refully on a platter and serve
with a rich gravy under it.

This is a very good recipe for cooking small birds.

SCRAMBLED MUTTON.

Two cups of chopped cold mutton, two tablespoonfuls of hot water, and
a piece of butter as large as an English walnut. When the meat is hot,
break in three eggs, and constantly stir until the eggs begin to
stiffen. Season with pepper and salt.

SCALLOPED MUTTON AND TOMATOES.

Over the bottom of an earthen baking-dish place a layer of bread
crumbs, and over it alternate layers of cold roast mutton cut in thin
slices, and tomatoes peeled and sliced; season each with salt, pepper
and bits of butter, as laid in. The top layer should be of tomatoes,
spread over with bread crumbs. Bake three-quarters of an hour, and
serve immediately.

LAMB SWEETBREADS AND TOMATO SAUCE.

Lamb sweetbreads are not always procurable, but a stroll through the
markets occasionally reveals a small lot of them, which can invariably
be had at a low price, owing to their excellence being recognized by
but few buyers. Wash them well in salted water and parboil fifteen
minutes; when cool, trim neatly and put them in a pan with just butter
enough to prevent their burning; toss them about until a delicate
color; season with salt and pepper and serve, surrounded with tomato
sauce. (See SAUCES.)

ROAST QUARTER OF LAMB.

Procure a nice hind-quarter, remove some of the fat that is around the
kidney, skewer the lower joint up to the fillet, place it in a
moderate oven, let it heat through slowly, then dredge it with salt
and flour; quicken the fire, put half a pint of water into the
dripping-pan, with a teaspoonful of salt. With this liquor baste the
meat occasionally; serve with lettuce, green peas and mint sauce.

A quarter of lamb weighing seven or eight pounds will require two
hours to roast.

A breast of lamb roasted is very sweet and is considered by many as
preferable to hind-quarter. It requires nearly as long a time to roast
as the quarter, and should be served in the same manner.

Make the gravy from the drippings, thickened with flour.

The mint sauce is made as follows: Take fresh, young spearmint leaves
stripped from stems; wash and drain them or dry on a cloth, chop very
fine, put in a gravy tureen, and to three tablespoonfuls of mint add
two of finely powdered cut-loaf sugar; mix, and let it stand a few
minutes, then pour over it six tablespoonfuls good cider or white-wine
vinegar. The sauc