Grilled Slices of Mutton.
Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce.
Sheep's Tongues.
Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt.
Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep's tongues may also be skinned, larded, braised, and glazed; and served with onion sauce.
To Roast Lamb.
The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good.—Mrs. P. W.
To Grill a Shoulder of Lamb.
Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked. A breast of lamb is often grilled in the same way.
Lamb's Head to Fricassee.