Chapter XII: Mutton and Lamb

Page

Different joints of Mutton 233

When in season 233

To choose Mutton 233

To roast a Haunch of Mutton 234

Roast Saddle of Mutton 235

To roast a Leg of Mutton 235

Superior receipt for roast Leg 235
of Mutton

Braised Leg of Mutton 236

Leg of Mutton boned and forced 236

A boiled Leg of Mutton, with 237
Tongue and Turnips (_an
excellent receipt_)

Roast or stewed Fillet of 238
Mutton

To roast a Loin of Mutton 238

To dress a Loin of Mutton like 239
Venison

Roast Neck of Mutton 239

To Roast a Shoulder of Mutton 239

The Cavalier’s broil 240

Forced Shoulder of Mutton 240

Mutton Cutlets stewed in their 240
own Gravy

To broil Mutton Cutlets 241
(_Entrée_)

China Chilo 241

A good family stew of Mutton 242

An Irish stew 242

A Baked Irish stew 243

Cutlets of cold Mutton 243

Mutton Kidneys _à la 243
Française_ (_Entrée_)

Broiled Mutton Kidneys 244

Oxford receipt for Mutton 244
Kidneys (_Breakfast dish or
Entrée_)

To roast a Fore Quarter of 244
Lamb

Saddle of Lamb 245

Roast Loin of Lamb 245

Stewed Leg of Lamb, with white 245
Sauce (_Entrée_)

Loin of Lamb stewed in butter 246
(_Entrée_)

Lamb or Mutton Cutlets, with 246
Soubise Sauce (_Entrée_)

Lamb Cutlets in their own 246
Gravy

Cutlets of cold Lamb 246