e should be made some time before dinner, so that the
flavor of the mint may be well extracted.

TO BROIL THE FORE-QUARTER OF LAMB.

Take off the shoulder and lay it upon the gridiron with the breast;
cut in two parts, to facilitate its cooking; put a tin sheet on top of
the meat, and a weight upon that; turn the meat around frequently to
prevent its burning; turn over as soon as cooked on one side; renew
the coals occasionally, that all parts may cook alike; when done,
season with butter, pepper and salt--exactly like beefsteak. It takes
some time to broil it well; but when done it will be found to be equal
to broiled chicken, the flavor being more delicate than when cooked
otherwise. Serve with cream sauce, made as follows: Heat a
tablespoonful of butter in a saucepan, add a teaspoonful of flour and
stir until perfectly smooth; then add, slowly stirring in, a cup of
cold milk; let it boil up once, and season to taste with salt and
pepper and a teaspoonful of finely chopped fresh parsley. Serve in a
gravy boat, all hot.

LAMB STEW.

Cut up the lamb into small pieces (after removing all the fat) say
about two inches square. Wash it well and put it over the fire, with
just enough cold water to cover it well, and let it heat gradually. It
should stew gently until it is partly done; then add a few thin slices
of salt pork, one or two onions sliced up fine, some pepper and salt
if needed, and two or three raw potatoes cut up into inch pieces.
Cover it closely and stew until the meat is tender. Drop in a few made
dumplings, made like short biscuit, cut out _very_ small. Cook fifteen
minutes longer. Thicken the gravy with a little flour moistened with
milk. Serve.

PRESSED LAMB.

The meat, either shoulder or leg, should be put to boil in the morning
with water just enough to cover it; when tender, season with salt and
pepper, then keep it over the fire until _very_ tender and the juice
nearly boiled out. Remove it from the fire-place in a wooden chopping
bowl, season more if necessary, chop it up like hash. Place it in a
bread-pan, press out all the juice, and put it in a cool place to
harden. The pressing is generally done by placing a dish over the meat
and putting a flat-iron upon that. Nice cut up cold into thin slices,
and the broth left from the meat would make a nice soup served with
it, adding vegetables and spices.

CROQUETTES OF ODDS AND ENDS.

These are made of any scraps or bits of good food t