gravy drawn out must be
replaced by stock or glaze; it is very easy to warm over bouilli
satisfactorily, as a cup of the soup made from it can always be kept for
gravy.

A leg of mutton makes two excellent joints, and is seldom liked cold--as
beef and lamb often are.

Select a large fine leg, have it cut across, that each part may weigh
about equally; roast the thick or fillet end and serve with or without
onion sauce (_a la soubise_); boil the knuckle in a small quantity of
water, just enough to cover it, with a carrot, turnip, onion, and bunch
of parsley, and salt in the water, serve with caper sauce and mashed
turnips. The broth from this is excellent soup served thus: Skim it
carefully, take out the vegetables, and chop a small quantity of parsley
very fine, then beat up in a bowl two eggs, pour into them a little of
the broth--not boiling--beating all the time, then draw your soup back
till it is off the boil, and pour in the eggs, stirring continually till
it is on the boiling point again (but it must not boil, or the eggs will
curdle and spoil the soup), and then turn it into a _hot_ tureen and
serve. Use remains of the cold roast and boiled mutton together, to make
made dishes; between the days of having the roast and boiled mutton you
may have had a fowl, and the remains from that will make you a second
dish to go with your joint.

The remains from the first cooked mutton, in form of curry, mince,
salmi, or _saute_, will be a second dish with your fowl.

Veal is one of the most convenient things to have for a small family, as
it warms over in a variety of ways, and in some is actually better than
when put on the table as a joint. By having a little fish one day,
instead of soup, and a little game another, and remembering when you
have an especially dainty thing, to have one with it a little more
substantial and less costly, you may have variety at little expense.

For instance, if you find it convenient to have for dinner fritadella
(see "_Warming Over_") or miroton of beef, or cold mutton curried, you
might have broiled birds, or roast pigeon, or game. In this consists
good management, to live so that the expenses of one day balance those
of the other--unless you are so happily situated that expense is a small
matter, in which case these remarks will not apply to you at all. Then,
never mind warming over, or making one joint into two; let your poor
neighbors and Bridget's friends enjoy your superfluity. T