The best roasts are the leg, the saddle, and the shoulder of mutton. They are all roasted according to the regular rules for roasting. In England, mutton is hung some time before cooking. There must be something in the air of England quite different from that of America in reference to the hanging of meats and game; there, it is to be confessed, the mutton, after having hung a certain length of time, certainly is most deli-cious; here it would be unwholesome, simply not fit to eat. These joints of which I speak are also good braised. Serve currant-jelly-sauce with the roast, or garnish it with stuffed baked tomatoes.
This should be quite fresh. Put it into well-salted boiling water, which do not let stop boiling until the meat is thoroughly done. The rule is to boil it a quarter of an hour for each pound of meat. Caper-sauce should be served with this dish, either in a sauce-boat or poured over the mutton; garnish with parsley.
Trim them well, scraping the bones; roll them in a little melted butter or oil, season, and broil them; or they are nice egged, bread - crumbed, and fried. They are especially nice when broiled, served around a bed of mashed boiled potatoes: the cutlets help to season the potatoes, which in turn well suit the meat. To-mato-sauce is also a favorite companion to the cutlets. They may, however, be served with almost any kind of vegeta-bles, such as pease or string-beans, in the centre of the dish, and the cutlets arranged in a circle around.