The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

especially, but not so long as to taint; for whatever may be authorised by the prevailing fashion, putrid juices certainly ought not to be taken into the stomach. Great care should be taken to preserve by paper the fat of what is roasted. Mutton for boiling will not look of a good colour, if it has hung long.--In purchasing this meat, choose it by the fineness of the grain, the goodness of its colour, and see that the fat be firm and white. It is not the better for being young: if it be wether mutton, of a good breed and well fed, it is best for age. The flesh of ewe mutton is paler, and the texture finer. Ram mutton is very strong flavoured, the flesh is of a deep red, and the fat is spongy: wether mutton is the best. MUTTON BROTH. Soak a neck of mutton in water for an hour, cut off the scrag, and put it into a stewpot, with two quarts of water. As soon as it boils, skim it well, and simmer it an hour and a half. Cut the best end of the mutton into pieces, two bones in each, and take off some of the fat. Prepare four or five carrots, as many turnips, and three onions, all sliced, but not cut small. Put them soon enough to get quite tender, and add four large spoonfuls of Scotch barley, first wetted with cold water. Twenty minutes before serving, put in some chopped parsley, add a little salt, and send up all together. This is a Scotch dish, and esteemed very excellent in the winter. MUTTON CHOPS. Cut them from the loin or neck, broil them on a clear fire, and turn them often, or the fat dropping into the fire will smoke them. When done, put them into a warm dish, rub them with butter, slice a shalot in a spoonful of boiling water, with a little salt and ketchup, and pour it over the chops. The ketchup may be omitted, and plain butter used instead. MUTTON CHOPS IN DISGUISE. Prepare