ree minutes, drain on paper. Brown sauce may be served and mashed peas
or potatoes placed in the centre.

CURED MUTTON HAMS.

MRS. W. COOK.

Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
four ounces brown sugar, one ounce allspice, four ounces black pepper
(whole), the allspice or one ounce of coriander seed must be bruised not
ground, one quart of water: boil all together a few minutes and rub on
hot. In three weeks the hams will be ready to hang if well rubbed with
the pickle everyday. Sufficient pickle for two.

BRAISED MUTTON.

MRS. ARCHIE COOK.

One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon
chopped parsley, other herbs if liked, one egg, a little milk, one
teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from
mutton will do) add breadcrumbs, parsley, grated lemon rind and salt,
moisten with egg and milk. Place mixture in mutton, roll up and tie
securely. Slice vegetables and put them with bones in saucepan also two
cloves, a bay leaf and peppercorns, pour over them a pint of stock or
water, place mutton on top and boil slowly about one and one half hours
according to size of meat, then brush it over with glaze or sprinkle
with flour, pepper and salt and bake it half an hour. Place on a dish,
pour fat from pan and stir in half ounce of flour (browned) add stock in
which meat was cooked, also one tablespoon mushroom catsup and one
tablespoon Worcester sauce, pepper and salt, boil two minutes and strain
around meat. Vegetables in stock can be cut to ornament the dish.

GENUINE IRISH STEW.

MRS. DUNCAN LAURIE.

Take the feet and legs of a pig, cut off at the hams, two will be
sufficient for a family of eight. Singe off the hair and thoroughly
cleanse them, removing the toes by scorching. Cut the legs in pieces
suitable for stewing, put down in cold water and cook slowly for three
hours. Pare and cut up nine or ten good sized potatoes and add to your
stew with salt and pepper, about one half an hour before dishing. After
the potatoes have been put in, the greatest care must be taken to
prevent them from sticking to the pot and burning, therefore you must
stir frequently with a spoon. What remains from dinner pour into a mould
and it will become a jelly, which is nice eaten cold for breakfast.

TO STEW A FRESH TONGUE.

MRS. ARCHIE COOK.

Wash it very well an