Crown Roast Of Mutton

The rack of mutton or lamb is used for this, and the roast is cut from a loin, curled, and tied in the form of a crown. Or the crown form is obtained from corresponding ribs on either side of the animal being tied together and curled outward. The ribs are chopped apart at the backbone. The chops are frenched that is, freed from meat toward the sharp end of the rib. The meat at this point may be cut off or scraped to fall over into the centrepiece of the crown. In the centre of the round roast lay chopped mutton or lamb well seasoned and mixed with breadcrumbs in the proportion of onethird crumbs to twothirds meat. Salt the roast and bake, basting often and allowing an hour and a quarter to an hour and a half. Serve with green peas and mashed potatoes.

Roast Lamb

Select the fore or hind quarter, if the lamb is young (which it should be), to roast Wash in cold water, and dry with a cloth. Lay on a frame in the bakingpan, pepper and salt it, lightly rubbing the salt on. Set in a hot oven. Turn the meat from side to side as it cooks. Baste every ten minutes, and let it cook well done. Lamb should never be at all rare. Allow about twelve minutes to a pound in roasting. Serve with gravy or mint sauce. For gravy, strain the water the meat is cooked and basted with, and thicken with flour mixed with water and added before setting the pan on the stove. Stir constantly until the gravy pours nicely, and strain if at all lumpy.

Roast Lamb With Kidney

Have the bone cut out of leg of a lamb, and fill in the hollow with kidney cooked tender, minced, mixed with breadcrumbs and well seasoned. If you have mushrooms, add a few to the stuffing. Roast in a hot oven and add nasturtium seeds or capers to the gravy.

Leg Of Mutton Stuffed

Boil two or three white onions until tender. Chop them in a bowl with breadcrumbs and season with sage, pepper, and salt. Slit the leg of mutton at the sinews, pack in the stuffing, and roast, basting the leg frequently.

Minced Mutton On Toast

Chop fine the yolks of two or three hardboiled eggs. To them add half a teaspoon of mixed mustard, a pinch of salt, and a dash of cayenne. When well stirred together, mix in a cup of cold cooked mutton well minced, and half a cup of cream. Set over the fire, and when hot spread upon toast of white bread cut in triangles, circles, squares, or fingers.

Some cooks add to this dish a tablespoon or two of sherry. But the mince is good without the wine, and we do not encourage the use of such flavorings for simple, everyday cooking.

Irish Stew

When you buy your mutton for the stew have the butcher cut in between the joints, giving the effect of chops. It is useless for you to buy the loin a waste of money and not so good a piece because of its fat. It is the scrag or neck piece you want for Irish stew, for a small stew two pounds. Slice three or four onions in a hot iron pot and let them fry in their own juice till they are light brown. Don't burn them. Then add slowly a quart and a half of cold water and lay in the meat. Let the water slowly come to boil, and after it has boiled up and you have skimmed it, set it back upon the stove, where it will merely bubble and simmer not boil. Let it stay for two hours, adding a teaspoon of salt, and keeping it tightly covered.

Peel as many potatoes as you want to use. Slice two in thin slices for dissolving and thickening the gravy. The water will be pretty well boiled out, but don't mind that; you want only enough for a gravy, not enough for a broth. Cut the potatoes in two if they seem too large, and put them all, the sliced and halved, over the mutton. Set the pot forward over a little brisker fire. Be sure to fit the cover tight on, to keep in steam and preserve the flavor. Allow threequarters of an hour for the potatoes to cook, and serve the stew smoking hot upon a hot platter.

Lamb Stew

Slice four goodsized onions thin, rinse in cold water, and cook in an iron fryingpan, with enough cold water to cover them. Slice the cold lamb in thin slices and pieces. When the onions are done put in the meat, season with salt and pepper, and add a halfteacup of stewed tomato and any cold gravy you may have left from the lamb. Have enough water to cover the meat. Stew slowly one hour. Thicken with flour dissolved and stirred smooth in cold water. Pour this into the middle of the stew, and stir with the back of the spoon to prevent lumping. Cover and keep hot

Scotch Hotchpotch

Wash and cut in small pieces two pounds of the scrag or neck of mutton. Put it over the fire with three cups of water, bring it slowly to boil, and cook it slowly and gently for an hour and a half, keeping it covered tight. Then cut into dice a small carrot, two onions and a turnip, and add to the meat Add also half a can of fine marrowfat peas and a teaspoon of salt. Cook till all the vegetables are thoroughly tender, and twenty minutes before serving add the other half of the can of peas. If the liquid is fat after you take up the meat, skim it. The peas and vegetables will have thickened the gravy, but you may need a dessertspoon of flour for thickening in addition. Serve on a platter, the mutton in the centre and the vegetables surrounding it.