t in a dish. Prepare an additional half pint of good gravy,
put into it two spoonfuls of ketchup, and rub down a tea-spoonful of
flour with it. Give it a boil, skim off all the fat, and pour it over
the mutton. Be careful to keep the meat hot, till the gravy is quite
ready.

MUTTON PIE. Cut steaks from a loin or neck of mutton that has hung some
time; beat them, and remove some of the fat. Season with salt, pepper,
and a little onion. Put a little water at the bottom of the dish, and a
little paste on the edge; then cover it with a tolerably thick paste. Or
raise small pies, breaking each bone in two to shorten it; cover it
over, and pinch the edges together. When the pies come from the oven,
pour into each a spoonful of good mutton gravy.

MUTTON PUDDING. Season some chops with salt and pepper, and a taste of
onion. Place a layer of meat at the bottom of the dish, pour over them a
batter of potatoes boiled and pressed through a cullender, and mixed
with an egg and milk. Put in the rest of the chops, and the batter, and
bake it. Batter made of flour eats very well, but requires more egg, and
is not so good as potatoe. Another way is to cut slices off a leg that
has been underdone, and put them into a bason lined with a fine suet
crust. Season with pepper and salt, and finely shred onion or shalot.

MUTTON RUMPS AND KIDNEYS. Stew six rumps in some good mutton gravy half
an hour; then take them up, and let them stand to cool. Clear the gravy
from the fat, and put into it four ounces of boiled rice, an onion stuck
with cloves, and a blade of mace. Boil them till the rice is thick. Wash
the rumps with yolks of eggs well beaten, and strew over them crumbs of
bread, a little pepper and salt, chopped parsley and thyme, and grated
lemon peel, fried in butter, of a fine brown. While the rumps are
stewing, lard the kidneys, and set them to roast in a Dutch oven. When
the rumps are ready, the grease must be drained from them before they
are put in the dish; the pan being cleared likewise from the fat, warm
up the rice in it. Lay the latter on the dish, place the rumps round
upon the rice, the narrow ends towards the middle, and the kidneys
between. Garnish with hard eggs cut in halves, the white being left on,
or with different coloured pickles.

MUTTON SAUCE. Two spoonfuls of the liquor in which the mutton is boiled,
the same quantity of vinegar, two or three shalots finely shred, with a
little salt, put into a saucepa