ee_ should garnish round them instead of being in the centre of
the dish.

* * * * *

MUTTON HAM.

Choose a fine leg of mutton, rub it in daily with a mixture of three
ounces of brown sugar, two ounces of common salt, and half an ounce of
saltpetre, continue this process for a fortnight, then hang it to dry
in wood smoke for ten days longer.

* * * * *

LAMB AND SPREW.

Take a fine neck or breast of lamb, put it in stewpan with as much
water as will cover it, add to it a bundle of sprew cut in pieces of
two inches in length, a small head of celery cut small, and one onion,
pepper, salt, and a sprig of parsley, let it simmer gently till the
meat and sprew are tender; a couple of lumps of sugar improves the
flavor; there should not be too much liquor, and all fat must be
removed; the sprew should surround the meat when served, and also be
thickly laid over it.

* * * * *

LAMB AND PEAS.

Take the best end of a neck of lamb, either keep it whole or divide it
into chops as may be preferred, put it into a saucepan with a little
chopped onion, pepper, salt, and a small quantity of water; when half
done add half a peck of peas, half a lettuce cut fine, a little mint,
and a few lumps of sugar, and let it stew thoroughly; when done,
there must not be too much liquor; cutlets of veal or beef are also
excellent dressed as above. Although this is a spring dish it may be
almost equally well dressed in winter, by substituting small mutton
cutlets and preserved peas, which may be met with at any of the best
Italian warehouses; a breast or neck of lamb may also be stewed whole
in the same manner.

* * * * *

LAMB CUTLETS WITH CUCUMBERS.

Take two fine cucumbers, peel and cut them lengthways, lay them in
vinegar for an hour, then stew them in good stock till tender, when
stir in the yolks of two or three eggs, a little flour and essence of
lemon, which must all be first mixed up together with a little of
the stock, have ready some cutlets trimmed and fried a light brown,
arrange them round the dish and pour the cucumbers in the centre.

* * * * *

A NICE RECEIPT FOR SHOULDER OF LAMB.

Half boil it, score it and squeeze over lemon juice, and cover with
grated bread crumbs, egg and parsley, broil it over a clear fire
and put it to brown in a Dutch oven, or grill and