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Classic
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page 70
serve it. The briskest changes first in the breast; and if it is to be kept, it
is best to rub it with a little salt should the weather be hot.
Every kernel should be taken out of all sorts of meat as soon as brought in;
then wipe dry.
For roasting, it should hang as long as it will keep the hind-quarter
especially, but not so long as to taint for whatever fashion may authorize,
putrid juices ought not to be taken into the stomach.
Mutton for boiling will not look of a good colour if it has hung long.
Great care should be taken to preserve by paper the fat of what is roasted.
Leg of Mutton.
If roasted, serve with onion or currant-jelly sauce; if boiled, with caper-sauce
and vegetables.
Neck of Mutton
Is particularly useful, as so many dishes may be made of it; but it is not
advantageous for the family. The bones should be cut short, which the butchers
will not do unless particularly desired.
The best end of the neck may be boiled, and served with turnips; or roasted; or
dressed in steaks, in pies, or harrico.
The scrags may be stewed in broth; or with a small quantity of water, some small
onions, a few pepper-corns and a little rice, and served together.
When a neck is to be boiled to look particularly nice, saw down the chine-bone,
strip the ribs half-way down, and chop off the ends of the bones about four
inches. The skin should not be taken off till boiled, and then the fat will look
the whiter.
When there is more fat to a neck or loin of mutton, than it is agreeable to eat
with the lean, it makes an uncommonly good suet-pudding, or crust for a meat-pie
if cut very fine.
Shoulder of Mutton roasted.
Serve with onion sauce. The blade-bone may be broiled.
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