loin. The three latter joints should be carefully trimmed from the fat, as the fat swells so in boiling, that the smallest quantity only should be left on the joint. The breast of mutton is also very nice stewed. (See No. 2.) Directions for boiling are fully given in No. 1. Boiled turnips should always accompany boiled mutton. Carrots, and almost every other kind of vegetables, are also suitable. Serve capers or caper sauce with all boiled mutton.

Some of the liquor in which the mutton is boiled should be poured over the meat, and a second supply sent up boiling hot, to warm up the joint in time for the "second help".

Mutton Chops

Mutton chops are always best grilled. (See No. 5.) Trim the chops before grilling, and avoid having too much end. It is more economical to cut off the ends of chops, and make an Irish stew with them, than to have them left on the plates, as is often the case.

When chops are cooked in a frying-pan, avoid having too much fat, as it makes the meat sodden. Have just sufficient fat to prevent the chop burning. The flavour of a chop cooked in a frying-pan is very inferior to one cooked on a gridiron. When the meat is not of a superior quality; perhaps the frying-pan is best. Make in this case a little gravy, with flour, pepper, ketchup, etc., in the frying-pan, with a little water.