und balls, some button onions, and cover with water; skim
frequently, season with pepper and salt to taste, color the gravy with
a little browning and a spoonful of mushroom powder.

* * * * *

IRISH STEW.

Is the same as above, excepting that the meat is not previously fried,
and that potatoes are used instead of turnips and carrots.

* * * * *

MUTTON A L'HISPANIOLA.

Take a small piece of mutton, either part of a shoulder or a fillet
of the leg, partly roast it, then put it in a stewpan with beef gravy
enough to cover it, previously seasoned with herbs, a carrot and
turnip; cut in quarters three large Spanish onions, and place in the
stewpan round the meat; a stuffing will improve it, and care must be
taken to free the gravy from every particle of fat.

* * * * *

MUTTON COLLOPS.

Take from a fine knuckle a couple of slices, cut and trim them in
collops the size of a tea cup, flatten them and spread over each side
a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes
cut in slices of the same size and thickness, or pieces of bread
cut with a fluted cutter, prepared as the collops and fried, must be
placed alternately in the dish with them; they may be served with a
pure simple gravy, or very hot and dry on a napkin, garnished with
fried parsley and slices of lemon.

The knuckle may be used in the following manner: put it on with
sufficient water to cover it, season it and simmer till thoroughly
done, thicken the gravy with prepared barley, and flavor it with lemon
pickle, or capers; it should be slightly colored with saffron, and
celery sauce may be served as an accompaniment, or the mutton may be
served on a fine _puree_ of turnips.

* * * * *

MUTTON CUTLETS.

Have a neck of mutton, cut the bones short, and remove the chine
bone completely; cut chops off so thin that every other one shall be
without bone, trim them carefully, that all the chops shall bear the
same appearance, then flatten them well; cover them with a cutlet
preparation, and fry of a delicate brown; a fine _puree_ of any
vegetable that may be approved, or any sauce that may be selected,
should be served with them; they may be arranged in various ways in
the dish, either round the dish or in a circle in the centre, so that
the small part of the cutlets shall almost meet; if the latter, the
_pur