Breakfasts, luncheons, and ball suppers

Cut the cutlets of a neck of mutton into the same shapes and sizes as for broiling, fry them in a saute pan in an ounce of butter, just browning each side ; put them in a stewpan, and add to the butter a table-spoonful of flour and incorporate it smoothly ; add a quart of Stock (No. 27), bring it to the boil, and put it into the stewpan with the cutlets ; cut into balls two turnips, three carrots, add a dozen small onions, and fry' the whole in an ounce of butter until browned, when put them also into the stewpan, flavour with pepper and salt, and let the whole stew until tender. MUTTON POTATO PIE. No. 137. Trim some mutton cutlets from the best part of a neck of mutton, pepper and salt each, and lay them in layers in a potato-pie dish with a layer of sliced onion and potato between each ; fill the dish full up with some Stock (No. 27), put the perforated cover on the top, and cover it over with some mashed potato an inch and a half thick, bake an hour, and serve. MEATS, MEAT PIES AND PUDDINGS. 109 MUTTON KIDNEYS, BROILED. No. 138. Skin as many kidneys as are required, pepper and salt them, put them on wire skewers, and fry in boiling- lard ; they should be rather underdone. Slit each about half-way through, fill with fine herbs butter, and serve very hot. MUTTON KIDNEYS AND BACON. No. 139. Skin, cut in half, egg and crumb, fry the bacon in a frying-pan, when cooked remove it, and put in the kidneys ; fry a nice light brown and serve in an entree dish, alter- nately a kidney and layer of bacon, and put round them in the dish a spoonful of Fine Herbs Sauce (No. 49) for each person. MUTTON KIDNEYS, DEVILLED. No. 140. Cook as in No. 139, only when cooked dip in Devil Sauce (No. 44), and instead of fine herbs butter fill them when dished with Devil Sauce (No. 44 or No. 46). ' MUTTON KIDNEYS, SAUTE OK No. 141. Skin and cut in thickish slices as many kidneys as will be required, put them in a stewpan with some butter, some chopped parsley, and if the flavour of onion is not objected to, some chopped chives or a small onion, and a little pepper and salt. Saute them for two or three minutes, shaking the stewpan so that nothing may catch, add a little glaze, or if there is any fresh puree of tomatoes, a table-spoonful or two, and serve very hot on squares of buttered toast. MUTTON KIDNEYS, STEWED. No. 142. Skin and cut as in No. 139, sautd them in the same way, stir in sufficient flour to make the sauce rather thick, no BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. when add for every three kidneys a gill and a half of Fine Herbs Sauce (No. 49) ; let them stew for five minutes, flavour with pepper or cayenne pepper and salt, and serve with fried sippets of toast round the dish. BLACK PUDDINGS. No. 143.