for frying or broiling; also used for choice stews.

No. 6. Breast, used for roast, baked dishes, stews, chops.

No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies.


NOTE.--A saddle of muton or double loin is two loins cut off before
the carcass is split open down the back. French chops are a small rib
chop, the end of the bone trimmed off and the meat and fat cut away
from the thin end, leaving the round piece of meat attached to the
larger end, which leaves the small rib-bone bare. Very tender and
sweet.

Mutton is _prime_ when cut from a carcass which has been fed out of
doors, and allowed to run upon the hillside; they are best when about
three years old. The fat will then be abundant, white and hard, the
flesh juicy and firm, and of a clear red color.

For mutton roasts, choose the shoulder, the saddle, or the loin or
haunch. The leg should be boiled. Almost any part will do for broth.

Lamb born in the middle of the winter, reared under shelter, and fed
in a great measure upon milk, then killed in the spring, is considered
a great delicacy, though lamb is good at a year old. Like all young
animals, lamb ought to be thoroughly cooked, or it is most
unwholesome.


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