Chapter XII Mutton and Lamb
| Page |
| Different joints of Mutton | 233 |
| When in season | 233 |
| To choose Mutton | 233 |
| To roast a Haunch of Mutton | 234 |
| Roast Saddle of Mutton | 235 |
| To roast a Leg of Mutton | 235 |
| Superior receipt for roast Leg of Mutton | 235 |
| Braised Leg of Mutton | 236 |
| Leg of Mutton boned and forced | 236 |
| A boiled Leg of Mutton, with Tongue and Turnips (an excellent receipt) | 237 |
| Roast or stewed Fillet of Mutton | 238 |
| To roast a Loin of Mutton | 238 |
| To dress a Loin of Mutton like Venison | 239 |
| Roast Neck of Mutton | 239 |
| To Roast a Shoulder of Mutton | 239 |
| The Cavalier’s broil | 240 |
| Forced Shoulder of Mutton | 240 |
| Mutton Cutlets stewed in their own Gravy | 240 |
| To broil Mutton Cutlets (Entrée) | 241 |
| China Chilo | 241 |
| A good family stew of Mutton | 242 |
| An Irish stew | 242 |
| A Baked Irish stew | 243 |
| Cutlets of cold Mutton | 243 |
| Mutton Kidneys à la Française (Entrée) | 243 |
| Broiled Mutton Kidneys | 244 |
| Oxford receipt for Mutton Kidneys (Breakfast dish or Entrée) | 244 |
| To roast a Fore Quarter of Lamb | 244 |
| Saddle of Lamb | 245 |
| Roast Loin of Lamb | 245 |
| Stewed Leg of Lamb, with white Sauce (Entrée) | 245 |
| Loin of Lamb stewed in butter (Entrée) | 246 |
| Lamb or Mutton Cutlets, with Soubise Sauce (Entrée) | 246 |
| Lamb Cutlets in their own Gravy | 246 |
| Cutlets of cold Lamb | 246 |
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