Purchasing Mutton Or Lamb
Description
This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
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.
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