Mutton Chops

These may be cut from the neck or loin. Trim off the fat, lay them on a board, and beat them once with the flat part of a cleaver or chopper; then place them on a gridiron over a quick fire; turn them often whilst broiling. When done, lay them on a hot dish, butter, pepper and salt each one separately, and serve very hot.

A Nice Way To Cook Mutton For Breakfast Or Supper

Cut thin slices from a leg of mutton which has been hanging for two or three days (if in winter), for two pounds put a piece of butter the size of a large egg into a frying-pan over the fire. When hot, lay in the slices, season with cayenne and black pepper, and salt, add two blades of mace, turn the mutton about until cooked, which will be in a few minutes; add a teaspoon-ful of browned flour, half a teacupful of tomato catsup, and a tablespoonful of hot water; give all a boil up and serve.

Mutton Stew

Peel a quarter of a peck of tomatoes; cut out the green hearts, but do not squeeze out the juice; wash a quart of okras and slice them half an inch in thickness, four large cucumbers washed and cut in pieces, two onions peeled and cut in four, and four pounds of the neck of mutton, with the joints cracked; put all together in a stew-pan, without any water, the juice of the tomatoes being sufficient without any other moisture. Cook slowly three and a half or four hours. This is a fine stew.

Loin Of Mutton

Season with pepper and salt, dust with flour, and place in a dripping-pan, with a teacup of hot water- roast it two hours in a hot oven, thicken the gravy with browned flour, and serve it separately; baste frequently whilst it is cocking; serve with currant jelly.

Mutton Birds

Cut slices out of the leg half an inch thick; prepare a forcemeat highly seasoned, spread it over each slice, fasten with skewers, brown nicely in hot drippings, cover with water, and stew slowly until tender all through; they will take nearly two hours; lay them on a hot dish, and stir in the gravy brown flour to thicken it; add two tablespoonsful of tomato catsup, give all a boil up, and pour over the meat.

Sheep's Kidneys

Procure six or eight kidneys, take off the skin which covers them, wash them in clean cold water, cut them in slices the third of an inch in thickness; melt in a frying-pan two ounces of butter, put the kidneys in the butter, season them with pepper and salt, stir in half a teaspoonful of flour, mix all well together, stir and toss about until the kidneys are beginning to brown„add half a wine-glass of Sherry wine, and a gill of broth, simmer a few minutes, and pour on nicely browned and crisp toast. A few raw mushrooms, chopped and added to the butter before you put the kidneys in, are an improvement.

If you add mushrooms, simmer them (after washing them in cold water) in the butter fifteen minutes before you add the kid neys, and then simmer all together ten minutes longer.