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].