In the chapter on the [Insulated Oven] directions are also given for roasting some cuts of mutton and lamb. They are not included in this list, since the oven is not an accompaniment of every cooker.
Boiled Leg or Shoulder of Mutton
Wipe the meat with a damp cloth, put it into a cooker-pail with boiling salted water enough to cover it, and to permit of at least three or four quarts of water being used, the amount depending upon the size of the leg. Boil it for half an hour and cook it in the cooker for six hours or more. The broth should be saved for soup stock and gravy. Serve it with brown gravy or with [caper sauce]. Shoulder will not require more than twenty minutes boiling, but will take the full time in the cooker. Lamb may be treated in the same manner.
Braised Leg or Shoulder of Mutton
Wipe the meat with a damp cloth, roast it in a hot oven till brown, or dredge it with salt, pepper, and flour, and brown it in a frying-pan; put it, while still hot, into a cooker-pail with enough boiling water to half cover it, or more. Bring it to a hard boil, while tightly covered, put it at once into a cooker for six hours or more. Serve it with brown gravy, saving the remaining broth for soup stock. Lamb may be treated in the same manner.
Mutton Stew
- 2 cups meat
- 2⁄3 cup tomato
- 1 onion
- 1 tablespoon chopped parsley
- 2 cups potatoes
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 11⁄2 cups water, or more
- 1⁄4 cup butter, lard or beef fat
- 1⁄3 cup flour
Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes, put it into a cooker-pail with all the other ingredients, except the fat and flour. The potatoes should be pared and cut into one and one-half-inch cubes. Bring all to a boil, boil it for five minutes and put it into a cooker for from four to six hours. Make a [brown sauce], using the fat, flour, and liquor from the stew. Heat the stew in this till boiling. Or the meat may be dredged with the flour and fried in the fat until meat and flour are brown, before being put into the cooker. If cooked meat is used, one and one-half hours in the cooker will be enough, unless the meat is very tough, in which case it may be cooked as long as raw meat. The addition of one green pepper makes a good variation of this stew.
Serves five or six persons.