Mutton Chops

1. Trim neatly, season, and dip each chop into a beaten egg, and then in cracker-crumbs; put into the oven in a dripping-pan, with two spoonfuls of butter and a little water; baste frequently, and bake until well browned.

2. Have them trimmed from fat and skin; dip each one into beaten egg, then in pounded cracker, and fry in hot lard or dripping. It is still better to bake them very slowly in the oven.

Haricot Mutton

Loin chop fried until brown, dredge with flour, put into boiling water, or, if you have it, weak soup; cut carrots into small pieces, then simmer for two hours. Season with pepper and salt. Steak cooked in the same way is very nice.

Mutton Pie

Cover the bottom of a dish with bread crumbs; then a layer of cold mutton, cut in very thin slices; then a layer of tomatoes, sliced thin; season with pepper, salt, and small bits of butter, and so on, until the dish is full, or you have sufficient, having tomatoes and bread crumbs on top; cover and bake about forty minutes, and serve hot.

Mutton A-La-Venison

Take a fat loin, remove the kidney, and let it hang a week, if the weather permits. Two days before dressing it for cooking take ground allspice, clove, and pepper, mix them, and rub into the meat a table-spoonful of each twice a day "for two days, Before cooking wash it off, and roast as a leg. To preserve the fat and keep it in, make a paste of flour and water, and spread thickly over the meat. Over this tie a double sheet of coarse paper, well buttered. About a quarter of an hour before it is done remove the paper and paste, return to the oven, and baste and dredge with flour. It is equal to venison.

Boiled Leg Of Mutton

Put on in boiling water, with a little salt; boil two hours and a half; make a sauce of melted butter; a piece of butter the size of an egg, stir with a tablespoonful of flour well, then stir into a pint of boiling water, with a tablespoonful of capers. Put into a sauce-tureen on the table, and garnish the dish with boiled cauliflower and parsley.

Breast Of Mutton And Green Peas

Select a breast of mutton, not too fat, cut it into small, square pieces, dredge it with flour, and fry it a fine brown in butter; add pepper and salt, cover it with water, and set it over a slow fire to stew, until the meat is perfectly tender. Take out the meat, skim off all the fat from the gravy, and just before serving add a quart of young peas, previously boiled with the strained gravy, and let the whole boil gently until the peas are done.