Preparing op Mutton and Lamb 



75 



Cut the onion, carrot, and celery into small pieces and put these with the 

 shoulder of mutton into a deep baking pan. Cover, and allow the mutton juice 

 to permeate the vegetables and brown with them.. Then add the water, cloves, 

 and bay lea±. Cook m a moderate oven until the meat is tender, which will be 

 about 20 niinutes for each pound. One hour before serving, add the turnips, 

 which have beeen peeled and parboiled. 



Braised Breast of Mutton 



1 lemon. 

 1 onion. 

 Salt. 



1 breast mutton. 

 Few slices bacon. 

 V2 pint stock. 



Line the bottom of a casserole or other earthenware baking dish with a few 

 thin slices of bacon, lay the mutton on these, and put over it the lemon, which 

 has been peeled and cut into slices. Cover with one or two more slices of bacon 

 and add the stock and onion. Cover the dish. Cook slowly on the top of the 

 stove or in the oven until the meat is tender. 



Mutton Smothered In Tomatoes 



1% pounds mutton steak. 

 1 cup bread crumbs. 

 1 small onion. 

 Poultry seasoning. 



Salt. 



1 can tomatoes, or 1 quart fresh toma- 

 toes cut in slices. 



Spread over the mutton steak a layer of bread crumbs mixed with the minced 

 onion and other seasonsings. Roll and tie into shape. Place in a casserole or 

 other dish with a tightly-fitting cover. Pour the tomatoes over the meat and 

 cook very slowly in the oven or on top of the stove for three or four hours. If 

 the tomatoes do not cover the meat, add a little boiling water. 



Braised Leg of Mutton With Sour Gravy 



1 leg of mutton. 



2 tablespoons butter or drippings. 



3 cups vinegar. 

 3 cups water. 



% teaspoon each of powdered thyme and 



marjoram. 

 % dozen cloves. 

 1 clove of garlic. 



V2 cup each of celery, carrots and onions 



finely chopped. 

 2 tablesr>'^'>is chopped parsley. 

 1 dozen peppercorns. 

 V2 bay leaf. 

 1 pint sour cream. 

 V2 pint stock. 

 Salt. 



Fry the celery, carrots, and onions in the fat until light brown, add the vinegar 

 and water, and cook until the vegetables are soft. When this mixture is cool, 

 pour over the leg of mutton, which should be fully covered and which, for this 

 reason, should be in a dish just large enough to hold it. Allow the mutton to lie 

 in this mixture for 24 hours. Upon removing it, drain quite dry and bake in a 

 moderate oven for 30 minutes. Then pour the sour cream and stock around it and 

 cook until tender, basting frequently. Reduce the liquor in which the meat has 

 been cooked to a small volume, strain it, and pour over the meat. 



ROASTED MUTTON 



The term "roasting" was originally applied to cooking before an open fire, 

 but as now used it is usually synonymous with baking. Since meat cooked by 

 this process is subjected to dry heat, even greater precautions must be taken to 

 prevent the escape of juices than in boiling. The oven should be very hot until 

 the meat is thoroughly seared; then the temperature should be reduced and the 

 fat which drips from the meat should be frequently poured over its surface. 



Roast Leg or Saddle of Mutton 



Sprinkle the meat with salt and pepper, place upon a rack in the baking pan, 



