The Pattern cook-book

Two table-spoonfuls of flour. One table-spoonful of lemon juice. Three table-spoonfuls of capers. One-half cupful of butter One pint of boiling water. One-eighth tea-spoonful of pepper. One-half tea-spoonful of salt. Beat the flour and butter to a cream, and add the boiling water. Set the mixture on the fire, and stir it constantly until heated to the boiling point ; then put in seasoning, lemon juice and capers, and serve, either by pouring it over the leg of mutton or else in a separate dish, as may be preferred. Another and very superior way of finishing a leg of mutton is to salt and pepper it after taking it from the water, dredge well with flour, place it on a meat-rack in a dripping-pan, and brown half an hour in a very hot oven. If this is done, but ten minutes to a pound will suffice in the boiling. BAKED 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 ; add a cupful of water in the pan and roast in a hot oven, allowing fifteen minutes to a pound. Baste every ten minutes, adding more water, if needed, and dredging with a slight sprinkle of flour, salt and pepper at each basting. When done serve on a platter. Place the dripping-pan upon the top of the stove, and drain off all but two table-spoonfuls of the fat. Add a little water, and thicken with a small quantity of flour wet to a paste in cold water, adding a little of the paste at a time and stirring constantly until the gravy is of the desired consistency. Pour a couple of spoonfuls of the gravy on the meat just before sending it to table, and place the remainder in a sauce-boat. Always serve currant or some other tart jelly with roast mutton. MUTTON a la Venison. Wash a saddle of mutton inside and out with cider vinegar. Do not wipe it, but hang up to dry in a cold, dry place — not in the cellar if it can possibly be avoided, as the moisture of a cellar is disastrous to meat. When the vinegar has dried on the meat, throw a clean cloth about it to keep off any possible dust. Sponge in this way every other day for two weeks. When ready to cook, wipe the meat with a cloth, but do not wash it. Roast the mutton, basting for the first hour with butter and water, and afterward with the gravy in the pan. Add to the gravy just before serving half a teacupful of walnut, mushroom or tomato catsup and a glass of Madeira, making the gravy the same as directed in the preceding recipe. Mutton prepared in this way strongly resembles venison. 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. One pint of bread-crumbs. One table-spoonful of butter. One-half tea-spoonful of pepper. One-half an onion. One tea-spoonful of dried herbs. One tea-spoonful of salt. Rub the butter and crumbs well together, and let them stand at least an hour. 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