Miss Parloa's kitchen companion

When the sauce is finished, strain it upon the meat, and cook both together for twelve or fifteen minutes. Serve in a border of boiled rice. * Ragout of Cold Lamb. Free a quantity of cold roast lamb of fat and bone, and cut it into delicate slices. For one quart of the prepared meat use three table-spoonfuls of butter, one of chopped onion, half a teaspoonful of chopped parsley, a quart of water, two table-spoonfuls of flour, half a cupful of stewed tomato, three hard-boiled eggs, and some salt and pepper. Put the bones and water into a saucepan, and let them simmer for an hour; then add the onion, tomato, and parsley, and simmer half an hour longer. Strain the mixture ; there should be about a pint and a half of the liquid. Put the butter into a frying-pan, and when it gets hot, add the flour. Stir the mixture until the flour turns dark brown ; then gradually add the strained liquor, and season with pepper and salt. Season the meat also, and stir it into the sauce. Add the hard-boiled eggs, chopped rather fine. Simmer for five minutes, and serve very hot. Any kind of meat may be used for a ragout. . * Boiled Leg of Mutton. Put into a kettle and cover with boiling water a leg of mutton weighing about twelve pounds. Add a cupful of well-washed rice. When the water boils, skim it carefully. Let it boil rapidly for fifteen minutes ; then set the kettle back where it will only simmer for two hours. The meat will then be red in the centre, and blood will follow the knife. If you prefer to have the mutton better done, cook fifteen minutes longer. The use of rice makes it whiter and tenderer. Serve with caper sauce. The water in the kettle may be used the next day for a soup. Stuffed and Rolled Shoulder of Mutton. This is a nice dish for a small family. Buy a shoulder of mutton weighing from three to four pounds, and have the butcher remove the bones, which should be saved. Wipe the meat carefully, and dredge it generously with salt and pepper, using about a table-spoonful of salt and half a teaspoonful of pepper. Make a dressing by soaking one cupful and a half of stale bread in one-third of a cupful of cold water, and adding a table-spoonful of butter, one-fourth of a teaspoonful of chopped onion, one-eighth of a teaspoonful of pepper, one- fourth of a teaspoonful of summer savory, one-fourth of a teaspoonful of thyme, and one well-beaten egg. After spreading the meat with this dressing, roll it up. Fasten with skewers, and place it on the rack in a meat-pan. Put the bones which were taken from the meat and half a pint of water in the bottom of the pan. Cook in a hot oven for an hour and a quarter, basting half a dozen times with the water in the pan, and salt, pepper, and flour. If the water cook away, add more from time to time. When the meat is done, place it on a hot platter. Skim the fat from the gravy in the pan, and add water enough to make half a pint of gravy. Thicken with one teaspoonful of flour, mixed with half a cupful of cold water. Boil for a minute, and then ascertain whether any more seasoning is needed. Have the meat hot when it goes to the table. * Stuffed Fillet of Mutton.