Stewed Mutton. — ^The breast, neck and shoulder pieces are most used for stewing. For an Irish Stew procure three pounds neck of mutton and cut in neat pieces. Put aoout half the fat in stewpan, with four sliced onions, and stir lor eight or ten minutes over a hot fire ; then j)ut in the meat, which sprinkle with flour, salt and pepper. Stir ten minutes, add two quarts boiling water, and simmer one hour ; then add six large potatoes✪ Stewed Mutton, peeled, and cut in quarters, simmer an hour longer, and serve. Cook dumplings with this dish, if liked. They are a great addition to all kinds of stews and ragouts. Or the meat may b^ cut into small pieces and put in stewpan in layers with the sliced onions and potatoes, witn salt and pepper sprinkled between the layers, and vegetables on top. Cover closely and stew gently an hour or more, being careful that it does not bum. For Stewed Breast ofMutUm take a rather lean breast cut in pieces about two inches square., put into stewpan with a little fat or Dutter, and fry a nice brown : then dredge in a little flour, slice two onions,and put with bunch of nerbs in the stewpan ; pour in sufficient water to Just cover the meat, and simmer the whole gently until mutton is tender. Take out meat, strain and skim ofi* all fat from gravy, and put both meat and gravy back in stewpan ; add about a . quart young green pease, and let boil gently until done. Two or three slices of bacon✪ Stewed Breast of Mutton stewed with the mutton give additional flavor ; and to ensure the pease being a beautiful green color, they may be boiled in water separately, and added to the stew at the moment of serving. String beans or boiled macaroni may be substituted for the pease. For Stewed Shoulder of Mutton, first parboil, then put it in stewpan with two quarts mutton 2;ravy, quarter pouna rice, teaspoon mush- room powder, with a little pounded mace, and stew till the rice is tender ; take up mutton and keep hot ; add to the rice half pint cream and piece of butter✪ Stewed Shoulder of Mutton rolled in flour ; stir it well round the pan, and boil a lew minutes ; lay mutton in dish, and pour the rice over it. For Stewed Lain of Mutton, remove the skin, bone and roll it, and stew with a little broth or water, adding any vegetables oi: seasoning liked. Some sprinkle the loin with a mixture of half tea- spoon pepper, quarter teaspoon each ground allspice, mace and nut- meg and SIX cloves, and let it stand a day then roll : or it may be spread with a veal or other force-meat, then rolled. Some pre&r to half bake it in the oven, then take out and finish cooking in stewpan in its own ^ravy. Flavor with two tablespoons mushroom catsup and serve with red currant jelly. Stewed ^9 of Mutton is a dish liked by many. Procure a tendei leg, take on outside fat and skin and lard lee with pieces of fat pork. Put the leg in saucepan with some small onions and two yellow turnips, sliced, one bay leaf, a 426 MEATS.

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Stewed Mutton. — ^The breast, neck and shoulder pieces are most used for stewing. For an Irish Stew procure three pounds neck of mutton and cut in neat pieces. Put aoout half the fat in stewpan, with four sliced onions, and stir lor eight or ten minutes over a hot fire ; then j)ut in the meat, which sprinkle with flour, salt and pepper. Stir ten minutes, add two quarts boiling water, and simmer one hour ; then add six large potatoes, peeled, and cut in quarters, simmer an hour longer, and serve. Cook dumplings with this dish, if liked. They are a great addition to all kinds of stews and ragouts. Or the meat may b^ cut into small pieces and put in stewpan in layers with the sliced onions and potatoes, witn salt and pepper sprinkled between the layers, and vegetables on top. Cover closely and stew gently an hour or more, being careful that it does not bum. For Stewed Breast ofMutUm take a rather lean breast cut in pieces about two inches square., put into stewpan with a little fat or Dutter, and fry a nice brown : then dredge in a little flour, slice two onions,and put with bunch of nerbs in the stewpan ; pour in sufficient water to Just cover the meat, and simmer the whole gently until mutton is tender. Take out meat, strain and skim ofi* all fat from gravy, and put both meat and gravy back in stewpan ; add about a . quart young green pease, and let boil gently until done. Two or three slices of bacon stewed with the mutton give additional flavor ; and to ensure the pease being a beautiful green color, they may be boiled in water separately, and added to the stew at the moment of serving. String beans or boiled macaroni may be substituted for the pease. For Stewed Shoulder of Mutton, first parboil, then put it in stewpan with two quarts mutton 2;ravy, quarter pouna rice, teaspoon mush- room powder, with a little pounded mace, and stew till the rice is tender ; take up mutton and keep hot ; add to the rice half pint cream and piece of butter rolled in flour ; stir it well round the pan, and boil a lew minutes ; lay mutton in dish, and pour the rice over it. For Stewed Lain of Mutton, remove the skin, bone and roll it, and stew with a little broth or water, adding any vegetables oi: seasoning liked. Some sprinkle the loin with a mixture of half tea- spoon pepper, quarter teaspoon each ground allspice, mace and nut- meg and SIX cloves, and let it stand a day then roll : or it may be spread with a veal or other force-meat, then rolled. Some pre&r to half bake it in the oven, then take out and finish cooking in stewpan in its own ^ravy. Flavor with two tablespoons mushroom catsup and serve with red currant jelly. Stewed ^9 of Mutton is a dish liked by many. Procure a tendei leg, take on outside fat and skin and lard lee with pieces of fat pork. Put the leg in saucepan with some small onions and two yellow turnips, sliced, one bay leaf, a 426 MEATS.

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