Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-08-20
4 Chapter on Mutton and Lamb.

This meat, as we'll as most others, u
impaired by washing. 1t is far better
to trim Off the unclean parts and throw
them away than to wash the meat, al
though most works on cookery recon-
mend the latter. All good ctts know
that water Is as detrimental to the
flavor of flesh as fowl or game in its
raw state.
70 roast mutton Allow twelve min
utes to every pound, with brisk fire.
Pour one pint sailed bot water over the
mutton into the dripping pan; haste of
ten with the drippings, especially dur.
ing first half hour. Cover with white
paper if roasting too fast, not browning
till nearly done; remove to II hot plat
ter, pour off the fat, thicken the drip
pings with Drowned -four, season we'll
stir constantly-give one boil and pour
into hot sauce-boot. Roast lamb in
the same manner, but not 50 long.
Serve with currant jelly.
Baked leg of mutton-Cnt out the
bone and stuff the place with rich
force meat made OF q few pounded
crackers, salt, pepper, Que onion
chopped and two eggs, all wet up with
milky. Lard the top aud sides with
bacon, put in pan, with pint of wa.
ter, some chopped onioa and celery
one gill red wine, one of mushroom
catsup and one teaspoonful curry
powder alum; fourteen minutes to each
powde to bake, serve with the gravy
thickened and garnish with balls Of the
force meat fried.
French rule for roasting q leg of NUT.
ton-Make force meat of beef suet,
the hard.boiled yolks of eggs, three an.
chovies, thick slice of onion, pepper
and salt, little sweet marjoram. one
dozen oysters, very little grated nut
meg. Mix these all together with two
raw eggs and little milk. Stuff the
mutton under the skin, in the tLickest
parts, and where the bone was removed
AMI roast it twenty minutes for every
pound of meat. For the gravy use
some oyster liquor, some claret, one
anchovy, some anchovy sauce, a little
nutmeg, O small onion and few oys
ters. Stew all these together, then
take out the onion and serve from {
gravy tureen. This style may be varied
by stulling the leg with beef suet, salt
pepper, nutmeg, and the yolks of two
eggs, aud sticking it all over will
cloves before roasting, and tavorine
ing with butter.
Boiled mutton-The leg should bt
put into boiling water, and fifteen min
utes of slow boiling allowed to every
pound. Served with drawn batter and
capers.
Mutton chops-Shoull be trimmed
of some of the superduous fat an,
broiled over brisk fire, or dipped il
egg and bread crumbs aud plunged il
boiling fat and fried rich brown-tht
former seasoned after cooking, the lat
ter before.
Mutton or lamb chops, French sty Il
Make a nice force meat Of veal, bee
suet, spice. sweet herbs, grated crack
ers, slice of onion pounded or finely
chopped, mixed with egg and milk
Roll forcemeat around each chop with
in two inches of the end of the bone
which must be scraped clean; then dill
into melted butter, then into finely
pounded cracker; roll in y butteret
paper, close each end, leaving on
about an ZACH Of the bone: 5roil 20
half an hour, take off the paper AM
serve from the dish bone outward, gar
nished with sprigs of parsley. 10 re
cook boiled or roast mutton, cut il
small bits very thin; strew little
aoar over. each piece; have -saay q
gravy in which sweet marjoram, {
little finely chopped and fried onion
pepper and salt have been simmered
Strain it, put in the meat. with a piece
of butter rolled in -four, and few
chopped capers. Stir all we'll together
add a little red wine or walnut pickle
aud pour upon slices of butterel toas
uron platter and serve hot, or cut il
thin slices and warmed through in
rich butter gravy, and served with acit
jelly,