Scientific cooking with scientific methods

In the mutton the bone is white and much harder than the lamb. IMutton usually is preferred to be a little underdone, but lamb wants to be well cooked. Boiled Leg of Mutton. Remove skin and superfluous fat; trim and put on in kettle of boiling water. Bring quickly to the boilingpoint ; boil four or five minutes, and skim. Then finish the cooking at a place on the range where it will cook slowly. Add one tablespoon of salt, small piece of red pepper, one onion, one turnip and one carrot when about half done. Serve with caper sauce. Broiled Lamb or Mutton Chops. Wipe chops, and remove skin and any fat that can be spared. A little should be left on, as many people are fond of it. If a loin chop, roll the flank and fasten with a skewer. Broil same as beefsteak. Remove to hot pan and butter, and arrange on chop plate or platter, very hot. Decorate with parsley or watercress and small red radishes. Pan=broilcd Chops. Prepare same as the above, and put in hissing hot frying-pan. As soon as one side is well seared, turn and sear the other. Turn often, using knife and fork that the surface may not be pierced. Cook five minutes if liked rare, and from nine to ten if liked well done. Press the outside fat to the pan so it will brown. When done place on hot pan and sprinkle with salt and pepper, and spread with butter. You can serve tomato sauce with them if you like. The tomato sauce wants ,to be highly seasoned and thick, and poured on hot platter. Chops arranged round the edge; parsley garnish. Mutton Chops a la Maintenon. Have six chops cut one and a half inches thick. With sharp knife split the chop to the bone ; this forms a pocket, which you fill with a mushroom preparation which you have prepared previously and have ready at hand. Put a teaspoon or more into each pocket. Press the meat together and fasten securely with small wooden skewers. Sprinkle with salt and pepper, dip into beaten eggs, then in bread crumbs. Saute in butter or first-class olive oil for five minutes, turning as they brown. Mushroom Preparation. Put into saucepan three level tablespoons butter, half cup chopped mushrooms, one tablespoon grated onion. Stir and cook all together for five minutes, LAMB AND MUTTON. 109 until onion and mushrooms are cooked. Add three tablespoons of flour (level), a pinch of salt, a little cayenne pepper. Stir until the flour is well blended, then pour on half a cup of stock or cream; the cream is best if you have it. Serve with Spanish rissotto on chop-plate. Boned and Roasted Leg of Mutton.