=ROAST LOIN OF MUTTON=

Have the joints cracked entirely through, so there may be no trouble in carving. Remove the fat and kidney. Allow nine minutes to the pound; roast the same as the leg.

=ROAST SADDLE OF MUTTON=

The saddle is the back of the animal. If split it would be called the loin, and when cut gives the chops. It does not furnish very much meat for a roast, so requires to be a large cut. It is esteemed for its handsome appearance, as well as for its flavor. Remove the skin from the top, also the fat and kidneys from the under side. The suet on the top can be lightly cut in points, and a little raised to make decoration.

Roll the flaps under, and tie into a well rounded shape. If a large saddle is used, the tail is left on. It should be cooked in a hot oven, basted frequently, and cooked rare, allowing nine minutes to the pound.

In carving cut slices the length of the saddle, and parallel to the back bone; then slip the knife under, and separate them from the rib bones.

After the top is carved, the saddle is turned, and the tenderloin, which lies on the under side, is cut in the same way.

Serve currant jelly with the saddle of mutton.

=ROLLED LOIN (CROWN ROAST)=

Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops, and chop them off to a uniform length; then roll the loin backward into a circle, and tie securely.

Have a thick slice of larding pork wrapped around each bone, so it will not burn while cooking. Baste frequently while roasting, and allow nine minutes to the pound. Serve with Saratoga or other fancy fried potatoes in the basket-like top formed by the bones. Place a frill of paper on each bone.

[Ill.u.s.tration: CROWN ROAST. A RACK OF MUTTON, THE CENTER FILLED WITH SARATOGA POTATOES. (SEE PAGE 162.)]

[Ill.u.s.tration: CROWN ROAST PREPARED FOR COOKING.]

=SHOULDER OF MUTTON STUFFED=

Have the butcher carefully remove the blade from the shoulder, and fill the s.p.a.ce with a mixture made of

1 cupful of bread-crumbs.

2 tablespoonfuls of b.u.t.ter.

1 tablespoonful chopped parsley.

1 dozen oysters.

Juice of 1 lemon.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

1 egg.

Sew up the opening, roast in the oven with a little water in the pan; allow fifteen minutes to the pound, and baste frequently. Serve with the gravy from the pan, after the grease is carefully poured off. More oysters may be used, or they may be omitted altogether. A stuffing may be made of chopped meat, celery, onion, mushrooms, crumbs, egg, and seasoning of salt and pepper.

A stuffed shoulder can be pressed into a shape to resemble a fowl or a duck, and garnished so as to make an ornamental dish.

[Ill.u.s.tration: BONED AND STUFFED SHOULDER OF MUTTON. (SEE PAGE 163.)]

=BOILED MUTTON=

Time fifteen minutes to the pound.

Put the mutton in just enough boiling water to cover it, and put on the lid of the pot. After fifteen minutes draw it aside, and let it simmer for the required time. Thirty minutes before removing the meat add some soup vegetables. They will give flavor to the meat, and enrich the water, which may be used for soup the next day. Cut the carrot and turnip in half inch thick slices, and stamp with a fluted cutter, so the rims will be scalloped. Place the meat on a hot dish, and rub lightly over it enough of the white sauce (to be used for the caper sauce) to make the surface white and smooth. Sprinkle with chopped parsley or capers. Take the sliced vegetables, cut a hole in the center, and string them alternately on the bone, which will protrude at each end. This will give the effect of skewers, conceal the bone, and make the dish more presentable.

Serve with caper sauce.

=CAPER SAUCE=

Put two tablespoonfuls of b.u.t.ter into a saucepan; when melted, add a tablespoonful of flour; cook for a few minutes, but not brown; then add one cupful of water in which the mutton was boiled; season with salt and pepper, strain, and add one heaping tablespoonful of capers.

=RAGOUT OF MUTTON OR LAMB=

One and one half pounds of the neck of mutton or lamb cut into pieces one inch square.

1 tablespoonful of b.u.t.ter.

1 tablespoonful of flour.

1 onion.

1 carrot.

1/2 can of peas.

1-1/2 cupfuls of water or stock.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

Sprig of parsley.

1 bay-leaf.

1 clove.

Put the b.u.t.ter into a frying-pan; when melted add the flour, and let brown. Then add the carrot and onion cut into dice, and the mutton.

Cook, stirring frequently, until all are browned, using care that they do not burn; it will take about twenty minutes. Then add the stock or water, and the seasoning, having the herbs in a bouquet, so they can be removed. Cover closely, and let simmer for two hours. Add the peas ten minutes before removing from the fire.

=RAGOUT OF COLD BOILED MUTTON=

2 cupfuls of cold boiled mutton cut in inch squares.

1 onion sliced.

1 cupful of stock or water in which mutton was boiled.

2 tablespoonfuls of b.u.t.ter.

1/2 can of peas.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

1 head of lettuce.

Farina b.a.l.l.s.

Put all the ingredients, except the lettuce and farina b.a.l.l.s, into a saucepan together; cover closely, and simmer very slowly for one hour; stir occasionally, but with care not to break the meat or peas. When ready to serve, taste to see if the seasoning is right, and pour on a hot dish. Lay around the edge, and close to the meat, the crisp leaves of one head of lettuce, and the farina b.a.l.l.s (see page 223). This way of utilizing cold mutton will be found very good. The garnishing makes it a presentable dish, and is a good accompaniment in place of other vegetables.

[Ill.u.s.tration: RAGOUT OF MUTTON GARNISHED WITH FARINA b.a.l.l.s AND LETTUCE.

(SEE PAGE 165.)]

=IRISH STEW=