Mutton may be boiled and served with caper or soubis (onions) sauces, currant jelly sauce, boiled or mashed potatoes, peas, string beans, asparagus, stuffed tomatoes and cole slaw.
HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON
Look first at the joint above the hoof. In lamb this joint is serrated or tooth-shaped when broken, while in the yearling and mutton it is the smooth oval ball-and-socket joint. In lamb the bones are pinkish in color; in mutton the bones are a blue-white color. The pinkish colored skin should be removed from lamb and yearling before cooking. This skin contains the woolly flavor.
BONE AND STUFFED SHOULDER OF LAMB
Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add
One green pepper, minced fine,
Two onions, minced fine,
One cup of fine bread crumbs,
Two teaspoons of salt,
One teaspoon of pepper,