Mutton is cut at the market by splitting down the back,
and dividing at the loin into the hind and fore quarters ;
or the hind and fore quarters are separated without split-
ting, and the loin is taken out whole and sold as the sad-
dle of mutton. The leg, loin, and saddle are best for
roasting, and are better if kept for some time before cook-
ing. The leg, if to be boiled, should be fresh. The fore
quarter is good boned and stuflTed ; then steamed, and
browned in the oven. The neck and bones are used for
broths and stews. Chops are cut from the ribs and from
the loin. The rib chops are sometimes cut long, with the
flank on. The bone is removed and the meat rolled.
These roll chops are not economical, as the flank forms the
greater part. French chops are cut short from the rib,
and the flesh is scraped clean from the end of the bone.
The best-flavored, most tender, and cheapest in the end,
are the chops from the loin. Tliej^ have very little bone,
and a piece of tenderloin.
Mutton has a strong flavor, disagreeable to m^my. It
is said to be caused by the oil from the wool, which pen-
etrates the skin. The pink skin above the fat should
always be removed from chops, and wherever it is pos-
The Boston Cook Book,
233
sible, scrape it off without cutting into the lean. The
caul, or lining membrane of the abdomen, is fastened
round the meat, particularly on the leg, partly to increase
its weight. This is often left on in roasting to help baste
the meat ; but it gives a strong flavor, and should always
be removed, and the kidney fat used if needed. If care
be taken in selecting only the best mutton, and in cook-
ing it in the best manner, many who have become preju-
diced against it could eat it with as much relish as beef.
Mutton may be cooked rare, but lamb should always be
well cooked. The end of the bone in a leg of mutton is
smooth and oval, and is separated at the joint ; while
lamb may be known from mutton by the flat, irregularly
grooved end of the bone, which is broken off squarelj^,
instead of separated at the joint. Sometimes the bone
is cut off close to the second joint, and then you will have
to depend upon the word of your butcher.
Saddle or Loin of Mutton or Lamb.
Trim off all the pink skin and superfluous fat. Remove
the ends of the ribs, the cord, and veins along the back.
Wipe, and rub the inside with salt. Roll the flank under
on each side, and sew it across the middle. Dredge with
salt^ pepper^ Mid flour✪ Saddle or Loin of Mutton or Lamb ; place it in the pan, with the inside
up, in order to thoroughly cook the fat. Baste, and
dredge often. When the fat is brown and crisp, turn,
and cook the upper part till brown. Keep a buttered
paper over it to prevent burning.
Carve long slices parallel with the backbone, then slip
the knife under and separate the slices from the ribs.
Divide the slices; and serve with some of the crisp fat.
A loin of mutton may be stuffed and rolled, having first
removed the ends of the ribs. Bake, and serve in slices
cut at right angles with the backbone.
Leg of Mutton, Stuffed and Roasted.
Remove the bone ; wipe inside and out with a wet cloth ;
sprinkle the inside with salt; stuff and sew. Put it on a
234 The Boston Cook Book.
✪ Leg of Mutton, Stuffed and Roasted
Page 139 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton is cut at the market by splitting down the back, and dividing at the loin into the hind and fore quarters ; or the hind and fore quarters are separated without splitting, and the loin is taken out whole and sold as the saddle of mutton. The leg, loin, and saddle are best for roasting, and are better if kept for some time before cooking. The leg, if to be boiled, should be fresh. The fore quarter is good boned and stuffed ; then steamed, and browned in the oven. The neck and bones are used for broths and stews. Chops are cut from the ribs and from the loin. The rib chops are sometimes cut long, with the flank on. The bone is removed and the meat rolled. These roll chops are not economical, as the flank forms the greater part. French chops are cut short from the rib, and the flesh is scraped clean from the end of the bone. The best-flavored, most tender, and cheapest in the end, are the chops from the loin. They have very little bone, and a piece of tenderloin.
Mutton has a strong flavor, disagreeable to many. It is said to be caused by the oil from the wool, which penetrates the skin. The pink skin above the fat should always be removed from chops, and wherever it is pos-
The Boston Cook Book,
sible, scrape it off without cutting into the lean. The caul, or lining membrane of the abdomen, is fastened round the meat, particularly on the leg, partly to increase its weight. This is often left on in roasting to help baste the meat ; but it gives a strong flavor, and should always be removed, and the kidney fat used if needed. If care be taken in selecting only the best mutton, and in cooking it in the best manner, many who have become prejudiced against it could eat it with as much relish as beef. Mutton may be cooked rare, but lamb should always be well cooked. The end of the bone in a leg of mutton is smooth and oval, and is separated at the joint ; while lamb may be known from mutton by the flat, irregularly grooved end of the bone, which is broken off squarely, instead of separated at the joint. Sometimes the bone is cut off close to the second joint, and then you will have to depend upon the word of your butcher.
Saddle or Loin of Mutton or Lamb.
Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under on each side, and sew it across the middle. Dredge with salt, pepper, and flour ; place it in the pan, with the inside up, in order to thoroughly cook the fat. Baste, and dredge often. When the fat is brown and crisp, turn, and cook the upper part till brown. Keep a buttered paper over it to prevent burning.
Carve long slices parallel with the backbone, then slip the knife under and separate the slices from the ribs. Divide the slices; and serve with some of the crisp fat.
A loin of mutton may be stuffed and rolled, having first removed the ends of the ribs. Bake, and serve in slices cut at right angles with the backbone.
Leg of Mutton, Stuffed and Roasted.
Remove the bone ; wipe inside and out with a wet cloth ; sprinkle the inside with salt; stuff and sew. Put it on a
234 The Boston Cook Book.
Records on this page
Saddle or Loin of Mutton or LambLeg of Mutton, Stuffed and Roasted