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Simple Mutton Cooking Recipe

Below is the quick and easy cooking recipe for Mutton.

In cutting up mutton, in order to its being dressed, attention should be paid to the different joints. The pipe that runs along the bone of the inside of a chine must be removed, and if the meat is to be kept some time, the part close round the tail should be rubbed with salt, after first cutting1 out the kernel. A leg is apt to be first tainted in the fat on the thick part, where the kernel is lodged, and this therefore should be removed, or the meat cannot be expected to keep well. The chine and rib bones should be wiped every day, and the bloody part of the neck be cut off to preserve the Mutton it. The brisket changes first in the breast. And if it is to be kept, it is best to rub it with a little salt, should the weather be hot. Every kernel should be taken out of all sorts of meat as soon as it is brought in, and then wiped dry. For roasting, it should hang as long as it will keep, the hind quarter especially, but not so long as to taint; for whatever may be authorised by the prevailing fashion, putrid juices certainly ought not to be taken into the stomach. Great care should be taken to preserve the Mutton by paper the fat of what is roasted. Mutton for boiling will not look of a good colour, if it has hung long.—In purchasing this meat, choose it by the fineness of the grain, the goodness of its colour, and see that the fat be firm and white. It is not the better for being young: if it be wether mutton, of a good breed and well fed, it is best for age. The flesh of ewe mutton is paler, and the texture finer. Ram mutton is very strong flavoured, the flesh is of a deep red, and the fat is spongy: wether mutton is the best.

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