Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water, cover up tightly and stew slowly.  In the meantime pare and cut up the carrots, add these and cover up again.  Pare and cut up about half a dozen potatoes into dice shape and add them three-quarters of an hour before dinner.  Cover up again, and when done, make a sauce as follows:  Skim off about two tablespoons of fat from the mutton stew, put this in a spider and heat.  Brown a tablespoon of flour in the fat, add a heaping tablespoon of brown sugar, some cinnamon and pour the gravy of the stew into the spider, letting it boil up once, and then pour all over the carrots and Stew until ready to serve.

White turnips may be used instead of carrots.

MUTTON OR LAMB CHOPS

Trim off some of the fat and heat in the spider.  Season the chops with salt and pepper, or salt and ginger.  Have the spider very hot with very little fat in it.  To be nice and tender they must be sauted quickly to a nice brown.  Or the chops may be broiled over the hot coals or in gas broiler, eight or ten minutes is all the time required; serve at once.

SHOULDER OF MUTTON STUFFED

Have the butcher carefully remove the blade from the shoulder and fill the space with a bread stuffing; See “Bread Dressing for Fowl”.  Sew up the opening, roast in the oven with a very little water in the pan, and baste frequently.  Serve with the gravy from the pan after the grease has been carefully removed.

POULTRY

TO DRESS AND CLEAN POULTRY

Singe by holding the fowl over a flame from gas, alcohol or burning paper.  Pick off pin feathers.  Cut off the nails, then cut off the head, turn back the skin and cut the neck off quite close; take out windpipe and crop, cutting off close to the body.  Cut through the skin around the leg one inch below the leg joint; take out the tendons and break the leg at the joint; in old birds each tendon must be removed separately by using a skewer.

Make an incision just below the breast bone large enough to insert your hand, take out the fat and loosen the entrails with your forefinger.  When everything is removed, cut off the wings close to the body, also the neck, feet and head.  Separate the gall from the liver.  In doing this be very careful not to break the gall, which has a very thin skin.  Scrape all the fat off carefully that adheres to the entrails and lay it in a separate dish of water overnight.  Cut open the gizzard, clean and pull off the skin, or inner lining.

Make Kosher as directed in “Rules for Kashering”.

If you make use of the head, which you may in soup, cut off the top of the bill, split open the head, lengthwise, take out the brains, eyes and tongue.

Clean the gizzard and feet by laying them in scalding water for a few moments, this will loosen the skin, which can then be easily removed.