A leg of mutton is usually roasted whole, but can be divided advantageously for a small family. Cut the knuckle into a good-sized joint, and boil it until tender; but put a coarse paste over the lower part of the thick end to keep it in the gravy, and roast it; or if the skin be raised gently from the outside of the leg, to about six or seven inches wide, two or three good slices maybe cut off for steaks, and the skin then fastened down with skewers.

Take the lean of some cold roast mutton. Chop it very fine, adding a small minced onion and sweet marjoram; and season it with pepper and salt. Put it into a stewpan, with some of the gravy that has been left from the day before, and let it stew for a quarter of an hour. Then put it [two-thirds full] into a deep dish. Fill up the dish with mashed turnips, heaped high in the center, smoothed on the surface, and browned with a salamander or a red-hot shovel.

Lean cold beef or cold roast pork can be used instead; with beef, use [mashed] potatoes and omit the sweet marjoram; with pork, flavor the seasoning with a little chopped sage and cover the top with sweet [mashed] potato or apple sauce.

Cut a fillet or round from a leg of mutton; remove all the fat from the outside, and take out the bone. Beat it well on all sides with a rolling-pin, to make it more tender, and rub it slightly all over with a very little pepper and salt. Have ready a stuffing made of finely minced onions, bread-crumbs [pre-packaged bread-crumbs for turkey stuffing work well; or leave a loaf of bread out overnight to become stale and break into crumbs], and butter, seasoned with a little salt, pepper, and nutmeg, and well mixed. Fill with some of this stuffing, the place of the bone. Make deep incisions or cuts all over the surface of the meat, and fill them closely with the same stuffing. Bind a tape [cord] round the meat to keep it in shape. Put it into a stew-pan, with just water enough to cover it, and let it stew slowly and steadily during four, five, or six hours, in proportion to its size [about 30 minutes per pound]; skimming it frequently. When done, serve it up with its own gravy.

Take a fine quarter of lamb and, for a large dish, cut the whole of it into steaks; for a small dish, cut up the loin only ; or slice on the leg. Remove the skin and all the fat [hopefully, your butcher did that for you]. Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Having seasoned the steaks with a little salt and Cayenne, and some powdered nutmeg and mace, lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally. Then put in a quart or two of young green peas [in proportion to the quantity of meat], a sprig of fresh green mint, a lump of loaf-sugar, and some bits of fresh butter. Let it cook slowly about half an hour longer, or till the peas are all soft and well done. In sending it to [the] table, place the meat upon the lettuce, and the peas round it.