over so as to brown the other side also. If, in the cooking, the
potatoes appear to be getting too dry, a little more water may be
gently poured in at one corner of the dish, only care must be taken to
see that the water is hot this time--not cold as at first. The dish in
which the chops and potatoes are baked must be as neat looking as
possible, as it has to be sent to the table; turning the potatoes out
would, of course, spoil their appearance. Those who have never tasted
this dish have no idea how delightful it is. While the chops are
baking the gravy drips from them among the potatoes, rendering the
whole most delicious.

MUTTONETTES.

Cut from a leg of mutton slices about half an inch thick. On each
slice lay a spoonful of stuffing made with bread crumbs, beaten egg,
butter, salt, pepper, sage and summer savory. Roll up the slices,
pinning with little skewers or small wooden toothpicks to keep the
dressing in. Put a little butter and water in a baking-pan with the
muttonettes, and cook in hot oven three-quarters of an hour. Baste
often, and when done thicken the gravy, pour over the meat, garnish
with parsley, and serve on hot platter.

IRISH STEW.

Time about two hours. Two and a half pounds of chops, eight potatoes,
four turnips, four small onions, nearly a quart of water. Take some
chops from loin of mutton, place them in stewpan in alternate layers
of sliced potatoes and chops; add turnips and onions cut into pieces,
pour in nearly a quart of cold water; cover stewpan closely, let it
stew gently till vegetables are ready to mash and the greater part of
the gravy is absorbed; then place in a dish; serve it up hot.

MUTTON PUDDING.

Line a two-quart pudding basin with some beef suet paste; fill the
lining with thick mutton cutlets, slightly trimmed, or, if preferred,
with steaks cut from the leg; season with pepper and salt some
parsley, a little thyme and two slices of onion chopped fine, and
between each layer of meat, put some slices of potatoes. When the
pudding is filled, wet the edges of the paste around the top of the
basin, and cover with a piece of paste rolled out the size of the
basin. Fasten down the edge by bearing all around with the thumb; and
then with the thumb and forefinger twist the edges of the paste over
so as to give it a corded appearance. This pudding can be set in a
steamer and steamed, or boiled. The time required for cooking is about
three hours. When done, turn it out ca