In England mutton is always hung some time before being used and is always delicious; but if hung the same length of time in American air, the meat would be simply unfit to eat. This is not generally understood, but the fact remains the same, nevertheless.

Mutton has a strong flavor that is disagreeable to many; it is said to be caused by the oil from the wool, which penetrates the fat. In chops the pink skin above the fat should always be removed. The caul or lining membrane of the abdomen is wrapped around the leg when offered for sale in the markets, and is often left on in roasting to help baste the meat. Some cooks affirm that it imparts a strong flavor to the meat and, therefore, remove it before roasting, basting with some of the kidney fat, if necessary. The wisdom or consistency of this, however, is open to doubt. The best roasts are the leg, the saddle and the shoulder. Mutton is generally served rare, but this is a matter of taste.

Boiled Leg Of Mutton, With Caper Sauce

Put the mutton in a kettle, pour over it boiling water sufficient to cover, and add a cupful of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully, and allow it to boil rapidly fifteen minutes; then set the kettle where the boiling will be gentle but constant, and allow fifteen minutes to each pound, if the meat is desired rare. Serve with

Caper Sauce

Two table-spoonfuls of flour. One table-spoonful of lemon juice. Three table-spoonfuls of capers. One-half cupful of butter One pint of boiling water. One-eighth tea-spoonful of pepper. One-half tea-spoonful of salt.

Beat the flour and butter to a cream, and add the boiling water. Set the mixture on the fire, and stir it constantly until heated to the boiling point; then put in seasoning, lemon juice and capers, and serve, either by pouring it over the leg of mutton or else in a separate dish, as may be preferred.

Another and very superior way of finishing a leg of mutton is to salt and pepper it after taking it from the water, dredge well with flour, place it on a meat-rack in a dripping-pan, and brown half an hour in a very hot oven. If this is done, but ten minutes to a pound will suffice in the boiling.

Baked Leg Of Mutton

Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meat-rack in a roasting-pan; add a cupful of water in the pan and roast in a hot oven, allowing fifteen minutes to a pound. Baste every ten minutes, adding more water, if needed, and dredging with a slight sprinkle of flour, salt and pepper at each basting. When done serve on a platter. Place the dripping-pan upon the top of the stove, and drain off all but two table-spoonfuls of the fat. Add a little water, and thicken with a small quantity of flour wet to a paste in cold water, adding a little of the paste at a time and stirring constantly until the gravy is of the desired consistency. Pour a couple of spoonfuls of the gravy on the meat just before sending it to table, and place the remainder in a sauce-boat. Always serve currant or some other tart jelly with roast mutton.