Mutton

The leg, shoulder and loin of the Mutton are used as roasting pieces. The brisket and neck are used for soups and stews, and from the loins are cut the delicate French Chops or Cutlets of Mutton. Mutton is so susceptible of elegant seasoning, and so easily impregnated with the different aromatic herbs used in cooking, that it becomes not only most agreeable to the taste, but tender and very easily digested.