d stew very gently
for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire,
glaze the mutton with it, and send it to table, placed on a dish of
white haricot beans boiled tender, or garnished with glazed onions.

_Time_.--4 hours. Average cost, 5s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

THE ORDER OF THE GOLDEN FLEECE.--This order of knighthood was
founded by Philip the Good, duke of Burgundy, in 1429, on the
day of his marriage with the Princess Isabella of Portugal. The
number of the members was originally fixed at thirty-one,
including the sovereign, as the head and chief of the
institution. In 1516, Pope Leo X. consented to increase the
number to fifty-two, including the head. In 1700 the German
emperor Charles VI. and King Philip of Spain both laid claim to
the order. The former, however, on leaving Spain, which he could
not maintain by force of arms, took with him, to Vienna, the
archives of the order, the inauguration of which he solemnized
there in 1713, with great magnificence; but Philip V. of Spain
declared himself Grand Master, and formally protested, at the
congress of Cambrai (1721), against the pretensions of the
emperor. The dispute, though subsequently settled by the
intercession of France, England, and Holland, was frequently
renewed, until the order was tacitly introduced into both
countries, and it now passes by the respective names of the
Spanish or Austrian "Order of the Golden Fleece," according to
the country where it is issued.

AN EXCELLENT WAY TO COOK A BREAST OF MUTTON.

709. INGREDIENTS.--Breast of mutton, 2 onions, salt and pepper to taste,
flour, a bunch of savoury herbs, green peas.

_Mode_.--Cut the mutton into pieces about 2 inches square, and let it be
tolerably lean; put it into a stewpan, with a little fat or butter, and
fry it of a nice brown; then dredge in a little flour, slice the onions,
and put it with the herbs in the stewpan; pour in sufficient water
_just_ to cover the meat, and simmer the whole gently until the mutton
is tender. Take out the meat, strain, and skim off all the fat from the
gravy, and put both the meat and gravy back into the stewpan; add about
a quart of young green peas, and let them boil gently until done. 2 or 3
slices of bacon added and stewed with the mutton give additional
flavour; and, to insure the peas being a beautiful green