The home cook book

Boiled Mutton— Boiled Lamb— To Boil a Leg of Mutton— Boned Leg of Mutton— To Broil Mutton Chops— Lamb Chops Broiled — Broiled Chops for an Invalid — To Serve Cold Mutton — Mutton Cromeskies— Crown Roast of Mutton— Roast Lamb — Roast Lamb with Kidney— Leg of Mutton Stuffed— Minced Mutton on Toast— Irish Stew — Scotch Hotchpotch — Lamb Stew BOILED MUTTON USE any part of the mutton you wish ; the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil slowly until done very tender, which may be three hours or more. Peel and cut in half, and add four large onions. Add also salt and pepper to taste, and a teacup of stewed and seasoned tomatoes. When done, take out the mutton and thicken the liquor with flour and water mixed smooth to the thickness of cream. Use this for gravy. BOILED LAMB Select the hindquarter. Wash in cold water, and wipe dry. Put into a granite kettle with salted water, enough to cover it. Boil gently until perfectly tender, which you will discover by probing with a fork, in the thickest part. It may take two hours. Be sure it is perfectly well done. Serve with drawn butter and eggs, or with caper sauce. TO BOIL A LEG OF MUTTON Take a "hung" but perfectly, sweet leg of mutton. Wash, but do not soak it; put in a kettle in which it will fit well — one neither too large nor too small — and little more than cover it with cold water. Set the kettle over a moderate fire, and as the scum rises take it off. Next put in a table- ■ MUTTON AND LAMB '111 spoon of salt, and add three onions and a bouquet made of thyme, summer savory, and parsley. Next put in four or five carrots, and after these have been heated through add as many peeled turnips. Now set the kettle on a spot where its contents will boil gently — simmer, merely gurgle sluggishly— and let it stand with uninterrupted heat for two hours and a half. If it stews gently the mutton will be delicious. If it boils hard it will be leathery, tasteless rag, like all fast-boiled meats served up by ignorant, careless, or uneconomical housekeepers. Serve the leg of mutton on a hot platter with caper sauce, or oyster sauce, or nasturtium sauce. From the liquor in which the leg is cooked an excellent soup or bouillon is made. If in boiling the mutton you have any bones of mutton, veal, beef, put them in the pot and they increase the strength and tastiness of the soup. Let the liquor cool and remove the fat that rises to the top before you try to use for soup. BONED LEG OF MUTTON You can yourself cut the bone out of the leg, using a sharp, thin-pointed knife and scraping the flesh from the bone; or have it done at the market before the leg is sent to you. To fill in where the bone was removed, make a stuffing of breadcrumbs and chopped hard-boiled eggs, A French Kitchen Knife chopped salt-pickled pork, chopped onions if your taste allows, a sprinkling of powdered sage leaves, and a few pickled olives or capers. Salt and pepper must be at your discretion. Force this dressing in the leg, tie it firmly, and roast in moderate oven several hours, not forgetting to baste the meat.