warm, but do not boil, the mutton in it. Then take out some of the
gravy to thicken it with flour and butter, and flavour it with
mushroom ketchup. Pour in the thickening and boil it up, having
previously taken out the meat, and placed it neatly on the dish in
which it is to go to the table. Pour over it the boiling gravy, and
add sippets of bread.

1148. Lamb.

Fry slices or chops of lamb in butter till they are slightly browned.
Serve them on a _puree_ of cucumbers, or on a dish of spinach; or dip
the slices in bread-crumbs, chopped parsley, and yolk of an egg; some
grated lemon and a little nutmeg may be added. Fry them, and pour a
little nice gravy over them when served.

[WE LEARN SOMETHING, EVEN BY OUR FAILURES.]

1149. Pork.

Slices of cold pork, fried and laid on apple sauce, form an excellent
side or corner dish. Boiled pork may also he made into rissoles,
minced very fine like sausage meat, and seasoned sufficiently, but not
over much.

1150. Round of Salt Beef.

Skewer it tight and round, and tie a fillet of broad tape about it.
Put it into plenty of cold water, and carefully remove the scum; let
it boil till all the scum is removed, and then put the boiler on one
side of the fire, to continue simmering slowly till it is done. Half a
round may be boiled for a small family. When you take it up, wash the
scum off with a paste-brush--garnish with carrots and turnips.

1151. Aitchbone of Beef.

Manage in the same way as the round. The soft, marrow-like fat which
lies on the back is best when hot, and the hard fat of the upper
corner is best cold.

1152. Stewed Brisket of Beef.

Stew in sufficient water to cover the meat; when tender, take out the
bones, and skim off the fat; add to the gravy, when strained, a glass
of wine, and a little spice tied up in a muslin bag. (This can he
omitted if preferred.) Have ready either mushrooms, truffles, or
vegetables boiled, and cut into shapes, Lay them on and around the
beef; reduce part of the gravy to glaze, lay it on the top, and pour
the remainder into the dish.

1153. Baked Brisket of Beef.

Brisket of beef may lie baked, the bones being removed, and the holes
filled with oysters, fat bacon, parsley, or all three in separate
holes; these stuffings being chopped and seasoned to taste. Dredge it
well with flour, pour upon it half a pint of broth,