Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it ; the lean part will be juicy, firm and of a rather dark red color. When there is but little fat, and that is soft and yellow and the meat is coarse and stringy, you may be sure that the quality is poor. Mutton is much improved by being hung in a cool place for a week or more. At the North a leg will keep quite well for two or three weeks in winter, if hung in a cold, dry shed or cellar. Mutton, like beef, is first split through the back, and then the sides are divided, giving two fore and two hind quarters. Diagram No. 1 8 is of a whole carcass of mutton, and half of it is numbered to show the pieces into which the animal is cut for use. MARKETING, 31 w S w F t-" 3 F* & 2 5'«P 1 o o § S2 MISS PAKLOA'S 1STEW COOK BOOK. Hind Quarter of Mutton. This consists of the leg and loin, and is the choicest cute It makes a fine roast for a large family, but for a moderate- sized or small one either the leg or loin alone is better. A hind quarter taken from a prime animal will weigh from twenty to thirty pounds. plate no. 19. Leg* of Mutton. This joint is nearly always used for roasting and boiling. It has but little bone, as compared with the other parts of the animal, and is, therefore, an economical piece to select, though the price per pound be greater than that of any other cut. It is not common to find a good leg weighing under ten or twelve pounds. A leg is shown in plate No. 19. Loin of Mutton. In a loin, as cut in Boston, there are seven ribs, which make a good roast for a small family. This cut is particu- larly nice in hot weather. It is not as large as a leg, and the MARKETING. 33 meat is, besides, of a lighter quality and more delicate flavor. The cost when the flank is taken off will be about seven cents more a pound than if the loin be sold with it on ; but, unless you wish to use the flank for a soup, stew or haricot, it is the better economy to buy a trimmed piece and pay the higher price. When the two loins are joined they are called a saddle. Plate No. 20 shows a saddle and twc French chops. plate no 20. SADDLE OF MUTTON AND FRENCH CHOPS. Pore Quarter of Mutton. In this is included the shoulder and breast. When the shoulder-blade is taken out the quarter makes a good roast for a large family. The shoulder is separated from the breast by runing a sharp knife between the two, starting at the curved dotted lines near the neck (shown in diagram No. 18), and cutting round to the end of the line. The shoulder is nice 34 MISS PARLOA'S NEW COOK BOOK. for roasting or boiling. The breast can be used for a roast, for broths, braising, stewing or cotelettes. Rib chops are also cut from the breast, which is, by the way, the cheapest part of the mutton. Chops and Cutlets.

AI-modernized reading of the original text

Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it ; the lean part will be juicy, firm and of a rather dark red color. When there is but little fat, and that is soft and yellow and the meat is coarse and stringy, you may be sure that the quality is poor. Mutton is much improved by being hung in a cool place for a week or more. At the North a leg will keep quite well for two or three weeks in winter, if hung in a cold, dry shed or cellar. Mutton, like beef, is first split through the back, and then the sides are divided, giving two fore and two hind quarters. Diagram No. 1 8 is of a whole carcass of mutton, and half of it is numbered to show the pieces into which the animal is cut for use. w S w F t-" 3 F* & 2 5'«P o o § Hind Quarter of Mutton. This consists of the leg and loin, and is the choicest cute It makes a fine roast for a large family, but for a moderatesized or small one either the leg or loin alone is better. A hind quarter taken from a prime animal will weigh from twenty to thirty pounds. plate no. 19. Leg of Mutton. This joint is nearly always used for roasting and boiling. It has but little bone, as compared with the other parts of the animal, and is, therefore, an economical piece to select, though the price per pound be greater than that of any other cut. It is not common to find a good leg weighing under ten or twelve pounds. A leg is shown in plate No. Loin of Mutton. In a loin, as cut in Boston, there are seven ribs, which make a good roast for a small family. This cut is particularly nice in hot weather. It is not as large as a leg, and the meat is, besides, of a lighter quality and more delicate flavor. The cost when the flank is taken off will be about seven cents more a pound than if the loin be sold with it on ; but, unless you wish to use the flank for a soup, stew or haricot, it is the better economy to buy a trimmed piece and pay the higher price. When the two loins are joined they are called a saddle. Plate No. 20 shows a saddle and twc French chops. plate no 20. SADDLE OF MUTTON AND FRENCH CHOPS. Pore Quarter of Mutton. In this is included the shoulder and breast. When the shoulder-blade is taken out the quarter makes a good roast for a large family. The shoulder is separated from the breast by runing a sharp knife between the two, starting at the curved dotted lines near the neck (shown in diagram No. 18), and cutting round to the end of the line. The shoulder is nice for roasting or boiling. The breast can be used for a roast, for broths, braising, stewing or cotelettes. Rib chops are also cut from the breast, which is, by the way, the cheapest part of the mutton. Chops and Cutlets.

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