healthy cooking info

Diagrams of cuts of lamb and mutton

In selecting mutton or lamb we should be guided by color, fineness of
grain, thickness of flesh and amount of fat. Mutton of a dull brick red
is preferable, though the color varies from that to dark red. Lamb on
account of its superior flavor is more popular than mutton. The flesh of
lamb should be light in color, of fine grain and the fat evenly
distributed. The nutritive value of mutton and lamb is practically the
same as beef.

To make  FRENCH CUTLETS  of  MUTTON.

Take a neck of mutton, cut it in joints, cut off the ends of the long
bones, then scrape the meat clean off the bones about an inch, take a
little of the inpart of the meat of the cutlets, and make it into
forc’d-meat; season it with nutmeg, pepper, and salt; then lay it upon
your cutlets, rub over them the yolk of an egg to make it stick; chop a
few sweet herbs, and put to them a few bread-crumbs, a little pepper
and salt, and strew it over the cutlets, and wrap them in double
writing-paper; either broil them before the fire or in an oven, half an
hour will do them; when you dish them up, take off the out-paper, and
set in the midst of the dish a little brown gravy in a china-bason; you
may broil them without paper if you please.

To Collar a Breast of  MUTTON.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg; make a little forc’d-meat of
veal or mutton, chop it with a little beef-suet, a few bread-crumbs,
sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and
a spoonful or two of cream; mix all together and lay it over the
mutton, roll it up and bind it about with course inkle; put it into an
earthen dish with a little water, dridge it over with flour, and lay
upon it a little butter; it will require two hours to bake it. When it
is enough take up the gravy, skim off the fat, put in an anchovy and a
spoonful of catchup, thicken it with flour and butter; take the inkle
from the mutton and cut it into three or four rolls; pour the sauce
upon the dish, and lay about it forc’d-meat-balls. Garnish your dish
with pickles.