The morning call., 1892-04-02
In THE MARKETS.
How to Boil a Leg of Mutton, and How
to Cook Onions DellcIously.

How to Boil a Leg of Mutton, and How
to Cook Onions DeIIcIously.
There was not much to attract the atten-
ton Of Eousekeepers who, through the
storm Of yesterday. went to the market to
discover what might tempt them for the
Sunday dinner, AS there was not anything TO
be seen with the dealers that was not seen
the previous week, except it was at the fish
m0ngers, who had liberal display If thai
very edible fish, barracuda and the butchers,
who pointed with pride TO mutton and lamb,
and added that mutton is coming down."
One Of the butchers. who, at the time the
reporter called on him, was not very busy
was in talkative mood. and, broaching the
subject, remarked: Il notice that THE
CALL has of late been furnishing its read
ers with instructions how to prepare good
things for the table. Now, IL lis in ORDER
/ should like to tell you how to cook leg
OF mutton. You, no doubt, will say. Why,
anybody can cook Lee of mutton So any
body can; but some can cook ID so that it
will taste as much like dried chip as any
thing else; others will cook it so that it will
be relished. Let me tell you how 10 boil
leg OF mutton. In order that IL should be-
good, certain conditions must exist First.
the leg must be rather fat and not kept over
three or four days, nor must il be mutton
slaughtered the DAY before you buy il. These
are essentials. Well, you take the leg, trim il,
and put ii on TO boil in a stock pot which
has been thoroughly scalded before it Is
used. Put the meat in cold water and set
the pot over good fire and let the water
and meat boil. When the scum rises re-
move Ii carefully so that none OF IL will rest
on the meat When this has been done put
II on the side OF the stove ami let it boil
slowly for two hours and MALT. After the
scum has been removed 1t is the time to add
handful Of SALT two or three medium
sized carrots and two or three small turnips
10 give ii flavor. When the mutton is done
drain and dish it up with mashed turnips
dressed with little sweet cream. pat of
butter and some pepper and salt. With
tablespoon mold the mashed turnips in the
shape OF an egg and put these mOuldS
around the edge OF the dish on which the
leg las been placed, between each mold
putting small French carrot which has
been boiled separately, and then send to the
table with sauceboat filled with rich caper-
sauce. Iha. is the only way TO boil leg
of mutton"
That amt bad,'' said vegetable-dealer
who had been n listener, but 10 M Ike the
meat taste good you should have dish of
onions with it. As II is dish that Is easily
prepared let me tell you how the thing is
done. Take as many mediums lied, very
round onions as you think you will need !:
stamp out the cores with a long vegetable
| cutter, about quarter of an inch in dia-
meter: the core never improves the taste
of an onion. Parb0ll the onions for 10 min
| utes and drain them upon a cloth. Spread
| some butter over the bottom of a low stew
| pan, place the onions in it and put lust
| enough broth 10 cover them, set them to
! boil gently over slow fire. turning them
| occasionally in their liquor. When they are
| nearly done, add a dessertspoonful OF
| powdered sugar and boil them down to a
| glaze When this is done roll the onions in
it and dish them up in a close circle. Next
pour two gravyspoonfuIs of tomato sauce In
| the remainder of the glaze, boil for few mo-
ments and pour over the onions and serve
hot"