eat. Add a cup of hot water to
the pickle remaining and baste with it. When done, thicken the liquid
with flour and strain through a fine sieve, to serve with the meat;
also a relish of currant jelly, the dame as for venison.

This is a fine dish when the directions are faithfully followed.

STEAMED LEG OF MUTTON.

Wash and put the leg in a steamer and cook it until tender, then place
in a roasting pan, salt and dredge well with flour and set it in a hot
oven until nicely browned; the water that remains in the bottom of the
steamer may be used for soup. Serve with currant jelly.

HASHED MUTTON.

Cut into small pieces the lean of some cold mutton that has been
underdone, and season it with pepper and salt. Take the bones and other
trimmings, put them in a sauce-pan with as much water as will cover
them, and some sliced onions, and let them stew till you have drawn from
them a good gravy. Having skimmed it well, strain the gravy into a
stew-pan, and put the mutton into it. Have ready-boiled some carrots,
turnips, potatoes and onions. Slice them and add to the meat and gravy.
Set the pan on the fire and let it simmer till the meat is warmed
through, but do not allow it to boil, as it has been once cooked
already. Cover the bottom of the dish with slices of buttered toast. Lay
the meat and vegetables upon it, and pour over them the gravy.

Tomatoes will be found an improvement.

If green peas or Lima beans are in season, you may boil them and put
them to the hashed mutton, leaving out the other vegetables, or serving
them up separately.

BROILED MUTTON CHOPS.

Loin of mutton, pepper and salt, a small piece of butter. Cut the chops
from a tenderloin of mutton, remove a portion of the fat, and trim them
into a nice shape; slightly beat and level them; place the gridiron over
a bright clear fire, rub the bars with a little fat, and lay on the
chops. While broiling frequently turn them, and in about eight minutes
they will be done. Season with pepper and salt, dish them on a very hot
dish, rub a small piece of butter on each chop, and serve very hot and
expeditiously. Nice with tomato sauce poured over them.

FRIED MUTTON CHOPS. NO. 1.

Put in a frying-pan a tablespoonful of cold lard and butter mixed; have
some fine mutton chops without much fat; trim off the skin. Dip into
wheat flour, or rolled cracker, and beaten egg, then lay them into the
hot grease, sprinkle with salt and pepper, fry on both sides a