dripping

pour in boiling water, and make a paste, off the skin and place the mutton in the paste, it all over, have a piece of strong paper, butter and tie it round the paste. It wall require three to roast before a clear fire, or two hours in a oven. When you dish it, take off the paste, it, and serve with rich gravy over it. hot claret in a stuffing of one ounce of suet, a teacupful of crumbs, one onion, and a little parsley minced with a piece of a cord, put it into boiling water, and iu a stew-pan with two ounces of flour, put in the cutlets?and brown carefully on both sides, then add about a dozen small onions peeled, and the vegetables along with the water in which they have been boiled. Season with black pepper, salt, and one tablespoon ful of ketchup, let it noil gently with the cover on for about one hour and a half, dish in a circle with the gravy and vegetables in the centre, and garnish with parsley and beetroot round the border. meat, cut it in neat slices, and lay them aside. Take all the bones and trimmings, and put them on with a little water and salt, one onion, one carrot, and one turnip, and boil it until you have reduced it to one lint, then strain it. Brown a little butter and flour, f ay in the slices of meat, and brown them on both sides; skim the stock, and put as much of it to the hash as will make it a proper thickne . Season with pepper and salt and a little ketchup. When wanted, make it hot, but do not boil it more than two or three minutes. quarter of mutton cut into the shape of a ham. Take one ounce of saltpetre, one pound of bay salt, six ounces of brown sugar, one grated nutmeg, and half an ounce of white pepper, mix them all together and • nib it well into the ham daily, until you have rubbed in all the mixture, then put a heavy weight upon it to pre it. Turn it every three days, and ruD it well with the pickle every time you turn it. Let it lie for eighteen days, then take it out and hang it up in a dry kitchen. If you wish to have it smoked, hang it up where you can have a fire of hardwood and sawdust. Peats are better, if you can procure them. Keep the ham a good distance from the fire for two or three days. When you are to boil it, soak it for some hours in water, then put it on with cold water and boil it quickly for two hours. slices, parboil eight or ten good-sized potatoes, and cut them in slices also. Peel an onion, put it into a small pan of boiling water, -with a little salt in it, and boil it for ten minutes, then take it out and chop it. Butter a pie dish and put a layer of potatoes in it, sprinkle over some of the onion and a little pepper and salt. Lay the slices of meat in next; put the rest of the onion over it, and some more pepper and salt. Cover with a layer of potatoes, and pour over a gill of stock, ’gravy, or water. Brush the tops of the potatoes with melted butter, and if the meat is very lean put little bits of dripping here Stew.—Take and there. Bake for an hour and a half. that have been cut off the loin or breast, and cut them in pieces four inches square, put them in a stew-pan ana cover them with boiling water, add two dozen whole onions, pepper and salt, put on the cover close, draw it to the side of the fire, and let it boil slowly for one hour. Add a little boiling water to it. Wash and pare two dozen of potatoes,’ put them in the stew-pan amongst the mutton, and let them boil till quite soft. Stir the potatoes with the mutton till it becomes smooth, and dish it hot. cold salted water for twelve hours, then put it aside with the rough side turned out. Wash the sheep’s pluck well and put it on to boil covered with cold water. Carefully remove all scum as it rises, add a little salt, and boil the pluck for one hour. When cold trim off any hard or discoloured parts, chop up the heart mid the lights and grate half of the liver. Put all these in a bowl and add to them half a de ert-spoonful of salt, half a teaspoonful of Jamaica pepper, and half a teaspoonful of black pepper. Toast a breakfast-cupful of oatmeal in the oven for ten minutes, and chop very finely half a pound of suet. Add these to the other ingredients and mix all with some of the water in which the pluck was boiled. Put the mixture into the prepared bag, being’careful tojeave plenty of room for the;haggis to swell. Sew it up securely and put it in a large pan of warm water with half a pint of milk in it. For a short time keep piercing it now and then with a large needle to let the heated air escape, and so prevent bursting. Let it boil steadily for three hours without the lid, and serve very hot without garnish of any kind. The milk in the water tends to make the outside of the haggis white. 