Mutton for boiling must not be kept so long as it may be
for roasting. Two or three days is sufficient ; in warm
weather less.
MUTTON liKG TO BOIL.
Cut off the shank bone and trim the knuckle — if it weigh
nine pounds it will require three hours to cook it.
LAMB. 97

Parsley and butter, or capfer-sauce should be served with
it—- onion sauce, turnips, spinage and potatoes are all
used.
TO STEW ▲ SHOULI>EB, OF MUTTON.
Bone and flatten a shoulder of mutton, sprinkle over it
pepper and salt, roll it up tightly, bind it with tape, and put
it into a stew-pan that will just hold it, pour over it a
well seasoned gravy made with the bones, cover the pan
closely, and let it stew till tender ; before serving, take off
the tape, thicken the gravy. It will take about three hours
to stew the shoulder.
MUTTON CHOPS.
Cut the chops oif a loin or the best end of a neck of
mutton ; pare off the fat, dip them in a beaten egg and
strew over them grated bread, seasoned with salt and finely
minced parsley — then fry them in a little butter, and make
a gravy, or broil them over coals, and butter them in a hot
dish. Garnish with fried parsley.
LAMB.
Lamb is a delicate and tender meat ; but it requires to be
kept a few days, when the weather will permit — and should
be thoroughly cooked to be healthful. Never take lamb or
veal from the spit till the gravy that drops is white.
