Cookery for every household

If a leg of mutton is found too large a joint for a small family, it is a good plan to have it cut in two pieces, when half only need be roasted and the other piece boiled, braised, or cooked in some other way. 894. Loin of Mutton, Stuffed and Roasted 2 to 3 lbs. loin of mutton. I Seasoning. Veal stuffing. | Gravy. Remove the bones carefully from the loin. Then beat the meat and trim it neatly. Lay any good trimmings in the centre of the piece and season well with pepper and salt. Prepare some veal stuffing as directed in Recipe 1281, place it in the meat where the bone was removed. Roll up into a neat joint and secure firmly with tape or with a trussing needle and string. Now roast in the usual way (see p. 207), remove the string or tape before serving, and pour a clear gravy round. A green vegetable or tomatoes, and baked or mashed potatoes would be good accompaniments. Sufficient for 5 or 6 persons. Probable cost, 2 s. 6d. 895. Stuffed and Roast Shoulder of Mutton A shoulder of mutton. I Seasoning. Veal stuffing. I Gravy. As this is a somewhat troublesome joint to carve, it is always better if it can be boned before it is sent to table. When thus treated, and filled with a nice stuffing, it makes a very tasty dish. Sometimes the butcher will remove the bones if requested, but if not, it is not a difficult thing to do. Lay the joint on a board with the skin side downwards, feel where the bones lie and cut down to them with a sharp -pointed knife. Remove them as cleanly as possible from the flesh, being careful not to pierce the skin on the other side, as this would disfigure the joint. Use the bones for making soup or stock. Wipe the meat with a damp cloth and season it well with pepper and salt. Put the stuffing, which must not be too moist, inside, fold the flesh over it and sew up or bind with tape. Then weigh the joint and roast according to General Directions (see p. 207). When ready, lift the meat on to a hot dish, remove the binding thread or tape, serve with a little clear gravy poured round, and more in a sauce boat. A silver skewer may be used to keep it in shape. Red-currant or cranberry jelly should be served separately, and baked or grilled tomatoes make a good accompaniment. Note. — Bread, sausage, oyster, or celery stuffing may be used instead of the above. P 896. Leg of Mutton, Stuffed and Roasted 1 leg of mutton. Sausage stuffing. Gravy. The choice of the mutton is very important, because to be good it must be very tender. A leg ought to be round and plump in form, and it must be well hung. The stuffing is entirely a matter of taste. If not to be stuffed, trim the joint carefully, removing all superfluous fat and any discoloured parts. Cut off part of the shank if too long, and wipe the meat with a damp cloth. To bone a leg of mutton, do not cut it open, but commence at the ends of the bones and work the flesh gradually back from them, until they can be disjointed and drawn out. Fill the cavity with sausage stuffing (Recipe 1279) and fasten up the two ends securely to prevent it coming out. Now weigh the joint and roast and serve it according to directions given on p. 207. A green vegetable would be a suitable accompaniment to this joint. Note. — Veal, chestnut, or celery stuffing may be used instead of the above. 897. Roast Saddle of Mutton