Cassell's dictionary of cookery

Divide the cloves from the bulbs of as many garlics as will be sufficient for the sauce, peel, and put them into water, boil for a few minutes, when throw the water off and replace it by more boUing water. Do this after several successive intervals of five minutes, always slightly sailing the water. When the garlic has become sufficiently tender to pulp, drain off the water by pressing the bulbs, and add good gravy made from the roasting of the meat. When hot, serve the meat on the garlic. Time, a quarter of an hour to a pound ; to boil garlic, half an hour. Probable cost of mutton, Is. per pound. Mutton, Leg of, with Potatoes.— This homely mode of cooking a leg of mutton is not to bo set aside because of its simplicity. If baked carefully, and cooked to the right point as it ought to be, a feat not always accomplished when baked at the common oven, it wiU be found excellent, particularly the potatoes, as they will have absorbed aU the dripping of the joint, and, where economy in the use of meat as a family dinner is concerned, the potatoes will satisfy the appetite, especially of children, without encroaching largely on the j oint. Everybody will allow that the odour of the working man's Sunday dinner is most tempting to the appetite; but, barring the question of fire, we do not think it the most economical of dishes. Time, a quarter of an hour to the pound. Probable cost, Is. per pound. Sufficient, a leg of mutton of moderate size for eight or more persons. Mutton, Loin of. Cooked like Venison.— A loin of mutton may be made to eat like venison by boiling down a woodcock or snipe which has hung so long to be thought too liigh for roasting, and using the gravy to moisten the mutton stew. The mutton should have been well kept. Take off the skin and some of the fat, bono, and put it into a stewpan with the gravy, and the same quantity of port wine, an onion, a few peppercorns, half a tea-spoonful of minced herbs, and a sprig of parsley. Stew very gently, and skim well ; this must be done often and as long as any greasy particles remain on the surface. Serve very hot with currant jelly. Time, about three hours. Probable cost, lOd. per pound. Mutton, Loin of, Roasted.— Follow the directions given for roast leg in every particular [see Mutton, Leg of, To Roast), but trim off all unnecessary fat, which may be used for a common suet crust. If the fat be not turned to account there is no more expensive joint than a loin of mutton. Cover the fat with paper until within a quarter of an hour of its being done, then remove, baste, and flour slightly, to get it frothed. Time, a quarter of an hoiir to the pound. Probable cost, lOd. per pound. Sufficient, six pounds for five or more persons. Mutton, Loin of. Rolled,— Hang the joint for two or three days, then bone and remove unnecessarjr fat; lay it out flat, and season highly with allspice, cloves, mace, and pepper, reduced to powder. Next day cover the side on which the seasoning has been laid with a forcemeat as for veal, and roll the loin into a MUT ( 447 ) MUT