1 1 onions are liked a few can be minced, scalded in boiling water, and added. Should the haggis be made some time before it is wanted and so require to be heated again, it should, when wanted, be put into a pan of boiling water, and allowed to boil for an hour and a half with the lid off. LAMB. Lamb’s Head and Mince.—Wash the head and pluck thoroughly in cold water, then put it on in a large pot or stew-pan with cold water and a little salt, leaving the windpipe hanging over the outside, remove the scum as it rises, and, after When coming to the boil, let it boil gently for an hour. ready, take out the head and pluck, and leave the water to boil till reduced to a quart, then strain it into a basin, and set aside to cool. Cut the head from the neck, divide each, take out the tongue and brains, skin the tongue, trim it and the pieces of head and neck neatly, brush them with beaten egg, and coat thickly with a mixture ot bread crumbs, minced parsley, and onion, a little thyme, pepper and salt, put them on a baking-dish with a few small pats of butter scattered over them. Cut about a dozen small slices from the liver, of the brains make cakes (see recipe for them), and put both on a wire drainer to be ready for frying. Brown about two ounces of butter in a stew-pan with the same of flour, and an onion finely minced, put in the pluck previously minced, stir together till well browned, then having taken the fat off the water in which the head and pluck were boiled, add it, with a little black pepper, one tablespoonful of ketchup, and salt if nece ary, and let it simmer gently till it becomes a proper thickne . While the mince is cooking, have the head browning in the oven, and the pieces of liver and brain cakes fried in boiling fat. Have the dish on which it is to be served as hot as po ible, put the mince on it, arrange the head, neck, and tongue over it, and place the brain cakes and the fried pieces of liver alternately round the border, with sprigs of parsley between. Hind-Quarter of Lamb.—Have the gigot cut out neatly; wash it well in warm water, put it into a pan with boiling water and a little salt, and let it boil for one hour ana a half. Cut the loin in chops, brush them over with beaten egg, strew them with bread crumbs, and fry them till well done, a fine light brown. Add a little pepper and salt while frying. Dish the gigot of lamb, lay the chops neatly round it, and garnish with parsley and sliced cucumbers. Serve with melted butter and mint sauce. Boned Fore-Quarter of Lamb.—Have a fore-quarter, take out first all the ribs, then the breastbone, slit up and take out the shoulder-blade, then the shank-bone to the first joint roll up neatly, and cord. Roast about an hour and; a half, basting it well. If served cold, garnish with sliced cucumber, radishes, and Lamb cre es. Chops.—Cut a loin or best end of the neck in chops, flatten them, brush over with beaten egg and coat with a mixture of bread crumbs, minced parsley,; pepper, and salt. Have plenty of drippings in the frying-pan, put in the chops, and fry them nicely on both sides for twenty minutes. Put them before the fire on a sieve, and keep them hot. Have some spinach boiled (see SPINACH), turn it out, and place the chops neatly Lamb round it, and serve with cucumber sauce. with Rice.—Have a fore-quarter oflamb, wash it well, and half roast it Cut it up into steaks and season with pepper and salt, add a teacupful of stock boil half a pound of whole rice, strain it, put in two ounces; of butter to the rice, beat up the yolks of three eggs, stir them together, and cover the lamb with the rice. Put a border of paste upon the dish, then put it into the oven, and bake it until the paste is done. The rice by that Lamb.—Have time will be a fine light brown. Shoulder of boned and it stuffed, then put it into boiling water, and let it boil quickly for one hour. Take it out and glaze it, and put it in the oven or before the fire until required. Dish it upon spinach and turnips. Serve it with melted bones. butter, a little lemon pickle, and garnish with sliced roasting cucumber. hours Roast Lamb.