Mrs. Roundell's Practical cookery book

Now warm up the slices of Beef in the remaining sauce, take them out, drain, and lay them on a board, spreading the mushroom mince thinly over their upper surfaces ; then lift them with a slice and arrange them in a line overlapping each other on a buttered fire-proof dish. The mushroom covered sides of the slices of Beef must be uppermost. Mask over with the remaining sauce, with which a dessertspoonful of Marsala has been blended. Push the dish into the oven to heat thoroughly, and serve garnished with well-made potato puree. [ Wyvern.~\ Saddle of Mutton. — A Saddle of Mutton comprises the two loins, and being in consequence a very broad joint it requires a wide fire. If the Saddle weighs eleven pounds allow at least two hours and a half for roasting it. Roast as directed for Sirloin of Beef. The Fillet of Mutton is the strip of tender meat which runs down the inside of the saddle under the kidney. It is excellent when cut into pieces and broiled over a clear fire. Leg- Of Mutton. — The Leg spoils sooner than any other joint of Mutton. The kernel should always be carefully taken out of the fat, and the cavity filled with salt. If the Leg is large it is a good plan to cut off one or two steaks, each an inch and a half thick, from the thick end, and to broil them like Beefsteaks. Saw off the end of the bone and leave the rest in the LEG OF MUTTON steaks of Mutton. An old-fashioned way of making a Leg of Mutton juicy and tender is to cover it with cold water, bring it very gradually to the boil and simmer it gently for half an hour. Then instantly put it on the roasting-jack, and roast it for an hour and a half. The joint must go straight out of the pan on to the jack. To braise a Leg of Mutton it is best to choose a very small joint. Cut off the knuckle, trim the leg neatly, and half roast it. Then put it in the braising-pan with plenty of vegetables, the knuckle-bone broken, and all the trimmings. Two ounces of butter must previously have been melted in the pan. Shake the pan over the fire till there is gravy enough to cook the meat, and then simmer the joint very slowly, turning it often. When it is quite tender take out the joint, keep it hot, skim and strain the broth, put the mutton in a very hot dish and pour the broth round it. A small leg is chosen because this dish does not bear warming-up, and should be eaten at once. If a Leg of Mutton is boiled , follow the directions on page 143. A Leg of Mutton will take about three hours to boil thoroughly. But it is a dish seldom liked, and therefore seldom seen. For Roasting allow an hour and a half to two hours. Shoulder of Mutton. — This joint will require an hour and a half to roast, and must be continually basted with its own dripping. Loin of Mutton. — The Loin is superior in flavour to the Leg of Mutton, but there is apt to be a great deal of fat upon it. This should be trimmed off by the butcher ; if the mutton is killed at home the superfluous fat can be melted down and is useful in various ways. For instance, Mutton Suet is used for frying purposes, and the blades of knives not in use, and steel grates, fenders, and fireirons when put away for the summer, are preserved by a coating of mutton fat. A Loin of Mutton will take an hour to an hour and a half to roast.