How To Roast Mutton

Any part may be roasted, but the leg is the best. Allow twenty minutes for a pound, and do according to the directions for roasting meat. Remember to flour it well, and baste often.

How To Boil A Leg Of Mutton Or Lamb

Cut off the shank bone. Have water enough to cover the meat. If the pot is well skimmed, the water will make excellent broth for another day.

A leg of lamb is a very nice dish if boiled well. It requires a little more time in proportion to the size than mutton, as mutton is good done rare, while lamb is neither good or healthy, unless well done.

Most people like capers, and drawn butter with mutton and lamb, and cut parsley added is an improvement.

Mutton Or Lamb Chops

Have the leg cut into steaks at the market, or by the butcher. If this has not been done, you can do it yourself with a sharp knife. Cut through the largest part first; have the slices about the thickness of your finger; separate them from the bone neatly. Broil exactly like beef steak. The bone and fragments which are left will make a good broth.

How To Fry Mutton Chops

Put two small slices of pork into the spider with them. When they are cooked, lay them into a hot dish, pour a cupful of stock or hot water into the spider, and as it boils, stir in half a spoonful of browned flour wet in cold water. Boil up again, and pour over the steaks.

Another Way

Dip them in a beaten egg; strew over them crumbs of cracker or bread; sprinkle them with salt and cut parsley, and fry them in a little butter, salt pork, or lard. When the chops are done, lay them in a hot dish, pour a teacupful of hot water into the frying-pan, dredge in some flour, and, as it boils up, stir thoroughly; then pour it over the chops.

Mutton Steaks With Tomato

Take steaks cut from the leg, dip in egg and crumbs, and fry as directed. Have ready tomato-sauce, and pour over before sending to the table.

Or place baked tomatoes in the centre of a platter, and arrange the steaks, or chops, fried, around them.

Beefsteak Smothered With Onions

Stew five or six onions, cut small, in a pint of water, till soft. Then sprinkle in a little flour, salt, and pepper, and add a spoonful of butter. Broil steaks as directed, lay them in a saucepan with the stewed onions, cover closely, and simmer a few minutes.

Another way is to stew the onions, cut fine, in a pint of water. When very soft, add flour, salt, pepper, and butter, as above. Let it boil a minute, then turn it over the broiled steaks, and serve at once.

Haricot Of Mutton Or Lamb

Take a leg of lamb, or a small leg of mutton; trim off the fat very clean; put it into a kettle or saucepan with just enough water to cover it; add salt. "When the water is well skimmed, add one each, of onions, carrots, and turnips, cut or chopped small. Cover closely, and simmer gently four hours. When nearly done, skim off all the fat; let the water waste away, leaving enough for a gravy, and add half a cup of tomato ketchup. Have ready a spoonful of browned flour rubbed smooth; lay the leg into a deep platter; stir the flour into the gravy, and, when boiled up once, pour over the mutton. It takes more of browned flour to thicken gravy than that not browned.

Boast Lamb

If it is a hind quarter, and very fat, take off the thickest from the kidneys; place it on the spit, or in the dripping-pan as it should lie on the dish, slightly drawn up. Do exactly as in roasting beef. Two hours will suffice to roast a quarter weighing five or six pounds. Flour it well.

The breast of lamb is very sweet and requires about as much roasting as the hind quarter.

Lamb A La Mode

Pick off all the fat from a nice leg of lamb, or small leg of mutton. Cut off the shank, make deep incisions in various parts of the inside; fill them with stuffing made of crumbs of bread, salt pork, sweet marjoram, and pepper; stuff it very full. Fry two or three slices of pork crisp in the pot, then take them out, and lay in the leg; brown it on every side, then put hardly water enough into the pot to cover it. Throw in a dozen or two of cloves, half an onion sliced or chopped very fine, and a little salt. A half a teacup of catsup or a few tomatoes added half an hour before it is served, improve it very much. Let it simmer, steadily, three hours.

When you take up the leg, thicken the gravy, if it is not thick enough. Put a few spoonfuls over the meat, and the rest in a gravy tureen.