Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

it and roast at the rate of twelve minutes to each pound of the meat. Fifteen minutes before serving remove the cover and brown. If you do not use a covered roaster baste the meat every fifteen minutes, while cooking, with the gravy in the pan. Do not send made mutton gravy to the table with it. Pass currant jelly with it and such a sauce as this: Mince a cupful of field sorrel—young and tender—and stir two tablespoonfuls of butter rubbed into one of browned flour into a cupful of boiling water. Add the sorrel, a dash of paprika and salt. Cook for one minute, take from the fire and beat into it, a very little at a time, the well-whipped yolk of an egg. Set in boiling water until the mutton is served. It must not cook. Boiled leg of mutton Carefully trim the meat, cutting off all loose or gristly portions, and wipe with a damp cloth. Have a kettle of boiling water and put in the meat, boiling fast for about ten minutes, when it may simmer until done. Do not put in salt or pepper until nearly cooked. Eat with caper sauce. The water in which the mutton is boiled makes excellent Scotch broth, or plain mutton soup. Roast shoulder of mutton Carefully remove the bone, or shoulder blade, and fill the place with this forcemeat: One cupful of fine bread-crumbs, one tablespoonful of chopped parsley, one teaspoonful of chopped onion, salt and pepper to taste, a half-dozen chopped mushrooms—canned or fresh—and melted butter to moisten the mixture. Sew up the slit left by the bone, and place in the covered roaster with a cupful of water or weak stock. Cook quickly at first, basting often, and allowing for cooking about fifteen minutes to the pound. Serve with sorrel or other meat sauce, never with made gravy. Pass string-beans, tomatoes, green peas or young turnips with it. Stuffed shoulder of lamb Have the bone extracted neatly, and fill the cavity left with a stuffing of a cupful of bread-crumbs, a dozen raw oysters, chopped fine,