The century cook book

down. Put the frying pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred, such as tomato sauce, sauce piquante, or pickled gherkins. Roast Leg of Pork. Take a leg of pork, a little oil, stuffing of sage and onions. Choose a small leg of pork, and score the skin across in narrow strips, about a quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage and onion stuffing. Brush the joint over with a little salad oil (this makes the crackling crisper, and a better color), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping pan, and do not omit to send to the table with it a tureen of well made apple sauce. To Bake a Ham. You need a ham ; a common crust. As a ham for baking should be well soaked, let it remain in the water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavor, besides keeping a much longer time good. MUTTON AND LAMB Roast Mutton. Wash and wipe dry a nice leg of mutton; with salt, pepper and flour, put in the dripping pan with a little water. Baste frequently with the drippings. Cook from an hour and Roast Mutton. a quarter to an hour and a half. A few vegetables sliced in the pan always improve the flavor of the roast. Irish Stew. Blanch three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water; let come to a boil; skim carefully ; season with salt, parsley, mace and a few whole pepper corns, boil half an hour; then add a quart of small onions, boil half an hour longer, and add a quart of small potatoes; boil until done; lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle; thicken the gravy with a very little flour and pour over the vegetables. Sprinkle over the whole two or three tablespoonfuls of finely chopped parsley. Braised Leg of Mutton. You need i small leg of mutton, 4 carrots, 3 onions, 1 faggot of savory herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, Yz pint of gravy or water. Line the bottom of a braising pan with a few si ices of bacon; Mutton and Lamb Saddle of Mutton.