MUTTON AND LAMB
Boiled Mutton
Trim off the outside fat from a fore quarter or loin. Place in kettle; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with [Caper Sauce] made from the water in which mutton was boiled. Reserve the remainder of the water for soup for next day.
Roast Mutton
The leg, loin, saddle, and shoulder are used for roasting.
Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes.
To roast a leg of mutton, first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on. The bone from the leg may be removed and the cavity stuffed and edges sewed; or the leg may be roasted without removing bone. In either case wipe meat, dredge with flour, sprinkle with salt and pepper, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted.
Braised Mutton
Remove the bone from the leg or fore quarter. Stuff and follow rule for [Braised Beef].
Ragoût of Mutton
Use breast or fore quarter of mutton, or cold cooked mutton, and follow receipt for [Beef Ragoût].
Roast Saddle of Mutton
The saddle is what the name implies—the back. In large pieces the tail is included.
Wipe meat; remove pink skin, kidneys and fat. Fold flanks inside and tie in shape. Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper. Cook in hot oven; allow ten minutes to the pound basting frequently.
Serve with [Currant Jelly Sauce].
Crown Roast
Or Rack of Mutton. Prepare the loin as for French chops and arrange like a crown, rolling the loin backward. Tie securely. Cover each chop bone with thin strip of salt pork to prevent burning. Place on rack in dripping pan with a bowl in center of the crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently, and allowing nine minutes to the pound for roasting.
Serve on hot platter, with potato balls, green peas, French fried potatoes, or purée of chestnuts in center of crown. Paper frills on chop bones and parsley around the base.
Breaded Lamb or Mutton Chops
Prepare loin or French chops as for broiling. Dip in crumbs, egg and crumbs and fry in deep fat. Drain on brown paper and serve.
Stuffed Lamb or Mutton Chop, with Spanish Sauce
Prepare French chops. Cut through meat to the bone, making a pocket; fill pocket with [Mushroom Mixture]; close with skewer; and broil.
Mushroom Mixture
Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of consistency to shape. This is sufficient to stuff eight chops.
Lamb Chops with Soubise Sauce
Prepare eight French chops. Sprinkle with salt and pepper, spread with Soubise Sauce, and broil.
Soubise Sauce
Melt two tablespoons butter; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to make of consistency to spread.
Baked Chops Soubise
Prepare as for [Broiled Chops with Soubise Sauce]; dip in buttered crumbs; wrap in buttered paper cases. Bake thirty minutes in hot oven. Serve with [Tomato] or [Olive Sauce].
Lamb or Mutton Chops
Wipe chops, shape, place on broiler, and cook over a clear fire, turning every ten seconds, allowing eight minutes for chops cut one inch thick.
Serve on hot platter. Sprinkle with salt and pepper and spread with butter.
Arrange chops in circle, overlapping each other, or around a mound of vegetables.
Broiled French Chops
Lamb or mutton chops trimmed of superfluous fat, the bones scraped and cut uniformly, are called French Chops. Broil like [Lamb or Mutton Chops].
Broiled Loin Chops
Trim loin chops, skewer in rounds, and proceed as with [Broiled French Chops].
Pan-broiled Chops
Prepare as for [Broiled Chops]. Heat frying pan hissing hot; place chops in pan. Do not grease pan. Sear one side and then the other, and continue turning every ten seconds, for five minutes if liked rare, and eight minutes if liked well done.