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Mutton, Shoulder of, Broiled

Half roast, or stew, or parboil, a joint of six pounds, then cut it once or twice on both sides to the bone, season the cuts and outside with cayenne, and finish dressing on a gridiron over a brisk fire; take the gravy, not the fat, add to it some pickled mushrooms, large and small, and strew over, and garnish the broil when served. It is needless to remind the reader that dishes and plates should all be made very hot, especially for mutton. Time to parboil, one hour; to grill, twenty minutes. Average cost, 10 1/2d. per pound. Sufficient for five or six persons.