255. Neck Of Mutton

This dish is most useful for broth, but may be made a pleasant dish by judicious cooking. To send it to table merely boiled or baited is to disgust the partaker of it. When it is cooked as a single dish, first boil it slowly until nearly done, then having moistened a quantity of bread crumbs and sweet herbs, chopped very fine, with the yolk of an egg, let the mutton be covered with it, and "placed in a Dutch or American oven before the fire, and served when nicely browned. The breast may be cooked in the same manner, or the

256. Steaks From A Loin Of Mutton

Are done in the same way, only trimming some of the fat off, and cut thick and stew instead of frying them.

257. Mutton Steaks

The steaks are cut from the thick or fillet end of a leg of mutton, and dressed as rump steaks.

258. Mutton Chops Broiled

Cut from the best end of the loin, trim them nicely, removing fat or skin, leaving only enough of the former to make them palatable; let the fire be very clear before placing the chops on the gridiron, turn them frequently, taking care that the fork is not put into the lean part of the chop; season them with pepper and salt, spread a little fresh butter over each chop when nearly done, and send them to table upon very hot plates.

259. Mutton Chops Fried

The fat in which the chops are to be fried should be boiling when the chops are put into it. They should be pared of fat and well trimmed before cooking, they should be turned frequently, and when nicely browned they will be done; of course if they are very thick judgment must be exercised respecting the length of time they will occupy in cooking.

260. Chops As Beef Steaks

Cut thick from a leg of mutton, and rub each steak with a.shalot; broil over a quick fire; rub your dish with shalot; when on the dish pepper and salt it; send it up quite hot.

267. Fillet Of Mutton

Choose a very large leg, cut from four to five inches in thickness from the large end of the leg, take out the bone, and in its place put a highly savoury forcemeat, lour and roast it for two hours it will be done; it may be sent to table with the same accompaniments as a fillet of veal, with melted butter poured over it, or a rich brown gravy and red currant jelly.

268. Fillet Of Mutton Stewed

Cut and prepare stuff as above, flour and brown in a little butter, and put it into a stewpan with a pint and a half of gravy; with it a small bundle of sweet herbs, two or three small onions, or eight or ten small button onions peeled, a tea-spoonful of whole black pepper; stew slowly three hours and a half. The fillet may be salted, and being half roasted may be stewed with its trimmings.

269. Fillets In Marinade

Cut from the loins of mutton; prepare some carrots, turnips, onions, and celery, thyme, mace, cloves, and whole pepper, cut up in thin slices; boil a little vinegar and water, put your fillets in a deep dish, pour the vinegar over the roots and mutton when cold, let it lay all night; next day trim neatly and braise them, take them out, and when required glaze them, sauce under them.