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MUTTON, Basque of. — Take the caul of a leg of veal ; lay it in a copper dish, the size of a small punch bowl ; take the lean of a leg of mutton that has been kept a week ; chop it very small ; take half its weight in beef marrow, the crumbs of a penny loaf, the yolks of four eggs, two anchovies, half a pint of port wine, the rind of half a lemon grated ; mix it like sausage meat, and lay it in your caul in the inside of your dish ; close up the caul, and bake in a quick oven ; when you take out, turn the dish upside down, and turn the whole out ; pour oyer it brown gravy, and send it up with venison sauce. MUTTON, French Steaks of a Neck of. — Cut off most of the fat of a prime neck of mutton ; cut the steaks two inches thick ; make a large hole through the middle of the fleshy part of every steak with a knife, and stuff it with pepper, salt, and nutmeg mixed up with the yolk of an egg. When stuffed, wrap them in writing paper, and put them in a Dutch oven ; set them before the fire to broil ; they will take nearly an hour ; put a little brown gravy in the dish, and serve them in the papers. MUTTON, Hotch Potch.— Stew peas, lettuce, and onions, in a very little water, with a beef or ham bone. While these are doing, fry some mutton or lamb steaks seasoned, of a nice brown : three quarters of an hour before dinner put the steaks into a stewpan, and the vegetables over them ; stew them, and serve all together in a tureen. Mutton and Veal Hotch Potch, — Knuckle of veal, and scrag of mutton, stewed with vegetables as above ; to both add a bit of butter rolled in flour. MUTTON, to Harrico a Neck of. — Cut the best end of a neck of mutton into chops, in single ribs ; flour them, and fry them a light brown ; put them into a large sauce-pan, with two MTJT 2‘ MUT quarts of water, a large carrot cut In slices, cut at the edge like wheels. When they have stewed 15 minutes, put in two turnips, cut in square slices, the white part of a head of celery, a few heads of asparagus, two cabbage lettuces fried, and cayenne to your taste ; boil all together till they are tender. The gravy is not to be thickened. Put into a tureen or soup-dish. MUTTON, to Hash. — Cut thin slices of dressed mutton, fat and lean ; flour them ; have ready a little onion boiled in two or three spoonfuls of water ; add to it a little gravy and the meat seasoned, and make it hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful of currant-jelly, and half a glass of port wine, will give an agreeable flavour of venison, if the meat be fine. Pickled cucumber, or walnut, cut small, warm in it for change. MUTTON, to Hash.— Cut the meat into small thin pieces ; boil the bones with an onion, a few sweet herbs, a blade of mace, a little whole pepper, salt, and a piece of crust toasted very crisp ; boil till there is just enough for sauce ; strain it and put into a saucepan with a piece of butter rolled in flour ; then put in the meat ; and when it is hot, it is done enough ; season with pepper and salt ; have ready some thin bread toasted brown, and cut three-comerways ; lay them in the dish, and pour over the hash ; garnish with pickles and horse radish.