Fifty dinners

with two ounces of clarified beef suet, and an ounce of onion shredded ; fry, turning the breast till the onions begin to take colour, then pour in sufficient warm water to cover it, an ounce of good meat glaze, the bones you took out, four ounces each of onion, carrot, and turnip, a piece of celery, black pepper and salt ; cover the pan, and stew gently till nearly done, then take it out, drain it, and set it under a Aveight on a dish to get cold ; Avhen cold again, breadcrumb its upper side for ordinary baking. MeanAvhile strain off the broth from the bones, &c., set it to cool, and skim off the fat. Boil three ounces of macaroni, spaghetti, or nouilles, and Avhen done, drain off the Avater, and leave the macaroni in the hot saucepan till Avanted, melting half an ounce of butter Avith it to keep BREAST OF MUTTON A LA MILANAISE. 37 it from sticking. In a quart stewpan over a low fire fry an ounce of minced onion in half an ounce of butter till it begins to turn yellow. Cut up half a pound of tomatoes into quarters, and put them into the saucepan with the butter and onions : stew gently till done ; turn them out upon a hair sieve, work the tomatoes through the sieve ; put the pulp which comes through into a saucepan, with a roux of half an ounce of butter and flour previously prepared to receive it, and moisten the pulp with a few spoonfuls of the cold broth, till you have a nice creamy puree, season with a little salt and black pepper, and stir it into the macaroni. Keep this hot. Now set the breast in the oven to finish cooking, and brown the crumbs, dishing up as follows : — place the macaroni upon a very hot dish, put the baked breast of mutton upon it, and serve. For the sauce ; — take the rest of the broth in which the breast was stewed, and, assuming that there is half a pint, proceed as follows: — Make a roux with half an ounce of butter and half an ounce of flour, stir in the broth, adding half an ounce of meat glaze, flavour it with a teaspoonful of red currant jelly, half a teaspoonful of reduced vinegar, and a dessert-spoonful of marsala. Heat up and stir in, off the fire, the yolk of an egg. Send round in a boat, hot. Boil and mash a pound of potatoes thoroughly, and work them through a wire sieve to get them smooth, add a tablespoonful of hot stock, the same of butter, as much grated nutmeg as will lie on a threepennypiece, and a saltspoonful of salt : form with the wooden spoon, streak with a fork, and brown the outside in the oven. For puree de ponwies de ter re in the French style there should be more stock p'oiaioe!‘^‘^ and butter added, bringing the potato to the consistency of thick batter. An onion boiled soft may be passed through the sieve with the potatoes, and a dusting of Parmesan is a decided improvement. Choose a couple of nice aubergines, cut them in halves lengthways, trim off the stalk neatly, and scoop out the inside with a silver spoon ; put this 5. Alder- ^ stevvpaii with a gill of broth, cook Pines au , ^ ^ r 1 gratin. gently for a quarter ot an hour over a moderate fire, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods ; stir into the inside part that you scooped a good spoonful of cream or good white sauce, and season with white pepper, salt, adding, if at