iling water, and allow them to
simmer for about ten minutes which renders them firm. Take them up,
drain them, brush over the egg, sprinkle with bread crumbs; dip them
in egg again, and then into more bread crumbs. Drop on them a little
oiled butter, and put the sweetbreads into a moderately heated oven,
and let them bake for nearly three-quarters of an hour. Make three
pieces of toast; place the sweetbreads on the toast, and pour round,
but not over, them a good brown gravy.

FRICASSEED SWEETBREADS.

If they are uncooked, cut into thin slices, let them simmer in a rich
gravy for three-quarters of an hour, add a well-beaten egg, two
tablespoonfuls of cream and a tablespoonful of chopped parsley; stir
all together for a few minutes and serve immediately.

MUTTON AND LAMB.

ROAST MUTTON.

The pieces mostly used for roasting are the hind-quarter of the sheep,
called the loin and leg, the fore-quarter, the shoulder, also the
chine or saddle, which is the two loins together. Every part should be
trimmed off that cannot be eaten; then wash well and dry with a clean
cloth; lay it in your dripping-pan and put in a little water to baste
it with at first; then afterward with its own gravy. Allow, in
roasting, about twelve minutes to the pound; that is, if your fire is
strong, which it should be. It should not be salted at first, as that
tends to harden it, and draws out too much of the blood or juices; but
salt soon after it begins to roast well. If there is danger of its
browning too fast, cover it with a sheet of white paper. Baste it
often, and about a quarter of an hour before you think it will be done
dredge the meat very lightly with flour and baste it with butter. Skim
the gravy well and thicken very slightly with brown flour. Serve with
currant jelly or other tart sauce.

BONED LEG OF MUTTON ROASTED.

Take the bone out of a small leg of mutton, without spoiling the skin
if possible, then cut off most of the fat. Fill the hole whence the
bone was taken with a stuffing made the same as for fowls, adding to
it part of an onion finely minced. Sew the leg up underneath to
prevent the dressing or stuffing from falling out. Bind and tie it up
compactly; put it in a roasting pan, turn in a cup of hot water and
place it in a moderately hot oven, basting it occasionally. When
partly cooked season with salt and pepper. When thoroughly cooked,
remove and place the leg on a warm platter; skim the grease from the
top of