She ran wi' speed;
A friend mair faithfu' ne'er cam' nigh him
Than Mailie dead.

"I wat she was a sheep o' sense.
An' could behave hersel' wi' mense;
I'll say't, she never brak a fence,
Thro' thievish greed.
Our bardie, lanely, keeps the spence,
Sin' Mailie's dead."

MUTTON COLLOPS (Cold Meat Cookery).

731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt
and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury
herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1
dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of
lemon-juice.

_Mode_.--Cut some very thin slices from a leg or the chump end of a loin
of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury
herbs, and minced shalot; fry them in butter, stir in a dessertspoonful
of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7
minutes, and serve immediately.

_Time_.--5 to 7 minutes.

_Average cost_, exclusive of the meat, 6d.

_Seasonable_ at any time.

[Illustration: MUTTON CUTLETS.]

MUTTON CUTLETS WITH MASHED POTATOES.

732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton,
salt and pepper to taste, mashed potatoes.

_Mode_.--Procure a well-hung neck of mutton, saw off about 3 inches of
the top of the bones, and cut the cutlets of a moderate thickness. Shape
them by chopping off the thick part of the chine-bone; beat them flat
with a cutlet-chopper, and scrape quite clean, a portion of the top of
the bone. Broil them over a nice clear fire for about 7 or 8 minutes,
and turn them frequently. Have ready some smoothly-mashed white
potatoes; place these in the middle of the dish; when the cutlets are
done, season with pepper and salt; arrange them round the potatoes, with
the thick end of the cutlets downwards, and serve very hot and quickly.
(See Coloured Plate.)

_Time_.--7 or 8 minutes. _Average cost_, for this quantity, 2s. 4d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.--Cutlets may be served in various ways; with peas, tomatoes,
onions, sauce piquante, &c.

MUTTON PIE (Cold Meat Cookery).

733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton,
pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of
chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a
little minced onion