The flesh of good mutton should be a bright red color, the fat firm and white. The fatter the mutton, the better and more tender the lean parts, but as the fat of mutton is very rich in stearic acid, it is necessary that every particle be trimmed from the lean meat before it is cooked. The lean flesh of mutton is more loosely held together than that of beef, which makes it slightly more digestible.

Purchase the shoulder for mutton tea, the neck for mutton broth, Frenched rib chops for broiling, and a leg for boiling.

Broiled Chops

Select one or two nicely-trimmed Frenched chops. Put the serving plate and a plate from which they are to be eaten to heat; mutton must be served on hot plates. Arrange the chops on a wire broiler, broil them quickly, searing first one side, then the other, and turning them every half minute for five minutes. Dish the chops, dust them lightly with salt, slip a quill of paper over the bones and serve at once.

For convalescing patients, or for the aged or for children, the plate may be garnished with boiled rice, a table-spoonful of puree of peas, or potato roses.

Chops In A Paper Bag

This is the very nicest way of cooking chops. Season the chops with a little salt, rub each with a little butter, slip them into a paper bag, fasten the bag, put it on a wire rack in a pan, and cook them in a hot oven fifteen minutes. Open the bag, slip out the chops, and pour the juices from the bag over them; put little quills of paper over the bones and serve at once.

Mutton Cakes

Cut the lean portion from two Frenched chops, season it with a little salt, put them in a paper bag and cook them as you would ordinary chops.

Mutton Pats

Purchase two slices of lean mutton from the leg. With a silver knife scrape first one side, then the other; as fast as meat pulp accumulates on the knife put it on a china or porcelain saucer. When you have scraped both pieces free from pulp, form it into little pats, making three or four, each one holding not more than three tablespoonfuls. Drop them into a hot, dry pan, cook a minute, turn with a cake turner, dish on a heated plate, dust lightly with salt, put over a little butter and serve at once.

These may also be cooked in a paper bag.

Mutton Cake With Mushrooms

This dish will give variety to a diet in obesity. Take the lean portions from two Frenched chops, season with salt and a little pepper, put them in a paper bag, put on top of each a single mushroom, fasten the bag and cook in a quick oven fifteen minutes. When done, slip the chops and mushrooms on a heated plate, pour over the sauce, and add a few drops of lemon juice. Do not add butter.


Chop four ounces of cold boiled mutton rather fine, add to it a saltspoonful of salt, a tablespoonful of dry bread crumbs and the unbeaten white of one egg; mix thoroughly, and add a tablespoonful of finely-chopped mint. Form into balls the size of English walnuts, drop these balls into a saucepan of boiling stock, either beef or mutton; draw the pan to one side of the fire where it cannot possibly boil again, until the balls come to the surface; this will take about five minutes. Take them out with a skimmer, dish them neatly on a tiny hot platter.

For the aged one may use a tablespoonful of cream sauce or sauce Hollandaise; for the obese, two or three tablespoonfuls of reduced tomato or horseradish sauce.

Mutton Casserole

Wash and boil six tablespoonfuls of rice; when this is dry put it into an ordinary custard cup, pressing it to the sides and bottom, leaving a well in the center. Cut sufficient cold cooked mutton into dice to fill the well, season with a little salt, put over two tablespoonfuls of cream, cover with a thin layer of rice, stand the cup in a baking pan of water, cover with greased paper and bake in a moderate oven twenty minutes. While this is baking, rub together a teaspoonful of butter and one of flour, add a half cupful of milk, boil, add a half saltspoonful of salt. Turn the casserole out on the serving dish, pour around the cream, sauce, add a little chopped parsley, and serve. This is a dainty, easily-digested dish; nice for tuberculosis patients, or children, or for the aged.