For soup, the shoulder, neck or leg. For roasting, the hind-quarter or leg, the loin or breast. For boiling, the leg.

For broiling, chops cut from the loin, or the breast, and steaks cut from the leg.

For stewing, chops from the fore-quarter, the neck or leg.

Leg Of Mutton Boiled

Wash the leg clean, put it in a vessel holding sufficient boiling water to cover it, add a tablespoonful of salt; it will require a quarter of an hour for every pound of meat; serve with caper-sauce, drawn butter with chopped parsley, or with egg-sauce. A leg of mutton is much finer if hung for several days, or a week, if the weather permits, before it is cooked.

Leg Of Mutton Stewed

Wash the leg clean, cover the bottom of a long and narrow stew-pan with slices of salt pork, bacon or fat ham (uncooked), lay the leg on these, cover it completely over with slices of the same, which may be skewered to keep them in their place, have some trimmings of uncooked veal, three carrots, scraped and cut in slices half an inch thick, three onions sliced, a bunch of parsley and the same of thyme (not chopped), lay these around the leg, season all with pepper and a very little salt, as the bacon will give it a salt taste, pour cold water sufficient to come to the top of the leg but not over it, cover very closely and set it in the oven, which should be moderately hot, remove the cover occasionally and baste the leg, cook slowly four hours; take out the leg, lay it on a hot dish, thicken the gravy with browned flour, give it a boil up, add half a teacup of tomato catsup, give it another boil, pour over the leg and serve.

Leg Of Mutton Roasted

Wash and wipe the leg, lay it in a dripping-pan, season with pepper and salt and dust with flour, put a teacupful of water in the pan, and roast two hours in a hot oven; take out the leg, thicken the gravy with browned flour, add boiling water, noil up, put a few spoonsful over the meat and serve the remainder in a sauce-boat. Currant jelly should always accompany roast mutton. Baste the leg frequently whilst roasting.

Leg Of Mutton Stuffed

"Wash and wipe the mutton, grate a pint of bread crumbs, season with salt and pepper, a teaspoonful of sweet marjoram, two teaspoonsful of sage, and half an one of sweet basil (all dried and rubbed fine), chop a medium-sized onion, and put it over the fire in a small sauce-pan with butter the size of a large egg, stew for five minutes, pour over the bread crumbs and stir in thoroughly; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it, season the leg with pepper and salt, dust it with flour, and roast two hours in a hot oven, keeping a little water in the pan to baste it with, which should be done every fifteen or twenty minntes, thicken the gravy with browned flour, put a few spoonsful over the meat when you place it on the dish, and serve the remainder in a gravy-boat. To be eaten with currant jully.