In selecting mutton or lamb we should be guided by color, fineness of grain, thickness of flesh and amount of fat. Mutton of a dull brick red is preferable, though the color varies from that to dark red. Lamb on account of its superior flavor is more popular than mutton. The flesh of lamb should be light in color, of fine grain and the fat evenly distributed. The nutritive value of mutton and lamb is practically the same as beef.
1. Head. 2. Shoulder. 3. Back. 4. Middle cut. 5. Belly. 6. Ham. 7. Ribs. 8. Loin.
FIG. 4.—Diagrams of cuts of pork.
The larger share of dressed pork is almost entirely clear fat, which should be white, firm and evenly distributed. Skin should be thin and smooth. Any detailed description of the various cuts of pork would be superfluous here. Not all our eloquence could adequately picture the delight with which an epicure gazes upon a ham boiled or baked by an experienced Kentucky or Virginia cook. The "roasting pig" is also a favorite in many places, and long has been, for, according to Irving, it was much prized by Ichabod Crane of Sleepy Hollow, and it has been mentioned by so great and learned a poet as Shakespeare.
Regarding all meats, we wish to say that as a rule the cheaper cuts have as much food value as the more expensive ones. Careful cooking will render the less expensive cuts delightfully appetizing. It is an advantage to housekeepers to know that meat need not be the highest in price to be nutritious and palatable.
BAKED BREAST OF MUTTON.
Sew up breast of mutton in a thin cloth, put into a stewpan, nearly cover with cold salt water, and let simmer, allowing ten minutes to each pound. Take out of pan and cloth, put into baking dish, rub over with mutton drippings, butter or fat, sprinkle with flour and bake one-half hour in hot oven, basting frequently with its own broth. Just before removing from oven, strew with bread crumbs and butter and let brown. Serve with brown sauce made from broth in which meat was cooked.
BEEF OMELET.
Three pounds chopped steak, three eggs, one and one-half cup rolled crackers, lump of butter size of a walnut, salt and pepper to taste, one-half cup milk. Mix thoroughly, make out in rolls, wrap in cloth, and bake two hours.