Preparing of Mutton and Lamb 69 



essential factors which contribute to its satisfactory preparation in simple ways, 

 i. e., the careful removal of all portions having an unpleasant odor, the mastery of 

 the art of preparing well a simple gravy, and care to keep hot such dishes as are 

 intended to be served hot. 



Even if we recognize the advantage of simple methods skillfully followed out 

 over complicated methods, we must recognize also that if a greater number of 

 modes of preparation were understood in this country and if a greater variety of 

 savory sauces were used the possibilities of serving mutton in acceptable forms 

 would be greatly increased. 



That quality of mutton which makes it absorb odors and flavors easily is an 

 advantage in cooking, for its own flavor combines easily with that of the various 

 seasonings in cooking, and, for this reason, the meat yields itself readily to the prep- 

 aration of savory dishes. The experience of cooks has, in fact, taught two general 

 ways of cooking mutton, one of which consists in developing its own flavor by cook- 

 ing it alone, and the other in uniting it with highly seasoned vegetables or other 

 substances in such a way as to modify its flavor and to produce a new flavor by the 

 combination. The two methods are well illustrated by recipes for boiling mutton. 

 The first of these directs that it be cooked in water unseasoned by other substances 

 than salt; the second, that such substance as herbs, onions, or garlic be rubbed into 

 the meat and bound closely to its surface by means of a cloth before the meat is put 

 into water. 



METHODS OF MEASURING 



The measurements in all cases are level. A teaspoonful of an ingredient, for 

 example, means enough to come up to the edge of the bowl of the spoon. Such an 

 amount is conveniently measured by first taking up more than is needed and then 

 pushing off any in excess by means of a knife, allowing the edge of the knife to rest 

 on the spoon. 



MAKING OF SOUPS AND BROTHS 



An object to be kept in mind in the making of broths and soups is to get as much 

 as possible of the flavoring bodies and of the nutritive material of the meat into 

 solution or suspension in the water. This is accomplished, first, by dividing the 

 meat into small pieces in order to increase the surface exposed, and, second, by 

 keeping the temperature low in order to prevent the proteid from coagulating. When 

 the water in which the meat has been soaked is brought to the temperature of about 

 52° C, the dissolved proteids begin to harden and rise to the surface in the form of 

 scum. This scum is often removed for esthetic purposes, but it should be remem- 

 bered that the effect of doing this is to reduce the nutritive value of the broth. 

 Whenever there is the slightest doubt about the quality or the freshness of the 

 meat, however, the removal of the scum is recommended, for under these circum- 

 stances its removal seems to improve the flavor. 



Mutton Juice and ''Extract'' 



Mutton juice or "extract" may be prepared according to any of the ways recom- 

 mended for beef juice or homemade "extract." One way is to broil a piece of the 

 meat on both sides, and then cut it into small pieces and extract the juice, for in- 

 stance, by pressing it with a lemon squeezer or between two plates with a heavy 

 weight on top. The object of broiling has usually been said to be "to start the flow 

 of the juice." A less concentrated extract is made by cutting the meat into small 

 pieces and cooking it in water with the precaution mentioned above — that of keeping 

 the water below 130 F. This is most conveniently done in a double boiler or in a 

 glass fruit jar immersed in water. 



Mutton Broth 



3 pounds mutton from the neck. I 3 tablespoons rice or barley. 



2 quarts cold water. I 1 teaspoon salt. 



Wipe the meat, remove the skin and fat, and cut the meat into small pieces. Put 

 into the kettle with bones, and cover with the water. Heat gradually to the boiling 



