Roast Mutton

Mutton for roasting should have some butter rubbed over it and be dredged with salt and pepper. Put a little water in the baking-pan and a lump pf butter; baste fre- quently. The bony side should be turned toward the fire first and roasted. Allow one-quarter of' an hour to each pound of meat.

Mint sauce is nice to serve with roast mutton, or melted currant jelly.

Stuffed Leg Of Mutton

Make a dressing of soaked, bread, seasoned with salt, parsley and pepper. Mix with 2 tablespoon-fuls of melted butter and a couple of beaten eggs. Cut deep gashes in the leg and fill with this dressing. Put in a dripping-pan; pour 1 pint of water and a lump of butter around it, and baste frequently. Bone the leg if possible, and fill the opening left with the dressing. Garnish with, celery tops, green and blanched together. Chopped salt pork may be added to the dressing in proportion of one-third of pork to two-thirds of bread and the eggs and butter omitted.

Currant jelly and mashed turnips should be served with it.

Boiled Leg Of Mutton

Put over in boiling water, allowing twenty minutes to the pound. Salt the water in the proportion of 1 teaspoonful to the quart. If to be eaten cold, cool in the water to make the meat juicy. A boiled leg of mutton may be stuffed as above and boiled in a cloth. This is very nice cold. Boiling in a cloth gives mutton a whiter and more delicate appearance. Garnish with sliced lemon and parsley or curled lettuce.

Mutton Stew

Take 2 pounds of mutton, cut into small pieces, not over 1 inch square. Cover with 1 quart of cold water, skim carefully and keep the water at the same level as it boils away by adding hot water as needed. To 2 pounds of meat add 2 large onions cut fine, 6 medium-sized potatoes, 1½ teaspbonfuls of salt and ½ teaspoonful of pepper. Cover and stew for two hours; 1 small turnip sliced is an addition. Thicken the gravy with 1 tablespoonful of flour rubbed in cold water and boil five minutes longer. Serve hot.

Baked Mutton Cutlet

Trim carefully. Melt a spoonful of butter and put a little on each cutlet; in a few minutes dip each one in beaten egg and then in cracker crumbs. Lay them in a dripping-pan and bake in a hot oven one-half hour, basting two or three times with a little butter and water. Boil the gravy down to a cupful, thicken with browned flour and season with a table-spoonful of tomato catsup, ¼ of a teaspoonful of pepper, ½ tea-spoonful of salt, strain the gravy over the cutlets and serve hot.

Mutton Chops

Chops ought to be sawed, not cut. They should be 1 inch or inches thick. The gridiron should be hot, clean and well buttered, before the chops are put on; slant it so that the fat may trickle away. Season with salt; turn without putting a fork into the chop; turn often.. They should be nicely browned and served with mushroom catsup and mashed potatoes.

Mutton, Stewed With Green Peas

Cut a breast of mutton in small pieces and fry brown in butter or dripping; season with salt and pepper; cover with water and let boil a few minutes, skimming carefully, taking as much of the fat as possible. Then add 1 quart of green peas, shelled; boil half an hour and then thicken the gravy with flour rubbed smooth in milk or cream.