Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-28
SERVING DF MUTTON
WAYS TO COOK AND SERVE A FIJI
LET OF, MUTTON.
Low-Priced Pieces viii Often Make
Very Delicious
Dishes.

Meat bills are always heavy items in
the housewives accounts, and 1t therefore
pays the woman of careful mind to study
values of low-priced or economical cuts.
The economical cut is not necessarily the
cheapest in price, but the one from which
the greatest food value may be secured.
leg of mutton is one of the most profit
able joints for family, end If properly
treated it does not deserve the contempt
with which it is generally regarded.
Preference should be given to small,
lean, compact joint, with short bone. Be-
fore giving particulars as to how the joint
may be divided and utilized, both before
and after it has been cooked whole a few
hints on the subject Of roasting will not
be out of place. When a well-hung joint
Of mutton is sent to the table hard and
unevenly cooked, the chances are that 1t
was put into a warm oven at the COM
mencement or cooking and that the heat
was allowed to increase by degrees. Such
proceeding, in addition to. the drawbacks
already referred to, deprives the meat of
goodness, nutriment and flavor. Very rapid
cooking also has it's disadvantages, mas
much as 1t causes the meat to shrink on ac-
count of the heat being excessive, and it
may be too brown outside and probably
underdone near the bone but even this Is
better than the slow process.
The idea that washing mutton is detri-
not. OF course, be immersed in water and
left there, but for heaIth's sake it should
be quickly and thoroughly washed (after 1t
has been scraped on the outside) with cold
water, in which a small quantity of pow
dered boraX has been dissolved, and 1t
should be then well dried and lightly -four
ed. After trimming the joint and removing
the knuckie bone (Which, if simmered with
an onion, two cloves, a few peppercorns
and some salt, will produce a pint of white
stock, it should be weighed, and, roughly
speaking, quarter of an hour for each
pound and an additional quarter of an
hour should be allowed for cooking it in an
oven where there is a good, steady (but not
fiercep heat. In very frosty weather more
time should be allowed for cooking all
meat, and then 20 minutes per pound will
not be too long, and the same length of
time should be given IL the meat is liked
very thoroughly DONE Much of the sue
cess of cooking joint depends upon the
frequence with which tits basted, and not
more than Is minutes should be allowed to
elapse between the intervals of pouring the
warm dripping over it.
How to Boil.
Boiling Is process which is much mis-
understood by the average cook The water
should be boiling when the meat. which
should be tied in cloth, is placed in it.
There should be only, just sufficient to
cover it, and it should be allowed to boil
for six minutes to harden the albumen and
thus prevent the juices from being drawn
out. The temperature of the water must
then be lowered by the addition of about
quarter of pint Of cold water, and vege-
tables 1.-TWO onions, two carrots and tur-
nip, small bunch of sweet herbs ana a
little bag of spices Should be added, and
the pan containing the meat removed to a
corner of the stove where the heat is only
sufficient to admit Of it's simmering gently
until it Is DONE The scum should be taken
+l.oc ,-fa Of ] h1
mutton is cooked from time to time, and
about half an hour before 1t is done small
quantity of salt may be added. twenty
minutes for each pound of meat ana TWEEN
ty minutes over, caIcula ting from the time
it begins to simmer. should be sumcient TO
insure the meat being tender without being
overdone Boiled mutton should be thor
oughly drained ON hot, soft cioth peTore
being placed on the serving dish; this sim
pie precaution will prevent the sauce with
which 1t is masked from being diluted ana
the appearance of the dish from being
spoiled. Celery or macaroni sauce is rec
commended IN place oi TIC iiote oiuiiSAA'
parsley sauce,
Boned Leg of Mutton-Fry a quarter OF
a Mound of fat bacon with SIX ounces OF
calf's liver until the latter is lightly cooked,
than mass them together through a fine
mfncer and add quarter OF pound OF
lean raw veal, which has been previously
passed through the machine Turn the IN
gradients into a mortar ana pound tnem
with an ounce of butter until smooth
paste is formed; rub this through wire
sieve. season 1t with salt, black pepper ana
nutmeg and add two teaspoon1uls OF cnop-
ned narsley three minced truffleS and the
volks of two raw eggs Have the bone re-
moved from a small leg of mutton and fill
the hollow from which 1T was taken with
the prepared force meat; then sew up the
skin and after wrapping the meat in pa
per which has been spread with good drip
ping or butter, roast 1t in the usual way,
removing the paper snort time before 1t
is done. Serve the mutton with thlck Ma
deria sauce and garn1sn or french beans.
If prepared an oyster forcemeat may be
substituted for the liver dressing Instead
of roasting the meat 1t may be praised
thus: Melt two ounces OF putter IN large
stewpan and fry the mutton until it is
brown on both sides, then add two onions,
two carrots and turnip, all cut In slices,
few pieces of celery, little bunch of
narsley and some sweet herbs Gf the fla
yor is not objected to), two cloves, a small
blade of mace, twenty-four whole black
peppercorns, teaspoonrul or SAT- hair a
gill of brandy, and sufficient broth made
from the bone), which has been colored
with browning, to partially cover the NUT
ton Place a thick piece of creased paper
over it, then put on the lid of the stewpan
and let the meat cook IN a moderately hot
oven for three hours: If the weight exceeds
four pounds rather longer may be allowed,
but the cooking must be slow and the meat
should be basted from time to time and
turned after it has been in the stewpan for
sauce Is made from the broth IL which the
meat was cooked; the fat must be removed,
and it should then be thckened and des-
sertspoonful of tomato catsup and little
more salt and pepper added; 1t may then
be strained round the boned mutton, which
should be brushed over with warm glaze
and the dish garnished with small toma-
toes which have been filed with a uencate
herb stuffing and cooked in the oven.
The Fillet-This is very useful joint
for small family, and 1t is obtained by
dividing the leg of mutton; the knuckle
end can be boiled or stewed, and the ffIlet
NAV be larded and roasted and served
with god sauce and garnish of mush-
rooms a macedonia of vegetables, roasted
artichokes or any other suitable vege-
table. 1t may also be boiled and masked
with a delicate white sauce. and praised
or stewed with vegetables In the follow
ing manner: Remove the bone from the
middle of the fillet and cut out the meat
to within about half an inch of the edge
taking care not to break the outside skin
Pass the meat twice through a mincing
machine, then put 1t into basin with a
teacupful of fine white bread crumbs, a
large tablespoonful of lean chopped ham,
half an onion, finely minced; dessert
spoonful of chopped parsley and some
salt pepper, and grated nutmeg; then add
sufficient beaten egg to moisten the In
gradients 1.-TWO well whipped yolks