d of its woolly
coat and that from one having a heavy fleece.

The smallest proportion of both fat and bone to muscle is found in the
leg; consequently this is the most valuable portion for food, and is
likewise the most economical, being available for many savory dishes. On
account of the disagreeable adhesive qualities of its fat when cold,
mutton should always be served hot.

_RECIPES._

BOILED LEG OF MUTTON.--Wipe carefully, remove the fat, and put into
boiling water. Skim, and cook as directed on page 395, twelve minutes
for each pound.

BROILED CHOPS.--The best-flavored and most tender chops are those
from the loins. Remove carefully all the pink skin above the fat,
scraping it off if possible without cutting into the lean. Wipe with a
wet cloth, and broil in the same manner as beefsteak over hot coals or
in a hot skillet, turning frequently until done; five or eight minutes
will suffice to cook. Sprinkle salt on each side, drain on paper, and
serve hot.

POT-ROAST LAMB.--For this purpose a stone jar or pot is best,
although iron or granite-ware will do; wipe the meat well and gash with
a sharp knife. If crowded closely in the pot, all the better; cover with
a lid pressed down firmly with a weight to hold it if it does not fit
tightly. No water is needed, and no steam should be allowed to escape
during the cooking. Roast four or five hours in a moderate oven.

ROAST MUTTON.--The best pieces for this purpose are those obtained
from the shoulder, and saddle, loin, and haunches. Wipe carefully, sear
the cut surfaces, and proceed as directed for roasting beef. Cook slowly
without basting, and unless desired rare, allow twenty-five or thirty
minutes to the pound. A leg of mutton requires a longer time to roast
than a shoulder. When sufficiently roasted, remove from the pan and
drain off all the grease.

STEWED MUTTON.--Pieces from the neck and shoulder are most suitable
for this purpose. Prepare the meat, and stew as directed for beef,
although less time is usually required.

STEWED MUTTON CHOP.--Wipe, trim off the fat, and remove the bone
from two or three pounds of chops. Put into the inner dish of a double
boiler with just enough hot water to cover; add a minced stalk of
celery, a carrot, and a white turnip cut in dice; cover, and cook until
the chops are tender. Sliced potato may be added if liked, when the meat
is nearly done. Remove the grease and thicken the liquor with a little
browned flour braide