Broiled Mutton.
After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely; put in a pot of boiling water. Let it simmer several hours, removing the scum that rises when it first begins to boil. If a small leg of mutton, it will require a shorter time to cook than a large one. Just before it is done, add enough salt to season it properly, half an onion, and one heaping teaspoonful of black pepper. When this has properly seasoned the meat, take from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use chopped sour pickle instead. Mutton should always be served with caper sauce, if possible.—Mrs. S. T.
To Cook a Saddle of Mutton.
Meats are all better for being kept a day or two before cooking, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove.—Mrs. P. W.
Saddle of Mutton.
This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish.
Iced Saddle of Mutton.
Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat; if it appears rough, warm an iron spoon and pass over it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also.—Mrs. Judge S.
To Corn Mutton.
Mutton being less apt to keep than other meat, it is well, when you have an over-supply, to corn it exactly as you would corn beef.—Miss R. S.