MEATS
POT ROAST MUTTON
To a medium-sized roast of 5 or 6 pounds put a pint of boiling water in a large dinner pot and drop in the mutton early in the morning and cook slowly without cover; when almost done, remove pot to back of stove or lower the heat and brown the roast in its own juices; turn over as it browns so as to get a nut-brown all over; add salt 20 minutes before removing from the pot. When carefully done, remove from pot, drain off all grease, place in a refrigerator or cool place and serve sliced cold.
Sister Howard H. Keim, Ladoga, Ind.
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