Breakfasts, luncheons, and ball suppers

Having cured, as in direction for curing Hams (No. 74), and having hung for not less than six months, wash, scrape, and trim the ham, put it in a stewpan, with sufficient meat stock to cover it, and add some carrots, onions, celery. Let the whole boil up and simme|r for four or five hours according to the size of the ham. ' Let it get cold in the stock. Skin it, cover it with glaze, and garnish the dish with chopped aspic jelly in cold weather, and square of aspic when it is warm. HAM AND BACON, TO BROIL. No. 128. Be careful that the slices are of the same thickness and are cut from an uncooked ham, and that the rind (if an old one) and the pieces near the bone are trimmed ; put in a cold frying-pan on not too quick a fire and fry about six or seven minutes, turning frequently. Bacon can be done in the same way, only it does not take so long to cook. LAMB CUTLETS, BROILED. No. 129. Trim a neck of lamb into neat cutlets, and broil over a quick fire and serve with Mint Sauce (No. 56). MEATS, MEAT PIES AND PUDDINGS. 107 LAMB CUTLETS, EGGED AND CRUMBED. No. 130. Instead of broiling, prepare the cutlets as above, egg and crumb them, fry them in boiling lard, put them on a sieve to dry for a minute or two, and serve with fillet of cucumber or Mint Sauce (No. 56). LAMB CUTLETS IN ASPIC. No. 131. Roast a neck of lamb and let it get cold ; trim neatly and cut into cutlets and mask with Mint Jelly (No. 57); arrange them round an entree dish with salad de legumes in the centre. MUTTON CHOPS. No. 132. Hang a loin of mutton until tender, a week in the summer unless the weather is very bad, and a fortnight in the winter; cut the chops in bones, that is about an inch thick, broil on a wire gridiron over a clear fire, being care- ful not to put it too near the fire, and turn it frequently for about eight minutes. Dish each chop on a hot-water plate zvith a hot cover, sprinkle with pepper and salt, and rub a small piece of butter on each. No gravy. MUTTON CUTLETS, BROILED. No. 133. Hang a neck of mutton in the same way, cut into neat cutlets about half an inch thick, cook and serve as in Receipt No. 132, only broil for five minutes instead of eight. MUTTON CUTLETS, FRIED. No. 134. The same, only when cut, flour, egg and crumb, put into a wire frying basket and fry in boiling lard, until a nice light brown ; arrange them round the centre of an entree dish, and add half a pint of Devil Sauce (No‘. 44 or No. 46), Indian Sauce (No. 50), or Brown Sauce (No. 35). io8 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. MUTTON, HASHED. No. 135. Cut some thin slices from a roast leg of mutton, put an ounce of butter into a stewpan, add two small onions, a little parsley, and a pickled walnut chopped fine; let these ingredients fry for two or three minutes, being careful not to burn any of them, stir in a table-spoonful of flour until quite smooth, when- add three-quarters of a pint of Consommd (No. 27) ; let the whole boil up, stirring until it does so, when put it on the side and let it simmer for fifteen minutes. Strain, add a table-spoonful of mushroom or walnut catsup, a squeeze of lemon, and a tea-spoonful of Searcy Salt ; put the meat into the sauce, and let it stew for three-quarters of an hour. If it boils, it makes it hard and spoils it. MUTTON, HARICOT OF. No. 136.