Shoulder of Mutton Corned.
Take a small shoulder of mutton, rub it with
2 ounces salt.
2 ounces sugar.
½ ounce saltpetre.
After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce.
Mutton Chop.
Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them.
Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown.—Mrs. S. T.
Mutton Chops dressed with Tomatoes.