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put it into a stewpan with a lump of butter, and toss it about over a brisk fire for a few minutes ; then put in 2 table-spoonfuls of chopped ham, a few sprigs of parsley, and the sprouts. Dredge lightly with flour, and pour in 1 breakfast-cupful of white veal stock and the same quantity of milk, stirring at the same time to mix them very smoothly. Stir the whole over the fire until boiling, and season to taste with pepper, salt, and i teaspoonful of sugar. Pass the sprouts thorough a fine sieve on to a hot dish, place the Lamb upon it, and serve. Braised Neck of Lamb with Sweetbread.— Trim a neck of Lamb to a neat shape, and braise it. Procure six of each uces, &c., referred to, see under their special heads. Lamb — continued. kind of Lamb’s sweetbreads, and blancb them. Lard tbe large sweetbreads, also the bottom of a flat stewpan, with slices of fat bacon, put in the larded sweetbreads, moisten to about 2in. high with stock, and place the stewpan over the fire till boiling ; then put it in the oven and bake the sweetbreads for half-an-hour, or more if large ones. Cut the smaller sweetbreads into slices ; melt a small lump of butter in another stewpan, put in 3 table-spoonfuls of chopped shallots and the slices of sweetbreads, squeeze the juice of a lemon over them, and dust with small quantities of salt and pepper ; place them over the fire for ten minutes, then pour in 4 breakfast-cupfuls of white sauce and half that quantity of white sauce, adding a small bunch of parsley. When boiling, move the stewpan to the side of the fire, and keep the contents simmering for twenty minutes. Put about one-and-a-half-dozen of prepared cocks’ combs into a fryingpan with a good-sized lump of butter, a sliced onion, and the juice of a lemon ; sprinkle with salt and pepper, and cook over a gentle fire until tender. Take out the parsley from the stewed sweetbreads, put in the cocks’ combs, and stir in quickly the yolks of two eggs beaten together with £ teacupful of cream ; then glaze the larded sweetbreads. Pour the sauce on to a hot dish, place the neck on it, garnish round with the larded sweetbreads, and serve. Braised Shoulder of Lamb. — (1) Bone a shoulder of Lamb, and lard it with lightly-seasoned strips of bacon-fat in the thick part of the shoulder ; roll the joint to a good shape, tie it round, put it into a braising-pan with a lump of butter, and braise gently over a slow clear fire till browned all over. Put in seven or eight small onions, a bundle of chopped parsley, and lqt. of broth, keep the saucepan by the side of the fire, and let the contents simmer till the onions are tender. Put the meat on a hot dish, cut off the string, and garnish with the onions. Boil the cooking-liquor till reduced to a thick gravy, then pour it over the Lamb, and serve. (2) Remove the bone from a shoulder of Lamb, leaving only the knuckle-bone, sawing this off about 2in. below the knuckle. Tie the shoulder in a round shape, sprinkle it with salt, put it in a braising-stewpan, cover with mirepoix, and let it simmer till done ; then glaze it, place it on a layer of cooked mixed vegetables on a hot dish, and tie a paper frill round the knuckle-bone. Strain and reduce some good gravy, pour it in a sauceboat, and serve with the Lamb.