76 Practical Sheep Husbandry 



and dredge with flour. Bake in a hot oven, basting frequently. Allow from 10 

 to 15 minutes per pound, depending upon whether it is desired well done or not. 



Brown Gravy for Roast Mutton 



In making gravy for roast mutton or any other roast meat, allow 2 level table- 

 spoons of fat for each cup of gravy desired, pouring off" any in excess of this 

 amount. To the fat add 3 tablespoons of flour and cook thoroughly, browning 

 it, but being very careful not to burn it. Add boiling water or broth and boil 

 for a short time, stirring constantly. Add salt and pepper. The proportions are 

 2 tablespoons of fat, 3 tablespoons of flour, and 1 cup of water or stock. If the 

 flour is not browned, only 2 level tablespoons are needed for each cup. 



Currant-Jelly Gravy 



A gravy flavored and made acid with currant jelly is often served with roast 

 mutton. To each cup of brovvoi gravy made from the fat of roast mutton add a 

 glass of currant jelly or less. The addition of currant jelly is specially suitable 

 when cold mutton is to be warmed up in gravy. 



Mint Sauce and Mint Jelly 



Vi cup finely chopped mint leaves. % cup vinegar. 



1 tablespoon powdered sugar. % teaspoon salt. 



Combine the ingredients and let the mixture stand in a warm place until the 

 flavor of the mint has penetrated the liquid. 



Mint sauce, which is so generally relished with roast mutton and roast lamb, 

 may be made from either the fresh or the dried spearmint. Mint jelly, which 

 is also popular, can be made by stiffening mint sauce with gelatin. For this pur- 

 pose one-half tablespoonful of gelatin soaked in cold water enough to cover it 

 may be used with a cup of mint sauce made as above from freshly chopped mint 

 leaves; or make a mint sauce by boiling together one cupful each of vinegar 

 (not too strong) and sugar for about five minutes and adding three-fourths cupful 

 finely chopped mint leaves and one-fourth teaspoonful of salt and a very little 

 naprika. To this add one and one-fourth tablespoonfuls granulated gelatin which 

 has been softened in a little cold water. Cool the mixture and stir until it begins 

 to thicken and then pour it into small molds or glasses. The amount of mint 

 may be increased if a stronger flavor is liked. This jelly can be kept only a short 

 time. 



Mint jelly is also made by flavoring apple jelly with green mint leaves. Two 

 pounds of apples cut in quarters are cooked with water to cover until soft, as 

 for ordinary jelly, and three cups of green mint leaves and tops are added about 

 10 minutes before the cooking is completed. To the juice drained from the apple 

 and mint, three-fourths of a cupful of sugar and the juice of a large lemon are 

 added, and the jelly is cooked until a little tested on a cold plate will harden. It 

 is then strained into hot jelly glasses. 



Housekeepers commonly tint jelly made by either method with a little vegetable 

 green coloring matter. 



Leg of Mutton Stuffed and Roasted 



For this purpose have the leg of mutton cut into two pieces and use the 

 thicker end, which should be boned. Stuff the boned piece and tie into good shape. 

 Roast in a hot oven, allowing about 10 minutes for each pound if the meat is 

 desired rare, 15 if desired well cooked. 



Dressing for Roast Mutton 



1 pint stale bread crumbs. 

 % cup cracker crumbs. 



Vs teaspoon sage. 



2 tablespoons butter. 



1 teaspoon sweet marjoram. 



Salt and pepper. 



Pew drops onion juice. 



