l boiled to put in the dish
under it, or turnips boiled, mashed smooth and stewed with a lump of
butter and salt, lay the mutton on, and pour over it butter melted with
some flour in it, and a cup full of capers with some of the vinegar;
shake them together over the fire till hot before you pour it on.

* * * * *

ROASTED LEG.

Prepare it as for boiling, be very careful in spitting it, cover it with
paper and follow the directions for roasting, serve it up garnished with
scraped horse-radish.

* * * * *

BAKED LEG OF MUTTON.

Take the flank off, but leave all the fat, cut out the bone, stuff the
place with a rich forcemeat, lard the top and sides with bacon, put it
in a pan with a pint of water, some chopped onion and cellery cut small,
a gill of red wine, one of mushroom catsup and a tea-spoonful of curry
powder, bake it and serve it up with the gravy, garnish with forcemeat
balls fried.

* * * * *

STEAKS OF A LEG OF MUTTON.

Cut off the flank, take out the bone, and cut it in large slices half an
inch thick, sprinkle some salt and pepper, and broil it, pour over it
nice melted butter with capers; a leg cut in the same way and dressed as
directed for veal cutlets, is very fine. It is also excellent when
salted as beef, and boiled, served up with carrots or turnips.

A shoulder of mutton is best when roasted, but may be made into cutlets
or in a harrico.

* * * * *

TO HARRICO MUTTON.

Take the nicest part of the rack, divide it into chops, with one bone in
each, beat them flat, sprinkle salt and pepper on them, and broil them
nicely; make a rich gravy out of the inferior parts, season it well with
pepper, a little spice, and any kind of catsup you choose; when
sufficiently done, strain it, and thicken it with butter and brown
flour, have some carrots and turnips cut into small dice and boiled till
tender, put them in the gravy, lay the chops in and stew them fifteen
minutes; serve them up garnished with green pickle.

* * * * *

MUTTON CHOPS.

Cut the rack as for the harrico, broil them, and when dished, pour over
them a gravy made with two large spoonsful of boiling water, one of
mushroom catsup, a small spoonful of butter and some salt, stir it till
the butter is melted, and garnish with horse-radish scraped.

* * *