n with a bit of butter rolled in flour,
stirred together and boiled once, will make good sauce for boiled
mutton.

MUTTON SAUSAGES. Take a pound of the rawest part of a leg of mutton that
has been either roasted or boiled; chop it quite small, and season it
with pepper, salt, mace, and nutmeg. Add to it six ounces of beef suet,
some sweet herbs, two anchovies, and a pint of oysters, all chopped very
small; a quarter of a pound of grated bread, some of the anchovy liquor,
and two eggs well beaten. When well mixed together, put it into a small
pot; and use it by rolling it into balls or sausages, and fry them. If
approved, a little shalot may be added, or garlick, which is a great
improvement.

MUTTON STEAKS. These should be cut from a loin or neck that has been
well kept; if a neck, the bones should not be long. Broil them on a
clear fire, season them when half done, and let them be often turned.
Take them up into a very hot dish, rub a bit of butter on each, and
serve them up hot and hot the moment they are done.--To do them
Maintenon, half fry them first, then stew them while hot, with herbs,
crumbs, and seasoning. Rub a bit of butter on some writing paper, to
prevent its catching the fire, wrap the steaks in it, and finish them on
the gridiron.

N.

NANKEEN DYE. The article generally sold under this title, and which
produces a fine buff colour so much in use, is made of equal parts of
arnetto and common potash, dissolved and boiled in water. The yellow
colour called Dutch Pink, is made from a decoction of weld or dyer's
weed; and if blue cloths be dipped in this liquid, they will take the
colour of a fine green.

NASTURTIONS, if intended for capers, should be kept a few days after
they are gathered. Then pour boiling vinegar over them, and cover them
close when cold. They will not be fit to eat for some months; but are
then finely flavoured, and by many are preferred to capers.

NEAT'S TONGUE. If intended to be stewed, it should be simmered for two
hours, and peeled. Then return it to the same liquor, with pepper, salt,
mace, and cloves, tied up in a piece of cloth. Add a few chopped capers,
carrots and turnips sliced, half a pint of beef gravy, a little white
wine, and sweet herbs. Stew it gently till it is tender, take out the
herbs and spices, and thicken the gravy with butter rolled in flour.

NECK OF MUTTON. This joint is particularly useful, because so many
dishes may be made of it; bu