The spirit of cookery

Roundish slices of mutton, cut in imitation of the shape of a scollop, or escallope, the mollusc which owns the shell known by this name also, bear the abbreviated appellation of (Scotch) collops, German Clops. It would be better to term slices of mutton, be they nummulite or cubical (dicelike), which are to be roasted or fried by themselves, hchobs, the Oriental or Turkish name, well understood throughout the Levant, and parts of India, where they are called kebabs, and Africa. The kcbobs or collops maybe cut from leg or loin, or any filleted thicker muscle, across the grain, dusted with flour, fried in butter, again dusted with flour, and placed in a sauce j or they may be ranged on skewers, dredged with flour, and grilled or fried. This is the quickest mode of cooking mutton with a minimum of fire. When such kebobs are dusted over with a little curry-powder, and eaten with some well-buttered rice, they form a very relishing disb. A Dunedin of Mutton, or Royal Haggis, is a mince in pudding form, consisting of minced leg of mutton, suet, breadcrumb, eggs, anchovies, spices, mushrooms, and red wine. We think the wine objectionable. The mince is enclosed in a caul, and baked in a sautapan in a quick oven. Haggis, or Scotch Haggis, is a mince (hachis) in pudding form also, and is termed by the poet Burns ‘ great chieftain o’ the pudding race.’ Some have not improperly classed it amongst the sausages, of which its nearest analogues are German liver sausage and brawn, called Schwarte - Magen. Haggis may be made of mutton or lamb ; that is to say, their draught or pluck, comprising the liver, heart, sweetbread, and, according to some, the midriff, middle rib, i.e., between ribs or diaphragm. These parboiled boiled minced and grated materials, mixed with fat, bread, or flour, properly spiced, are enclosed in the soaked, cleansed, and scraped fourth stomach of the animal, not too tightly, so as to admit of some expansion, and boiled for three hours. Haggis is a dish of which it is said that South Britons, going North, eat once to satisfy curiosity, but never again. This small repute has yet been diminished by a humorist who had heard that a certain (badly made) haggis, on being cut into at table, had squirted some of its contents over part of the company ; in this case air had evidently been included, and not been allowed to escape through the pricks prescribed to be inflicted upon the bag. CHAPTEB XXXIX. Kitchineb gives a humorous warning to beware of accepting an invitation to dinner on Easter Sunday to eat Easter grass lamb, and encountering instead young, tough, stringy