The Pattern cook-book

Chop the meat very fine, and add the seasoning, which may be more than that given above, a bit of celery, parsley and any herbs available being proper. Chop the suet very fine, and also the oysters ; then mix all well together, form into small balls, and fry. A couple of anchovies may be added to the seasoning. LAMB. The best roasts are the fore and hind quarters. Lamb will not keep like mutton, and it should be used not longer than three days after killing. Like veal, it should be thoroughly cooked. ROAST LAMB, WITH MINT SAUCE. If the roast is from the breast, make a stuffing as directed for a rolled shoulder of mutton on page 176, and fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, place a cupful of water in the roasting-pan, and roast the meat on a rack, basting often and allowing fifteen minutes to a pound. Serve hot on a platter. Accompanying the roast in a separate dish will be the MINT SAUCE. Pick the leaves from the mint stalks until there is half a pint. Wash the leaves, drain well, and place them in an earthenware bowl. Then, using a knife and fork, cut them mto very small pieces. Do not use a wooden bowl, for half of the mint oil will be absorbed by the wood. When the mint is well chopped, stir in a table-spoonful of sugar, mix thoroughly, and pour in half a pint of hot vinegar. Cover tightly, and serve after three minutes. Some cooks pour the vinegar on cold, and serve the same after it has stood one hour. This is a matter of taste. LAMB CHOPS. These are broiled the same as French chops. When intended to be served at a luncheon as an entree, they are broiled in paper cases, in the following manner: Mold and cut sheets of thick white writing-paper, so that when opened they will be heart-shaped, making each sheet nine by four and a-half inches in size. Dip the cases in olive oil or melted butter, being careful that no part remains unoiled. Have the chops cut from the ribs and prepared the same as French chops. Season with salt and pepper, and dip them in melted butter. Place each chop on one side of a paper, with the bone toward the center, fold the paper together, and roll the edges to keep them closed. Broil eight minutes over a moderate fire. Serve on a hot dish in the papers in which they were broiled. The success of paper broiling lies in getting every part of the paper well oiled. The broiler should be turned almost constantly while the chops are cooking. BROILED BREAST OF LAMB. This is a very delicious dish, but the broiling must be done carefully. The fire should not be too bright or the meat will soon scorch. Lay the inside of the meat toward the fire first and broil very moderately, turning the meat often. When done, butter slightly, and season with salt and pepper. The breast of lamb is sold in most markets with the fore-leg attached ; this should be cut off before the piece is broiled, for, being so thick in comparison with the rest of the piece, it is difficult to cook it sufficiently. A stew may be made of the leg piece, or it may go with other pieces to make soup. PORK.