Purchasing Mutton Or Lamb

Roasting - hind-quarter, leg, loin, breast.

Broiling - chops from loin, or breast, steaks from leg.

Boiling - leg.

Stewing - chops from fore-quarter, the neck or leg.

Soup - shoulder, neck, leg.

Broth - neck.

Shoulder Of Mutton Stuffed

1 cup bread crumbs

2 tablespoons butter

1 tablespoon chopped parsley 1 egg

Juice of one lemon 1 teaspoon salt 1 saltspoon pepper Shoulder of mutton

Have the blade removed from the shoulder and fill the space with a stuffing made in the usual way. Sew up the opening and roast the shoulder, putting a little water in the pan and basting frequently. Allow from fifteen to eighteen minutes to the pound, and when done make a brown sauce in the pan.

The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc.

Haricot Of Mutton

2 tablespoons chopped onion 2 tablespoons butter or drippings Salt and pepper

2 cups water

1 pounds mutton or lamb

Cooked lima beans

Select lean meat and cut it into two-inch pieces. Fry the onions in the butter; add the meat; season and brown; cover with water;

Cuts of LambCuts of Mutton

1. Neck

2. Chuck

3. Shoulder

4. Flank

5. Loin

6. Leg

Diagram of Cuts of Lamb and Mutton cook until tender and serve in a border of lima beans, well cooked and seasoned with salt, pepper, butter and chopped parsley.

Boiled Shoulder Of Mutton

Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth and plunge in a kettle of boiling water. Boil rapidly for five minutes; then simmer for two hours. Serve with caper cauce.

Ragout Of Mutton

1 pounds neck of mutton 1 tablespoon butter 1 tablespoon flour 1 chopped onion

1 carrot cut in dice

2 cups hot water

1 teaspoon salt teaspoon pepper Sprig of parsley 1 bay leaf 1 whole clove can peas

Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs.

Irish Stew

Neck of mutton

1 tablespoon butter or drippings

2 onions

6 parboiled potatoes

1 carrot

Salt and pepper

Cut the meat into pieces two inches square; brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired.

A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavor

Planked Chops

Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting frequently. Decorate with a border of mashed potatoes pressed through a bag and a star tube. Fill in with hot vegetables. Serve at once with brown sauce.

Mutton Chops With Peas

Broil the chops as usual and have green peas boiled. Heap the peas in the center of a round chop plate; decorate the chops with paper ruffles and arrange them symmetrically around the peas.