Cassell's dictionary of cookery

Mutton Sausages. — A delicate sausage is made from the remains of an underdone leg of roast mutton, or any other joint from which slices can be got without fat. Chop a pound of lean underdone mutton and six ounces of beef suet separately ; then mix them with four ounces of finely-prepared bread-crumbs, and put them into a basin with a pint of oysters bearded and chopped, two anchovies, a seasoning of thyme, marjoram, and powdered mace, and some pepper and salt. Moisten with two beaten eggs, and a little of the anchovy liquor if required. Make into a firm paste, and roll into sausages or make into balls, but the sausagemeat will keep for a few days. Time to fry, seven or eight minutes. Mutton, Scrag (a la Menehould). — Soak in warm water and wash the undivided scrag end of the neck of mutton ; drain, sprinkle lightly with pepper, and hang it for a couple of days. Slice three or four young carrots, and divide into quarters three middle-sized onions, line the bottom of a stewpan with thin slices of fat bacon, lay in the scrag, with slices of bacon over the top, and the vegetables which have been sliced, with a couple of bay-leaves, a sprig of thyme, marjoram, and basil, a small bunch of parsley, thirty white peppercorns, and as much liquor from the boiling of a knuckle or scrag of veal as will cover the meat well. Prepare a cupful of broad-crumbs, seasoned with pepper and salt, and when the meat is tender drain it from the gravy in which it has stewed ; cover with the seasoned crumbs, and brown in a quick oven, or with a salamander. Time, four hours to stew. Probable cost, 8d. per pound. Mutton, Shoulder of (a recipe by a Scotch lady).— Hang a shoulder of mutton until tender, and, when ready for cooking, put it before a bright clear fire for three-quarters of an hour, or, according to the weight of the shoulder, until half done. Remove the joint from the fire, and, as expeditiously as possible, score it on both sides. Put it again to the tire, first emptying the dripping-pan of the fat, and replacing it with the gravy that may have flowed while scoring, and enough of meat-gravy to make half a pint ; add the same quantity of port wine, and a spoonful each of walnut and mushroom ketchup, with two fine anchovies boned and pulped, a pinch of cayenne pepper, and salt to taste. Allow the usual time for roasting, but baste copiously with the above sauce. Rub the dish, when made hot, on which the mutton is to be served with cut garlic or shallot, and pour the sauce from the pan over it. Mutton, Shoulder of, Boiled.— Half roast, or stew, or parboil, a joint of six pounds, then cut it once or twice on both sides to the bone, season the cuts and outside with cayenne, and finish dressing on a gridiron over a brisk fire ; take the gravy, not the fat, add to it some pickled mushrooms, large and small, and strew over, and garnish the broil when served. It is needless to remind the reader that dishes and plates should aU be made very hot, especially for mutton. Time to parboil, one hour ; to griU, twenty minutes. Average cost, lO^d. per pound. Sufficient for five or six persons. Mutton, Shoulder of, Roasted.— This