y positive manner
for the integrity of the hind-quarter.

702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.--1, 1. Ribs; 2.
Breast; 3. Shoulder; 4. Loin; 5. Leg; 1,2,3. Fore Quarter.

RECIPES.

CHAPTER XV.

BAKED MINCED MUTTON (Cold Meat Cookery).

703. INGREDIENTS.--The remains of any joint of cold roast mutton, 1 or 2
onions, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of
pounded mace or nutmeg, 2 tablespoonfuls of gravy, mashed potatoes.

_Mode_.--Mince an onion rather fine, and fry it a light-brown colour;
add the herbs and mutton, both of which should be also finely minced and
well mixed; season with pepper and salt, and a little pounded mace or
nutmeg, and moisten with the above proportion of gravy. Put a layer of
mashed potatoes at the bottom of a dish, then the mutton, and then
another layer of potatoes, and bake for about 1/2 hour.

_Time_.--1/2 hour. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ at any time.

_Note_.--If there should be a large quantity of meat, use 2 onions
instead of 1.

BOILED BREAST OF MUTTON AND CAPER SAUCE.

704. INGREDIENTS.--Breast of mutton, bread crumbs, 2 tablespoonfuls of
minced savoury herbs (put a large proportion of parsley), pepper and
salt to taste.

_Mode_.--Cut off the superfluous fat; bone it; sprinkle over a layer of
bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly.
Boil _gently_ for 2 hours, remove the tape, and serve with caper sauce,
No. 382, a little of which should be poured over the meat.

_Time_.--2 hours. _Average cost_, 6d. per lb.

_Sufficient_ for 4 or 6 persons.

_Seasonable_ all the year.

BOILED LEG OF MUTTON.

705. INGREDIENTS.--Mutton, water, salt.

_Mode_.--A. leg of mutton for boiling should not hang too long, as it
will not look a good colour when dressed. Cut off the shank-bone, trim
the knuckle, and wash and wipe it very clean; plunge it into sufficient
boiling water to cover it; let it boil up, then draw the saucepan to the
side of the fire, where it should remain till the finger can be borne in
the water. Then place it sufficiently near the fire, that the water may
gently simmer, and be very careful that it does not boil fast, or the
meat will be hard. Skim well, add a little salt, and in about 2-1/4
hours after the water begins to simmer, a moderate-sized leg of mutton
will be done. Serve with carrots and mashed turnips, which may be boiled
with the meat, and sen