Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

with a wooden spoon; when of a proper thickness, and of a brownish color, add a glass of broth, salt, pepper, a few pickled cucumbers cut in slices, and two or three mushrooms; boil ten minutes; lay the slices of meat in, subdue the fire, simmer twenty minutes, and serve. _The same, in another way._--Chop fine the slices of leg of mutton, put a piece of butter in a stewpan, and set it on the fire; when melted, place the chopped meat in, keep stirring with a wooden spoon for about ten minutes; then add two or three tablespoonfuls of broth, salt, pepper, and a pinch of allspice; simmer fifteen minutes, and serve with fried eggs all around the dish. _Boiled._--Set a saucepan on the fire with cold water enough to cover the leg of mutton, add salt; at the first boil put the leg of mutton in, wrapped up in a towel. Boil gently till done. For a middling-sized one, it takes about two hours. Remove the towel, dish the leg of mutton, spread a caper-sauce over it, and serve hot. The sauce may also be served in a boat or saucer. _Cold._--What is left of it may be prepared like cold mutton in vinaigrette. SHOULDER. _Shoulder boned._--Split the shoulder just in the middle, on the inside, lengthwise and following the middle of the bones; remove the flat bone at the larger end first. This is easily done by scraping the meat off the bone on both sides, and then pulling it off. Do the same with the remaining bone. Spread the shoulder open on the table, the inside up, salt and pepper it, then spread on it the same stuffing as for a chicken stuffed with sausage-meat. Roll the shoulder round, tie it with twine, and roast or bake it. When roasted or baked, serve with the gravy. _On a Purée._--Bone and roll the shoulder as above directed, but do not stuff it; roast or bake it, and serve it on a _purée_ of potatoes, beans, peas, lentils, or any other vegetable; place the shoulder in the middle