This is a joint not difficult to carve. The knife should be drawn from the outer edge of the shoulder in the direction of the line from 1 to 2, until the bone of the shoulder is reached. As many slices as can be carved in this manner should be taken, and afterwards the meat lying on each side of the blade-bone should be served, by carving in the direction of 3 to 4 and 5 to 6. The uppermost side of the shoulder being now finished, the joint should be turned, and slices taken off along its whole length. There are some who prefer this under-side of the shoulder for its juicy flesh, although the grain of the meat is not so fine as that on the other side.
MUTTON CHOPS, Broiled.
Ingredients.—Loin of mutton, pepper and salt, a small piece of butter. Mode.—Cut the chops from a well-hung tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling, frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Time.—About 8 minutes. Average cost, 10d. per lb. Sufficient.—Allow 1 chop to each person. Seasonable at any time.
MUTTON-COLLOPS.
Ingredients.—A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1 dessertspoonful of flour, ½ pint of gravy, 1 tablespoonful of lemon-juice. Mode.—Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately. Time.—5 to 7 minutes. Average cost, exclusive of the meat, 6d. Seasonable at any time.
MUTTON, Curried.
[Cold Meat Cookery.] Ingredients.—The remains of any joint of cold mutton, 2 onions, ¼ lb. of butter, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, salt to taste, ¼ pint of stock or water. Mode.—Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry-powder, flour, and salt, and mix all together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about ½ hour. Serve in a dish with a border of boiled rice, the same as for other curries. Time.—½ hour. Average cost, exclusive of the meat, 6d. Seasonable in winter.
MUTTON CUTLETS, with Mashed Potatoes.
Ingredients.—About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes. Mode.—Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape quite clean, a portion of the top of the bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly. Time.—7 or 8 minutes. Average cost, for this quantity, 2s. 4d. Sufficient for 5 or 6 persons. Seasonable at any time.
