Mutton Recipe

The saddle is the best part to roast--the shoulder and leg are good

roasted; but the best mode to cook the latter, is to boil it with a

piece of salt pork. A little rice boiled with it, improves the looks of

it. Mutton for roasting, should have a little butter rubbed on it, and a

little salt and pepper sprinkled on it--some people like cloves and

allspice. Put a small piece of butter in the dripping pan, and baste it

frequently. The bony side should be turned towards the fire first, and

roasted. For boiling or roasting mutton, allow a quarter of an hour to

each pound of meat. The leg is good cut in gashes, and filled with a

dressing, and baked. The dressing is made of soaked bread, a little

butter, salt, and pepper, and a couple of eggs. A pint of water with a

little butter should be put in the pan. The leg is also good, cut into

slices and broiled. It is good corned a few days, and then boiled. The

rack is good for broiling--it should be divided, each bone by itself,

broiled quick, and buttered, salted and peppered. The breast of mutton

is nice baked. The joints of the brisket should be separated, the sharp

ends of the ribs sawed off, the outside rubbed over with a little piece

of butter--salt it, and put it in a bake pan, with a pint of water. When

done, take it up, and thicken the gravy with a little flour and water,

and put in a small piece of butter. A table spoonful of catsup, cloves

and allspice, improve it, but are not essential. The neck of mutton

makes a good soup. Parsely or celery-heads are a pretty garnish for

mutton.