Boiled Loin of Mutton
A good loin of mutton is always very fat, so that in cooking it is well to remove or pare off a portion of the outside fat. Unlike most other meats, mutton is the better for being boiled in soup. Put it into a large pot; allow to every pound a quart of water. Boil it slowly and skim it well, adding the vegetables when the scum has done rising. The vegetables should be sliced turnips, potatos, and grated carrots. Have ready plenty of suet dumplings, in the proportion of half a pound of finely minced suet to a pound and a quarter of flour. Rub the suet into the pan of flour, and use as little water as possible in mixing the dough. Make it into thick dumplings, rather larger round than a dollar. Boil them in a pot by themselves, till thoroughly done. Serve up the meat with the dumplings round it. Or put the dumplings in a dish by themselves, and surround the meat with whole turnips. This is an excellent plain dish for a private family. Serve up pickles with it.