greater ease than the more solid flesh.

190. =Three dishes from a Neck of Mutton.=--PART I.--BARLEY BROTH WITH
VEGETABLES.--Trim a neck of mutton into neat cutlets, and reserve them
for _part 2_; put the bones and trimmings into three quarts of cold
water, boil slowly, and skim thoroughly: add six ounces of barley which
has been soaked in cold water over night, a bouquet of sweet herbs, two
teaspoonfuls of salt, and one saltspoonful of pepper, and simmer for two
hours; strain out one quart of the broth for _part 3_, then add six
ounces of carrots, four ounces of onions, and four ounces of yellow
turnips cut in dice about half an inch square, six ounces of oatmeal
mixed to a smooth batter with cold water, and simmer until the
vegetables are tender, which will be about half an hour: taste to try
the seasoning and serve hot.--PART II.--MUTTON STEW.--Cut half a quart
each of yellow turnips and potatoes into balls as large as marbles,
saving the trimmings to put into soup, and for mashed potatoes; peel six
ounces of small onions; put all these in separate vessels to boil until
tender enough to pierce with a fork; meantime put the cutlets in a hot
pan containing an ounce of drippings, and fry them brown quickly; stir
among them one ounce of dry flour; brown it, add one quart of boiling
water; season with one teaspoonful of salt, and a quarter of a
saltspoonful of pepper; drain the vegetables, put them with the meat and
gravy, and serve hot.--PART III.--FRIED PUDDING.--To the quart of broth
strained off as directed in _Part I_, and brought to the boiling point,
gradually add sufficient Indian meal to thicken it, about half a pound
will generally be enough; season with a teaspoonful of salt, and boil it
for twenty minutes, stirring it occasionally to prevent burning; pour it
out into a deep earthen dish, and let it stand long enough to grow
solid; then cut it in slices, and fry it brown in drippings; it can be
eaten with molasses for dessert. With proper management all these dishes
can be ready at one time, and will form a good and wholesome dinner.

191. =Neck of Pork stuffed.=--Clean a neck of fresh pork, fill it with
sage and onion stuffing, made according to receipt No. ----; put it in a
dripping pan, with some small potatoes, peeled and washed well in cold
water, roast it brown, seasoning with a teaspoonful of salt, and half a
saltspoonful of pepper, when it is half done; when it is thoroughly
cooked serve it with the pot