BOILED MUTTON.— Cut off the superfluous fat from a breast of mutton, remove as much of the bone as will bring it into shape for the kettle, add water to only half cover it, and cover the kettle tight- ly; let it boil gently for an hour, then turn it in the kettle, and sea- MUTTON AND LAMB 141 son with salt, pepper and herbs if liked. Add a little more water if needed, and boil for another hour; then serve with caper sauce✪ Boiled Mutton. A mutton ham can be boiled in the above manner with another half hour's time. A leg of lamb also can be cooked in this way in about 1| hours. MUTTON CHOPS.— Eemove a portion of the fat and trim them into a nice shape; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling, frequent- ly turn them, and in about 8 minutes they will be done. Season with pepper and salt✪ Mutton Chops. Serve hot on a hot dish. Or they can be bak- ed in a dripping-pan in a hot oven, basting frequently; they are very nice this way. They can also be fried on a frying=pan, having it very hot, and using no other fat than that from the chop. As soon as one side is seared (in about 1 minute) turn over on the other; then finish the cooking more slowly. Sprinkle salt on each side when almost done. MUTTON AND RICE.— Mince into dice, pieces of cold mutton or lamb; add 1 cup of cold boiled rice to 1 cup of meat; butter the sauce=pan thoroughly, pour in a little water, add the mutton and rice, and stir until it is hot; then pour in 2 eggs slightly beaten, and stir until the eggs are cooked. Season with salt and pepper✪ Mutton and Rice to taste. MUTTON PATTIES — Mince cold mutton, fat and lean together, and season with salt and pepper; if the mutton is lean, add a piece of butter and warm all together in a sauce=pan, with a little water to make it moist; put it in patty^pans, and cover the top with mashed potatoes✪ Mutton Patties; put a bit of butter in a little dent in the center and bake in the oven to a delicate brown — about 10 or 15 minutes, Serve hot in the patty^pans. MUTTON PIES — Mince coarsely, cold mutton, fat and lean together, and put in the bottom of a pudding^dish. Sprinkle with salt and pepper, with a little butter if the mutton is not fat, then cover deeply with hot mashed potatoes✪ Mutton Pies; set in the oven to brown a little, and to let the pudding=dish get thoroughly hot — about 10 or 15 minutes. Serve with hot plates. Warming cold minced meats, as a pie with mashed potatoes, is one of the best ways of re=warming any kind of fish or cold meat — the moct appe+.izing and the most economical. MUTTON OR LAMB PIE.— Out finely, bits of raw mutton or lamb; put to stew in just water enough to cover, and cook slowly until the bones, if there are any, will separate from the meat. Put them in a pudding disli, season and thicken the gravy, and pour over 142 MUTTON AND LAMB the meat in the baking-dish. Make a nice baking= powder biscuit dough✪ Mutton or Lamb Pie, and cover the pie; bake until the crust is a golden brown.

AI-modernized reading of the original text

BOILED MUTTON.— Cut off the superfluous fat from a breast of mutton, remove as much of the bone as will bring it into shape for the kettle, add water to only half cover it, and cover the kettle tightly; let it boil gently for an hour, then turn it in the kettle, and sea- son with salt, pepper and herbs if liked. Add a little more water if needed, and boil for another hour; then serve with caper sauce. A mutton ham can be boiled in the above manner with another half hour's time. A leg of lamb also can be cooked in this way in about 1| hours. MUTTON CHOPS.— Eemove a portion of the fat and trim them into a nice shape; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling, frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt. Serve hot on a hot dish. Or they can be baked in a dripping-pan in a hot oven, basting frequently; they are very nice this way. They can also be fried on a frying-pan, having it very hot, and using no other fat than that from the chop. As soon as one side is seared (in about 1 minute) turn over on the other; then finish the cooking more slowly. Sprinkle salt on each side when almost done. MUTTON AND RICE.— Mince into dice, pieces of cold mutton or lamb; add 1 cup of cold boiled rice to 1 cup of meat; butter the sauce-pan thoroughly, pour in a little water, add the mutton and rice, and stir until it is hot; then pour in 2 eggs slightly beaten, and stir until the eggs are cooked. Season with salt and pepper to taste. MUTTON PATTIES — Mince cold mutton, fat and lean together, and season with salt and pepper; if the mutton is lean, add a piece of butter and warm all together in a sauce=pan, with a little water to make it moist; put it in patty-pans, and cover the top with mashed potatoes; put a bit of butter in a little dent in the center and bake in the oven to a delicate brown — about 10 or 15 minutes, Serve hot in the patty-pans. MUTTON PIES — Mince coarsely, cold mutton, fat and lean together, and put in the bottom of a pudding-dish. Sprinkle with salt and pepper, with a little butter if the mutton is not fat, then cover deeply with hot mashed potatoes; set in the oven to brown a little, and to let the pudding-dish get thoroughly hot — about 10 or 15 minutes. Serve with hot plates. Warming cold minced meats, as a pie with mashed potatoes, is one of the best ways of rewarming any kind of fish or cold meat — the moct appetizing and the most economical. MUTTON OR LAMB PIE.— Out finely, bits of raw mutton or lamb; put to stew in just water enough to cover, and cook slowly until the bones, if there are any, will separate from the meat. Put them in a pudding disli, season and thicken the gravy, and pour over the meat in the baking-dish. Make a nice baking-powder biscuit dough, and cover the pie; bake until the crust is a golden brown.

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Boiled MuttonMutton ChopsMutton and RiceMutton PattiesMutton PiesMutton or Lamb Pie

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