The new practical housekeeping

or mint sauce. If carved through the center it may be nicely served again next day by stuffing the cut-out space with boiled mashed potatoes, smoothing evenly around, and placing long enough in oven to become thoroughly hot. Lamb is sometimes roasted entirely whole, simply skinned, the entrails removed and feet cut off. It should be not more than six weeks or two months old, when the bones cut like gristle and the meat is singularly delicate. It may be stuffed with bread dressing and sweet herbs and served with bread sauce, but is more frequently eaten with lemon juice. When the lamb is older, to roast whole, bone from the neck to the shoulders, skewer the legs to the body, and cover with slices of bacon, which may be tied or skewered on, but must be removed when meat is nearly done that it may be basted and browned nicely. Roast Mutton may be prepared in any of above, ways. Stewed Lamb, — Cut the neck or breast in pieces and put it in a stewpan with salt pork or bacon sliced thin,' and enough water or stock to cover ; cover closely and stew until meat is tender, then skim well, add a quart green shelled peas, and more hot water or stock if necessary ; cover till peas are tender, then add a bit of butter rolled in flour, and pepper to taste ; simmer a few minutes aiand serve. For another nice stew with Green Peas,leave the breast of lamb whole, simply removing the skin ; put the breast in pan of hot water and leave five minutes, line bottom of stewpan with thin slices of bacon, put in the lamb and lay on it a lemon cut in slices, to keep meat white and make it tender : cover with one or two slices of bacon, add a half pint white stock, an onion and a bunch savory herbs. Stew gently over slow fire until tender, and serve on a bed of green peas, cooked separately. The lamb may be glazed and spinach substituted for peas if preferred, or it may be served on a bed of stewed mushrooms. Or first fry either the breast or leg in butter or drippings until a nice brown, and add water or stock to cover with seasoning of salt and pepper. Simmer three-quarters of an hour and add 'ahalf peck green peas. Cook until peas are done, dust in a very little flour and serve hot with peas as a border. For Stewed Lamb with Tomatoes, saw the breast or brisket lengthwise through the bones ; then skin, divide in pieces, wash and put to stew in water or broth to cover, cut carrots, turnips and onions (enough to fill a cup) in dice, and boil in water separately ; pour off water when they are half done and put theni in the stew with a cup cut tomatoes. Boil half an hour longer, thicken slightly if necessary, season with pepper and salt and last add a tablespoon chopped parsley. In serving up take up two pieces of meat for each dish and place in middle of individual flat platter with vegetables and sauce or gravy from stew at each end. Stewed Lamb with Asparagus is also nice. Remove skin and part of fat from the breast or shoulder and cut it into neat pieces ; dredge a little flour over and place in stewpan with tablespoon butter and fry till nicely browned ;