Best pieces for braising and stews are leg, loin and breast.
Small pieces for frying, cutlets and steaks from leg.
Best meat to make bouillon is all lean meat, the feet, scraps of cutlets and bones.
Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk.
Especially old mutton will be more palatable after being kept in vinegar or milk for a while.
No. 1—LEG OF MUTTON, ENGLISH STYLE.
Quantity for 6–8 Persons.
- 6 lbs. of leg of mutton
- Salt
- 1 pinch of pepper
- 1 tbsp. of butter
- 1 small bunch of peppermint
- Some vinegar and sugar
Preparation: Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with ½ pint of boiling water. Add 1 tablespoonful of butter and roast 1½ hours, basting frequently; the roast will be quite rare inside. If you wish it well done, roast 2 to 2¼ hours.
Wash the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1½ tablespoonfuls of flour, brown it and pour in 1 cup of water, ¼ cup of cream and let this boil; then season with salt, strain the gravy and serve it with the meat.