The housekeeper's companion

Mutton for roasting or steaks should hang as long as it will keep without tainting. Let it hang in the air in a cool, dry place. Pepper will keep flies from it. The chine or rib bones should be wiped every day. The bloody part of the neck should be cut off. In the breast the brisket changes first. In the hind quarter, the part under and about the kidneys is first to taint. Mutton for stewing or broiling should not be so long kept. It will not be so fine a color if it is. The lean of mutton should be a clear red, fine, close grain, and tender to the touch. The fat should be firm and white. Skewer a piece of letter paper over the fat of mutton whilst roasting. When nearly done, take it off. Haunch of Mutton. — Keep the haunch as long as you can, and have it sweet, wash it in vinegar and water before dressing it. Before putting the meat to the fire, rub it all over with a mixture of pepper and salt; make a stiff paste of wheat flour and water, roll it thin, and put it over the meat; have a large, bright fire, and set the meat at a little distance from it (allow fifteen minutes to each pound of meat) ; when half done, take off the paste, draw it nearer the fire, and baste freely with water from the pan; turn it so that every part may be done; half an hour before taking it up, stir up the fire, put quarter of a pound of butter in the pan, baste with it, dredge the meat white with flour, baste again, turn the meat over, baste freely, and dredge more flour over, and baste again; the fire must be bright for finishing. When done, take it up, put the dripping-pan over the fire, cut a lemon in thin slices into it, dredge in a large tablespoonful of browned flour, stir it smooth for ten minutes, then strain into a gravy tureen, and serve with the slices of lemon. Or, instead of a lemon, put a wineglass of port wine to the gravy. Boiled potatoes, asparagus; or spinach, dressed celery, and currant jelly, is served with roast mutton. Putting the paste over the meat keeps in its juices, and therefore makes it sweeter. A gravy may be made of a pound of loin of mutton, cut small and simmered in a pint of water till reduced to half; salt it a little, stir in a teaspoonful of browned flour and a little pepper; let it boil up once, then strain it, and serve with the meat and currant jelly. A Shoulder of Mutton. — Broil a shoulder of mutton over a clear, bright fire of coals, let it broil gently, putting the inside to the fire first, cover it with a tin; when nearly done through, turn it; let it brown nicely; when it is done, take it on to a hot steak dish, sprinkle a small tablespoonful of salt and a teaspoonful of pepper over; butter it freely, turn it once or twice in the seasoning, turn the inside down, cover it with a tin cover, and serve hot, with boiled hominy, or potatoes, for breakfast. The shoulder may be boned, before broiling. To Broil a Breast of Mutton. — Parboil a breast of mutton, then wipe it dry, and broil it as directed for shoulder.