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MuttonThe strong flavor of mutton is said to be due to the oil from the wool, which penetrates the skin, or is the result, through heedlessness or ignorance of the butcher, in allowing the wool to come in contact with the flesh. There is a quite perceptible difference in the flavor of mutton from a sheep which had been for some time sheared of its woolly coat and that from one having a heavy fleece. The smallest proportion of both fat and bone to muscle is found in the leg; consequently this is the most valuable portion for food, and is likewise the most economical, being available for many savory dishes. On account of the disagreeable adhesive qualities of its fat when cold, mutton should always be served hot. RECIPES.Boiled Leg of Mutton.—Wipe carefully, remove the fat, and put into boiling water. Skim, and cook as directed, twelve minutes for each pound. The purpose to be attained by this method is to keep the nutritive juices so far as possible intact within the meat; consequently, the piece to be cooked should be left whole, so that only a small amount of surface will be exposed to the action of the water. Since cold water extracts albumen, of which the juices of the meat are largely composed, while hot water coagulates it, meat to be boiled should be plunged into boiling water sufficient to cover it and kept there for five or ten minutes, by which time the albumen over the entire surface will have become hardened, thus forming a coat through which the juices cannot escape. Afterward the kettle, closely covered, may be set aside where the water will retain a temperature of about 180°. A small portion of albumen from the outer surface will escape into the water in the form of scum, and should be removed. Meat cooked in this way will require a longer time than when the water is kept boiling furiously, but it is superior in every respect and more digestible. Something depends upon the shape of the piece cooked, thin pieces requiring less time than a thick, cubical cut; but approximately, first allowing fifteen or twenty minutes for the heat to penetrate the center of the meat, at which time the real process of cooking begins. Broiled Chops.—The best-flavored and most tender chops are those from the loins. Remove carefully all the pink skin above the fat, scraping it off if possible without cutting into the lean. Wipe with a wet cloth, and broil in the same manner as beefsteak over hot coals or in a hot skillet, turning frequently until done; five or eight minutes will suffice to cook. Sprinkle salt on each side, drain on paper, and serve hot. Pot-roast Lamb.—For this purpose a stone jar or pot is best, although iron or granite-ware will do; wipe the meat well and gash with a sharp knife. If crowded closely in the pot, all the better; cover with a lid pressed down firmly with a weight to hold it if it does not fit tightly. No water is needed, and no steam should be allowed to escape during the cooking. Roast four or five hours in a moderate oven. Roast Mutton.—The best pieces for this purpose are those obtained from the shoulder, and saddle, loin, and haunches. Wipe carefully, sear the cut surfaces, and proceed as directed for roasting beef. Cook slowly without basting, and unless desired rare, allow twenty-five or thirty minutes to the pound. A leg of mutton requires a longer time to roast than a shoulder. When sufficiently roasted, remove from the pan and drain off all the grease. Stewed Mutton.—Pieces from the neck and shoulder are most suitable for this purpose. Prepare the meat, and stew as directed for beef, although less time is usually required. Stewed Mutton Chop.—Wipe, trim off the fat, and remove the bone from two or three pounds of chops. Put into the inner dish of a double boiler with just enough hot water to cover; add a minced stalk of celery, a carrot, and a white turnip cut in dice; cover, and cook until the chops are tender. Sliced potato may be added if liked, when the meat is nearly done. Remove the grease and thicken the liquor with a little browned flour braided with thin cream. Stewed Mutton Chop No. 2.—Prepare the chops as in the preceding. Place a layer of meat in a deep baking dish, and then a layer of sliced potato, sprinkled with a little minced celery. Add two or more layers of meat, alternating with layers of potatoes. Cover with boiling water and bake closely covered in a very moderate oven two and a half hours. Veal and Lamb.—Both veal and lamb should be thoroughly cooked; otherwise they are not wholesome. They may be prepared for the tale in the same way as beef or mutton, but will require longer time for cooking. Return to Meats  
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