ROAST LEG OF MUTTON.— Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meat-* rack in a roasting-pan; roast in a hot oven, allowing 15 minutes to a lb. Baste every 15 minutes, dredging with a slight sprinkle of flour, salt and pepper at each basting. When done place on a plat- ter. Place the dripping-pan upon the top of the stove and drain off all but 1 ta'blespoonful of the fa✪ Roast Leg of Muttont. Add a little flour, and stir until a nice brown, after which add boiling water, stirring con- stantly, until the gravy is of the desired consistency. Strain and send to table in a sauce-boat. Serve with currant or other tart jelly. This may be roasted in a large Soyer paper bag. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. ROASTED, STUFFED AND ROLLED SHOULDER OF MUTTON. — Have the butcher remove the bones from a shoulder piece. Wipe the meat carefully, and dredge with flour, after sprink- ling with salt and pepper. Make the following stuffing: 1 pt. of bread crumbs, 1 tablespoon of butter, J^ teaspoon of pepper, Y-i onion, 1 teaspoon of dried herbs, 1 teaspoon of salt✪ Roasted, Stuffed and Rolled Shoulder of Mutton. Rub the but- ter and crumbs well together and let them stand at least an hr. Chop the onion fine, pour boiling water over it, and drain off al- most immediately. This removes the rank taste of the onion. Add the chopped onion to the crumbs, and also the salt and pepper, and the herbs, if there are any. Spread the meat with this dressing, roll it up and skewer it together, or else tie it around with clean twine, if there are no skewers. Rub over with soft butter and place the meat on the rack; roast in quick oven. Allow but 20 minutes to a lb. in baking with a stuffing. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. COOK COUNTY COOK BOOK 33S MUTTON AND OYSTER SAUSAGES.— Use 1 lb. of rare cooked meat; ^ lb. of beef suet, 1 pt. of oysters, ^ pt. of bread crumbs, 2 eggs, 1 onion, 1 tablespoon of herbs✪ Mutton and Oyster Sausages. Chop the meat very fine, and add seasoning to taste, a bit of celery, parsley, and any herbs available. Chop the suet and allspice very fine, then mix all well together, form into small balls, and fry. A couple of anchovies may be added to the seasoning. — Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. SCRAMBLED MUTTON.— Take 2 cups chopped mutton, a piece of butter the size of an English walnut and 2 tablespoons of hot water. Heat, then break in 3 eggs✪ Scrambled Mutton, and stir constantly until the eggs begin to set. Add salt and pepper to taste. Lamb, beef, pork, any cold meat, in fact, may be, served this way. — Mabel Stur- tevant, 105 S. Dearborn St., Chicago, 111. STEAMED LEG OF MU'fTON.— Cook the leg in a steamer until tender; then put in a dripping-pan, salt, dredge plentifully with flour, and set in a hot oven until nicely browned. Serve with currant jelly✪ Steamed Leg of Mutton.— Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 111. MUTTON STEW.— 1 lb. flank of mutton, 1 small onion, 3 slices carrot, 3 slices turnip, 1 tablespoon butter, 2 tablespoons flour, pepper and salt✪ Mutton Stew. Cut mutton into small pieces, season, and place in earthen dish; add vegetables, mix butter and flour; add hot water, and pour over meat, cover with boiling water, add salt to taste, and cook 5 hrs. in Aladdin pail. — ^^Mrs. B. Hubert, 3733' Elmwood Ave., Chicago, 111.

AI-modernized reading of the original text

ROAST LEG OF MUTTON.— Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meat-rack in a roasting-pan; roast in a hot oven, allowing 15 minutes to a lb. Baste every 15 minutes, dredging with a slight sprinkle of flour, salt and pepper at each basting. When done place on a platter. Place the dripping-pan upon the top of the stove and drain off all but 1 tablespoonful of the fat. Add a little flour, and stir until a nice brown, after which add boiling water, stirring constantly, until the gravy is of the desired consistency. Strain and send to table in a sauce-boat. Serve with currant or other tart jelly. This may be roasted in a large Soyer paper bag. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. ROASTED, STUFFED AND ROLLED SHOULDER OF MUTTON. — Have the butcher remove the bones from a shoulder piece. Wipe the meat carefully, and dredge with flour, after sprinkling with salt and pepper. Make the following stuffing: 1 pt. of bread crumbs, 1 tablespoon of butter, 1/4 teaspoon of pepper, 1/4 onion, 1 teaspoon of dried herbs, 1 teaspoon of salt. Rub the butter and crumbs well together and let them stand at least an hr. Chop the onion fine, pour boiling water over it, and drain off almost immediately. This removes the rank taste of the onion. Add the chopped onion to the crumbs, and also the salt and pepper, and the herbs, if there are any. Spread the meat with this dressing, roll it up and skewer it together, or else tie it around with clean twine, if there are no skewers. Rub over with soft butter and place the meat on the rack; roast in quick oven. Allow but 20 minutes to a lb. in baking with a stuffing. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. MUTTON AND OYSTER SAUSAGES.— Use 1 lb. of rare cooked meat; 1/4 lb. of beef suet, 1 pt. of oysters, 1/4 pt. of bread crumbs, 2 eggs, 1 onion, 1 tablespoon of herbs. Chop the meat very fine, and add seasoning to taste, a bit of celery, parsley, and any herbs available. Chop the suet and allspice very fine, then mix all well together, form into small balls, and fry. A couple of anchovies may be added to the seasoning. — Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. SCRAMBLED MUTTON.— Take 2 cups chopped mutton, a piece of butter the size of an English walnut and 2 tablespoons of hot water. Heat, then break in 3 eggs, and stir constantly until the eggs begin to set. Add salt and pepper to taste. Lamb, beef, pork, any cold meat, in fact, may be, served this way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STEAMED LEG OF MUTTON.— Cook the leg in a steamer until tender; then put in a dripping-pan, salt, dredge plentifully with flour, and set in a hot oven until nicely browned. Serve with currant jelly.— Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, MUTTON STEW.— 1 lb. flank of mutton, 1 small onion, 3 slices carrot, 3 slices turnip, 1 tablespoon butter, 2 tablespoons flour, pepper and salt. Cut mutton into small pieces, season, and place in earthen dish; add vegetables, mix butter and flour; add hot water, and pour over meat, cover with boiling water, add salt to taste, and cook 5 hrs. in Aladdin pail. — Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.

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Roast Leg of MuttonRoasted, Stuffed and Rolled Shoulder of MuttonMutton and Oyster SausagesScrambled MuttonSteamed Leg of MuttonMutton Stew

The Cook County cook book