Chafing dish and casserole cookery

juice of \ lemon, a small sliced onion, and a small blade of mace. Cover the casserole and allow to simmer for \ hour, then take out the mace and onion. Mix \\ oz. of butter with a table-spoonful of flour, stir in \ gill of cream and \ gill of stock or milk. Add this to the scallops and cook them for another 15 or 20 minutes. Season with salt and pepper and serve hot. Roast Ham en Casserole. (Jambon en Casserole.) Skin a small ham or gammon of bacon, cut off the knuckle part, and rub in a mixture composed of moist or brown sugar, half teaspoonful ground mace, one teaspoonful ground ginger, and half teaspoonful of paprika pepper. Place the ham in an earthenware double pipkin or roasting pan, lined with fat bacon or ham rind, and a few prunes. Pour over sufficient lard or butter to baste, put on the lid and bake in a slow oven from two to two and a half hours, according to size. Baste it frequently and freely. When done take up the ham, remove the fat and the ham rind from the pan, return the ham to the pan and add half a pint of rich gravy or brown sauce and a glass of sherry or Madeira. Continue to cook over the fire for another ten minutes. It is then ready for serving. Neck of Mutton en Casserole. (CarrS de Mouton en Casserole.) Bone a neck of mutton weighing from 3 to 4 lb., remove the superfluous fat, stuff the bone side with Casserole Cookery a mixture of breadcrumbs, beaten egg, chopped ham or tongue and chopped parsley. Tie up the meat into neat shape and place it in a deep earthenware fireproof pan, which must be previously lined with slices of fat bacon, sliced carrot, turnip, and a small onion. Put the pan on the fire and fry its contents over a brisk fire till the meat has acquired a light brown colour. Then moisten with a pint of good and well seasoned stock (the bones from the neck should be utilized for this). Place the cover on the pan and put it in a fairly hot oven for about one or one and a quarter hours. Baste the meat occasionally with its liquor during the process of cooking. And lastly remove the fat which has accumulated on top of the liquor. About ten minutes before serving, take up the meat and place it on a dish and keep hot. Add half a pint of brown sauce to the liquor remaining in the pan, boil it up, strain off the vegetables, skim the sauce well and season to taste. Now return the meat into the pan, cook for another ten minutes, and send to table in the pan in which it was cooked. Haricot Mutton en Casserole. Procure 2 lb. neck or scrag of mutton, 2 oz. of butter or dripping, 1 oz. of flour, a bouquet of savoury herbs, 2 carrots, 2 small onions, 1 turnip, 6 small potatoes and 1 gill of haricot beans. Trim off some of the fat from the meat, cut it into cutlets or neat pieces about two inches square, melt the butter or dripping in a casserole, and fry the meat to a niee colour, sprinkle over the flour, and season with salt and pepper. Stir for some minutes over the fire, then moisten with a pint of stock or water, add the onion stuck with a clove and the bouquet of savoury herbs. Allow the 58 Casserole Cookery