Lay the breast of mutton on the pastry board and put sage and onion stuffing (recipe [40]) into it. Roll and tie with string and bake for one hour.
86. Leg of Mutton Cutlets
Cut the leg of mutton in half, the top part for roasting and the rest of the leg cut into cutlets of about an inch thick (it should cut into four cutlets). Put half an ounce of butter into a pan and melt it over the fire. Fry the cutlets over a clear, brisk fire for five minutes, and turn over once during that time. Put the stove top on and cook the cutlets for fifteen minutes more. Then dish.
87. Mutton Cutlets and Mashed Potatoes
Cut three pounds of best end of neck of mutton (it is always best to cut your own cutlets), carefully remove the line of fat and scrape the bone which should not be longer than three inches. Chop the rest off. Put one ounce of fresh butter in an enamelled frying pan and make it hot. Lay the cutlets in the butter and put over a brisk fire for three minutes. Turn once and place on the stove with the top on. Cook for another fifteen minutes. If any doubt is felt as to their being done, it is well to cut one to see whether it is cooked perfectly. It should look red not purple, and the gravy should run. Arrange the mashed potatoes in a pyramid in the centre of the dish and stand the cutlets round it with a little paper frill on each bone.
88. Boiled Mutton with Mushrooms or Olives
Take some mutton cutlets from which all the fat has been removed. Put them into a frying pan with a little good dripping and some finely sliced onion. Fry to a light brown. Cut into dice one or more sound turnips and a carrot and put into a small saucepan together with one or two stoned olives or mushrooms cut up, unless the button ones are used. Add the fried meat and onion and if possible a little strong meat gravy to just cover the whole. (The stones of the olives should be put in as well and removed before serving). Add pepper and salt and allow to stew gently an hour and a half. Thicken with a little smoothly mixed flour and water stirred into it. Bring to a boil and serve in a deep dish.
89. Hot Pot
Take about two and half pounds of best end of neck of mutton and after removing the bones (which will make mutton stock) cut the meat in two (each cutlet); have two sound turnips and two carrots cut into dice and one large onion finely sliced. Put the vegetables in a pile in the centre of a stone (deep) saucepan. Place the meat round it and add pepper and salt. Pour in a small breakfast cup of cold water and cover the whole with slices of partly cooked boiled potato. Spread liberally with some good beef dripping and cover with the saucepan lid. Put into a good oven and allow two and a half hours for it to cook. Then remove the lid and leave to brown, when it will be ready to serve. It is best served in the saucepan with a white serviette wrapped round it.