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Mutton, Stewed and Baked

A shoulder of mutton is deprived of its greasy quality by being partially boiled, or rather stewed, and its cooking completed in the oven. Procure a middle-sized shoulder, trim off any excess of fat, and bone it; put it into a stewpan with just water enough to cover it. Simmer gently for two hours or more, according to the size. Put it before the fire, tie a good lump of butter in a coarse muslin, rub the mutton well over, and then strew thickly with fine raspings, chopped parsley, thyme, pepper, and salt, mixed together. Finish the cooking in the oven; half an hour in a good oven will be sufficient. Serve on a hot dish with boiled spinach round the mutton, and gravy in a tureen. Probable cost, 9d. to 10d. per pound. Sufficient for five or six persons.