The art of cooking

It is desirable that the mutton should be boned by the butcher, but should this office fall to the cook it is easiest done by placing the mutton with the skin side to the table, and with a sharp knife, making an incision that will enable the bone to be firmly taken hold of. Proceed then very carefully to separate the bone from the flesh, exercising caution not to break the outer skin. When this is accomplished prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs and suet. Add to this the chopped parsley and bind all together with the egg. Place this dressing into the shoulder where the bone. has been removed and roll the meat into a neat roll, tying it loosely around with twine WINDHAM CUTLE TS. 5 \ as the bread In the stuffing swells and room must be allowed for this. Now melt the butter in a saucepan. When it is hot, put in the shoulder, cover it closely and allow it to cook for one hour and a half. Daring this time of cooking the meat should be frequently basted, and turned occasionally, that it may brown evenly on all sides. When ready for servings put the meat upon a large, hot platter, pour the grease out of the saucepan and pour in its stead a gill of cold water. Stir the water well around and scrape with the spoon the bottom of the pan that all of the browned juices may be collected and when this liquor boils, pour it over the mutton and serve at once. Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed potatoes, yolks of two eggs, one ounce of butter, one-half ounce of flour, one and one-half gills of cold water, one-half tablespoonful of Worcestershire sauce, one-half tablespoonful of catsup, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper, one pint of green peas. Trim all of the fat from the cutlets and leave a half an inch of the bone bare at the top of each one. Place them then in a copper frying-pan, and slice over them the carrot and turnip, onion and celery, adding also the pepper and salt. Pour over all the second stock and put the pan over a slow fire, allowing the contents to cook for twenty minutes, turning the cutlets meantime in order that they may cook evenly through. While they are cooking, rub the potatoes through a sieve to make sure that they are perfectly smooth, when they must be put into MEA rs. a saucepan, the yolks of egg dropped into them, and stirred over the fire until the eggs are rendered dry by the action of heat. When the cutlets are ready take a fifth part of the potatoes so prepared, and flattened with a knife upon a mixing board to the thickness of a quarter of an inch, and roll in this one of the cutlets, leaving the bone bare as a handle. Envelope each of the cutlets in its blanket of potato prepared in this way, and when this is done lay all of them upon a baking-tin, lightly greased, brush them over with a little milk or egg, and brown them in a very quick oven. While they are browning. Stir into the frying-pan the butter, place it over the fire, and add thereto the flour, when the cold water should be put in and all stirred until boiling. Put then with this the catsup, Worcestershire sauce and caramel, and allow the whole to cook for two minutes. Arrange the cutlets now in a circle upon a hot platter, fill into the centre a pint of boiled green peas, and pour the brown sauce around the whole through a strainer to keep out the vegetables that have been used to flavor it. Notes. — In preparing the potato envelope, a little flour should be sprinkled over the board to prevent sticking.