erve it fried of a beautiful colour, and with a good deal
of dried or fried parsley over it.

LAMB'S HEAD. A house-lamb's head is the best; but any other may be made
white by soaking it in cold water. Boil the head separately till it is
very tender. Have ready the liver and lights three parts boiled and cut
small: stew them in a little of the water in which they were boiled,
season and thicken with flour and butter, and serve the mince round the
head.

LAMB PIE. Make it of the loin, neck, or breast; the breast of house-lamb
especially, is very delicate and fine. It should be lightly seasoned
with pepper and salt, the bone taken out, but not the gristle. A small
quantity of jelly gravy is to be put in hot, but the pie should not be
cut till cold. Put in two spoonfuls of water before baking. Grass lamb
makes an excellent pie, and should only be seasoned with pepper and
salt. Put in two spoonfuls of water before baking, and as much gravy
when it comes from the oven. It may generally be remarked, that meat
pies being fat, it is best to let out the gravy on one side, and put it
in again by a funnel, at the centre, when a little may be added.

LAMB STEAKS. Quarter some cucumbers, and lay them into a deep dish;
sprinkle them with salt, and pour vinegar over them. Fry the steaks of a
fine brown, and put them into a stewpan; drain the cucumbers, and put
them over the steaks. Add some sliced onions, pepper and salt; pour hot
water or weak broth on them, and stew and skim them well.

LAMB STEAKS BROWN. Season some house-lamb steaks with pepper, salt,
nutmeg, grated lemon peel, and chopped parsley: but dip them first into
egg, and fry them quick. Thicken some good gravy with a little flour and
butter, and add to it a spoonful of port wine, and some oysters. Boil up
the liquor, put in the steaks warm, and serve them up hot. Palates,
balls, or eggs, may be added, if approved.

LAMB STEAKS WHITE. Steaks of house-lamb should be stewed in milk and
water till very tender, with a bit of lemon peel, a little salt, mace,
and pepper. Have ready some veal gravy, and put the steaks into it; mix
some mushroom powder, a cup of cream, and a dust of flour; shake the
steaks in this liquor, stir it, and make it quite hot. Just before
taking up the steaks, put in a few white mushrooms. When poultry is very
dear, this dish will be found a good substitute.

LAMB'S SWEETBREADS. Blanch them, and put them a little while into cold
water.