We would advise those who have never tasted of a leg of mutton cooked as above, to try it.
It may be served also with white beans cooked in water and fried in butter, or on fried potatoes.
The next day.—If you have a piece left for the next day, cut it in thin slices after dinner, place the slices on a dish, with parsley under, in the middle, and above, and keep in a cold place.
A while before dinner you put in a stewpan a piece of butter (the quantity to be according to the quantity of meat), and set it on a good fire; when melted, sprinkle in, gradually, a little flour, stirring with a wooden spoon; when of a proper thickness, and of a brownish color, add a glass of broth, salt, pepper, a few pickled cucumbers cut in slices, and two or three mushrooms; boil ten minutes; lay the slices of meat in, subdue the fire, simmer twenty minutes, and serve.
The same, in another way.—Chop fine the slices of leg of mutton, put a piece of butter in a stewpan, and set it on the fire; when melted, place the chopped meat in, keep stirring with a wooden spoon for about ten minutes; then add two or three tablespoonfuls of broth, salt, pepper, and a pinch of allspice; simmer fifteen minutes, and serve with fried eggs all around the dish.
Boiled.—Set a saucepan on the fire with cold water enough to cover the leg of mutton, add salt; at the first boil put the leg of mutton in, wrapped up in a towel. Boil gently till done. For a middling-sized one, it takes about two hours. Remove the towel, dish the leg of mutton, spread a caper-sauce over it, and serve hot. The sauce may also be served in a boat or saucer.
Cold.—What is left of it may be prepared like cold mutton in vinaigrette.
SHOULDER.
Shoulder boned.—Split the shoulder just in the middle, on the inside, lengthwise and following the middle of the bones; remove the flat bone at the larger end first. This is easily done by scraping the meat off the bone on both sides, and then pulling it off. Do the same with the remaining bone. Spread the shoulder open on the table, the inside up, salt and pepper it, then spread on it the same stuffing as for a chicken stuffed with sausage-meat. Roll the shoulder round, tie it with twine, and roast or bake it. When roasted or baked, serve with the gravy.