The household (of the Detroit free press)

To obtain the flavor of lamb in perfection, it should not be long kept ; time to cool is all that it requires, and though the meat may be somewhat thready, the juices and flavor will be infinitely superior to that of lamb that has been killed two or three days ; have a brisk fire when the joint is put down ; baste it constantly until the moment of serving! Lamb should be thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible as in roast mutton ; this rule is applicable to all young roast white meats ; serve with a little gravy made in the dripping pan and send it to table with a tureen of mint sauce, a fresh salad, a cut lemon, a small MUTTON. 529 piece of butter and a little cayenne ; this should also be placed on the table so that when the carver separates the shoulder from the ribs they may be ready for his use. BOILED LEG OF MUTTON. Soak in cold water two hours, and boil in a cloth. Serve with caper sauce, mashed turnips, greens and carrots ; or, for a small family, two dressings may be made thus : Cut off a little fillet, as of veal, and stuff, or roast without dressing. The knuckles may be stewed with rice or barley for broth. MUTTON KIDNEYS. With a very sharp knife cut mutton kidneys in the thinnest possible slices ; flour, and fry quickly until they are crisp ; while frying add pepper and salt ; dip them in a good gravy, to which a bit of garlic will give a very slight flavor. MUTTON KEBBOBED. Take a loin of mutton ; joint well ; take the following dressing and put between each joint : Two tablespoonfuls chopped parsley, a little thyme, a nutmeg grated, a teacup of bread crumbs ; mix well with two eggs , roast one hour. If there is a large-flap to the loin, some of the dressing may be put in and then skewered securely. MUTTON STEAKS WITH FRENCH BEANS. Having dressed French beans as usual, drain the water from them, and simmer them with pepper and salt and a good piece of butter. A few minutes before serving, add the beaten yolks of two eggs and shake the pan over the fire, but do not let them boil. In the meantime have some mutton steaks neatly trimmed, seasoned with pepper, salt and a few crumbs, nicely boiled or fried, and serve them on the French beans. FRIED LIVER, Pour boiling hot water over it and slice thin. Season well with pepper and salt and broil over a clear fire ; rub cold butter on it and serve hot, with small slices of fat bacon. Bits of the liver may be trimmed off, floured, and lightly fried, with a sliced onion, and stewed down for gravy in water, with the addition of savory herbs, salt and pepper. A good way is to steep it in vinegar and water for half an hour, then cut into thin slices, roll in flour, fry very crisp, and serve with fried onions. LIVER FRIED AS CUTLETS. One egg to one pound of liver ; have the liver cut thin ; scald ; wipe dry with a towel ; beat up the egg ; dip the liver in the egg, then into powdered cracker ; fry brown. This is very nice ; serve with tomatoes, if preferred. LIVER FRIED WITH BACON.