ith persons of delicate digestion and therefore should be
discarded from the menu, and the yearling should be substituted.

The choice mutton is raised in Virginia, Pennsylvania and North
Carolina, while that which comes from Wisconsin is of splendid
quality. Canada also sends us some fine meat.

Prime mutton is large and heavy, the fat firm and white and the flesh
a deep red in color and very finely grained. This meat contains fully
as much nutriment as beef.

Soups and broths made from mutton when the fat is removed are very
wholesome and are frequently ordered in diets by physicians. Mutton
should be hung for a short period to ripen, but lamb should be used a
short time after it is dressed.

The cuts in the side of lamb or mutton usually number six: (1) The
neck, (2) the chuck, which includes some of the ribs as far as the
shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the
loin and (6) the leg.

In some parts of the country the butcher makes a cut, using the rack
end of the loin and chuck for making the rib or French chops. The term
chops is intended to designate meat cut from the rack or loin into
chops, preferably one and one-quarter inches thick. Where the meat is
cut with nine ribs on the loin, the shoulder and balance of the chuck
is cut into chops for panning or braising. These chops require longer
time for cooking than those cut from the rack or loin.

ACCOMPANIMENTS FOR LAMB AND MUTTON

Serve with a roast shoulder or leg of lamb, mint sauce, green grape
jelly, peas or asparagus and baked potatoes. With mutton or lamb chops
serve green grape jelly, mint or currant jelly.

Mutton may be boiled and served with caper or soubis (onions) sauces,
currant jelly sauce, boiled or mashed potatoes, peas, string beans,
asparagus, stuffed tomatoes and cole slaw.

HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON

Look first at the joint above the hoof. In lamb this joint is serrated
or tooth-shaped when broken, while in the yearling and mutton it is
the smooth oval ball-and-socket joint. In lamb the bones are pinkish
in color; in mutton the bones are a blue-white color. The pinkish
colored skin should be removed from lamb and yearling before cooking.
This skin contains the woolly flavor.

BONE AND STUFFED SHOULDER OF LAMB

Have the butcher bone the shoulder of lamb and then wipe with a damp
cloth. Now prepare a filling as follows: Mince fine sufficient parsley
to measure one-half cup. Place in