ICKEN, IN JELLY--This is a nice dish for supper or luncheon.
make with a small knuckle of veal some good white stock. When cold, skim
and strain it; melt it, and put a quart of it into a saucepan with the
well beaten whites of three eggs; a dessert-spoonful of chili, or a
tablespoonful of tarragon vinegar, and a little salt. Beat the mixture
well with a fork till it boils; let it simmer till it is reduced to a
little more than a pint; strain it; put half of it into a mold; let it
nearly set. Cut the meat of a roast chicken into small thin pieces;
arrange it in the jelly with some neat little slices of cold boiled ham,
and sprinkle chopped parsley between the slices. When it has got quite
cold, pour in the remainder of the jelly, and stand the mold in cold
water, or in a cool place, so that it sets speedily. Dip the mold in
boiling water to turn it out. Do not let it remain in the water more
than a minute, or it will spoil the appearance of the dish. Garnish with
a wreath of parsley.

LEG OF LAMB--Should be boiled in a cloth to look as white as possible;
the loin fried in steaks and served round, garnished with dried
or fried parsley; spinach to eat with it; or dressed separately or
roasted.

LOIN OF MUTTON--Take off the skin, separate the joints with the
chopper; if a large size, cut the chine-bone with a saw, so as to
allow it to be carved in smaller pieces; run a small spit from one
extremity to the other, and affix it to a larger spit, and roast it
like the haunch. A loin weighing six pounds will take one hour to
roast.

OBSERVATIONS ON MEAT--In all kinds of provisions, the best of the kind
goes the farthest; it cuts out with most advantage, and affords most
nourishment. Round of beef, fillet of veal, and leg of mutton, are
joints of higher price; but as they have more solid meat, they deserve
the preference. But those joints which are inferior may be dressed as
palatably.

In loins of meat, the long pipe that runs by the bone should be
taken out, as it is apt to taint; as also the kernels of beef. Do not
purchase joints bruised by the blows of drovers.

Save shank bones of mutton to enrich gravies or soups.

When sirloins of beef, or loins of veal or mutton, come in, part of
the suet may be cut off for puddings, or to clarify.

Dripping will baste anything as well as butter; except fowls and game;
and for kitchen pies, nothing else should be used.

The fat of a neck or loin of mutton makes a far lighter pu