Cassell's dictionary of cookery

hang it up in wood-smoke. No sort of meat is more improved by smoking with aromatic woods than mutton. When once dried it will keep for six months. Mutton ham may be roasted or boiled ; but in either case they should be soaked, unless quite freshly done, when they will only require washing. As a breakfast -dish, with eggs, mutton ham is commonly used in the North of England and in Scotland : it is cut in slices as required, and broiled lightly. Time to smoke, one week. Mutton Ham, Smoked (see Ham, Mutton, Smoked). Mutton, Haricot {see Haricot Mutton). Mutton Hash [see Hash, Cold, &c.). Mutton, Haunch of, Roast.— Unless this joint has been well hung it will be tough and insipid. A haunch of good Southdown mutton in fine, clear, frosty weather may be kept a month, but in damp weather it will require much attention on the part of the cook to keep it from getting tainted in half the time. The great point is to keep it dry, by dusting it first with flour, which should be rubbed ofl; several times ■with a drj' cloth, and again renewed. When to be cooked, skin tie loin, wash, and wipe dry; then cover with white paper, or make a common paste of flour and water, and envelop the joint. Put it on the spit, or hang before a good, even, vigorous fire for the first half hour, basting it constantly with good meat-dripping. When within haK an hour of being done, take off the paper, and brown slightly. Dredge the haunch with flour, and baste copiously with butter, but first pour the dripping from the pan; sprinkle a little salt, and send it to table finely frothed. Make a gravy in the pan with what has dripped from the meat and a Little boiling broth drawn from the tiimmings ; salt and pepper. Serve currant jelly or currant-jelly sauce. Time, from ten to fifteen minutes per pound ; well done, eighteen minutes. Probable cost. Is. per pound. Sufficient for tea or more persons. Mutton Hotch Potch.— Cut up throe or four well-washed lettuces, and slice half a dozen young onions, browning them slightly in two ounces of butter ; add to the onions a pound of imderdone mutton minced, half a cupful of mutton broth from the boiling of the bones, and the cut-up lettuce. Stew all these ingredients together for twenty-five minutes. Stu- this hotchpotch to keep it from burning, and have ready boiled a pint of peas ; mix the peas with the mutton, and stir for a minute or two to make all hot. Underdone beef may be used if more convenient, and a few mushrooms, to be easily had in the country, may be chopped and fried with the onion. Probable cost, 8d., exclusive of meat. Mutton, Kebobbed. — This favourite Oriental dish can be prepared with our English mutton in a manner far superior to any Kebob at Turkish or Egyptian tables. Take a loin of mutton, joint it well at every bone, cut off all superfluous fat, particularly of the kidney, and remove the skm ; prepare a well-proportioned MUT (444 ) MUT