A Course of Lectures on the Principles of Domestic Economy and Cookery

mutton is always in perfection, it is the fore quarter or shoulder of mutton that is served to guests, and the hind quarter is the one that is used for the family dinner. To make the dish which I am going to prepare this morning, I have had the whole quarter brought in so that I can show you how the shoulder should be cut off. Simply with a large piece of the outside skin attached. Usually the butcher might cut the shoulder square off close, but I want this large piece of skin for stuffing. There is a natural division between the shoulder and the ribs, so that the shoulder comes off with perfect ease. If you buy an entire fore quarter like that you will have the butcher cut off the shoulder for roasting or baking, then let him cut the neck in rather small pieces for stews or mutton broth. What is called the rack or ribs would be cut into chops for broiling or frying, and the breast would be cut off entire to be stewed or roasted or baked. A very nice way to prepare the breast is to have the bones all taken out, spread a layer of nice force meat or stuffing over it, roll it up, and tie it. Then it can be baked, or roasted, or stewed. Another nice way to cook the breast is to boil it until it is tender enough to enable you to pull the bones out without any difficulty; then take out all the bones, put it on a platter, set another platter on top of it with a heavy weight on the top platter, and press it until it is cold. Then cut it in rather small pieces, about two or three inches square, and bread and fry it. The process of breading and frying is accomplished in this way. You have cracker crumbs--cracker crumbs rolled and sifted--or bread crumbs, stale bread, dried in the oven and rolled and sifted, in a large dish. In another dish beat a couple of eggs until they are