New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-29
"FINER MEAT MEIER MET IHE FL H.
HOW TO SERVE GOOD MUTTON.

Mntton 1, a food which has long been held in as
,o.,o in This country a fact which Is undoubtedly
dino ia the inferior quality OF our mutton as comP"re'
with our other meat. III Is only "'ih" 'h' ,'''
score Of wears that there has been any marked I'M
rrovem.nt I'm our mutton Formerly the best mutton
was that brought from Canada, but now therc "'c
morv farm, within 100 miles radius Of New-Iork
which send a fine quality % mutton TO our mhrne'
# Is to he hoped that We viii some day attain inc
,n,c cminrnce in the growth Of good mutton that
we have In the growth Of good beef.
Mutton ranks but little lower than bccl III i'S ,,'
tritous qualities. and while 1t Is not quite is eo'
diccsted as beef the difference Is but slight ohc
81 the greatest obstacles In the way oil 'he eeei"
~. Of mutton is the idea which most housekseperS
have that It has a somewhat rank flavor when must
c taken ont of 1t by parboing before 1t can be maue
,olotoblo I'm any way. This Is certainly true oil n
moor coarse quality OF mutton but 1T Is not True VI
prime mutton. any more than 1t Is true OF prime W.,
Thor. l. NOT one I'm ten OF the households that make
use Of mutton in their weekly bills OF iare 'hn' "o
not serve It boiled. with the inevitab" aeco"p"'''
mon, ~ Gamer sauce. Now. this method OF SERVING
nutton is very good but II becomes monotonouS "ne"
II 1, the only method of cooking THIS meat
, roast leg of mutton is delightful as roast OF
,oof but there are several reasons why u does ho'
oppear on our tables In perfection. ohe oi INV "'
mportan OF these l. that our mutton i seioo nuns '
sufficient length Of time TO render u ehuer anu my
| In lyor
mr. hotter STILL wncre the weather Is Keen ana con-"
,,o, l. improycd in quality by hanging iull sA
,rcols after IT has been killed. 1t should never DE-
u..d I'm less time than two weeks. IRIS s'a'e."'"
sounds startling to many people VINO are u'io''' :,
wub tLe methods Of the best butchers III
our large cic.. who understand uleir ouSi
| mass most thoroughly. Meat that Is kept III uS
| wav ot cold temperature always without tue
.urhtes, danger Of becoming tainted acquires a u'''
,cv aud tenderness that cannot be obtained III "'S
o,h.r way. The best butchers in Newiork CITY
| keep their meat this length OF time Ior 'i'f w.
,r,do IN winter when they can hang 1t In the opei
,ir which gives It n superior flavor TO meat KEEP
| in cold storage houses, a IT must be In summer
| ur,,op like beef should bc served rare Inc
oado the leg and the ribs. which are generaily q"
into chops make excellent roasting pieces. I'D
roast OF mutton l. generally known In our marAe''
| os a rack and brings the highest price OF any cu.
bccausc OF the large amount Of waste that Is 'n'ac'
imam thc butcher when making this cut rom o''
! ,o,,d.- mr. foreouorter The breast and other mea
| romoin,nc usually sells for half the price poun'
hot ho foreouarter does entire. The nina leg maAe
very good roasting piece though 1t Is not du'e -
lender as the rib roast saddle oil mutton u s,"''
| ,ha ,uo ,ons living on each side OF the backbone
| This cut is not common III our marhc'S, do -" -.
ou,r,crs are generally divided by butchers ana I'M
| , lain. sold soparatcly The large. fat sheep o
coarse wool always produce rank duai'S VI ,hu'
, while thc short -woolcd sheep. like the Sou'uuoM
and other breeds, are the best meat producers IN
h.st mutton is coSegranyd. juicy. tender ana n"e II
| eovor II is such meat rs Dean s"iit aiiuue'
whom no saws in his famous recipe for roast mutton
| on the dress IL lie. $500, oa
| Oh. the charming white ana rou'
| Finer meat ne'cr met the c!e..
on the sweetest grass It fed'
| Let the mex go swiftly round.
Let me have 10 ncciy oro"ncu'