Boiled Mutton

Use any part of the mutton you wish the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil slowly until done very tender, which may be three hours or more.

Peel and cut in half, and add four large onions. Add also salt and pepper to taste, and a teacup of stewed and seasoned tomatoes. When done, take out the mutton and thicken the liquor with flour and water mixed smooth to the thickness of cream. Use this for gravy.

Boiled Lamb

Select the hindquarter. Wash in cold water, and wipe dry. Put into a granite kettle with salted water, enough to cover it. Boil gently until perfectly tender, which you will discover by probing with a fork, in the thickest part. It may take two hours. Be sure it is perfectly well done. Serve with drawn butter and eggs, or with caper sauce.

How To Boil A Leg Of Mutton

Take a "hung" but perfectly sweet leg of mutton. Wash, but do not soak it; put in a kettle in which it will fit well one neither too large nor too small and little more than cover it with cold water. Set the kettle over a moderate fire, and as the scum rises take it off. Next put in a tablespoon of salt, and add three onions and a bouquet made of thyme, summer savory, and parsley. Next put in four or five carrots, and after these have been heated through add as many peeled turnips. Now set the kettle on a spot where its contents will boil gently simmer, merely gurgle sluggishly and let it stand with uninterrupted heat for two hours and a half. If it stews gently the mutton will be delicious. If it boils hard it will be leathery, tasteless rag, like all fastboiled meats served up by ignorant, careless, or uneconomical housekeepers. Serve the leg of mutton on a hot platter with caper sauce, or oyster sauce, or nasturtium sauce. From the liquor in which the leg is cooked an excellent soup or bouillon is made. If in boiling the mutton you have any bones of mutton, veal, beef, put them in the pot and they increase the strength and tastiness of the soup. Let the liquor cool and remove the fat that rises to the top before you try to use for soup.

Boned Leg Of Mutton

You can yourself cut the bone out of the leg, using a sharp, thinpointed knife and scraping the flesh from the bone; or have it done at the market before the leg is sent to you. To fill in where the bone was removed, make a stuffing of breadcrumbs and chopped hardboiled eggs, chopped saltpickled pork, chopped onions if your taste allows, a sprinkling of powdered sage leaves, and a few pickled olives or capers. Salt and pepper must be at your discretion. Force this dressing in the leg, tie it firmly, and roast in moderate oven several hours, not forgetting to baste the meat

A French Kitchen Knife.

How To Broil Mutton Chops

Choose thick chops, or have them cut thick an inch or, better still, an inch and a half thick. Meat dealers will french chops for you if you wish; that is, they trim off the narrow meat from the rib, cut off the ribbone so that only a part of it remains, and the large muscle rounding and nestling in the doublebone forms the chop. With your chop drenched or in ordinary form, proceed as in the directions for broiling beefsteak . In serving omit the butter, because the chop carries natural fat with it.

Lamb Chops Broiled

Trim from six lamb chops the fat and membrane on the edge it is apt to impart a disagreeably woolly taste to the meat Melt some butter in a pie plate and dip the chops in it, covering every bit of the meat with the butter, dredge with flour, salt and pepper, lay in the broiler, and keep turning over a clear hot fire until the meat is done. Set the chops on their ends about a bouquet of parsley and serve immediately.

Broiled Chop For An Invalid

French a rib chop by scraping the long part of the bone until all fat is removed. Lay on a clean buttered paper the shape of the chop and cut double. Fold the edges of the paper over and together, thus forming a case. Place on a gridiron, broil six minutes, transfer from the case to a hot platter, and serve at once.

How To Serve Cold Mutton

While you are frying in a saucepan some hashed potatoes, cut large, thin slices from a piece of cold mutton. Lay the mutton round the centre of a platter, letting the pieces overlap one another, and upon each piece drop a teaspoon of currant jelly. Tip the hot hashed potatoes in the centre of the platter and serve.

A good variation from the plain currant jelly is to whip half a glass of currant jelly with a teaspoon of made mustard until all is a froth, and drop this from a spoon upon the pieces of mutton. Easier than a fork for the beating is a regular eggbeater.

Mutton Crosspieces

Mince cold mutton and season it to your taste with minced onion, salt and pepper. On thin slices of bacon lay as much of the minced mutton as each slice will hold, in other words wrap spoonfuls of the mutton with thin slices of bacon. Fasten the bacon by using wooden toothpicks as skewers, thus forming crossfires. Dip each of the crosspieces in a frying batter, or in a saucer of raw egg, and then into powdered cracker, drop in deep hot fat, and fry a delicate brown. Serve hot with mashed potato or with plain boiled rice.