Time.—About 15 minutes per lb. Average Cost, 10d. per lb. Sufficient for 12 or more persons according to size of joint. Seasonable from June to January.
1058.—ROAST MUTTON. (Fr.—Mouton rôti.)
When possible, mutton should be roasted before the fire, for this method of cooking imparts a more delicate and better flavour to the meat. Whatever the joint, it should be well basted with hot fat before setting the roasting-jack in motion; and for 10 or 15 minutes it must be placed quite close to a clear, bright fire, in order to quickly form a hard surface layer. (see "Notes on Roasting," p. 428). The meat revolves too quickly for it to become over-browned in a short space of time. During the first few minutes the joint should be almost constantly basted, and afterwards at short intervals. The time required for roasting depends principally upon the condition of the fire and the form or the size of the joint (see pp. 428).
How to buy Meat Economically.—If the housekeeper is not very particular as to the precise joints she wishes to cook for dinner, there is frequently an opportunity for her to save money in her purchases. For instance, the butcher may have an over supply of certain joints, and will, to get rid of these, make a reduction, sometimes to the extent of 1d. or 1½d. per lb. It often happens that in consequence of a demand for legs and loins of mutton butchers have only shoulders left, and these they are glad to dispose of at a reduction, especially in very cold weather.
1059.—SADDLE OF MUTTON, TO ROAST. (Fr.—Selle de Mouton Rôtie.)
Ingredients.—Saddle of mutton, salt and pepper, fat for basting, gravy, red-currant jelly.
Method.—Remove the skin, pare off any superfluous fat, and take away the fat and kidneys from the inside. Fold the flaps under, bind securely in shape, and cover the back with several folds of greased paper. Roast in front of a clear fire, basting frequently, or, if more convenient, bake in a moderately hot oven (see "Roast Mutton" and "Notes on Roasting," p. 428). Serve with good gravy and red-currant jelly.
Time.—About 15 minutes per lb. Average Cost, 1s. per lb. Sufficient for from 12 to 18 persons, according to weight. Seasonable at any time.
1060.—SCOTCH HAGGIS.
Ingredients.—A sheep's paunch and pluck, 1 lb. of finely-chopped beef suet, ½ a pint of oatmeal, 2 finely-chopped Spanish onions, 2 tablespoonfuls of salt, 1 teaspoonful of pepper, ½ a nutmeg finely-grated, 1½ pints of good stock or gravy, the juice of 1 lemon.
Method.—Soak the paunch for several hours in salt and water, then turn it inside out, and wash it thoroughly in several waters. Wash the pluck, cover the liver with cold water, boil it for 1½ hours, and
