Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1871-04-20
How to Have Good Mutton.

THE sheep lisa delicate feeder, and nskss
one of the most delicious and digestibleo %
all the butchers meats Like most sni
mails, it improves in flavor by age, and >,
tains its perfection, in most breeds, at n.
age OF three years, when it makes, in Dan.
lei Webster's language, red-nautton--so-
called because the gravy, though well done
is red and of high flavor. In feedinn
sheep for the luxurious table, there shouh
be but few together, which allows them
| greater variety Of food and more reposa
In large flocks the strong sheep monono.
lie the best herbs and grasses, and The
weaker ones are poor and mean meat he.
sides, there are always restless sheep where
many feed together, and the others of tho
flock are i'll at ease whilst any are on foot
Sheep well-grazed are better than the stain.
fed, and have that "gamey" and iucy
flesh SO liked by epicures. The best table.
sheep in the British isles are the small
Welsh breed, which have the wide range
of those mountains.
But the best sheep in the world are often
spoiled by bad butchering, and I propos.
to show how this should be done. MaDy
persons become disguised with, and never
eat, mutton, because of what they term
the wool-taste." Now, q sheep well
dressed may be wrapped in the skin and
wool, as well as in the pu est linen, and
never have "wool' flavor. The intes
tines of the sheep are, like those of all the
Illuminating animals, very long and power
full in capillary absorption and, if allowed
to remain in the body after death, infp,s
the odor and flavor of their contents into
the meat, ard thus give that i'll taste
Euprpt tipr thon IonopJo ,.,.nn .,a..J
dressing. While yet alive, the sheep
should be suspended by the hind legs, well
apart, to two pegs, or hooks, to a cross
timber, so that the body may be easily
reached on all sides without turning il.
The butcher should be prepared, with -
sharp knife, AK, meat-saw, thread, and
water; also with block, or low stool 10
stand upon, if need be for the sheep, when
suspended, is too long generally to he
easily reached in all parts. The throat
should then be cut severing both arteries,
and the blood entirely let out; if Profess
sor Bergh is about, the animal may be
knocked ON the back of the head with the
pole of the ak, before using the knife.
The skin should then be rapidly taken of,
at least from the parts to be cut in taking
out the intestines, and pinned back, 80 as
liCCly W dllo" tud1 otOlotiOh. uio LIZ
ished, the blood should be well washed
out by casting on the body clean water
freely Should the intestines at any time
be broken, let them be tied up at once,
and the soiled parts well cleansed. The
body should then hang until it is well dry,
when it is ready for use. Mutton land all
meats) never ought to be sailed, if possible,
until it is ready for the cook. Salt alb
serbs the juices, dries and preserves the
meat, but spoils the flavor. Meat should
be hung in cool, dry place, SO that all
parts may be aired. Do not allow 1t to
become frozen, but if frozen, it should
be used, at once, if possible. In some
parts of Mexico, beef will hang in the air
for weeks in the warmest weather, because
of the dryness of the climate. The In.
dams and hunters dry their meats with
slow fires.
After large experience in many parts
of the world, / should say that flesh,
fish, and fowl" should be eaten as soon as
possible after the animal heat is out. Per.
sons in cities learn to like high and
stale meats, because they get no other; but
it is a depraved taste, as men may learn to
use tobacco, which will kill most animals
d.make dog sick !-Cor. american Ag.
o.,c,,If,lrlSf