ss, this dislike has arisen from the
fact that they have unfortunately never been properly served
with this dish. If properly done, however, the meat tender (it
ought to be as tender as when first roasted), the gravy abundant
and well flavoured, and the sippets nicely toasted, and the
whole served neatly; then, hashed mutton is by no means to be
despised, and is infinitely more wholesome and appetizing than
the cold leg or shoulder, of which fathers and husbands, and
their bachelor friends, stand in such natural awe.

HODGE-PODGE (Cold Meat Cookery).

720. INGREDIENTS.--About 1 lb. of underdone cold mutton, 2 lettuces, 1
pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and
salt to taste, 1/2 teacupful of water.

_Mode_.--Mince the mutton, and cut up the lettuces and onions in slices.
Put these in a stewpan, with all the ingredients except the peas, and
let these simmer very gently for 3/4 hour, keeping them well stirred.
Boil the peas separately, mix these with the mutton, and serve very hot.

_Time_.--3/4 hour.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from the end of May to August.

IRISH STEW.

I.

721. INGREDIENTS.--3 lbs. of the loin or neck of mutton, 5 lbs. of
potatoes, 5 large onions, pepper and salt to taste, rather more than 1
pint of water.

_Mode_.--Trim off some of the fat of the above quantity of loin or neck
of mutton, and cut it into chops of a moderate thickness. Pare and halve
the potatoes, and cut the onions into thick slices. Put a layer of
potatoes at the bottom of a stewpan, then a layer of mutton and onions,
and season with pepper and salt; proceed in this manner until the
stewpan is full, taking care to have plenty of vegetables at the top.
Pour in the water, and let it stew very gently for 2-1/2 hours, keeping
the lid of the stewpan closely shut the _whole_ time, and occasionally
shaking it to prevent its burning.

_Time_.--2-1/2 hours.

_Average cost_, for this quantity, 2s. 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--More suitable for a winter dish.

II.

722. INGREDIENTS.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of
water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions.

_Mode_.--Put the mutton into a stewpan with the water and a little salt,
and let it stew gently for an hour; cut the meat into small pieces, skim
the fat from the gravy, and pare and slice the potatoes and onions. P