desperately in love with the gallant but faithless Jason. In the
story of the voyage of the Argo, a substratum of truth probably
exists, though overlaid by a mass of fiction. The ram which
carried Phryxus to Colchis is by some supposed to have been the
name of the ship in which he embarked. The fleece of gold is
thought to represent the immense treasures he bore away from
Thebes. The alchemists of the fifteenth century were firmly
convinced that the Golden Fleece was a treatise on the
transmutation of metals, written on sheepskin.

HARICOT MUTTON.

I.

716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of
mutton, 3 carrots, 3 turnips, 3 onions, popper and salt to taste, 1
tablespoonful of ketchup or Harvey's sauce.

_Mode_.--Trim off some of the fat, cut the mutton into rather thin
chops, and put them into a frying-pan with the fat trimmings. Fry of a
pale brown, but do not cook them enough for eating. Cut the carrots and
turnips into dice, and the onions into slices, and slightly fry them in
the same fat that the mutton was browned in, but do not allow them to
take any colour. Now lay the mutton at the bottom of a stewpan, then the
vegetables, and pour over them just sufficient boiling water to cover
the whole. Give one boil, skim well, and then set the pan on the side of
the fire to simmer gently until the meat is tender. Skim off every
particle of fat, add a seasoning of pepper and salt, and a little
ketchup, and serve. This dish is very much better if made the day before
it is wanted for table, as the fat can be so much more easily removed
when the gravy is cold. This should be particularly attended to, as it
is apt to be rather rich and greasy if eaten the same day it is made. It
should be served in rather a deep dish.

_Time_.--2-1/2 hours to simmer gently.

_Average cost_, for this quantity, 3s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

II.

717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to
taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of
mace, carrots and turnips, sugar.

_Mode_.--Cut the mutton into square pieces, and fry them a nice colour;
then dredge over them a little flour and a seasoning of pepper and salt.
Put all into a stewpan, and moisten with boiling water, adding the
onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the
meat is nearly done, skim off all th