t lamb for dinner Sunday, cold lunch for Monday,
another roast Monday, and cold or warmed up for lunch Tuesday, there
will still be (supposing as I do, in preparing this chapter, that the
family consists only of gentleman, lady, and servant) remains enough
from the two cold joints to make cromesquis of lamb (see recipe), a
little dish of mince, or a delicate _saute_ of lamb for breakfast. It is
surprising what may be done with odds and ends in a small family; a tiny
plate of pieces, far too small to make an appearance on the table, and
which, if special directions are not given, will seem to Bridget not
worth saving, will, with each piece dipped into the batter _a la
Careme_, and fried in hot fat, make a tempting dish for breakfast, or an
_entree_ for dinner or luncheon. Two tablespoonfuls only of chopped meat
of any kind will make croquettes for two or three people; hence, 'save
the pieces.' But to return to our bills of fare: I have given the two
roasts of lamb for consecutive days, because the weather in lamb season
is usually too warm to keep it; when this can be done, however, it is
pleasanter to leave the second joint of lamb till Tuesday. Should a
forequarter (abroad held in greater esteem than the hindquarter) have
been chosen, get the butcher to take out the shoulder in one round thick
joint, English fashion; this crisply roasted is far more delicious than
the leg; you then have the chops to be breaded, and an excellent dish of
the neck and breast, either broiled, curried, stewed with peas, or
roast.

Yet how often we see a whole quarter of lamb put in the oven for two or
three people who get tired of the sight of it cold, yet feel in economy
bound to eat it.

Should sirloin of beef have been the Sunday dinner, you will know what
to do with it, from directions already given; and as a sirloin of beef,
even with the fillet out, will be more than required for one dinner, it
may serve for a third day, dressed in one of the various ways I shall
give in chapter on "Warming Over." You have still at your disposal the
bouilli or beef from which you have made your _pot-au-feu_, which, if it
has been carefully boiled, not galloped, nor allowed to fall to rags, is
very good eating. Cut thin with lettuce, or in winter celery, in about
equal quantities, and a good salad dressing, it is excellent; or, made
into hash, fritadella, or even rissoles, is savory and delicious; only
bear in mind with this, as all cooked meats, the