Preparing of Mutton and Lamb 



77 



Soak the bread in cold water. Press out nearly all the water, and add the other 

 Ingredients. 



Roast Ribs of Mutton With Apples 



After wiping the meat, spread over the surface one finely chopped clove of 

 garlic, one chopped onion, one-half teaspoon each of powdered thyme and mar- 

 joram, and one teaspoon of salt. Place on a rack and roast in a moderate oven 

 from one and one-half to two hours, basting frequently. Place potatoes and sour 

 apples around the roast, the former one hour before serving and the latter one-half 

 hour. The apples will prove a palatable accompaniment to the roast and will 

 impart their flavor to the gravy. 



Roast Mutton With Bananas 



Peel the bananas and bake them for 30 minutes under the mutton. Tart 

 fruit relishes, such as spiced currants or those given below, may be served with 

 the bananas. 



Fruit Relishes With Roast Mutton 



1 cup prunes cut into small pieces. 



1% cups water. 



3 tablespoons sugar. 



% teaspoon ground cinnamon. 

 2 tablespoons currant jelly. 

 Juice of V2 orange. 



Boil together until the prunes are soft. 



For the prunes in this recipe raisins or a mixture of equal parts of raisins and 

 prunes may be substituted. One-fourth cup of butter is sometimes added. 



These fruit relishes may be served also with sliced cold lamb or mutton and 

 are very palatable. 



Roast Mutton With Turnips 



Turnips are frequently cooked under roast mutton. They are sometimes 

 stuffed. To prepare in this way, first parboil the turnips and then scoop out 

 a portion of each by means of a spoon and fill the cavity with bread which has 

 been soaked in cream or in milk to which a little melted butter has been added. 



Baked Breast of Mutton 



Sew up a breast of mutton in a very thin cloth, put it into a stewpan, pour 

 over it enough cold salted water to nearly cover it, and let it simmer, allowing 

 10 minutey to each pound. Then take it out of the saucepan and out of the cloth 

 put it in a baking dish, rub it over with mutton drippings, butter, or savory fat, 

 sprinkle some flour over it, and bake for one-half hour in a hot oven, basting fre- 

 quently with its own broth. Five minutes before taking it out of the oven strew 

 fine dry bread crumbs thickly over it, put little bits of butter here and there, 

 and let it brown. Serve with a brown sauce made from the broth in which the 

 meat was cooked. 



Mutton and Potato Pie 



1 pound mutton from the shoulder. 



1 onion. 



Vz cup flour. 



1 carrot. 



6 medium-sized potatoes. 

 1 teaspoon baking powder. 

 1 tablespoon butter. 

 Salt. 



Cook the onions, carrots, and meat together in water enough to cover. Boil 

 the potatoes separately. Reserve enough of the potatoes to make a cup of mashed 

 potatoes. Cut the remaining potatoes and the other vegetables and meat into 

 small pieces, and place in a baking dish. Cover with some of the broth thickened 

 with the flour. Mash the remaining potatoes. Add butter and salt. Mix this 

 with the flour which has been thoroughly sifted with the baking powder. Spread 

 this mixture over the ingredients in the baking dish, and bake in a hot oven until 

 the crust is brown. 



