Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-11-25
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THE sHoRy L1MB,
Various and Manifold Uses to which tho
Meat of This Animal Can BE Put.

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Various and Manifold Uses to which the
Meat of This Animal Can he Pat.
To purchase this excellent article OF
consumption in its best condition, see
that the flesh is firm and close in
| grain, with rich red color upon it,
and fatty surrounding that is firm
and white. Mutton. bien entendu, ia
ia its prime when the sheep was killed
in its fifth year, but. of course. the
| average purchaser would not be able to
Hseure herself that the animal was that
age when slaughtered. She should note,
however. that, il killed too young, the
mutton feels tender, when pinched, but
IL too old it wrinkles up when pressed
together, and remRina in that condition
for some time. To differertiate the
several cuts, the joints Of mutton are
called shoulder, breast, loiu. neck,
leg. hauncn, and head. OF these the
luin, leg and shoulder are accounted
the best joints From mutton is pre-
pared many very tasty dishes and
entrees, sumo OF which | must now
enumerate, says Madame.
Braised Fillet Of Mutton-Select ths
chump end of loin of mutton, and
roll 1t up in sheet OF huttered paper
and roast it for about Two hours but
be careful that the paper completely
| surrounds it, for thu meat must not
brown in cooking. When the mutton
is cooked, cover it with a good glaze;
boil soma already cool.eh French beans
in the gravy OF the meat, and lay them
in a dish with the glazed mutton upon
the top Of them. The remainder Of the
gravy strain. and send to table in
tureen.
Leg of Mutton Boiled and Stuffed
Ingredients requisite; A small leg OF
mutton, weighing from five to seven
pounds; aume forcem sat and two finely
minced shalots. To prepare, bone the
leg OF mutton, or see that the butcher
docs this before sending tins joint home,
and 10 the aperture left by the removal
OF tho bone put the forcemeat and
minced shalots. 1t ia we'll to sew the
opening up so that the stuffing may not
fall out Then roll the meat up tightly,
bind 1T with tape. and roast before a
clear fire for quite two and half
hours. When cooked through, remove
the tape and glaze the joint IL desired.
A good gravy should accompany it to
the table.
Mutton Outlets, with Tomato Sauce
Gut one and half pounds of the
best end of neck of mutton into outlet
portions, and trim each neatly. One
egg and some bread crumbs will he
needed to dress these. which must then
be fried in hot lard till cooked through,
and OF dainty golden brown color.
Boil about three quarters OF pound OF
potatoes while the outlets are frying,
and, when soft. mash them with
little butter, pepper. salt and table,
spoonful Of cream. Make a mound of
potatoes in the ceptre of a hot dish,
and nile the outlets, hone end upward,
round this, The tomato sauce to be
noured round the cufleta and potatneH
is prepared in this manner: Melt one
ounce OF butter 10 saucepan, and fly
half SLICED onion ia ii for few
minutes, then add one bunch uf herbs,
ten peppercorns, one pound of sliced
tomatoes, ana half a pint OF stock.
Stir this till it boils, and then permit
to simmer for about q quarter of an
hour; rub through sieve after this,
and again return the mixture to the
saucepan and pour in one ounce Of corn
flour previously mixed to paste with
cold water. Add pinch of castor
sugar and some salt, and boil for
another five minutes.
Mutton Soup Prepare this soup the
day before it is required. Into a
coverahle pan lny neck OF mutton,
weighing say, fiva to six pounds, three
carrots, two onions, three turnips a
large bunch of herbs and parsley and
three quarts Of water. Let this pan
stand by the side of a fire for a whole
day, stirring the ingredients occa-
sionaly. The following morning turn
all into a stew pan and place over
brisk fire. When the liauid hollis set
the vessel by the side of the fire again
to simmer; adding at the same time
liberal seasoning of salt and pepper,
When the meat is cooked and the SCUM
approaches completion take out the
mutton and dish it with Tho carrots
aud turnips. which will make nice
luncheon entree. 10 complete the soup,
strain it and let it cool, then skim Off
all the fat, season and thicken with a
heaped tablespoonful of arrowroot;
flavor with winaglassful OF sherry
and simmer again for five minutes;
when it will be ready for use.
NJ luton Ham -For a breakfast dish
nothing could be nicer than a leg of
mutton cured in the following manner:
Pound an ounce of hay salt and half
an ounce OF saltpetre. Rub this over a
good.sizeu leg of mutton and let it lie
all night The next day salt it we'll
with common salt and lot ii lie a week
or ten days, then hang it up to dry
Give 1T quite a fortnight, or even a
month, to dry thoroughly, and then
boil for use in the same manner as a
ham.