Chapter XII
Reading edition
MUTTON AND LAMB.
Page
Different joints of Mutton 233
When in season 233
To choose Mutton 233
To roast a Haunch of Mutton 234
Roast Saddle of Mutton 235
To roast a Leg of Mutton 235
Superior receipt for roast Leg of Mutton 235
Braised Leg of Mutton 236
Leg of Mutton boned and forced 236
A boiled Leg of Mutton, with Tongue and Turnips (an excellent receipt) 237
Roast or stewed Fillet of Mutton 238
xviiTo roast a Loin of Mutton 238
To dress a Loin of Mutton like Venison 239
Roast Neck of Mutton 239
To Roast a Shoulder of Mutton 239
The Cavalier’s broil 240
Forced Shoulder of Mutton 240
Mutton Cutlets stewed in their own Gravy 240
To broil Mutton Cutlets (Entrée) 241
China Chilo 241
A good family stew of Mutton 242
An Irish stew 242
A Baked Irish stew 243
Cutlets of cold Mutton 243
Mutton Kidneys à la Française (Entrée) 243
Broiled Mutton Kidneys 244
Oxford receipt for Mutton Kidneys (Breakfast dish or Entrée) 244
To roast a Fore Quarter of Lamb 244
Saddle of Lamb 245
Roast Loin of Lamb 245
Stewed Leg of Lamb, with white Sauce (Entrée) 245
Loin of Lamb stewed in butter (Entrée) 246
Lamb or Mutton Cutlets, with Soubise Sauce (Entrée) 246
Lamb Cutlets in their own Gravy 246
Cutlets of cold Lamb 246