ided into fore and hind quarters and then cut into the neck,
shoulder, rack, breast, loin and leg.

The shoulder and leg are used for roasting and may be boned and then
filled and rolled. For choice rack, cut to the tenth rib as for the
chops. Three ribs and the neck for stewing, meat pies, goulashes, etc.
The loin for chops.

The French and English have methods of cutting and cooking mutton and
lamb that made these cuts delicious.

CHOPS

French chops: Cut two ribs thick from the rack. English chops: Cut two
inches thick from the loin, including the kidney.

TO COOK

Trim the chops free from excess fat and then baste with the juice of
one lemon. Place in a broiler and cook for ten minutes, turning them
frequently.

ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS

One tablespoon of Worcestershire sauce,
Two tablespoons of salad oil,
One teaspoon of mustard,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Juice of one-half lemon.

Blend well together and then spread lightly on both sides of the
cooked chops. Serve on a hot platter without gravy, with spiced grape
or currant jelly.

ROAST MUTTON

Trim to remove the excess fat and then dust with flour. Place on
the rack in the baking pan. Place in a hot oven to brown for thirty
minutes. Baste every ten minutes with boiling water. Cook the meat
for eighteen minutes to the pound, not counting the first half hour
in which the meat starts to cook. Drain off the fat before making the
gravy.

Mutton and lamb chops may be used for frying purposes. It can be
blended with equal amounts of ham, bacon, pork or beef fat. Save every
bit of fat and use it for making soap. This fat makes a fine soft soap
for scouring and cleaning.

CURRY OF MUTTON

Have the butcher cut the neck of mutton into cutlets and then wipe
with a damp cloth and place in a saucepan, together with

Two medium sized onions,
One carrot, cut in dice.

Gently brown the meat before adding any water. When meat is browned
add

Two cups of boiling water.

Cook until tender and then season and thicken the gravy slightly with
cornstarch. Now add

One-half teaspoon of curry powder.

To serve, place a border of cooked noodles around the edge of a large
platter and then lift the mutton curry in the centre and garnish with
finely chopped parsley.

GOULASH

This is a characteristic dish of the Balkan states. It is made by
cutting one-half pound of lean beef (