New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-15

"ch 10 reed on the Kings fallow deer. was a crime
% ''a u mas scared the reputation of at least
Src't HngSh poet The dish owes its excellence for
o.iN,ous IL certainly is, TO the culinary skill of the
Enshsh Commoners. who In olden times AZ yuetide
mus ecd on "vcnis0nifed mutton while my lord In
' '"sue oihed on the haunch of the royal meat. II
Is Sc good roast however that the greatest gourmet
'esu no. protest against what has been sneeringly
o'i'eu welsh venison." Secure first wei, hung LEG
OF mutton Excellent southdown n,utton nav be
founS IN our markets II is brought from the hills of
Oahaoa where 1t atalns excellence which, according
10 80 hgh an authority u. Fillpni. makes II equal
ID quality to the famous English meat. There has
been such prejudice against mutton In this country
owing TO the rank. strong meat formerly served
III our ouchershopS and due to the inferior breed Of
American sheep. that ii is almost impossible TO teach
our American cooks TO do ANYTHING with mutton but
boil II. They viii insist that something must be done
TO take away the strong flavor. This was necessary
thirty years ago. but there has been great change
since in the American breed Of sheep. The best
breeds OF English sheep have been freely introduced,
and farmers this side the water have learned how
TO feed their lambs and rear their sheep that the
meat furnished often equal TO the mutton Of England
leg Of mutton for splicing should have been hung
for at least four weeks and 1t should hang in its dress
ings at least week longer. Wash 1t rs rs 1t
comes into the kitchen. wipng it thoroughly. Rub
the leg with little SALT and with the following mix
ture OF spices: An teaspoonful of allspicc
half tcaspoonfu OF black pepper. pinch Of cloves.
and half teaspoonful Of mace. Mix these spices and
rub them into all parts Of the meat. FINALLY rub the
leg with vinegar. drcdge 1t with -four and hang ii
At the end of two days wipe off these spices and
tho process Hang it up again and let 1t hang for
three DAYS longer. 1t is then gendv for roasting.
Dredge 1t with -four. lay 1t on the meatrack In drip
ping pan and put it in a quick oven. 1t requires
sharper brisker fire than beef There should be little
-four scattered in the pan. The moment this -four begins
to brown pour n pint of boiling water into the
m W
the drippings which fall In the pan from burning
and impartng bad olor to, the meat and II is to
be used In basting tile meat. The meat should DO
dredged with flour again very lightly and based with
the water. At the end Of fifteen minutes this basting
process should be repeated dredging little salt and
pepper into the basting liquid in order TO flavor it,
An eght-pound leg of mutton will take from an
hour and three quarters to two hours to roast A
smaller leg will roast in proportionately less time
Remember that mutton should be enough for the
red 1u.ce to follow the knife when Is cut 1t should
be served venison roast of beef. II 1t
is good CRASHED mutton it will have strong flavor
and II 1t has been hung proper time it will be tender
II it is the flesh of of ordinary breed of sheep
which has been allowed grub out a doubtful exist
among the stones of rocky country II is bound
to be rank and in flavor however carefully 1t
is cooked II It has not been hung sufficient tine
the best of mutton will be tough. In buying this
meat. must select it from the stock of trust
worthy butcher. There is abundance of inferior NUT
ton always TO be found in markets, and 1t is an
expensive investment at any price. spced leg OF
mutton is a holiday treat. One would weary OF the
meat cooked in this way continually but a plain
roast leg of mutton is standard dish which
well afford TO see week on the dnnertable.
Obey Dean Swift's instructions when you serve it:
pickles get and salad both,
Let them each be fresh and green.'
though We NAV omit the "small beer, good ale and
wne," which the dean Insisted on as necessary &C
compartments.