These meats are used less than they should be. The strong flavor of the older meat may be reduced by re- moving the pink skin on the fat and a part of" the latter. A little lemon juice or vinegar and a bit of bay-leaf put in the water in which mutton is stewed or parboiled before roasting will make the flavor more agreeable to many. Boiled Leg of Mutton or Lamb. Remove outer fat and tough bits of skin, trim, scrape, and wipe. Put in a deep kettle of boiling water✪ Boiled Leg of Mutton or Lamb, let it come quickly to the boiling point again, and remove the froth that rises. Then place the kettle where it cannot boil, but will keep at a temperature of i8o°-i9o° Fahr. Allow at least a half hour of such cooking for each pound of meat. Reserve the water for soups. Meats. 133 Roast Lamb. Remove the caul, any superfluous fat, and the end of leg if that cut is used. Wipe, sear the cut end, or wherever there is any lean meat exposed. Dredge with salt, pepper, and flour. Put on a rack in drip- ping pan in hot oven, and when the flour is browned, add a little hot water, and baste every fifteen minutes. Reduce the heat and bake about one hour and a half✪ Roast Lamb. Serve with mint sauce. The leg may be boned and stuffed. Crown Roast of Lamb. This requires ten or twelve rib chops from two loins✪ Crown Roast of Lamb. Have the backbone well trimmed, the ribs cut even and separated slightly, btit the meat left uncut. Tie in circular shape, the meat inside, and sew or skewer together. Protect the bones with paper or pork. Season, bake one hour or more. Serve peas, carrots, or puree of chestnuts, or potato in the center. Saddle of Mutton. The loin is left whole instead of being divided through the center of the backbone as it is for chops. It should be well trimmed and treated like any other roast. Mutton Chops. Wipe with a wet cloth ; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side ; cook more slowly until done, five min- utes if liked rare. Stand them up on the fat edge to brown the fat, without overcooking the meat. When 134 Home Science Cook Book. nearly done sprinkle a little salt on each side. Drain on paper, and serve hot. Breaded Chops. Chops may be dipped in egg and crumbs and fried in deep fat for about five minutes. Stuffed Chops. Remove the bone and tough portion from six chops cut from the loin or ribs. Make a dressing of stale bread crumbled, highly seasoned with salt, pepper, cayenne, and a little powdered thyme, moistened with melted butter, one well-beaten egg, and enough hot water to make it spread easily✪ Stuffed Chops. Lay the chops in a dripping pan with some of the surplus fat under them. Spread the dressing smoothly all over the top of each, place them in a hot oven, and bake about twenty minutes or until brown. Or divide the chop nearly through to the bone and put the stuffing between the two layers of meat. Shoulder of Lamb or Mutton.

AI-modernized reading of the original text

These meats are used less than they should be. The strong flavor of the older meat may be reduced by removing the pink skin on the fat and a part of the latter. A little lemon juice or vinegar and a bit of bay-leaf put in the water in which mutton is stewed or parboiled before roasting will make the flavor more agreeable to many. Boiled Leg of Mutton or Lamb. Remove outer fat and tough bits of skin, trim, scrape, and wipe. Put in a deep kettle of boiling water, let it come quickly to the boiling point again, and remove the froth that rises. Then place the kettle where it cannot boil, but will keep at a temperature of i8o°-i9o° Fahr. Allow at least a half hour of such cooking for each pound of meat. Reserve the water for soups. Meats. 133 Roast Lamb. Remove the caul, any superfluous fat, and the end of leg if that cut is used. Wipe, sear the cut end, or wherever there is any lean meat exposed. Dredge with salt, pepper, and flour. Put on a rack in dripping pan in hot oven, and when the flour is browned, add a little hot water, and baste every fifteen minutes. Reduce the heat and bake about one hour and a half. Serve with mint sauce. The leg may be boned and stuffed. Crown Roast of Lamb. This requires ten or twelve rib chops from two loins. Have the backbone well trimmed, the ribs cut even and separated slightly, btit the meat left uncut. Tie in circular shape, the meat inside, and sew or skewer together. Protect the bones with paper or pork. Season, bake one hour or more. Serve peas, carrots, or puree of chestnuts, or potato in the center. Saddle of Mutton. The loin is left whole instead of being divided through the center of the backbone as it is for chops. It should be well trimmed and treated like any other roast. Mutton Chops. Wipe with a wet cloth ; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side ; cook more slowly until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without overcooking the meat. When 134 Home Science Cook Book. nearly done sprinkle a little salt on each side. Drain on paper, and serve hot. Breaded Chops. Chops may be dipped in egg and crumbs and fried in deep fat for about five minutes. Stuffed Chops. Remove the bone and tough portion from six chops cut from the loin or ribs. Make a dressing of stale bread crumbled, highly seasoned with salt, pepper, cayenne, and a little powdered thyme, moistened with melted butter, one well-beaten egg, and enough hot water to make it spread easily. Lay the chops in a dripping pan with some of the surplus fat under them. Spread the dressing smoothly all over the top of each, place them in a hot oven, and bake about twenty minutes or until brown. Or divide the chop nearly through to the bone and put the stuffing between the two layers of meat. Shoulder of Lamb or Mutton.

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Boiled Leg of Mutton or LambRoast LambCrown Roast of LambStuffed Chops

The home science cook book