The Only "Cold Shoulder" Which Can Be Shown To A Friend Without Offence

A shoulder of lamb, or a part of one, being left cold, proceed in the following manner. Score the shoulder in squares, rub it with the yolk of an egg, pepper and salt it, and rub with bread crumbs and sweet herbs. Broil it over a clear fire - or put it in an oven until nicely browned. Send it to table with sauce made of a half a pint of gravy, to which has been added an ounce of fresh butter rubbed into a tablespoonful of flour, the same of mushroom or walnut catsup, two teaspoonsful of lemon juice, one of black pepper, a quarter of a rind of lemon grated very fine, a little Chili vinegar, or a few grains of Cayenne - simmer together for a few minutes, pour a little of the sauce over the meat, and send up the rest in a tureen. The sauce may be simplified at discretion if the above ingredients are not all at hand. A cold shoulder of mutton, having only a little meat upon the blade bone, may be dressed in the same way. Serve with caper sauce poured over it, or melted butter, in which should be mixed some mushroom catchup and lemon juice, about a table-spoonful of each.

Mutton Cutlets With Portuguese Sauce

Take five or six cutlets off the best end of a neck of mutton; trim off the fat, bare the bone, and beat the cutlets with a chopper. Season two ounces of fine crumbs of bread with the eighth part of a nutmeg grated, a salt-spoonful of salt, half a salt-spoonful of pepper, and a quarter of a grain of Cayenne. Dip the cutlets into beaten egg (one), then into the crumbs, and fry slowly in plenty of boiling fat till of a pale brown color, fifteen or twenty minutes. Peel and chop fine an onion, a large apple, half a clove of garlic, six Sultana raisins; put them into a saucepan with a wine-glassful of vinegar, a tea-spoonful of moist sugar, a table-spoonful of gravy, one clove, and four pepper-corns. Simmer twenty minutes. Add a wine-glassful of port wine; rub through a sieve; place the cutlets round the dish, and the sauce in the centre. Serve immediately.

Mutton Chop

To cook a mutton chop well is a great art. They should not be cut too thin, and should be done over a nice bright coal fire. They will take from eight to ten minutes. When the fat is transparent, and the lean feels hard, the chop is done. It should be served on a very hot plate, and with a nice mealy potato, hot. In dressing a chop never stick a fork into it. Tomato sauce is likewise served with it.

Mutton Chops With Lemon

Wash the chops, wipe them dry, grease the bars of your gridiron, and broil them over hot coals. When they are done, lay them on a dish and season them with pepper and salt, and baste them with butter; peel and slice lemons, lay a slice on each chop, and send them to the table. This is the French method of serving them.

Irish Stew

About two pounds of the best end of a neck of mutton cut into neat chops; season with three saltspoonsful of black pepper, and the same of salt; slice thin three onions, put them in a stew-pan; place the mutton closely over; pour in just sufficient cold water to reach, but not quite cover the mutton. Let it boil up.