—Have a hind-quarter.. of, lamb,,. the notch it at the loin, cover with buttered paper, and icing. roast for two hours before a clear fire, basting it well. breakfast Take off the paper fifteen minutes before you remove it from the fire, to let it brown. Dish it with a frill of ten white paper on the shank. Have a little boiling water neatly. and salt, with the gravy in a dripping-pan; let It boil, boiled, pour it over the lamb, and serve with mint sauce. grated with and up VEAL. eight with with Galantine of Veal, No. 1.—Have a breast so of veal from six to eight pounds, take out the bones, all and sprinkle with pepper and salt. Have half a pound with of pork ham, sliced very thin, pare off the skin, spread until it over the veal, with a few pickled cucumbers and four pan dropped eggs (see DROPPED EGGS). Put each egg in ounces between the slices of ham, and strew all over with of mixed pickles, some sweet herbs, and parsley. Grate India one nutmeg, two blades of mace, a little white pepper, bottom cayenne, and salt mix these together and shake them slowly all over the breast; of veal, roll up neatly and cord it Before firmly. All this should be done the day before it is to Dish be used. Put it into a flat deep dish, and, to keep When it the straight, put a heavy weight upon it all night. bers. wanted over with take fresh it out drippings; keep or the butter, sauce put in a the piece dish of; white rub it of paper round it, and put it before the fire two hours. in Baste it well take off the paper, and have a stew-pan cover that will hold; it with some boiling stock lay the veal Keep in for it, an draw hour. it to An the hour side before of the dinner fire, and take let; it it out simmer and done flour. glaze it, and put it into the oven or before the fire to gravy, keep it hot. Strain the stock in which you stewed the and veal, and skim the fat off, mix in a little flour, adding the sauce you kept, and boil till it is the thickne of bone cream. Dish the veal, cut off the cord, pour the sauce of over it, and garnish with sliced cucumbers. dinner Galantine of Veal, No. 2.—Have a breast You of veal boned the same:—Mince way as the above. Make a the force-meat as follows four ounces of beef suet, upon add one teacupful of bread crumbs, the grated rind ot recipe. a lemon, one onion minced, a nutmeg grated, some sweet herbs, a little white pepper ana salt moisten veal with an egg, and lay it thickly over the veal.; Roll it bone. up firmly, and sew it into a piece of cloth; put it in plain boiling water and boil slowly for three hours. Take out, the bones and trimmings of the veal, put them into dripping, a sauce-pan with as much boiling water as will cover hour, them, with a little parsley and two onions, and boil till with reduced to a pint, then strain and skim it well. Mix fire, two tablespoonfuls of flour with a little of the stock till tablespoonful very smooth, add it to the stock, put it upon the fire, give stir till it boils, and season -with white pepper. Before out, serving, put in a teacupful of cream, and make it hot, mix but do not let it boil. Dish the veal, and pour the and sauce over it, garnished with sliced lemon, and serve cut with bread sauce (see Bread Sauce). 3.—Have round Galajitine of Veal, No. a breast with or loin of veal weighing about eight pounds, bone and trim round the edges, lay it flat on the table, inside it veal upwards, and sprinkle a little white pepper and salt square mmgs over it; have a little force-meat made from the trimdip t“en. ha*f of the a pound veal parboiled, 0f sliced spread ham with it equally eight over or ten it, boiling drainer, pickled gherkins, one or two placed between each of the minutes slices. Divide some picked parsley into six equal before quantities, arrange these at equal distances over the two nam, and into the centre of each put a poached egg. then *ak'nfT care not to a is place the eggs or keep stuffing. Put a skewer in at each end, then lace ft with taking a piece of cord after which remove the skewers, and stock, put it between two; dishes with a weight on the top let ketchup, it remain all night to flatten as well as pre the various; juice seasonings into the meat. When wanted it may either and be roasted or boiled if roasted it will require two hours do with frequent basting,; and if boiled, let it have two add hours and a half rather slowly in a stock made from the dish,