* *

BOILED BREAST OF MUTTON.

Separate the joints of the brisket, and saw off the sharp ends of the
ribs, dredge it with flour, and boil it; serve it up covered with
onions--see onion sauce.

* * * * *

BREAST OF MUTTON IN RAGOUT.

Prepare the breast as for boiling, brown it nicely in the oven, have a
rich gravy well seasoned and thickened with brown flour, stew the mutton
in it till sufficiently done, and garnish with forcemeat balls fried.

* * * * *

TO GRILL A BREAST OF MUTTON.

Prepare it as before, score the top, wash it over with the yelk of an
egg, sprinkle some salt, and cover it with bread crumbs, bake it, and
pour caper sauce in the dish. It may also be roasted, the skin taken off
and frothed nicely, serve it up with good gravy, and garnish with
current jelly cut in slices.

The neck of mutton is fit only for soup, the liver is very good when
broiled.

* * * * *

BOILED SHOULDER OF MUTTON.

Put it in cold water with some salt, and boil it till tender; serve it
up covered with onion sauce.

* * * * *

SHOULDER OF MUTTON WITH CELERY SAUCE.

Wash and clean ten heads of celery, cut off the green tops and take off
the outside stalks, cut the heads in thin slices, boil them tender in a
little milk, just enough for gravy, add salt, and thicken it with a
spoonful of butter and some white flour; boil the shoulder and pour the
sauce over it.

* * * * *

ROASTED LOIN OF MUTTON.

Cut the loin in four pieces, take off the skin, rub each piece with
salt, wash them with the yelk of an egg, and cover them thickly with
bread crumbs, chopped parsley, pepper and salt; wrap them up securely in
paper, put them on a bird spit, and roast them; put a little brown gravy
in the dish, and garnish with pickle.

* * * * *

PORK.

TO CURE BACON.

Hogs are in the highest perfection, from two and a half to four years
old, and make the best bacon, when they do not weigh more than one
hundred and fifty or sixty at farthest; they should be fed with corn,
six weeks at least, before they are killed, and the shorter distance
they are driven to market, the better will their flesh be. To secure
them against the possibility of spoiling, salt them before they get
cold; take out the chine or back-bone from the neck to the tail,