To Roast Mutton.
The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour: skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly.—Mrs. P. W.
Roast Leg of Mutton.
Choose young and tender mutton. Take off the shank—wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. When it is of a light brown, cover with sheets of buttered paper. Place it on a dish; add minced parsley to the gravy, which should be brown. Cover the roast with grated brown cracker and garnish at intervals with chopped parsley; pour the gravy in the dish, not over it. Mutton should always be perfectly done.—Mrs. S. T.
Roast Saddle of Mutton.
Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.
To Boil a Leg of Mutton.
Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with the paste; tie up tight in a well-floured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual.
Boiled Leg of Mutton.
Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling.—Mrs. R.