into a stew-pan with some fresh butter, and partly fry them : add the minced mutton, with half a handful of skinned pistachios, the same of currants, a little salt, pepper, and cinnamon; stir round with a spoon until the minced meat also is partly fried ; then cut a caid-fat✪ Baked Mincemeat Kebob in pieces about the size of vine-leaves, divide the mincemeat among them, and Avrap each up in the form of a small cup, or any shape you fancy ; lay them on a baking-tin, place it in a hot oven till nicely browned; dish up tastefully, and serve. 71. Breast of Mutton, Grilled. Stew a breast of nuitton gently with broth, salt, pepper, parsley, chives, thyme, and a bay-leaf; when it is done, put it into oil with parsley and chives minced, salt and pepper ; cover it with bread-crumbs✪ Breast of Mutton, Grilled, grill it, and serve it with a sharp sauce (p. 34()), Instead of stewing it as above directed, you may simply put it into a saucepan, and when boiled, crumb and grill it. 72. Leg of Mutton Braised for Seven Hours. Take out the chump and thigh bones, but without tearing the meat ; lard it with ])ieces of bacon rolled in salt and spice, but do not let the larding project beyond the meat ; tie it together, slit the joint in order to bend it back ; cut off the knuckle, that the leg may take less room ; put it into a stew-pan, with six onions, four carrots, a bunch of parsley and sweet herbs, salt and spice, the bones you have taken from the meat, as well as any other trimmings you may have ; also two slices of bacon, and two glasses of water or broth. Set on the fire, and when it ENTREMETS. 313 boils put some cinders on tlie lid. When it is done, take it up, skim off the fat, and strain the gravy over the joint. To give it a better appearance, reduce some of the gravy, and with it glaze the meat. 73. Haricot Mutton. Cut the best end of a neck or loin of mutton that has been kept till tender, into chops of equal thickness : you ma}^ cut two chops to one bone, but it is more convenient to help Avhen there is only one ; trim oft' some of the fat and the loAver end of the chine bone, scrape it clean, and lay it in a stew-pan Avith an ounce of butter ; set it over a smart fire ; if your fire is not sharp, the chops will bo done before they are coloured : the intention of frying them is merely to give them a very light browning. "While the chops are bro"\viiing, peel a couple of dozen of young- button onions, and boil them in three pints of water✪ Haricot Mutton for fifteen or twenty minutes ; set them by, and pour the liquor they were boiled in into the stew-pan with the chops ; if that is not sufficient to cover them, add as nmch boiling- water as will; remove the scum as it rises, and he ccnrfvl they are not stewed too fast or too much ; take out one of them with a fish-slice and try it ; when they are tender, which Avill be in about an hour and a half, pass the gravy through a sieve into a basin and place it in the 023en air, that it may get cold. You may then easily and completely skim off' the fat. In the meantime, set the meat and the onions by the fire to keep hot, and pour some boiling water over the latter to warm them again. Have about six ounces of carrots and eight ounces of turnips peeled and cut into slices, or shaped into balls about as big as a nutmeg ; boil the carrots for half an hour, and put them on a sieve to

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into a stew-pan with some fresh butter, and partly fry them : add the minced mutton, with half a handful of skinned pistachios, the same of currants, a little salt, pepper, and cinnamon; stir round with a spoon until the minced meat also is partly fried ; then cut a caid-fat in pieces about the size of vine-leaves, divide the mincemeat among them, and Avrap each up in the form of a small cup, or any shape you fancy ; lay them on a baking-tin, place it in a hot oven till nicely browned; dish up tastefully, and serve. 71. Breast of Mutton, Grilled. Stew a breast of nuitton gently with broth, salt, pepper, parsley, chives, thyme, and a bay-leaf; when it is done, put it into oil with parsley and chives minced, salt and pepper ; cover it with bread-crumbs, grill it, and serve it with a sharp sauce (p. 34()), Instead of stewing it as above directed, you may simply put it into a saucepan, and when boiled, crumb and grill it. 72. Leg of Mutton Braised for Seven Hours. Take out the chump and thigh bones, but without tearing the meat ; lard it with ])ieces of bacon rolled in salt and spice, but do not let the larding project beyond the meat ; tie it together, slit the joint in order to bend it back ; cut off the knuckle, that the leg may take less room ; put it into a stew-pan, with six onions, four carrots, a bunch of parsley and sweet herbs, salt and spice, the bones you have taken from the meat, as well as any other trimmings you may have ; also two slices of bacon, and two glasses of water or broth. Set on the fire, and when it ENTREMETS. 313 boils put some cinders on tlie lid. When it is done, take it up, skim off the fat, and strain the gravy over the joint. To give it a better appearance, reduce some of the gravy, and with it glaze the meat. 73. Haricot Mutton. Cut the best end of a neck or loin of mutton that has been kept till tender, into chops of equal thickness : you ma}^ cut two chops to one bone, but it is more convenient to help Avhen there is only one ; trim oft' some of the fat and the loAver end of the chine bone, scrape it clean, and lay it in a stew-pan Avith an ounce of butter ; set it over a smart fire ; if your fire is not sharp, the chops will bo done before they are coloured : the intention of frying them is merely to give them a very light browning. "While the chops are bro"\viiing, peel a couple of dozen of young- button onions, and boil them in three pints of water for fifteen or twenty minutes ; set them by, and pour the liquor they were boiled in into the stew-pan with the chops ; if that is not sufficient to cover them, add as nmch boiling- water as will; remove the scum as it rises, and he ccnrfvl they are not stewed too fast or too much ; take out one of them with a fish-slice and try it ; when they are tender, which Avill be in about an hour and a half, pass the gravy through a sieve into a basin and place it in the 023en air, that it may get cold. You may then easily and completely skim off' the fat. In the meantime, set the meat and the onions by the fire to keep hot, and pour some boiling water over the latter to warm them again. Have about six ounces of carrots and eight ounces of turnips peeled and cut into slices, or shaped into balls about as big as a nutmeg ; boil the carrots for half an hour, and put them on a sieve to

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