Before cooking mutton, take a sharp knife and loosen the thin outside skin and remove entirely. The oil of the wool penetrates through the pores of the skin, and from this comes that strong woolly taste, rendering mutton so objectionable. Use plenty of its own fat in which to cook it.
Same as pork, but is not objectionable if a little rare.
A leg of mutton boiled is a savory, juicy meat. Let the water cook down sufficient for gravy. Boil some rice, and eat as a vegetable, with boiled mutton; or coarse boiled hominy is equally as good. With lamb or mutton, some eat currant jelly with a sprinkling of mustard, and consider it exceedingly palatable.
Take 6 mutton chops, 8 potatoes, peeled and cut in two, 6 onions, peeled and sliced. Put into the pot a layer of potatoes, then 2 chops with part of the onions, repeating until all are used. Season with pepper (white if you have it), salt, and a tablespoon of catsup. A slice of fat ham may be added, or butter, if preferred. Put in a pint of water and cover tightly, and let stew very gently for 1 1/2 hours. Watch that it does not burn.
Place in a dripping-pan; season well, and set in a hot oven. This is the nicest way we have ever cooked mutton chops. The gravy may be thickened or not, just as you prefer. It is not necessary to turn them.
Six slices of mutton, 1/4 pound of macaroni, sauce of any kind, pepper, salt, a tablespoon of vinegar, and a little water. Put all together in a stewpan, keep the lid on, and stew gently for 1 or 1 1/2 hours.
All lamb should be very well cooked, and not put too near the fire at first; from 18 to 20 minutes to the pound before a clear but not fierce heat. It may be served with spinach, peas, or asparagus.
Cut the scrag or breast of lamb in pieces and put into a stewpan with just enough water to cover it. Cover it closely and let it stew for 20 minutes. Take off the scum; add a tablespoon of salt and a quart of shelled peas; cover and let them stew for 1/2 an hour; mix a tablespoon of flour and butter, and stir in and let it simmer 10 minutes; then serve. If you mix the flour with cream it makes it better. Veal is nice cooked in this way, with half a dozen small new potatoes added with the peas.
Have the lamb cut in pieces and put over in water to parboil. If any scum rises, skim off. When it has boiled, take out and wipe with a wet towel if any scum appears. Strain the broth. Use It for a white sauce, beginning by putting a tablespoon of butter and a tablespoon of flour in a saucepan over the fire; stir together until well mixed, and gradually add the broth in which the meat was parboiled. Season the same with salt, pepper, and nutmeg. Add the meat and cook until the lamb is tender; stir in it the yolks of 2 eggs and a tablespoon of chopped parsley.