1 ½ cups boiling water
Rub the mutton breast with salt and pepper; cut up into small pieces; brown in butter; add the onion and cook until the onion is yellow. Add the potatoes, cut in cubes, the peas and boiling water; season and cook ten minutes over the fire. Remove to cooker and leave for one hour, using one radiator.
Chop and season any cold meat; do the same with cold potatoes, and put alternate layers in a dish with bits of butter between. Finish with rolled biscuits and bits of butter on top. Pour over this some good stock, and bake half an hour.
Soak over night if necessary. Wash and trim off all dark skin; place in kettle; cover with cold water and boil a half hour. Remove to cooker for four to six hours, using one radiator. Boil about eight hours if no radiator is used, and reheat when the time is half expired.
Cut two pounds of lean lamb into inch cubes; dredge with flour and brown in a frying pan, using a little suet to keep it from burning. Place in kettle and add just water enough to cover. Boil for ten minutes and place in cooker for six hours. Thicken with one tablespoon of browned flour mixed with cold water; season to taste and serve on toast.
Select a small leg of lamb and cut off the shank, seasoning well in the usual way. Place in the larger vessel and use both radiators. Allow about twenty minutes or more for each pound of meat. Prepare sauce in the usual style.
Cut out the bone from each chop; roll up chop; pin together with toothpick; put in buttered pan; season with salt and pepper. Place in pan and put in baking rack for forty-five minutes, using two radiators.
Place mutton in kettle and cover with boiling water. Boil for thirty minutes and place in cooker for three hours, using one radiator.
Planned tor a Family of Four
Select a piece suitable in shape for fitting in the larger vessel and cook from one hour and a half to three hours, according to the size of the roast.
Wash sweetbreads and soak in slightly salted water for one hour. Plunge them in boiling salted water and boil three minutes. Place in cooker for two hours. Then plunge them in cold water; when chilled, remove membrane. They may be rolled in crumbs and egg and fried, or broken in small pieces to cream.
Choose thick tenderloin; split them, but not quite through. Make dressing of fine bread crumbs, salt, pepper and melted butter. Stuff tenderloin and bind together. Have tablespoon of melted butter in cooker kettle; add tenderloin and bake in roasting compartment one and a half to two hours.
Place tongue in water three hours before cooking. Put in kettle; cover with water and bring to boiling point. Boil thirty minutes; then place in cooker with one hot radiator for eight hours. If wanted for immediate use remove skin and set aside to cool.