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Classic
Cook Books
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page 34
MUTTON AND LAMB.
Remarks. Mutton should always be quite fat. The fat should be clean, hard and
white. If it is yellow the meat is old and should not be used. The lean part of
a fat sheep is soft and tender, with a dark red color. The longer the meat is
allowed to hang before cooking the more tender it gets. Mutton can be preserved
by washing daily with vinegar. During summer flies are kept away from the meat
by rubbing pepper and ginger into it. For a roast select from the shoulder or
thigh, for cooking take the shanks or for stew the breast.
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