It is used also to stuff boned turkeys and other birds, as directed in those receipts; always boil it as directed above, before using it.
When served with any of the above sauces, it may be decorated with skewers the same as boiled beef.
Larded.—When boiled, lard it with salt pork, and bake it for about one hour in a moderately heated oven, and serve it with the same sauces as above.
Cut in slices and served with parsley, it is a hors-d'oeuvre.
MUTTON.
HOW TO SELECT.
You may be sure that mutton is good when the flesh is rather black, and the fat white; if the fat breaks easily, it is young.
The wether is much superior to the ewe.
You will know if a leg of mutton comes from a wether, if there is a large and hard piece of fat on one side at the larger and upper end; if from a ewe, that part is merely a kind of skin, with a little fat on it.