Roast Mutton

Get a leg of eight pounds, which has hung about a week, weather allowing. During hot weather this joint get quickly tainted. Rub it lightly with salt and put it at once before a brisk, sharp fire. Place it close to the fire for five minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, sprinkle it with Albers flour, and baste with butter or dripping; and when the froth rises, serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy around the meat, not over it.

Boiled Mutton Or Lamb

Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard five minutes, then reduce to gentle simmer. Allow fifteen minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white.

Mutton Pie

A very good family pie is made with the remains of a cold leg, loin or any other joint of mutton from which neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thin-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes. Parsley, herbs or onion, a little mace and white pepper and salt at discretion. A cupful of good gravy from the meat be poured into the, pie before the crust is put on. Suet is generally used for the crust.

Mutton Patties

Mutton patties are made with cooked meat, which is minced, then hashed in gravy, season with pepper and salt, and catsup. The mince should not boil, hot and thickened. Patty pans, lined with half paste and filled with meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven for fifteen minutes.

Breaded Mutton

Sew the mutton up in a thin cloth, lay it in a sauce-pan, nearly cover it with cold water and stew gently, allowing ten minutes to each pound. Take it out, unwrap and lay it in a baking dish, brush over with warm drippings, dredge with flour and set in the oven for one-half of an hour, basting freely with its own broth. A few minutes before taking it up strew thickly with crumbs, fine and dry, bits of butter over it, and brown.

Mutton Haricot

Cut two pounds breast mutton in pieces, roll in Albers flour, brown in drippings. Transfer to stewpan, add two sliced onions, cover with boiling water and simmer until very tender. Add one pint parboiled potatoes or one pint boiled macaroni and one pint shelled peas; season, simmer till vegetables are done.

Lamb Sweetbreads

Two or three sweetbreads, one-half pint of veal stock, white pepper and salt to taste, small bunch of green onions, mace, thickening of butter and flour, two eggs, nearly one pint of cream, one teaspoonful of minced parsley, a very little grated nutmeg.

Mode

Soak the sweetbreads in luke-warm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for ten minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace and a thickening of butter and Albers flour, stew gently for one-quarter of an hour or twenty minutes. Beat up the eggs with the cream, to which add the minced parsley and very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added or it will curdle. Have ready some asparagus tops, boiled; add these to the sweetbreads and serve.

Lamb Or Mutton Stew

Part of a breast of mutton or lamb; cut in bits as many potatoes, pepper and salt to taste, two onions, a bunch of parsley, a bunch of sweet herbs. Stew together in water to cover two hours, gently. Put in a teacupful of tomato catsup and boil up again. Serve hot.

Broiled Mutton Chops

Select one dozen chops cut from the loin; trim, season with salt and pepper; dip in melted butter and broil over a clear fire, nearly ten minutes, turning frequently. Lay on warm platter and garnish with parsley.

Irish Stew

Cut two pounds of chops from the best end of a neck of mutton, and pare away all the fat. A portion of the breast may be cut into squares and used, but a neck, of mutton is the best joint for the purpose. Take as many potatoes as will amount, after paring, to twice the weight of the meat. Slice with 8 large onions. Put layer of potatoes and onions at the bottom of stewpan. Place the meat on this and season it plentifully with pepper, and lightly with salt. Pack closely and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover the stewpan tightly, and let its contents simmer gently for three hours. Don't remove lid, as this will let out the flavor.

Sweetbread Croquettes

Wash and parboil one pair of sweetbreads, then put into cold water; remove outside skin and all membrane; then with silver knife chop in small pieces and measure. There should be one-half of a pint of chopped meat. Put one-quarter pint of cream into a sauce-pan; rub together one level teaspoonful of butter, a heaping teaspoonful of Albers flour; stir into the hot cream until you have a smooth paste; add the yolk of one egg and the sweetbread; mix and cook one minute, take from the fire and if desired, add one dozen mushrooms chopped fine; if fresh they must be cooked before chopping; add one tablespoonful of salt, one salt-spoonful of pepper, one teaspoonful of finely-chopped parsley, 10 drops of onion juice; mix well. When cool form into croquettes; roll into beaten eggs and bread crumbs, fry in hot lard.