Preparing op Mutton and Lamb 83 



mutton with fruits 



In the Orient it is a common custom to cook mutton with various fruits. 

 Quinces, pears, apricots, and prunesy either fresh or dried, are used for this 

 purpose. The fruit and meat should be cooked separately and reheated in com- 

 bination. Some recipes direct that the meat be browned before cooking in water, 

 others that it simply be stewed in water. Of the many recipes that might be given 

 the following, based on oriental recipes, are selected: 



Mutton With Quinces 



For this recipe use any cut of mutton suitable for stewing and twice its 

 weight of raw quinces. Cut the meat into small pieces and brown them either 

 in mutton fat or butter. Cover with boiling water, add salt, and cook slowly 

 until tender. Pare and quarter the quinces and cook them in a small amount 

 of water until tender. Combine the meat with the fruit and cook slowly for 

 10 or 15 minutes. Serve with rice. Variety may be obtained by making a 

 brown gravy with the fat in which the meat is fried and cooking the meat in that. 



Mutton With Sour Apples 



In the above recipe sour apples may be substituted for quinces. 



Mutton Baked With Apples and Onions 



2 pounds mutton cutlets from neck. I 1 onion. 



Salt. I 4 medium-sized apples. 



Prepare the meat by removing the bone and superfluous fat. Season with 

 salt and lay in a baking dish. Cover the meat with finely sliced sour apples and 

 finely chopped onions. Bake in a moderate oven until the meat is tender, which 

 will be about one hour. 



CORNED MUTTON AND ITS USES 



For convenience, the amounts are changed so as to be suitable for the 

 quantity of meat which would usually be used in the home. If larger quantities 

 are corned, the quantities should be increased proportionately. The shoulder is 

 the cut most frequently corned. The leg is delicious corned, but it is too ex- 

 pensive to be used in this way except for the purpose of preserving it. 



1 tablespoon saltpeter. 

 % cup brown sugar. 



10 pounds mutton. 



1% cups salt. 



Vz tablespoon baking soda. 



Rub the salt thoroughly into the meat, covering every portion, and allow the 

 meat to stand with the salt on it for 24 hours; then pour over it the other in- 

 gredients dissolved in a small amount of lukewarm water. Add water enough to 

 cover the meat, and allow the meat to stand in the brine for at least three or 

 four days. Meat thus corned will keep in good condition for a long time. Since 

 mutton absorbs salt more readily than beef, special care should be taken to 

 avoid using too much of it. 



Corned mutton may be used in all the ways in which corned beef is used. 

 The broth in which it is boiled makes good soup when seasoned with onion and 

 turnip or other vegetables. 



MUTTON sausages 



Sausage can be made from mutton mixed with pork in much the same way as 

 beef is used for similar purposes. A general formula would be: Mutton, 2 parts; 

 lean fresh pork, 1 part; and fat, pork, 1 part; with salt and seasoning to suit the 

 taste Such sausage can be made into cakes and cooked at once or may be packed 

 in skins or bags in the usual way. Homemade sausage is very commonly kept 

 frozen. When this is not possible, it is often convenient to make small quantities 

 for immediate use. 



