Mutton Venison

Cut thin slices from a leg which has been hung for several days, season with cayenne pepper and salt, melt a quarter of a pound of .butter in a frying-pan, lay in the slices, add two blades of mace, turn them once, dust in a very little flour, and stir in half a teacup of currant jelly; stir this about until the jelly is entirely melted, add a glass of wine, boil up and serve. A few minutes is sufficient to cook it.

Mutton-Chops Stewed

Put the chops in a stew-pan, with pepper and salt, and a small onion; cover them with cold water, and set them over a slow fire, and stew until tender; when half done, add a gill of: tomato catsup. They will require about an hour; thicken the gravy with browned flour, and pour over the meat.

Irish Stew

Four pounds of meat from the neck or loin of mutton; peel, wash and cut in half ten or twelve white potatoes, six onions peeled and sliced; put a layer of meat cut in chops at the bottom of your stew-pan, then a layer of onions, then one of potatoes; season with pepper and salt and a little chopped parsley; then another layer of meat, onions and potatoes, seasoned as before, until all are in; pour over all a pint of good broth, with a gill of mushroom or tomato catsup; cover closely and simmer for one hour, slowly.

Mutton Curry

Lay a breast of mutton in a stew-pan, put on it two quarts of water, and simmer it slowly for an hour and a half; cut in slices a large onion and brown it nicely in a small frying-pan with a little butter; add to it a heaping tablespoonful of curry powder and a little salt; take the meat from the broth, and stir in the curry; put the meat back into it, and simmer slowly for an hour longer; then lay it on a hot dish and pour the gravy over it; if it is not thick enough, add a little browned flour, give a boil up and pour over the meat.

Leg Of Mutton Boned

With a sharp knife make an incision close to the bone, at the knuckle; keep the knife as near the bone as possible until you have loosened all around the knuckle; then divide the joint and draw the bone out; next cut around the blade-bone at the other end of the leg, loosen.it with both knife and fingers, and proceed slowly all along the leg-bone until you can draw it out; then make a force-meat as follows: Chop very fine a pound of lean and juicy veal, the same of pickled pork, grate a cupful of bread-crumbs; mix all together, season with pepper and salt, two teaspoonsful of sage rubbed fine, two of summer savory ditto, and one of sweet basil; mix all well together; beat the yolks of three eggs, and add them, with a gill of mushroom or tomato catsup; fill the leg where you extracted the bone, pack it in as tightly as possible, season the leg with pepper and salt, dust it with flour, put it in a dripping-pan, with a teacup of boiling water around it; roast it in a moderate oven two and a half hours, basting often; thicken the gravy with browned flour, put a few spoonsful on the meat, the remainder in a gravy-boat.