74 Practical Sheep Husbandry 



Remove the seeds from the pepper and put the vegetables and meat through 

 a meat grinder, using the finest chopper for the vegetables, and chopping the 

 meat about as fine as for Hamburg steak. Mix thoroughly all the ingredients 

 but the bacon. Form the chopped meat mixture into a roll about 2 or 3 inches 

 in diameter; cover the sides and ends completely with the bacon, roll in a pudding 

 cloth or a piece of cheesecloth, and tie securely. This can be conveniently done 

 by laying the cloth on a flat surface, and then laying the strips of bacon upon it 

 side by side in such a way as to form a continuous layer large enough to cover the 

 whole surface of the meat roll. Put the meat roll in the center, and bring the 

 bacon up around the sides and ends. The cloth should be tied securely at the 

 ends, and either pinned or sewed securely at the side. Boil for three hours in just 

 enough water to cover, to which has been added one tablespoon of salt and one- 

 half cup of vinegar. This may be served cold or may be cut into slices and 

 fried. This mixture may also be either steamed in a mold or baked. If this is 

 done, the bacon should be used to line the mold and cover the top of the mixture. 

 If baked, it is well to add to the meat mixture a cup of bread crumbs and one-half 

 cup of milk. 



For the fresh pork in the above, either an equal amount of ham, veal, or a 

 mixture of veal and salt pork, may be substituted. When ham or salt pork is 

 used reduce the amount of salt. 



Braised Leg of Mutton 



1 leg mutton. 



Vz medium-sized onion. 



1 carrot. 



1 turnip. 



V2 bay leaf. 



1 sprig each thyme and parsley. 

 Vi cup mucton drippings or butter. 

 1% teaspoons salt. 

 12 peppercorns. 

 3 cups hot water. 



Have the leg of mutton boned. Wipe, stuff with the mixture described below, 

 sew, and place in a deep pan. Cook the onion (sliced), the carrot and turnip 

 (cut into dice) , bay leaf, thyme, and parsley five minutes in the butter or mut- 

 ton drippings. Add the hot water, salt, and peppercorns, and pour the mixture 

 over the mutton. Cook slowly for three hours, with the dish covered except 

 for the last half hour. Make a brown gravy out of the strained broth in which 

 the meat has been cooked. 



Stuffing for Braised Leg of Mutton 



The stuffing for the braised leg of mutton is made as follows: 



1 cup cracker crumbs. 



2 tablespoons melted butter. 

 hi teaspoon salt. 



% teaspoon pepper. 



V2 teaspoon poultry seasoning. 



% cup boiling water. 



Oven Pot Roast 



3 pounds mutton from the shoulder. 

 1 cup potatoes cut into small pieces. 

 1 cup carrots cut into small pieces. 



% cup sliced onion. 

 2 tablespoons flour. 

 Salt. 



Put the meat into an earthenware bean pot and cover with boiling water. 

 Place the cover on the pot and let the meat cook in a moderate oven for two 

 hours. Add the vegetables and the salt, cover again, and cook for one hour. 

 Redcce the liquid in which the meat and vegetables have been cooked to one cup 

 cup and thicken with the flour. 



Shoulder of Mutton Braised With Turnips 



6 pounds mutton from the shoulder. 



1 onion. 



1 carrot. 



1 stalk celery. 



4 cloves. 



% bay leaf 

 1 quart water. 

 6 turnips. 

 Salt. 



