F MUTTON, with French Beans.

707. INGREDIENTS.--The chump end of a loin of mutton, buttered paper,
French beans, a little glaze, 1 pint of gravy.

_Mode_.--Roll up the mutton in a piece of buttered paper, roast it for 2
hours, and do not allow it to acquire the least colour. Have ready some
French beans, boiled, and drained on a sieve; remove the paper from the
mutton, glaze it; just heat up the beans in the gravy, and lay them on
the dish with the meat over them. The remainder of the gravy may be
strained, and sent to table in a tureen.

_Time_.--2 hours. _Average cost_, 8-1/2d. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

VARIOUS QUALITIES OF MUTTON--Mutton is, undoubtedly, the meat
most generally used in families; and, both by connoisseurs and
medical men, it stands first in favour, whether its the favour,
digestible qualifications, or general wholesomeness, be
considered. Of all mutton, that furnished by South-Down sheep is
the most highly esteemed; it is also the dearest, on account of
its scarcity, and the great demand of it. Therefore, if the
housekeeper is told by the butcher that he has not any in his
shop, it should not occasion disappointment to the purchaser.
The London and other markets are chiefly supplied with sheep
called half-breeds, which are a cross between the Down and
Lincoln or Leicester. These half-breeds make a greater weight of
mutton than the true South-Downs, and, for this very desirable
qualification, they are preferred by the great sheep-masters.
The legs of this mutton range from 7 to 11 lbs. in weight; the
shoulders, necks, or loins, about 6 to 9 lbs.; and if care is
taken not to purchase it; the shoulders, necks, or loins, about
8 to 9 lbs.; and it cure is taken not to purchase it too fat, it
will be found the most satisfactory and economical mutton that
can be bought.

BRAISED LEG OF MUTTON.

708. INGREDIENTS.--1 small leg of mutton, 4 carrots, 3 onions, 1 faggot
of savoury herbs, a bunch of parsley, seasoning to taste of pepper and
salt, a few slices of bacon, a few veal trimmings, 1/2 pint of gravy or
water.

_Mode_.--Line the bottom of a braising-pan with a few slices of bacon,
put in the carrots, onions, herbs, parsley, and seasoning, and over
these place the mutton. Cover the whole with a few more slices of bacon
and the veal trimmings, pour in the gravy or water, an