and some parsley ; seaeoo the whole well with pepper .and salt, and « small quantity of onions chopped fine ; then put meat into skin and Bew it up neatly on under eiae ; tie it up in a cloth and put it into stewpan with two or three elices of veal, eomealiced carrots and onions, a bunch of parsley, and a few slices of fat bacon ; let it stew for three or four hours, aiid drain the liquor through a fine sieve; when reduced to a glaze, cover the mutton with it and serve upon a Bed of rice. Cvrried Mutton. — Put breast of Mutton in stewpan with two quarts water, season and simmer slowly an hour and a half. Cut an onion in slices and hrown nicely in butter, add teaspoon Curry powder and little salt. Take meat out of broth, stir curry through, put meat back and stew an hour longer. Dish and pour gravy over. Roast ^f>Hlon. — The leg, saddle, loin and shoulder are the best pieces for roasting. Have the butcher trim nicely, prepare as for Boiled Mutton, and to roast, plainly follow directions given in Roast- ed Meats. Some cover the joint with buttered paper, which ia taken offabout twenty minutes before roast is done to baste, dredge and brown the meat. Serve with its own gravy and red currant jelly and mashed potatoes, or with onion sauce or stewed onions. If there ia a large flap to loin put in some of the dressing and skewer securely, then bake and serve as above. Some roast a Saddle of Multo-n as Venison in a coarse paste, taking off to baste and brown a few minutes before ,, done. Or roast plainly aa above. Garnish with litttle piles of potato balls and tufts of lettuce or any swutairuiBni. green leaves. Some cooks roast the neck, cutting the bones off short and trimming nicely. For Soatt Leg of Mutton^ take the flank off, but leave all the fat, cut out the bone, stuff with a rich force meat, lard the top and sides with bacon and put it in a pan with a little water, some chopped onion and cel- ery cut small, a gill of mushroom catsup✪ Boned Mutton and teaspoon curry pow- der; roast and serve as above with the gravy, garnished with force- meat balls, fried. For Roast Shovider of Mutton, have the shoulder boned and fill cavity with s nice bread dressing or force-meat. Then roll, tie loosely, giving the dressing room to swell, place in oven in pan with little butter, baste often, turn occasionally to brown evenly and serve with its own gravy and any of the above garnishes- To finish any roast very handsomely, brush over with glaze, following directions given for Olaze in Gravies. Rolled Mutton. — Cover the meat with cold water and when it begins to boil draw to back of stove and eimmer three hours. Then take Qp, bone it and spread with a force-meat of bread-crambe, pars- ley, thyme, choired snet, salt and pepper; double or roll it, Bkew- MEATS. 425 ering to keep in place, coat thickly with beaten e^g and bread- crumbs and oake on a trivet in moaerate oven, bastinK often with drippings or butter, until nicely browned. Serve on a bed of spin- ach or stewed onions. Equal4;o most tender joint of lamb.

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and some parsley ; seaeoo the whole well with pepper .and salt, and « small quantity of onions chopped fine ; then put meat into skin and Bew it up neatly on under eiae ; tie it up in a cloth and put it into stewpan with two or three elices of veal, eomealiced carrots and onions, a bunch of parsley, and a few slices of fat bacon ; let it stew for three or four hours, aiid drain the liquor through a fine sieve; when reduced to a glaze, cover the mutton with it and serve upon a Bed of rice. Cvrried Mutton. — Put breast of Mutton in stewpan with two quarts water, season and simmer slowly an hour and a half. Cut an onion in slices and hrown nicely in butter, add teaspoon Curry powder and little salt. Take meat out of broth, stir curry through, put meat back and stew an hour longer. Dish and pour gravy over. Roast ^f>Hlon. — The leg, saddle, loin and shoulder are the best pieces for roasting. Have the butcher trim nicely, prepare as for Boiled Mutton, and to roast, plainly follow directions given in Roast- ed Meats. Some cover the joint with buttered paper, which ia taken offabout twenty minutes before roast is done to baste, dredge and brown the meat. Serve with its own gravy and red currant jelly and mashed potatoes, or with onion sauce or stewed onions. If there ia a large flap to loin put in some of the dressing and skewer securely, then bake and serve as above. Some roast a Saddle of Multo-n as Venison in a coarse paste, taking off to baste and brown a few minutes before ,, done. Or roast plainly aa above. Garnish with litttle piles of potato balls and tufts of lettuce or any swutairuiBni. green leaves. Some cooks roast the neck, cutting the bones off short and trimming nicely. For Soatt Leg of Mutton^ take the flank off, but leave all the fat, cut out the bone, stuff with a rich force meat, lard the top and sides with bacon and put it in a pan with a little water, some chopped onion and cel- ery cut small, a gill of mushroom catsup and teaspoon curry pow- der; roast and serve as above with the gravy, garnished with force- meat balls, fried. For Roast Shovider of Mutton, have the shoulder boned and fill cavity with s nice bread dressing or force-meat. Then roll, tie loosely, giving the dressing room to swell, place in oven in pan with little butter, baste often, turn occasionally to brown evenly and serve with its own gravy and any of the above garnishes- To finish any roast very handsomely, brush over with glaze, following directions given for Olaze in Gravies. Rolled Mutton. — Cover the meat with cold water and when it begins to boil draw to back of stove and eimmer three hours. Then take Qp, bone it and spread with a force-meat of bread-crambe, pars- ley, thyme, choired snet, salt and pepper; double or roll it, Bkew- MEATS. 425 ering to keep in place, coat thickly with beaten e^g and bread- crumbs and oake on a trivet in moaerate oven, bastinK often with drippings or butter, until nicely browned. Serve on a bed of spin- ach or stewed onions. Equal4;o most tender joint of lamb.

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